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With a view overlooking Waterfront Park in the heart of Charleston, South Carolina, Cypress Lowcountry Grille offers patrons a sophisticated, contemporary atmosphere in which to experience Executive Chef, Craig Deihl’s renowned globally-influenced Southern cuisine.

Chef Deihl is adept at infusing exotic, refined flavors into traditional Lowcountry dishes to create a palate pleasing balance of tastes and textures. Charleston and its surrounding farmlands and waters, provide an abundance of fresh produce and seafood – the building blocks of Chef Deihl’s bold menu. Collard greens, okra, grits, and fresh-off-the-boat seafood are all elements of local ingredients Deihl incorporates to create Cypress’s signature cuisine.

Featured menu items include Dry Aged MiBek Farms Beef served with sweet cipollini onions, vibrant orange lobster mushrooms and Deihl’s decadent ‘mac & cheese.’ The Roasted Squash Salad, a seasonal favorite among diners, is prepared with swiss chard, spiced cashews, local Split Creek Farms fromage, and a sweet and tart vinaigrette made from figs also grown in the Lowcountry.

Highlighting Deihl’s flair for striking flavors, the Asian Tuna Tartare is plated with crisp scallions, cucumbers, shiitake mushrooms, a citrus soy sauce and Chinese flatbread. Cypress also features an award-winning wine list allowing the most discerning connoisseur to find unique wines to accompany his meal.