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.
Happily, our two summer salad choices – a watermelon panzanella salad and a pork belly arugula salad with roasted peaches — were delightful. The toasted bread in the panzanella was satisfyingly crunchy, and the salty pork belly paired really nicely with the sweet, slightly caramelized peaches.
When it comes to dessert, I’m sad to say that The Macintosh doesn’t have my favorites in town. We’re always so hyped up on good meal juju between their normally stellar appetizers and main courses that we always find the desserts kind of a letdown. We ended up coming home and finishing up our meal with some sliced ice-cold watermelon. After a decadent meal, it turned out to be a refreshing finish, anyway.