Cypress
At the over-a-decade-old Cypress, chef Craig Deihl combines whole hog cooking with Asian accents, serving grilled pork belly with kimchi fritters and local oysters with a green tomato wasabi and horseradish-lemon mignonette. The high-tech dining room—the computer-controlled lighting slowly changes color throughout the evening—is dominated by a wine wall of 4,500 bottles.
2 FREE PREVIEW Issues
Tablet Edition | Give a Gift
f&w everywhere