The heart of Phoenix has a new favorite neighborhood hangout: The Macintosh. Here, fourth-generation restaurateur Christopher Collins of Common Ground Culinary created the perfect place to enjoy modern American cuisine and sip cocktails with good company.
The Macintosh—which counts Twisted Grove, Grassroots, The Collins and Sweet Provisions among its sister restaurants—is handsomely decorated with new brass lighting fixtures, butcher-block tables, white walls, black booths and red dining chairs. You can feel the soul in the restaurant with its striking collection of black-and-white photos reflecting the neighborhood hangout vibe.
Inspired by his father’s hands-on approach and local focus, Collins and his talented kitchen staff brainstormed and tested dishes for the menu of American classics for weeks. Their hard work paid off. On the center stage of the menu is the Southern shrimp and grits with blackened shrimp, jalapeño-cheddar grits, Tasso ham relish and charred focaccia. An automatic house favorite is the braised short ribs with reduced natural jus, hoisin reduction, jalapeño-cheddar grits and sautéed spinach and kale. To balance the hearty dishes, satisfy your sweet tooth with the vibrant, award-winning key lime pie that has a graham cracker crust and whipped cream.
The dishes are paired with an expansive menu of whiskey and barrel-aged cocktails, beer and wine. Enjoy one of the signature cocktails like the classic Sazerac with Templeton Rye Whiskey, Absinthe Peychaud’s bitters, sugar, soda water and a lemon twist.
During happy hour, diners can indulge from 3 to 6 p.m. while draft beers are $4, a glass of Champs is $5, wines run $6 to $7 and barrel-aged cocktails are each $8. Collins prides himself on his half-price “Very Special Whiskey” list, which includes adored names like Glenfiddich and High West. The Macintosh is open from 11 a.m. to 9 p.m., Tuesday through Sunday and until 10 p.m. on Saturday.
To learn more about The Macintosh, visit http://www.themacintoshaz.com.