Tommy Condon’s Irish Pub
160 Church St. Downtown.
Sometimes dismissed by some snobby locals as a tourist bar, Tommy Condon’s (located just a half block off Charleston’s historic market) certainly knows how to pour a proper pint of Guinness. The dry Irish stout is good for you. It gives you strength. Traditionally dispensed by use of nitrogen (as opposed to CO2, as with most keg beer) and consumed by the pint at proper “cellar temperatures” between 48-54 degrees Fahrenheit, dapper staffers at Tommy Condon’s follow their own “slow-pour procedure” (it’s worth the few moments of waiting). For the closest thing to a “perfect pint” of the stuff, downtowners can count on a cleanly-poured glass here at any time.