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. 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 Bacon 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.