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Bacchanalia

1198 Howell Mill Rd. NW (14th St. NW) Send to Phone
Owner-chefs Clifford Harrison and Anne Quatrano's cooking is distinguished and rich with detail.
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Local Deals: 120 * 90

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Open
Dinner Mon.-Sat.
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Dining room at Bacchanalia, Atlanta, GA

Bacchanalia Restaurant Review

: Bacchanalia's retro industrial interior is the handiwork of Dominick Coyne, who softened spaces in what was originally a meat-packing plant by using, for instance, gentle white draping to craft a semi-private area for small parties. The cooking of owner-chefs Clifford Harrison and Anne Quatrano, with Andy Carson as executive chef, is rich with detail and labor-intensive, but never froufrou. Great effort goes into finding the freshest, best products of the season --- greens are usually organic and locally grown --- and so the menu, a five-course prix-fixe for $85, changes weekly. Dishes have included Gulf crab fritter, Thai pepper, avocado, Asian pear and grapefruit; and wood-grilled Prime NY strip, Summerland Farm carrots, potato, celery root, turnips, farm egg emulsion and romanesco. Wine pairings are suggested with each dish. Vegetarians are well accommodated, too. For dessert, consider the Valrhona chocolate cake with mint ice cream or perhaps coffee flan, ice milk granita, brioche and espresso. But keep an open mind, as the finales can tempt from many different directions. Cheeses are drawn from the adjacent retail operation Star Provisions, and are sourced world-wide as well as from Georgia's own emerging cheese purveyors. Among the possibilities on the first-rate wine list is a thoughtful group of half-bottle 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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