Often called the city's best restaurant, Bacchanalia has been a special-occasion destination since it opened in Buckhead in 1993. Chef-owners Anne Quatrano and Clifford Harrison helped transform an industrial zone west of Midtown when they moved to their current location in 2000. The renovated warehouse, known for its 20-foot ceilings, is decorated in deep, inviting tones. The kitchen focuses on locally grown organic produce and seasonal ingredients. Items on the prix-fixe menu change frequently, but could include crab fritters, wood-grilled beef tenderloin, and warm chocolate cake.
Reviewed by traveller1959 from Herne, Germany on 1/15/07
We had an eleven-course-menu with wine pairings in the Quinones room. The cuisino was highly inventive, even daring, but mostly using regional produce (like greens). A fantastic dining experience. Service could not be better. Pricey, but worth every cent.
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