Bacchanalia
Georgia (USA)
Bacchanalia serves contemporary American cooking from Anne Quatrano and Clifford Harrison on Atlanta’s Ellsworth Industrial Boulevard. Executive Chef Kai Nalampoon and Chef de Cuisine Erick Callas lead the kitchen, with seasonal organic ingredients that include produce from the owners’ Summerland farm. A four-course menu evolves through the seasons, giving diners choices within its progression. Recent dishes include crab fritters with citrus and avocado, turbot with artichoke and tomato, and lamb with farm-grown onions and benne seed. Cheese forms its own course before desserts such as apple with coriander crumble and hojicha gelato. Suggested wine pairings accompany many dishes, while the dining room’s exposed materials and natural light reflect the farm-inspired design of the building.