Charleston's beer scene came of age last Friday with the opening of Edmund's Oast, the city's first serious restaurant with an on-site brewery.
The brainchild of Scott Shor and Rich Carley of downtown's Beer Exchange, Edmund's Oast isn't stinting on the food or spirits. Chef Andy Henderson, formerly of FIG, has created an ambitious menu featuring housemade charcuterie, fresh ricotta and a chicken gizzard and duck heart tagliatelle. Even the bar snacks skew sophisticated: Drinkers of Jayce McConnell's complex cocktails have their pick of roasted Brussels sprouts, pumpkin custard and sweet potatoes with chili and wild honey.
But most of the pre-opening excitement centered on the beer program, with 40 taps devoted to tantalizing ales from around the world. "Macro lagers and mainstream domestic beers will not be served at Edmund's Oast," an early press release proclaimed. Cameron Read, who studied beer in the U.K. before running Shor and Carley's Greenville store, is responsible for Edmund's own brews.
Edmund's Oast, 1081 Morrison Drive, opens every day at 4:30 p.m. The full menu is available from 5:30-10 p.m, Sunday-Wednesday, and from 5:30-11 p.m., Thursday-Saturday. For more information, call 727-1145 or visit edmundsoast.com.
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