We’re doing a tour of tasty Charleston spots this month in honor of several friends and family who are in town visiting us.  Last week, we revisited The Macintosh, which unbelievably I apparently have never talked about before on this blog despite loving the place with all of my heart.  The chef, Jeremiah Bacon, already had made a name for himself on the Charleston dining scene when he opened up The Mac two years ago.  Plus, with a name like Bacon, I’m pretty sure you’re destined to do good things to food.

The Macintosh’s menu changes seasonally, but we’ve noticed a few perennial favorites are now staples on their menu — a variation of a gnudi (ricotta gnocchi), the hot and sour soup appetizer with pork belly, and the grilled deckle, the top cut of a ribeye.  Our favorite version of the gnocchi, a light, fluffy pasta with stone crab claw meat and tomatoes, wasn’t available, but we took a chance on the current version with a heavy cream sauce and celeriac.  Unfortunately, the heaviness of that particular sauce didn’t do the gnocchi any favors, and we found ourselves wishing for something lighter.