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 pork lettuce wraps paired with $5 specialty cocktails. —Robert Moss (Dish, Summer 2018)

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: $$$$$

Bar Details

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Happy Hours

Mon, Tues, Weds, Thurs, Fri 5pm-7pm: $5 appetizers, $6 specialty cocktails, $6 wine, and $5 house liquor.



  • Adam Chandler Grilled deckle
  • Andrew Stephen Cebulka Ricotta gnudi
  • Andrew Stephen Cebulka
  • Andrew Stephen Cebulka

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