Craig Deihl is the master of meat. His Cypressata is award-winning, his Artisan Meat Share is sublime, and his reputation is growing. When Michael Ruhlman, author of Charcuterie: The Craft of Salting, Smoking, and Curing, came to town last month, he made a beeline for Cypress to see Deihl’s handiwork.
So, the announcement of a weekly burger night at the East Bay Street restaurant is quite exciting. Particularly when you see the $5 price tag. Five bucks for a gourmet burger in a town saturated with expensive sandwiches? That’s sure to get meat lovers excited.
The new menu has a wood-grilled burger on yeast roll with bacon jam and pimento cheese, an all-American with American cheese, pickled white onion, and a housemade signature sauce, and a patty melt with mushrooms, onions, and swiss cheese on brioche. Are you drooling yet?
They also have $3 sides, draft beer pairings chosen by the chef himself, and the most ridonkulous foot-long chili cheese dog. Deihl’s housemade tube of meat is no Oscar Mayer.
The feasting begins Mon. Feb. 6. Expect Charleston to descend on Cypress’ sexy second floor bar in droves.
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