[image-1]”Sorry,” Chef Bob Cook said as he approached my table at Edmund’s Oast on Friday. There, in front of me, was the reason for the apology — the restaurant’s pickled shrimp in all its colorful glory. And there, above it, his thick beard akimbo, baseball cap standing tall, stood Cook, the newest Edmund’s chef, only the third in its history, apologizing because he knew I’d just gotten the news: the pickled shrimp toast is being retired. 
[content-1] Now, as anyone who ever ate at Artisan Meat Share (R.I.P.) can attest, Cook is a fantastic chef and there was no reason for him to feel guilty about the retirement of arguably a delicious, though tired appetizer, especially in light of the new dishes — like Hot and Sour Tilefish, Veal Sweetbreads, Grilled Octopus, and a Mac N’ Peas side dish — he’s rolling out. But as Cook well knows, the pickled shrimp isn’t any old starter. It’s been a standout since opening — “a can’t-miss toast served on crusty Root Baking Co. rye bread, replete with a vinegary bite and a creamy finish,” as it was described it in our last issue of Dish.

That’s why the Edmund’s team is giving it a proper farewell. This week through Thursday, the pickled shrimp will be half off ($8). And for lucky diners tonight, you can walk away with the recipe.

Head in this week to snag the shrimp masterpiece one last time.
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