Craig Deihl is best known around Charleston for his elegant charcuterie boards, arrayed with spicy salamis, ribbons of cured beef and flaps of smoked pork.
All of those items will be sold by the pound at Deihl's soon-to-open Artisan Meat Share, but diners who drop by the Spring Street shop for lunch are unlikely to end up with a mere plate of plain charcuterie. According to a menu shared with The Post and Courier, the counter will serve five cold meat sandwiches; seven hot meat sandwiches; one burger and two salads, since Deihl acknowledges "not everybody is a meatatarian." Beer and wine will also be available.
Although there are 15 seats for staying customers, "It's really more of a grab-and-go," Deihl says. In addition to the standard menu, Artisan Meat Share will offer daily specials geared toward the dinner crowd, such as fried chicken.
Because the deli is so compact, Cypress will function as its commissary kitchen, producing eight different breads, including seeded rye for the pastrami sandwich; a Holy City beer bun for bratwurst and white bread for a smoked ham sandwich with bread-and-butter pickles, mustard and cloth-bound cheddar.
Much of the menu will appear familiar to Cypress fans, since Deihl and chef de cuisine Bob Cook have played with many of its underlying ideas there. Barbecue baked peanuts, for example, show up on the sides menu, along with fried cheese grits and breakfast gravy; sweet corn and okra; chopped slaw and chips.
Dessert isn't listed on the menu, but Deihl says there will be changing selection of picnic-ready sweets, such as "big cookies."
As for sandwiches which aren't listed, Deihl says, "The beauty is we have a case we can grab from."
Deihl is aiming to open by the last week of August. Six days a week, the shop will keep an 11 a.m.-7 p.m. schedule; it will be closed on Sundays.
For more information, visit artisanmeatshare.com.
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