Chef Craig Deihl poses with some 4,000 pounds of cured meat he’s accumulated for his new venture. Photo by Ruta Elvikyte
September 24, 2014
High on the Hog
For our September issue, we interviewed Craig Deihl, Cypress’ longtime executive chef, about his new charcuterie-driven eatery—and today, Artisan Meat Share finally opens its doors! Learn what you can expect from the Elliotborough spot
written BY Bridget Venatta
Craig Deihl opens the walk-in fridge in the second-floor banquet kitchen at Cypress and takes a deep breath. “This is the meat room,” he says, gesturing toward the hanging rows of mold-kissed salamis, sausages, and hams. “It smells funky, but in a really good way.” Back in 2007, a desire to work with local, heritage-breed pigs and to use every bit of them—from their heads down to their hooves—sparked his interest in curing meats. Since then, he’s accumulated more than 4,000 pounds of the stuff, most of which will wind up behind the counter at Artisan Meat Share, the eatery he debuts today at 33 Spring Street. Read on for more on the new venture and how this mild-mannered chef from Pennsylvania went whole hog.