Hours: Dinner & Sun. Brunch
There are a few regular favorites on The Macintosh’s menu: the intensely flavorful 7-oz. grilled ribeye deckle, the extravagantly rich bone marrow bread pudding, and the 8-oz. house-ground Mac burger with aged cheddar, Nueske’s bacon, and pecorino truffle fries. New executive chef Stu Rogers, who comes to Macintosh from another Indigo Road restaurant, Oak Steakhouse Atlanta, will introduce some new menu items like asparagus with deviled egg mousse; Hackleback caviar; smoked cauliflower sauce crudité; Welsh rarebit with pastrami beef belly, fried egg, beer-cheese fondue, and pickled mustard seed on rye toast; and pickled shrimp with watermelon, radish, asparagus, benne seed, candied lime, and buttermilk. For an affordable weekday treat, duck in for the Bacon Happy Hour with $5-6 snacks plus $4-6 sips. —Robert Moss (Dish, Winter 2019)
Modern fare from Executive Chef Stuart Rogers. The menu varies but explores local ingredients with skill and creativity.
• $5 appetizers, $6 specialty cocktails, $6 wine, and $5 house liquor.
Mon, Tues, Weds, Thurs, Fri, 5pm-7pm