Cypress Lowcountry Grille

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Cypress Lowcountry Grille Review

From the owners of Magnolias and Blossom comes a renovated 1834 brick-wall building with an urbane contemporary decor. Rust-color leather booths, a ceiling with light sculptures that change color, and a "wine wall" of 5,000 bottles keeps things interesting. The cuisine is high-end Southern-American, with fresh local ingredients accented with exotic flavors, notably from the Pacific Rim. Try fabulous salads, like the hearts of palm and baby greens with local goat cheese topped with a walnut vinaigrette. The duck is a good entrée choice, as is the fillet cooked over hickory wood and topped with a Madeira wine sauce. Executive chef Craig Deihl consistently creates simple yet elegant fare, and you can do the same with his cookbook called, of course, Cypress.