Cuisine:

• Others
• Creole
• Contemporary

Restaurant Cypress Description:
Positioned on the bottom floor of an unimpressive suburban brick building, in a space previously occupied by a beauty salon, Restaurant Cypress exceeds expectations in its atmosphere and on its plates. After cooking garlic-saturated, Creole-Italian food at Vincent's, Restaurant Cypress's chef-owner Stephen Huth evolved a style that turns more towards the contemporary side of straight Creole cooking. Huth turns out simple, elegant food, such as his fresh fish selection, often made with pompano. Pan-fried and served with a confetti-like potato and lobster hash, the dish is elegant and simply prepared. More contemporary still, a rabbit confit comes swaddled in phyllo and glazed with a not-too-sweet Steen's molasses sauce. The wine pairings suggested with the dinner main dish offerings may or may not work, so note those with a critical eye. Even in warm weather the vibe inside the restaurant is cozy and almost wintry, thanks to butter-colored walls, deep brown woods and heavy pottery used for both decoration and presentation---coffee comes in heavy, thrown mugs with saucers to match.


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