Cuisine:

• Diner
• Fine Dining
• American
• Continental
• European
• Contemporary
• Others

Bacchanalia Description:
Bacchanalia's retro industrial interior is the handiwork of Dominique Coyne, who kept much of the original detail but softened spaces by using, for instance, gentle white draping to craft a semi-private space for small parties. The cooking of owner-chefs Clifford Harrison and Anne Quatrano is peerless, rich with detail and labor-intensive, but never froufrou. Great effort goes into finding the freshest, best products of the season---greens are usually organic and locally grown---and so the menu changes daily. A gorgeous dish is braised quail paired with Anson Mills grits from South Carolina, showcasing a good use of a traditional Southern ingredient. Rabbit, veal, foie gras or any fish all make great choices. The signature dessert is the warm Valrhona chocolate cake with its lava-like molten center, but keep an open mind, as the desserts can tempt from many different directions. Cheeses are drawn from the adjacent retail operation, Star Provisions, and run the world, including choices from Georgia's own Sweet Grass Dairy. Sommelier Daniel Rudiger assembles the excellent selection of wines, which includes a thoughtful group of superb half-bottle port and dessert choices. We also like to drop in to have dessert and a glass of sweet wine at the bar. Bacchanalia has another operation, the adjacent Quinones room, seating about 42 and where service is exclusively fixed-price.


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