At the Macintosh, Executive Chef Jeremiah Bacon puts 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 tender pork ravioli with tomatillos and creamed corn purée or pillowy ricotta gnudi tossed with fresh summer vegetables and squash blossom butter. Fresh-caught local fish like golden tile, vermilion snapper, and triggerfish feature prominently, served over tempting vegetable combinations like pole beans, arugula, and black cherry tomatoes. Two red meat options consistently anchor the offering: the Mac, a big house-ground burger with aged cheddar, Nueske’s bacon, and pecorino truffle fries, and a 7 oz. rib-eye deckle that offers the most tender and intensely beefy flavor in town. Elegant, stylish, and intensely flavorful, the Macintosh is a major player on the downtown scene. —Robert Moss
Dish (Winter 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
Price: $$$$$
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Mon., Dec. 24, 5-9 p.m. 2012
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Sun., Nov. 11, 6:30 p.m. 2012
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Sat., Dec. 31, 5 p.m. 2011
See all past events at The Macintosh »