Experience the Talent that is Cypress

cypress downstairsJust walking by Cypress is intriguing. From the sidewalk of East Bay Street you can see its colorful ambiance and unique atmosphere. With its beautiful place settings and exceptional bar, Cypress is definitely a restaurant to stop and try at least once. Not to mention the food. Cypress stands out as one of Charleston’s most prestigious restaurants. Chef Craig Deihl is well known in the culinary world at large, not just in Charleston. Deihl was chosen in 2010 as Chef of the Year by the Charleston chapter of the American Culinary Foundation. That same year, he was a semi-finalist for a prestigious James Beard Foundation award for best chef in the Southeast. He was a nominee for the award in 2011 and 2012 and now again in 2013.

craig deihl, cypress restaurant, charleston, scDeihl is a founding member of the Butcher’s Guild and, in 2009, Deihl created a charcuterie Artisan Meat Share in which he uses every part of the animal and prepares more than 80 types of charcuterie stored in-house at Cypress.

cypress-braised-wreckfishThe menu, which includes such dishes as crisp wasabi tuna with a ginger-garlic glaze and Certified Angus Beef filet of beef with housemade Boursin cheese, is complemented by an impressive wine list. The wines hail from both well-known and small boutique wineries from all over the world.

It isn’t very often that you get to eat at a restaurant backed by so much talent. When you eat at Cypress you are getting the best of both worlds – a spectacular atmosphere and phenomenal food prepared by a remarkable chef.