At acclaimed farm-to-table eatery,The Macintosh, executive chef Jacob Huder and chef-owner Jeremiah Bacon, a five-time JBF Award Semifinalist, merge their exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The hyper-seasonal menu, which changes daily, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique dishes.
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