A Sneak Peak of Edmund’s Oast

In progress

Last week a few media-types and bloggers were able to get a sneak peak of Edmund’s Oast, a soon-to-be-opened brewpub on Morrison Drive. A few members of their team were on hand to give tours, hand out beer samples, and discuss their vision for the new business. The crew seemed to be just as excited about their upcoming (and tentative) February opening as the rest of the city appears to be.

After my visit to the developing restaurant space, I have to admit my anticipation has grown. Here are some of the main takeaways and notes I gathered during my visit to Edmund’s Oast:

• THE TEAM
  • Co-owners: Rich Carley and Scott Shor
  • Chef: Andy Henderson (FIG)
  • Brewer/Beverage Director: Cameron Read
  • Head Bartender: Jayce McConnell
  • Head Server: Jessica Garbee
• THE BUILDING
  • Location: 1081 Morrison Drive in the former Bird Decorative Hardware building
  • Inside Seating: Approx. 130 inside, including 24 at bar
  • Outdoor space: Approx. 28 on front patio with the capability for up to 200+ outside. Community tables, fire pits
  • Parking: 170+ in nearby lots
• 

  The looooooong bar

  BAR/BEER

  • Over 40 Taps
  • Standard bar fare, plus: Craft beers that are brewed in-house, cocktails made with local and house-made ingredients
  • In-house beers will be changed out frequently and the team is not afraid to experiment (Read told me a peanut butter and jelly beer is in the works)
    • Samples I tasted: “Lord Proprietors Mild” (brewed with Charleston tea), a Dark Wheat with notes of chocolate and caramel, and a sour beer that was somewhat reminiscent of Westbrook’s Gose.
  • Plenty of power outlets underneath the bar for convenient charging of cell phones
  • Classes and demonstrations will be held at the venue
• RESTAURANT
  • Hours
    • Monday – Friday: 4 pm – 2am
    • Saturday – Sunday: 11 am – 2 am
  • Menu: Seasonally-inspired and ever-changing
    • Brunch planned for
      

      Chef’s Counter

      the weekends

  • Opening kitchen with chef’s counter
    • Charcuterie refrigerator above the chef’s counter

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