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A rare combination of brewpub, farm-to-table restaurant, and craft cocktail bar, Edmund’s Oast takes everything it does seriously, but not too seriously. Plush stools line the cypress bar and face a wall of 48 taps that flow with uncommon craft beers, locally made sodas, cocktails and wine. Bartenders mix up inventive cocktails inspired by Chef Andy Henderson’s seasonal menu, which ranges from bar snacks, house made charcuterie, and small plates to heartier entrees and uncomplicated desserts. In the gleaming in-house microbrewery, beverage director Cameron Read crafts unique beers made with local ingredients like tea from the Charleston Tea Garden.