There are a few fixtures on the Macintosh’s menu: the intensely flavorful 7-oz. grilled ribeye deckle, the extravagantly rich bone marrow bread pudding, and the 8-oz. house-ground Mac burger with aged cheddar, Nueske’s bacon, and pecorino truffle fries. The rest of Executive Chef Jeremiah Bacon’s menu changes on a regular basis, blending a farm-to-table aesthetic with high-end technique. You might find thin-sliced beef tongue tossed with red lunchbox peppers, shaved cotija cheese, and an array of herbs or two delicate lamb-filled ravioli served over a creamy onion soubise with savory lamb jus. A new focus on seafood charcuterie has the kitchen experimenting with smoke fish rillettes, triggerfish brandade, and grouper bologna. And the most reliable bet on the menu is the local catch, like grilled local swordfish with butter beans, sunchokes, and whey dashi or a crisp-seared red snapper laid out on a bed of lentil and spinach and accented with preserved Meyer lemon and cherry tomatoes. It’s all served in a stylish environment that walks the narrow line between upscale and casual. For an affordable treat, we like the Bacon Happy Hour with $5 plates like chicken dumplings and lettuce wraps paired with $5 specialty cocktails. —Robert Moss Dish (Summer 2014)

Restaurant Details

Modern fare from Executive Chef Jeremiah Bacon. The menu varies but explores local ingredients with skill and creativity.

Features: , ,
Hours: Dinner & Sun. Brunch
Price: $$$$$

Happy Hours

Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $5 appetizers, $5 specialty cocktails, $4 beer, and $5 house liquor

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