The Pickled Shrimp at this reimagined beer hall (the room is more minimalist Scandinavian farmhouse than Irish pub) is the perfect complement to the menu's many craft beers. The shrimp are gently poached, then pickled in a delicate brine with quick-cured fennel, onion, and celery. The mixture is served on a slice of aïoli-slicked bread—more than rich enough to stand up to your pint.
It's only one of the many hits coming out of this kitchen. Just as the 40-tap beer program has become a beacon for brew lovers everywhere, chef Andy Henderson's menu, with dishes such as heritage pumpkin custard and chicken and Carolina Gold rice porridge, has prompted a reconsideration of what beer-friendly food is. A meal here proves that brews can be every bit as luxurious and elevated as wine.
1081 Morrison Drive, Charleston, SC; edmundsoast.com