Edmunds Oast.

Edmund’s Oast operates as a hybrid brewery, butcher shop, and restaurant that defies easy categorization. Located in Charleston’s Upper Peninsula, the space balances a medieval-inspired aesthetic with modern, industrial bones. The kitchen, led by Chef Bob Cook, is particularly known for its ambitious house-made charcuterie program and a seasonally shifting menu that moves from wood-fired pizzas to refined small plates. The beverage program is equally expansive, featuring 48 taps that pour house-brewed beers—often experimental in profile—alongside an encyclopedic cocktail list. Whether sitting under the timber-framed Bower or near the open kitchen where cured meats hang in view, the atmosphere is lively and unpretentious, catering to both serious beer nerds and casual diners.