Fans of sausage, salumi and bologna rejoice, as Cypress chef Craig Deihl confirmed that he has a concept going into 33 Spring St., next to the colorful mural-covered Seafood Alley. He couldn't give us more details at the time, but the rumor mills have a few.
Speculation is the space might be an outlet for Deihl's award-winning charcuterie collection. Given his popular meat share program, this would make sense. It was also whispered that the small shop (seating for 8-10 people) would perhaps serve sandwiches, beer and wine, on premise. If readers have any new tips, send them our way.
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