Cypress is excited to launch a new bar menu from James Beard Award nominated chef Craig Deihl. Offering guests an innovative take on traditional bar fare, Cypress’ latest selections include something for all palates. New items include Fried Apalachicola Oysters, Chicken Fried Steak, Smoked Chicken with Alabama white sauce, and the Big Dog—Chef Deihl’s creative take on a hot dog.

For those looking for an after-work snack, the bar at the East Bay Street restaurant— which recently celebrated its 15th anniversary—also showcases a selection of specialty offerings Sunday through Thursday from 5 p.m. to 7 p.m. With items such as Charcuterie & Wine (chef’s selection of cooked, cured and smoked meats with a choice of select wines – $35) and a Shellfish Platter and Wine (raw oysters, cocktail shrimp, tuna tonnato and ceviche with a choice of select wines – $45), 5p.m. never sounded so good!

Perfect for stopping in for a snack or a casual dinner, other exciting bar menu options include:

Oysters

Raw Oysters – Half Dozen 13 | Dozen 26
green tomato-wasabi cocktail, horseradish-lemon mignonette
BROILED OYSTERS, XO sauce – 15
FRIED APALACHICOLA OYSTERS, corn chow-chow, Red Clay mayo – 14

Antipasti

CRACKED OLIVES & PEPPADEWS, Red Clay mash, ricotta, grilled focaccia – 8
HONEY GLAZED HAM, culatello, local honey, black pepper – 15
TUNA TONNATO, lemon, tomatoes, capers, arugula, cornbread croutons – 9

Meat & Bun

BIG DOG, housemade hot dog, pretzel bun, b&b pickles, ballpark mustard – 8
DOUBLE PATTY BURGER, bacon jam, pimiento cheese, butter lettuce, yeast roll – 11
LAMB GYRO, black olives, tomatoes, cucumber, onion, yogurt, mint, lemon, rye pita – 11
PORK BELLY STEAMED BUN, spicy hoisin, pickled peppers, butter lettuce -12

Plates

FOCACCIA PIZZA, cured meats, tomato purée, provolone -12
SMOKED CHICKEN, Alabama white sauce, baked peanuts, pickles -14
CHICKEN FRIED STEAK, Amish Swiss potato purée, cracked peppercorn cream -16
FISH STICKS, crushed peas, dill pickle tartar sauce -14
BAKED SHRIMP & GRITS, ‘nduja, lobster glaçage -16
MEATBALLS, tomato-orange marmalade, ricotta gnocchi -16

With a menu complemented by an array of interesting cocktails, beers and wines, the bar at Cypress is the ideal gathering spot, no matter what the occasion.

For information, please visit www.cypresscharleston.com or call the restaurant at (843) 727-0111.

Mercantile and Mash, a gourmet food emporium located on East Bay Street, welcomes Baltimore native, Charles Talucci, as executive pastry chef. With more than 12 years in the baking industry, Talucci brings extensive experience and an impressive skillset to the culinary and catering programs at Cigar Factory.

Prior to moving to Charleston, Talucci was the executive pastry chef at Woodholme Country Club in Pikesville, M.D., where he managed the production of all desserts, pastries, candies, cakes and breads for five years. He also served as pastry chef at Patisserie Poupon in Baltimore M.D., during his career. Inspired by his father, an acclaimed chef and personal mentor, Talucci initially began his pastry career at Baltimore International Culinary College where he pursued a degree in baking and pastries in 2006.

Photo by Andrew Cebulka

“It’s no secret that I have a serious sweet tooth, so needless to say I am excited about Talucci’s arrival to the team,” said Steve Palmer, managing partner at The Indigo Road Restaurant Group. “Talucci is extremely talented, and his past culinary experience will give Mercantile and Mash many new capabilities in baking and pastry.”

In his new role at Mercantile and Mash, Talucci will oversee the pastry production with creative freedom to introduce his concept to the menu. Talucci will also cater for events hosted at The Cedar Room, as well as contribute to the pastry programs at Indigo Road’s Charleston restaurants.

