Bacchanalia

The story

Crafted with passion, served with love

The People Behind the Restaurant

Bacchanalia is the work of Anne Quatrano and Clifford Harrison, a husband-and-wife team whose James Beard recognition places them among the most decorated chef-owners in the American South. Their guiding philosophy is straightforward and demanding in equal measure: build light dishes on strong flavors, and let the integrity of the ingredients do the heavy lifting. It is a discipline that has earned Bacchanalia a Forbes Travel Guide Four-Star rating — one of the most rigorous hospitality benchmarks in the industry.

Organic Sourcing, Seasonal Menus

What sets Bacchanalia apart from most fine dining rooms is the directness of its supply chain. The menu relies entirely on organic ingredients, many of which come from Quatrano and Harrison's own farm. The practical consequence is a menu that shifts with the seasons rather than defaulting to a fixed repertoire. Diners can expect the kitchen's signature lump crab cake fritters to appear consistently, alongside dishes such as stuffed plantation quail, veal sweetbreads, and braised venison — proteins that reflect both the couple's classical sensibility and their commitment to thoughtful sourcing.

The Wine List

Harrison personally curates the wine list, selecting bottles with the specific intention of pairing them against the seasonal menu. Wine is offered by the bottle, by the glass, or as a taste alongside each course — a format that suits both the committed collector and the curious first-time guest.

A Fine Dining Destination in Atlanta

Bacchanalia sits within the Star Provisions complex on Ellsworth Industrial Boulevard, a location that also houses the adjoining Star Provisions market and café. The fine dining room opens for dinner Monday through Saturday from 5:30 p.m. The contemporary American cuisine served here — precise, produce-led, and shaped by two chefs who have spent decades refining their craft — makes Bacchanalia one of Atlanta's most consistent reasons to plan an evening around a meal.