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 (Winter 2015)
Modern fare from Executive Chef Jeremiah Bacon. The menu varies but explores local ingredients with skill and creativity.
Features: Sunday Brunch, Dinner, Top 50
Hours: Dinner & Sun. Brunch
Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $5 appetizers, $5 specialty cocktails, $4 beer, and $5 house liquor