Atlanta Magazine: Bacchanalia in 10 Favorite Atlanta Restaurants Now Open for Takeout
“For more than a quarter of a century, chef Anne Quatrano and her husband, Cliff Harrison, haven’t merely stayed ahead of the curve—they’ve drawn the curve. And though Bacchanalia’s luxuriously simple food—crafted with impeccably sourced ingredients (many of them from Quatrano’s own farm)—hasn’t changed much since 1993, it’s no less influential. Bacchanalia stuck to its trailblazing roots first by shutting down during the pandemic, then by becoming one of the first fine-dining establishments to reopen its spacious (and easily socially distanced) dining room in late May. It’s also an outlier in offering a four-course, $100 menu to-go. That menu has fewer options per course than the regular one, offering only ones that travel well. But you can still indulge in foie gras torchon with blueberry, corn, and honey; prime New York strip with Summerland Farm onion and potato; Bacchanalia’s celebrated cheese course; and dessert crafted from blackberries, elderflower, and roasted white chocolate.”