The Macintosh know how to merge technique-driven fare with locally-sourced ingredients, Chef Jeremiah Bacon, a three-time James Beard semifinalist, serves a modern American experience. With a daily-changing menu that’s rooted in the South, Bacon relies on the Lowcountry’s farms and waterways for inspiration; the result is unique items like bone marrow bread pudding and seafood charcuterie.
Throughout Restaurant Week, choose from the entire menu selection to build your 3-course dinner ($40 per person). Pick from options like octopus with pickled ginger, sambal chimichurri, pork belly, confit potato and bacon lacquer.
Check out the full menu here.