In anticipation of the soon-to-open neighborhood bbq restaurant—Lewis Barbecue—Edmund’s Oast will welcome pitmaster John Lewis for a one-night special collaboration dinner on Wednesday, January 27. Lewis and Edmund’s Oast Executive Chef Reid Henninger will design a menu that is influenced on central Texas barbecue, Tex Mex cuisine, and Gulf Coast favorites. Diners can expect to see some large cuts of prime smoked beef as well. The menu will be different from most of the pop-ups Lewis has held across the Charleston area over the past year, and this will be a break from the traditional food menu offered at Edmund’s. The normal beverage menu, along with a few additions including some mezcal creations and the special Whiskey Wednesday offerings, will be available for the event. Reservations are highly recommended for this one-night menu. To learn more, visit edmundsoast.com or call 843-727-1145.
Pitmaster John Lewis is a trailblazer in the neo-traditional style of Central Texas barbecue. A master of craft barbecue, John welds his own custom-designed smokers to create expertly smoked pork spareribs, beef ribs, “Texas Hot Guts” sausage, and his legendary beef brisket. John, also known as the “wood whisperer,” has an unerring devotion to his craft, tending to his smokers by 4 am most mornings and constantly striving to improve his product. Lewis Barbecue is expected to open in spring 2016 nearby Edmund’s Oast in the popular NoMo neighborhood.
