There are a few regular favorites 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. But the real delight of Executive Chef Jeremiah Bacon’s ever-shifting menu is wondering what he will come up with next. Bacon combines a passionate farm-to-table aesthetic with flawless 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. 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 lentils and spinach and accented with preserved Meyer lemon and cherry tomatoes. It’s all served in a stylish environment that walks the line between upscale and casual. For an affordable weekday treat, duck in for the Bacon Happy Hour with $5 plates like chicken dumplings and lettuce wraps paired with $5 specialty cocktails. —Robert Moss Dish, Summer 2016
Modern fare from Executive Chef Jeremiah Bacon. The menu varies but explores local ingredients with skill and creativity.
Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $5 appetizers, $5 specialty cocktails, $4 beer, and $5 house liquor