Less than 48-hours after Artisan Meat Share shuttered, Chef Bob Cook took the helm as executive chef at Edmund’s Oast, and Charleston exhaled in shared relief. Almost immediately, Chef Cook started tinkering with the establishment’s “gastropub” menu, nixing the beloved pickled shrimp and taking things in an undeniably upscale, ingredient-driven direction.
Edmund’s Oast remains superlative thanks to Chef Bob Cook
