Bacchanalia
New American restaurant · Blandtown ·
Seasonal New American plates, wine, fine dining, Michelin star
Seasonal New American plates, wine, fine dining, Michelin star
"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
"A fine-dining staple for 32 years, Bacchanalia (Chefs Anne Quatrano and Clifford Harrison) has helped define Atlanta’s culinary landscape by serving the freshest produce from its 60-acre farm, impressing generations of diners and training thousands of employees." - Michael He
"While getting a reservation at Bacchanalia isn’t quite the big brag it used to be, dinner at the new American restaurant on Ellsworth Industrial will still earn you envy points. You can opt for the à la carte menu or try the prix fixe menu, which gives you an impressive four-course meal for $110 per person. The seasonal menu changes, but the souffle cake and crab fritter are always our picks when they're available. Caviar service and enticing options from their big leather-bound beverage “journal,” will tip your total bill toward executive suite hotel rates. But the very attentive staff (probably the best in the city) will make you feel like you’re made for that luxury traveler lifestyle." - nina reeder, juli horsford, demarco williams
"Getting a reservation at the Westside’s Bacchanalia isn’t the unattainable feat it used to be three decades ago. Yet, their $110 prix fixe menu and stylish industrial space still make it a winning fancy occasion meal. Signatures like their hush-puppy-adjacent crab fritter and perfectly spongey soufflé cake are so close to our hearts we actually wear photos of each in lockets. And the New American restaurant’s staff remind you of overly hospitable Airbnb hosts, chatting you through their long beverage “journal” and even sending you home with whole loaves of whatever’s left from their daily bakes." - demarco williams, nina reeder, juli horsford, jacinta howard
"Anne Quatrano’s Michelin-starred fine dining institution in Blandtown rotates its seasonal nonalcoholic cocktails, including the Heart of the Valley, created by manager and Zilch Market founder Savannah Rainy. A base of Petrine — a botanical zero-proof spirit — combined with cherry, lemon, and pink peppercorns delivers a bright and balanced drink with subtle spice and heat." - Laura Scholz