Cypress Lowcountry Grill

This member of Hospitality Management Group is high-tech glam with cerise booths, flying saucer lights that morph in color, and a three-story glass wall storing 4,000-plus wines. The rock shrimp and grits with pancetta and smoked tomato fondue is an haute--cuisine version of the Lowcountry staple, and the wasabi tuna with ginger spotlights executive chef Craig Deihl’s Asian spin.