Hotel & Restaurant Spotlight: Bacchanalia, Atlanta, GA

Jennifer Bradley Franklin
| February 15, 2024 | 4 Minute Read
Overhead view of a lemon souffle topped with meringue and black sesame seeds on a black plate Brandi Inman

When Atlanta got its first Michelin Guide in 2023, Bacchanalia received both one Michelin Star and a Green Star, recognizing the restaurant’s commitment to sustainability. “These awards are an incredibly rewarding way to honor our remarkably talented and dedicated staff and the beautiful work they’ve put in over the last 30-plus years to make Bacchanalia what it is today,” says chef and co-owner Anne Quatrano, who works alongside partner Clifford Harrison.

The AAA Four Diamond restaurant, which moved into its current location at 1460 Ellsworth Industrial Blvd. in 2017, is a study in sophistication and simplicity (above). While it’s possible for guests to order à la carte off an ever-changing menu, the kitchen curates a four-course, prix fixe menu (with several choices for each course), that evolves slightly each evening and throughout the seasons. Recent menu items such as yellowfin tuna with truffle and preserved Meyer lemon; foie gras terrine with pickled roots and herbs; and lamb with Roman gnocchi and eggplant are emblematic of the culinary creativity displayed here.

A large tufted brown leather couch in front of a wall of draped ropes. Two tables are in the foreground. Thomas Lee

Most of the super-fresh, organic ingredients come from Quatrano’s and Harrison’s rambling and productive farm, Summerland, in Cartersville. The farm allows for hyper-seasonality on Bacchanalia’s menu. “We can only use what we have available to us, and it challenges us to be creative with ingredients, techniques and flavors, which creates a rewarding process,” Quatrano explains. “Over the course of 10 days, the menu would not be entirely different, but some of the dish accompaniments will be.” The result is meals that always feel like a discovery, no matter how recently you’ve visited.

While some tend to put Bacchanalia in the “special occasion” category of upscale dining, Quatrano insists that it can be for any occasion, encouraging guests without a reservation to walk in, find a seat at the diminutive bar and order whatever dishes that strike their fancy. “It’s delightfully unpretentious, and that’s exactly how we intend guests to experience it,” she says. “Good food can be light and creative, and it should always be complemented by genuinely thoughtful hospitality.”

Overhead view of parmesan shavings served in a patterned bowl Amanda Greene

AAA Inspector Notes:

“A meal at Bacchanalia means an experience where each dish is handcrafted with attention to detail and an emphasis on the creative use of natural ingredients. The relaxed elegance of the dining room invites you to unwind and indulge. Ingredients are selected with care, and much of it comes from the chef's own farm. The menu is an ever changing offering of local and international cuisine that is sure to please. Guests are also invited to visit the attached gourmet market and bakery.”

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