The dish: Pickled shrimp
Edmund’s Oast didn’t just remove pickled shrimp from its menu in 2017: It retired the beloved dish, giving it the kind of sendoff associated with star forwards’ jersey numbers. And just to make sure the separation was final, the restaurant tweeted the recipe, giving every home cook with a jar of Duke’s mayonnaise and a pound of decent shrimp a shot at replicating opening chef Andy Henderson’s weirdly Nordic ode to Lowcountry bounty.
Then along came March 2020, and Edmund’s grasped for its pivot. Pickled shrimp joined the curbside pickup lineup,alongside chef Bob Cook’s fried chicken and mac-and-peas, an emerging New Classic in its own right. Even without the communal tables and old fashioneds that were once part of the Edmund’s Oast fun, Charlestonians could taste the promise of restaurants in the pickled fennel, onion, peppers and shrimp atop toasted rye.