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Restaurant Cypress Restaurant Review: You may not be able to tell from the outside, but within this nondescript building you'll find an authentic Creole dining experience. After cooking garlic-saturated, Creole-Italian food at Vincent's, chef-owner Stephen Huth evolved a style that embraces a more contemporary side of Creole cuisine. His fresh fish dishes often feature the rarely seen regional specialty pompano. From a molasses-glazed pork loin to the sautéed gulf shrimp, tossed with a habanero and sesame sauce, the entrées are full flavored and well-seasoned. Slow-roasted duck gets a lift into the spicy zone with andouille sausage and cornbread stuffing. Rabbit in sauce “piquant” is a French and Creole classic. The menu rarely changes and desserts are limited, but hopefully the warm chocolate crème brûlée is available when you dine. Be wary of the wine pairings suggested with dinner main courses, as they may or may not work; other choices may do much better. Even in warm weather the vibe inside the restaurant actually exudes intimacy. It’s cozy and almost wintry, thanks to butter-colored walls, deep brown woods and heavy pottery used for both decoration and presentation.