Housed in a former meatpacking plant on the west side of Midtown, industrial-chic Bacchanalia remains the Atlanta favorite for contemporary haute cuisine. Husband-and-wife team and chefs/owners Clifford Harrison and Anne Quatrano promote locally grown, organic ingredients with their daily changing, prix fixe menus of pan-roasted fish, exceptional pastas and succulent meat dishes. Appropriately, as Bacchanalia is named for the annual festival celebrating the Roman god of wine, the superb wine pairings make each meal at Bacchanalia a near-divine experience. Dishes may be ordered a la carte at the bar.
"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."
- Gayot
Reservations suggested and may be made up to three months in advance. Full bar. Serving dinner Mon-Sat. Closed Sun.
ADDRESS
1198 Howell Mill Road NW,
Westside Marketplace ,
Atlanta, GA 30318
LOCALEATS AWARDS
Top 100 Restaurant
Best Fine Dining in Atlanta
WHAT WE SAY
Housed in a former meatpacking plant on the west side of Midtown, industrial-chic Bacchanalia remains the Atlanta favorite for contemporary haute cuisine. Husband-and-wife team and chefs/owners Clifford Harrison and Anne Quatrano promote locally grown, organic ingredients with their daily changing, prix fixe menus of pan-roasted fish, exceptional pastas and succulent meat dishes. Appropriately, as Bacchanalia is named for the annual festival celebrating the Roman god of wine, the superb wine pairings make each meal at Bacchanalia a near-divine experience. Dishes may be ordered a la carte at the bar.
WHAT THEY SAY
"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."
- Gayot
ADDITIONAL INFO
Reservations suggested and may be made up to three months in advance. Full bar. Serving dinner Mon-Sat. Closed Sun.