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1198 Howell Mill Rd. NW (14th St. NW) Send to Phone
404-365-0410 | Make Restaurant Reservations | Menu
Owner-chefs Clifford Harrison and Anne Quatrano cook with artful distinction and rich detail.
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Local Deals: 120 * 90

Dinner Mon.-Sat.

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Bacchanalia, Atlanta, GA

Bacchanalia Restaurant Review

: Originally a meat-packing plant, Bacchanalia's rigid industrial space was softened by Dominick Coyne, who used gentle white and off-white treatments throughout. The cooking of owner-chefs Clifford Harrison and Anne Quatrano, with Joe Schafer as executive chef, is rich with detail and labor-intensive, but never froufrou. The weekly changing five-course prix-fixe menu has been dropped in favor of an à la carte menu arranged in columns making it easy to assemble a tasting menu. Foie gras and caviar options will spike the price tag, and wine pairings, suggested with each dish, cost additional dollars. Dishes include the longtime signature Gulf crab fritter with Thai pepper, avocado, Asian pear and grapefruit; duck, pork and lamb; and wood-grilled Prime NY strip steak. Produce from the couple's Summerland Farm near Cartersville north of Atlanta --- carrots, potato, celery root, turnips, farm eggs --- adorn many of the plates. The cheese course offers local selections, such as CapraGia, as well as those globally sourced, all artfully presented. Vegetarians are well accommodated, too. For dessert, consider the Valrhona chocolate cake or the spiced tres leches cake. Among the possibilities on the first-rate wine list is a thoughtful group of half-bottle dinner wines, port and dessert choices. We also like to drop in to have dessert and a glass of sweet wine at the bar.

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