The Macintosh, Charleston, South Carolina
Charleston is teeming with exciting chefs —like Mike Lata at Fig, Frank Lee at Slightly North of Broad, Robert Stehling of Hominy Grill, and Sean Brock of Husk — who have made their historic city a culinary destination. Jeremiah Bacon (great name for a chef, it must be said) adds mightily to the city's bragging rights. Upstairs at the Macintosh, there's a loud lounge scene, but downstairs there's a long black-brick dining room where Charlestonians and tourists alike flock to see why Bacon is one of the most-talked-about chefs in the South right now. In his methodology, Bacon focuses on one main ingredient on the plate, then gives it a benediction of beautiful, intensely reduced sauce and accompaniments — ricotta gnudi cuddled with nubbins of stone-crab meat and tomatoes is a shining example. In the way rich, salty pork belly absorbs hot-and-sour soup shot through with kimchi, shiitakes, and bok choy, you see and taste his skill.
479B King Street; 843-789-4299; themacintoshcharleston.com
Read more:
http://www.esquire.com/features/food-drink/best-new-restaurants-2012#ixzz2B6uzBMTg
