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1198 Howell Mill Rd. NW (14th St. NW) Send to Phone
404-365-0410 | Make Restaurant Reservations | Menu
Bacchanalia's 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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Dining room at Bacchanalia, Atlanta, GA

Bacchanalia Restaurant Review

: Bacchanalia's rigid industrial space, originally a meat-packing plant, was softened by Dominick Coyne, who used gentle white and off-white treatments throughout. A semi-private area accommodates small parties. The cooking of owner-chefs Clifford Harrison and Anne Quatrano, with David A. Carson as executive chef, is rich with detail and labor-intensive, but never froufrou. Although the components may be ordered à la carte at the bar, guests seated at the tables must select from a weekly changing five-course prix-fixe menu priced at $85. Foie gras and caviar options will spike the price tag, and wine pairings, suggested with each dish, cost additional dollars. Dishes have included the longtime signature Gulf crab fritter, 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 --- carrots, potato, celery root, turnips, farm eggs --- will adorn many of the plates. The cheese course offers local selections, 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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