click to enlarge Charcuterie board

Jonathan Boncek

Charcuterie board

Artisan Meat Share had one of the biggest openings of 2014. Expectations were high since Cypress Chef Craig Deihl and his charcuterie program already had a big following, and they were clearly met. Deihl and Chef de Cuisine Bob Cook have expanded the charcuterie program by opening a shop on Spring Street that offers an array of sinful sandwiches for dine-in and take out. There’s a delectable porchetta with ’nduja and pork cracklins, a tuna nicoise on ciabattta, and even an enormous $50 Italian sub. There are charcuterie boards and sides like a pea and peanut salad and house-made chips with fish and vinegar sauce. And don’t forget the $30 meat and cheese board and bottle of wine pairing. There’s really no way to go wrong, but if there’s one sandwich we might suggest, it’s the house-made sausage with fried egg, American cheese, bacon, mayo, and watercress, on a sesame bun — a breakfast done right. —Eric Doksa Dish, Winter 2016

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