THIS RESTAURANT IS CLOSED Little Bacch

THIS RESTAURANT IS CLOSED Little Bacch Restaurant Review:

Reconcepting the former Quinones at Bacchanalia space, owners/chefs Clifford Harrison and Anne Quatrano tapped Brian Wolf to head this kitchen. Now known as Little Bacch, the 52-seat room may strike some as gloomy with its dark blue walls, restrained lighting and low ceilings, while others will find it intimate and comforting. Some seating on tufted banquettes is ideal for romance-bent couples. Certainly, it's a great pleasure to be able to hear the table conversation without a strain. In good weather, long outdoor tables can seat private parties. The menu is driven by locally sourced ingredients, some of which come from the Quatrano/Harrison Summerland Farm near Cartersville, north of Atlanta. We liked this version of lobster bisque, with Sauternes, not as thick and creamy as some, but lighter and textured with lots of lobster meat. A terrine of foie gras came with a cranberry compote that we found inimical to the sweet richness of the terrine itself, so we ignored that in favor of concentrating on savoring the terrine. Cassoulet with duck, pork sausage and white beans supplied needed warmth on a winter's night. And the coup de grace --- a classic chocolate soufflé --- was all we required for a capstone. Diners may access the Bacchanalia wine list for this experience. Cocktails are another highlight of the service program.