From the local free weekly

Someone actually listened. Praise be and thank you.


"This Hospitality Management Group restaurant is the most luxe of its three properties by far. Chef Craig Deihl takes a contemporary approach to Lowcountry seafood and produce but puts an Asian spin on it. The sashimi tuna served on top of an ice cold oyster is an amazing start to any meal or night out. Everything is put on display in this dazzling building. Diners on the first floor can see the chefs in Cypress’ flashy stainless steel kitchen. The two-story glass wine cellar stretches up one wall, literally showcasing the impressive wine list. Upstairs, an illuminated marble bar attracts the pretty people like moths to a flame for chic cocktails and creative nibbles. Try the lavender martini or the cucumber cocktail with the tuna tartare or the scallops and bacon. And then, seriously, why stop there? Go ahead and get something off the seasonal menu like tilefish, smoked pork loin, or whatever else may have gotten the Deihl treatment. And we’d be remiss to neglect mentioning Charleston’s favorite pastry chef, M. Kelly Wilson, who spends her days concocting creative, seasonal delights for your sweet tooth. Throw her a bone, forget about the crème brûlée and the chocolate cake, and go for one of her specials." —Alison Sher