Bacchanalia

Says...

Always rated one of Atlanta's top restaurants and the number one restaurant in the Zagat guide since 1996, no visit to Atlanta would be complete without a Bacchanalian experience. Chef and owners Ann Quatrano and Clifford Harrison's culinary philosophy is to create light dishes with bold flavors. The seasonal menu uses locally sourced, organic products. Bacchanalia is about an experience, not just exceptional food or service, of which both are just that, exceptional. The crowd tends to be upwards of forty, mainly due to the hefty price tag that comes with dining here. Menu highlights are the Crab Fritter, Charcuterie plate or Moulard Duck, served over glazed parsnips with a duck liver crostini. Menu is a set four-course prix fixe menu.

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