Bacchanalia
Atlanta's splurge-worthy fine-dining institution
Newly relocated in West Midtown, this urban Atlanta 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.
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 and is closed on Sundays.
- The menu at the Four-Star Atlanta restaurant is designed as a four-course prix fixe meal composed of two small appetizer courses, an entrée course, cheese course and dessert course for $95 per person.
- This contemporary American restaurant, often used to celebrate a special occasion, calls for a business casual dress code.
Amenities
Bar
Business casual
Dinner
Reservations recommended 
Self-parking
Getting There
Stories
