Back in 2011, the Macintosh was among the wave of pioneering Upper King restaurants that helped transform Charleston into an international dining destination. An enduring passion for local ingredients prepared with the focus and discipline of a classical kitchen keeps it vigorous and relevant today. Intensely beefy ribeye deckle, flawlessly tender ricotta gnudi, and luxurious bone marrow bread pudding are now long-running favorites of the restaurant’s regulars. Chef-partner Jeremiah Bacon keeps things moving forward, too, with seasonal plates that highlight the freshest local seafood and produce: seared flounder with Jimmy Red grits, chilled shrimp with tigre de leche and mint, a medley of brassicas with romesco and mustard. An innovative in-house seafood charcuterie program incorporates heads and trimmings into tempting morsels like wreckfish rillettes and fish bologna, the perfect foundation for a stunning seafood slider. —Robert F. Moss (Dish, Winter 2020)

Restaurant Details

Modern fare that varies seasonally 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.

Map

Upcoming Events

  • Wine Night at The Macintosh (Deals)

    • Mondays, 5-10 p.m.

Photos

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

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