The Macintosh is where chef partner Jeremiah Bacon, a five-time James Beard semifinalist, merges his exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The menu, which changes regularly, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique items like seasonal gnudi and stuffed Manchester Farm quail. The deckle, bone marrow bread pudding and the Mac burger have quickly become go-to favorites of The Macintosh’s loyal patrons. A unique seafood charcuterie program showcases fresh items like wreckfish head rillettes, grouper bologna and triggerfish brandade.
The bar program complements the cuisine with local and specialized beers, seasonally driven cocktails, and a big wine list that spans both old world and new. Located on Charleston’s bustling upper King Street, The Macintosh’s modern setting provides a fine dining experience with a casual vibe.
The spacious bar accommodates patrons nightly and hosts their popular Happy Hour menu. The intimate, yet lively dining room allows a peek into the kitchen, and an outdoor patio space comes complete with greenery and herb gardens, a large grill for special menu preparations and plenty of shade. Located downstairs from The Cocktail Club, its sister lounge, The Macintosh bears the name of the alley that runs alongside the building.
Partners & Purveyors
Burden Creek Farm
Keegan Filion Farms
Geechie Boy Mill
Southern Foodways Alliance
Share Our Strength
James Beard Foundation
SC Aquarium Good Catch Seafood Initiative
Slow Foods Charleston
Charleston Restaurant Association
Charleston Area CVB