The MacIntosh is simply one of the finest restaurants I have visited during the past year. Executive chef Jeremiah Bacon’s menu is prodigious with creativity and the execution is sublime. His flavorful and adventurous dishes like grilled deckle with béarnaise, savory bone marrow bread pudding, grilled beef belly, sautéed scallops with Celeriac agnolotti, peas and Calamondin orange puree, sautéed golden tilefish and glazed confit pork shoulder provide a hint of the culinary oddities that are simply not to be believed, in both quality of presentation and taste. The wine list is very solid and our server, Colin, was on top of his game all night long. We shared every plate and enjoyed all thoroughly. Don't miss this one during your next trip to the culinary capital of the South.