"...Low lighting, exposed-brick walls, and an industrial but warm space in a historic 1881 building set the neighborhood feel for chef Jeremiah Bacon’s skillful, creative menu exploring local ingredients. You’ll find classic American fare, including a $10 burger that’s a local favorite (8 ounces of house-ground beef with aged cheddar, Nueske’s bacon, and pecorino truffle fries). The bone marrow bread pudding is a signature dish, and diners also enjoy the deckle—a rarely used, highly marbled, tasty piece of rib eye. No wonder the Macintosh has been declared one of the country’s best new restaurants..."
Read the full Fodor's Travel article by Barbara Noe Kennedy here.