Southern Season announced that it is expanding in the Charleston market with a new smaller-format Taste of Southern Season store. The 2,000-square-foot shop is planned to open in late May at 139 Market Street. It will be managed through the existing full-service store in Mount Pleasant.

“The downtown Charleston store will allow us to make shopping even more convenient for our customers,” says CEO Clay Hamner, who last month announced that a Taste of Southern Season store will open in July in Asheville, North Carolina’s Biltmore Village. “Charleston has demonstrated tremendous support for our brand, and we are excited to bring our new concept to King Street.”

The store will be modeled on the successful debut Taste store, which opened May 23, 2015, in Raleigh, North Carolina’s Cameron Village. By eliminating excess space and focusing on the most popular local and regional products, it quickly achieved success in a highly competitive area. The Charleston store will focus on best-selling items from the Mount Pleasant store, such as Lowcountry specialties, premium grocery (including coffee, candy, wine and beer), house & home, and gift items. Catering and other services from Mount Pleasant will be available.

Taste stores will vary from around 2,000 to 7,000 square feet, depending on location. Additional Taste stores are set to open before Christmas 2016 in Wilmington and Southern Pines, North Carolina; Charlottesville, Virginia; Savannah, Georgia; and Birmingham, Alabama.

Southern Season President Dave Herman says the company intends to build 30 Taste stores over the next three years. “I have never seen a retail concept with more potential or customer acceptance,” says Herman, who has more than 30 years experience with premium retail brands. “We will feature more local and regional products alongside the best international culinary options. And we’ll do this with the passion and service customers demand and expect from Southern Season.”

Southern Season’s full-service Buckhead store will open in September in Atlanta. The 25,000 square foot store will feature an open concept dining area, offering both casual and premium options, as well as a cooking school. In North Carolina, the Raleigh store will expand to a full-service model in 2017, with another large store to follow in Charlotte in 2018.

Enhancing the success of all brick-and-mortar sites is a significant investment this year to build an online digital store to allow customers to select from more than 80,000 items by phone or tablet. “We expect that our new digital store will be live by early fall, bringing the excitement of our offerings to new markets,” says CFO Brian Fauver. “This robust system also will benefit shoppers at physical stores, enabling them to order products not found on shelves for prompt home delivery.”

The Victor Social Club, an elegant cocktail lounge on Hutson Alley, has released a new menu that explores the distinctive flavors of Cuba. Now available seven days a week, the menu features jalapeño fried bananas, mojo grilled shrimp and an El Presidente margarita.

“With Cuba as a new frontier for travelers, we’re excited to introduce a refined take on the country’s most celebrated cooking techniques and spirits,” shares Aaron Lemieux, executive chef of The Victor Social Club.

New cocktails include: 

Cuba Libre ($8)

• Dark rum, Coca-Cola, lime juice

Basil Cucumber Lemonade ($9)

• Garden basil, fresh lemon juice, house infused cucumber vodka

Old Cuban Cocktail ($11)

• Aged Bacardi dark rum, lime juice, castor sugar, fresh mint, angostura bitters, prosecco 

Coconut on The Pilar ($12)

• Cruzan, barrel rum, coco lopez, lime juice, pineapple juice

The Hemingway Daiquiri ($10)

• Barbados aged rum, grapefruit, lime juice, cane simple sugar, maraschino liqueur

El Presidente Margarita ($12)

• Tequila, Grand Marnier floater, grated lime zest, salt rim

New small plates include:

Jalapeño Fried Bananas ($8)

• Crispy pork, pickled mango pineapple, and banana ketchup

Mojo Grilled Shrimp ($12)

• Domestic East Coast shrimp marinated in citrus, pineapple guacamole, and malanga chips

Cuban Sandwich ($12)

• Pulled pork, house pickles, dijonnaise, fontina cheese on crispy ciabatta bread

Cornmeal Encrusted Domestic Calamari ($12)

• Pineapple mojo and banana pepper mole 

Malanga Chips ($8)

• Queso fundido, pico de gallo (add guacamole for $4)

A variety of hand-rolled cigars will also be available for purchase at The Victor Social Club bar.