Here's another name to tuck into your sweetgrass basket filled with great Charleston chefs: Jeremiah Bacon. And what a perfect name, right? Bacon shows off his fondness for the little-regarded deckle—a highly marbled, delicious piece of rib eye—as well as local cobia, clams, and grouper, as well as bone marrow bread pudding. His latest concoction has tongues wagging (and drooling)—seafood charcutier. The Macintosh, often ranked among the country's best new restaurants,
offers comfy quarters and homespun victuals to a stylish crowd. Exceedingly popular, the Mac's taken its place among Charleston's best.