Bacchanalia

Atlanta's splurge-worthy fine-dining institution
VERIFIED LUXURY
Newly relocated in Westside Provisions District, this urban dining room has a sleek and industrial feel. The Forbes Travel Guide Four-Star Bacchanalia chefs Anne Quatrano and Clifford Harrison create vibrant, seasonal American menus that change daily based on whatever organic and small-farm produce is available. Plates are presented with little fuss but lots of flavor.
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Our Inspector's Highlights
• The chefs and owners at the Four-Star Atlanta restaurant, Anne Quatrano and Clifford Harrison, are a celebrated husband and wife team who create contemporary American cuisine. The culinary philosophy of this James Beard award-winning team is to create light dishes that are built on strong flavors.

• Bacchanalia’s menu relies entirely on organic ingredients, many of which are sourced from the couple’s own farm.

• Dishes are seasonal and therefore ever-evolving, but diners can expect to see the restaurant’s signature lump crab cake fritters on the menu alongside dishes like stuffed plantation quail, veal sweetbreads and braised venison.

• The carefully selected wine list is hand-chosen by Harrison, and it’s designed to be perfectly paired with the menu. Wine is available by the bottle, glass or as a taste to complement each course.
Things to Know
• Bacchanalia is open for dinner Monday to Saturday from 6 p.m. to 10 p.m., and is closed on Sundays.

• The menu at the Four-Star Atlanta restaurant is designed as a five-course prix fixe meal composed of two small appetizer courses, an entrée course, cheese course and dessert course for $85 per person. The menu can also be ordered à la carte at the bar.

• This contemporary American restaurant, often used to celebrate a special occasion, calls for a business casual dress code.
Getting There
1198 Howell Mill Road, Atlanta, Georgia 30318
TEL404-365-0410