Cypress is an unusual hybrid: a large-format restaurant serving fine-dining classics alongside some of the most inventive farm-to-table cuisine in town. The menu offers Steak Diane and a Chateaubriand for two, but you can also order sorghum-glazed pork chops with Carolina Gold Rice and ’nduja collards. Executive Chef Craig Deihl is a nationally recognized master of handcrafted charcuterie and house-cured meats and hams, and it’s essential to start off a meal with a platter of his artisanal meats. It might hold anything from rillettes and saucisson to spreadable fennel salami and thin-sliced house-cured ham with spicy mustard. Follow that up with the briny and spicy bites of the sashimi tuna and oysters before moving onto the entrees. The regular menu includes solid pleasers like braised lamb shoulder and a duo of scallops and pork belly dressed with bacon jam, but the best option is usually whatever heritage pork special they’re running that day. In an era where the fashion leans toward the rustic and downhome, Cypress’s swanky dining room with its Vegas-like three-story glass wine wall is a welcome dose of old-school luxury. But if you’re in the mood for a more low-key evening, head upstairs to the bar and order some of Deihl’s innovative bar snacks, like crispy pork belly with kimchi fritters or the chili cheese dog on an “everything” bun. Monday is $5 burger night at the bar. We’re talking a wood-grilled burger on a fresh yeast roll: hands-down one of the best dining deals in town. —Robert Moss Dish (Summer 2014)

Restaurant Details

A mix of contemporary dishes with nostalgic favorites bridges the gap between club diners of the '50s and the tapas nibblers of today. Voted Best Wine Selection by CP readers.

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Hours: Dinner
Price: $$$$$

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