Cypress

Sister restaurant to Charleston mainstays Magnolias and Blossom, Cypress serves a seasonal, Lowcountry- and Pacific Rim-inspired menu by James Beard-nominated chef Craig Deihl. The restaurant procures ingredients from local purveyors, including beef from Mibeck Farms, to craft such dishes as fish stew, made with potatoes, tomatoes, oysters, and shrimp, and sweet-and-sour meatballs with ricotta gnocchi and tomato-orange marmalade. The restaurant’s wine wall contains 4,500 bottles. Cypress is located in a renovated building dating back to 1834, and the dining room has exposed-brick walls, an exhibition kitchen, and color-changing lights.