The Macintosh is where executive chef Stu Rogers and chef partner Jeremiah Bacon, a five-time James Beard semifinalist, merge their exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The menu, which changes weekly, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique items like Mark Marhefka’s seared grouper, a seasonal gnudi and stuffed Manchester Farm quail.