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"I appreciate Bacchanalia's handsome sophistication—the dark wood, leather banquettes and industrial ceiling set the tone—and its multicourse prix fixe has theatrical touches like dishes arriving on carts or under cloches; standouts include chilled lobster in ponzu with English peas and horseradish oil, an inventive cheese course presented as a crumbly oat date cake with black garlic sauce and rings of parmesan, and a delicate grapefruit soufflé garnished with spicy pistachio crumble and rose crème anglaise." - The MICHELIN Guide