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Cypress: A Lowcountry Grille Restaurant Review: Some of the city's finest charcuterie comes from the artisan kitchens of Cypress: A Lowcountry Grille. Chef Craig Deihl is at the forefront of meat production in Charleston, partnering with local, sustainable farms and making the most of pastured pork and beef from nose to tail. Asian-accented appetizers stand in graceful contrast to the raw bar, and tableside service for rack of lamb, Châteaubriand and Caesar salad. Silky lobster bisque and the beef bourguignon are standouts. Non-meat requests are accommodated with imaginative dishes such as crispy Brussels sprouts and ember-roasted shiitake mushrooms tossed with pumpkin seeds and vincotto (a sweet, dense reduction of grape must) served over chiles, and whole-grain mustard. The upscale setting blends historic brick with contemporary flair, boasting a lively exhibition kitchen and wall of wine with a 4,500-bottle selection. Pastry chef Andrea Upchurch devises an extensive dessert menu ranging from the traditional Southern red velvet cake to her take on panna cotta, fusing it with American lemon meringue.