At the Macintosh, Executive Chef Jeremiah Bacon and Chef de Cuisine Chris Delaney put out a menu of acclaimed farm-to-table creations in a stylish but casual setting. The appetizers offer small, succulent morsels with a deft balance of flavors, like sauteed scallops with peaches, corn, fregola, and Thai basil or a watermelon panzanella salad in raspberry vinaigrette. Fresh-caught fish like grilled cobia and sauteed grouper stand out among the entrées and come with a colorful palette of summer vegetables. The Mac, a big house-ground burger with aged cheddar, Nueske’s bacon, and pecorino truffle fries, is always available on the menu. Elegant, stylish, and intensely flavorful, the Macintosh is a major player on the downtown scene. —Robert Moss Dish (Summer 2013)
Modern fare from Executive Chef Jeremiah Bacon. The menu varies but explores local ingredients with skill and creativity.
Features: Sunday Brunch, Dinner
Hours: Dinner (nightly), Sun. Brunch
Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $5 appetizers, $5 specialty cocktails, $4 beer, and $5 house liquor