Let's Hang Out! And a Reflection!
This one's sentimental...
Yes! Let’s hang out IRT (as the kids say)(that’s “in real time” if you are a luddite like me!). But yes, for those of y'all that live in the Charleston area, I would love to see you in person this coming Wednesday, February 7, from 5 to 9 p.m. at Edmund’s Oast where I am the Chief Wine Nerd and where we are celebrating 10 YEARS!! That evening I will be pouring some EXTRA SPECIAL wines by-the-glass like some truly unicorn Champagnes from Tarlant (at cost!). Make your reservation on the early side to snag your glass of Tarlant as those are super limited, but there’s plenty more deliciousness to be had. (We are accepting reservations for all party sizes. Please call 843-727-1145.)
Now a bit of a reflection on ten years…if you have read my origin story you know that I have known Edmund’s Oast owner Scott Shor for even longer than that (nearly 18 years!). And I remember vividly when he and partner Rich Carley set out to open the Charleston Beer Exchange in 2008 (just after I had opened my own restaurant, the Glass Onion). We were both filled with youthful excitement and more than a touch of naivety (if I do say so myself). Fast forward six years to 2014 when I found myself selling my share in the Glass Onion, and Scott and Rich were on the eve of opening a full blown restaurant!
By this point I was more than a little worn out, burned out, jaded, you name it, but all this being said I was also very excited for Scott and Rich. I remember my first visit to Edmund’s and telling Scott something along the lines of, “Wow, this is a REAL restaurant.” The size, the scope, the vision – all astounded me. They did not set out to do just one thing well but ALL the things – beer, wine, cocktails, housemade charcuterie!
Scott wrote the opening wine list himself (yes, he is a major wine nerd even though folks associate him with beer). And let me tell you that list still stands up today! I have it right here on my computer as I started doing some staff training for them in 2015. Manager Brandon Underwood carried that list even further, and then I took it over in 2017 (along with opening our wine/beer retail shop/bar – The Exchange (RIP)). I promise to share that experience with you eventually, but this is not that story. This is the story of a restaurant making it to ten years…
Any business making it to ten years is clearly an accomplishment but seeing a massive restaurant achieve ten years (and through a pandemic!) is nothing short of a miracle (and a lot of pivoting and a lot of intense work). Really restaurant years are like dog years so ten years honestly feels longer (and harder), and I have only been one small piece of this machine.
Somewhere along the way in restaurants I do think there is the realization that it’s not ALL about the food or the drinks but rather about creating a special place for both staff and guests. This to me is hospitality, and Scott along with Chef Bob Cook and General Manager Suzy Stone-Lockhart have created this tenfold. Especially during the pandemic they fought to keep the restaurant afloat all the while making sure that staff and guests felt safe and cared for.
And now there is reward – the ten year mark AND a James Beard nomination. The James Beard awards are basically the Oscars of the restaurant world, and like the Oscars there’s certainly strategy and some politics (along with lots of hard work) to getting a nomination. So the announcement of the nomination for Outstanding Bar came as a true surprise to everyone at Edmund’s as there had certainly been no strategizing – just heads down, trying to do the right thing, for a long time.
The James Beard Foundation defines this award as a business that: "demonstrates consistent excellence in curating a selection or in the preparation of drinks, along with outstanding atmosphere, hospitality, and operations, and contributing positively to its broader community.”
The overarching meaning of this award is honestly to me what makes it special. This is an award that is not specifically about a menu but to me seems more about a vibe, and that is truly what has made Edmund’s Oast dear to me for many years now – not just as a team member but as a community member. As our Chef Bob Cook said, it's the idea of being a rock for people – a place that can be counted on.
Of course, this is not a perfect story. There has been loss. Rich is no longer with us. The Exchange did not make it. The years have taken their toll on all of us. But there is also gain. I have watched so many team members grow and evolve (shout out to our bar manager Vince Cellini!), and I have seen so many guests through so many life events. Scott and the entire team at Edmund’s have indeed created a safe space and definite good vibe that deserves the ten year mark, the James Beard nomination, and much more. It’s been an honor and a pleasure to be a small part of the magic.
