I attended a lecture at The New School University called “The History and Ritual of Brunch” by the sociology professor Farha Ternikar. She informed us that brunch is one of the many things we can thank our forefathers for as it derived from the U.K. and was formerly known as a “Hunt Breakfast”, a tradition on the weekend for men (that hunt). As the Bloody Mary and Mimosa were developed during prohibition, brunch was a way for women to sneak in naughty-bevvies that were otherwise discouraged. These days it’s a meal that signifies status, class identity, and an aspirational experience for the bougie-wannabes. It’s also a fantastic cure for “the hang”.
Edmund Egan was an English-born brewer who came to Charleston in the 1760s and donated large amounts of money to the American Revolution. Oast is an old European term for a kiln used in the drying of hops. With a lot of tough competition out there, Edmund + Oast certainly gives any N.Y.C. brunches a run for the money with some fine Southern-Inspired fare! When you enter E-O you can’t help but look up. The restaurant is located in what seems to be a space where “Barn-house meets Industrial” -if that were a thing. They have made an interesting use of the space with a massive bar which accommodates the vast selection of beers offered on tap.
The tables and chairs all seem to be on stilts which suits the space. In spite of the height, no complaints on comfort here! Nothing worse than an uncomfortable adult high-chair.
Amazingly enough my friend was able to call ahead and requested seating at the chef’s table. Here you can sit and sip on your cocktail while you watch the kitchen work their magic. I have a lot of respect for restaurants with open kitchens as you really need to run a tight ship. Everything on the line was spotless.
Before I could even begin to think about a cocktail, I decided to start off with some freshly squeezed grapefruit juice. It was divine as most freshly squeezed juices are, truly a glass of pure health.
After gawking at the menu I decided that the cocktails were worth a gander. I went with a Bloody Mary because sometimes you have to judge a place by its classics. The Report: It was classic…
First Out: We ordered a slice of the corn bread. What a fine specimen to take that hunger-edge off. Just reminiscing over this photo…I can still taste the sweet and salty collision of the honey and salted butter spread on top of the freshly baked and hot-out-the-oven pillowy cooorn breeeaad.
I highly recommend the heavenly “Pickled Shrimp” dish served on EVO rye bread with aioli (pictured above). Seriously it’s the best $14.00 you will ever spend in your life. It was savory, it was vinegary, it was creamy and the vegetables and herbs were super fresh and fragrant. I could eat this all day long.
There was no way we could leave without trying the biscuits and gravy. PeanutPimpMama loves nothing more than a nice fluffy buttermilk biscuit bathing in a pool of creamy gravy. This one in particular had two neighboring perky lil’ sunny-side-up huevos. Basically if I lived in Charleston and had biscuits of this caliber at my fingertips, I would be the size of a house. There would be no coming back. The worst part? That was not the last biscuit I had that day.
Pictured Above: Edmund’s Oast gives credit to all of their foodie-sources. They are another example of a fine establishment locally sourcing and supporting other foodie businesses in the Charleston community. You have to love the spirit in this city.
For a super decadent brunch and a mighty fine view at the chef’s table, make this happen! Next time I’m hitting up that bar for some beers. Cheers to Edmund and his Oast!
For More Information:http: www.edmundsoast.com
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