Jeremiah Bacon has always been an understated chef. He returned to his hometown after getting schooled at the Culinary Institute of America and gaining experience in some of the world’s best kitchens (Le Bernardin, Per Se) and quietly went to work at Carolina’s. As executive chef, he took a place at the stove (literally) and started cooking seasonal food, championing local fish species, and generally helping establish Charleston’s culinary scene. But he was somewhat stuck at Carolina’s, an ancient restaurant with deep roots that could only be taken so far.

Last year, he jumped over to Oak Steakhouse, inheriting a high profile restaurant from the high profile Brett McKee. He’s changed the menu and the approach quite a bit, but he’s still working within a structure created and envisioned by someone else.

But that’s about to change — and in a big way. What Bacon got with his Oak job was also the opportunity to team up with Steve Palmer, a skilled general manager with excellent connections and a thriving restaurant group called Indigo Road. The two quickly set their sights on Upper King Street for a new venture, something that would be a showcase for Bacon’s sensibilities and skills. His very own creation.

The new restaurant is called the Macintosh and is located downstairs from the Cocktail Club, Indigo Road’s upscale bar that opened last month. The Macintosh will be a full-service neighborhood eatery, serving “elegant homegrown cuisine.” We’re talking Burden Creek goat cheese gnuddi with stone crabs, braised Blue Chip farms rabbit with slow-roasted tomato and ricotta salata, sweet and sour pork belly soup, and the lip-smackingly good bone marrow bread pudding. It should not disappoint fans of Bacon who’ve been waiting for him to break out of his shell and make a big statement.

The opening date is set for Sept. 15. Bacon says he will continue to oversee Oak, where longtime sous chef Joseph Jacobson will be promoted to chef de cuisine. The Macintosh will be open for dinner nightly. They’ll also have a late night menu and be open for Sunday brunch.

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