Located downstairs from the Cocktail Club, and bearing the one-time name of the alley that ran alongside the building, the Macintosh offers a menu inspired by the American table. With dishes such as pan sautéed trigger fish with fingerling potato confit, Dave’s Clams and arugula pudding sauce, chef Jeremiah Bacon combines his Lowcountry roots with his classic culinary skills.
The Macintosh offers a variety of items on the menu, ranging from seven-ounce CAB grilled deckel to Border Springs Farm lamb neck ravioli, andsources much of its protein from the waters surrounding Charleston. An avid fisherman who grew up on Johns Island, S.C., Bacon brings his passion for fishing and knowledge of the local waters directly to the menu.
The Macintosh holds a “Bacon Happy Hour” with weekly changing bacon-inspired dishes. The happy hour is held every Monday through Friday from 5 p.m. to 7 p.m. and features dishes such as crispy pork belly with herbed bread crumbs and an apple cider gastrique.
The Macintosh is open for dinner seven nights a week, and also offers a late night menu as well as Sunday brunch.
Photos by Andrew Stephen Cebulka