Bacchanalia has anchored Atlanta's fine-dining scene since 1993, run by chefs-owners Anne Quatrano and Clifford Harrison alongside a kitchen led by Executive Chef Kai Nalampoon and Chef de Cuisine Erick Callas. The restaurant serves a four-course prix fixe menu that evolves nightly and with the seasons, built entirely on organic ingredients, many sourced from Summerland, the owners' own farm.
Signature dishes running through the menu include the Crab Fritter, Maine Lobster, Turbot, Lamb, Rohan Duck, dry-aged NY Strip, and a rotating cheese course, with caviar service and a raw bar offered as supplements.
Bacchanalia has held a Michelin star every year since the guide's Atlanta debut in 2023, sits on the Eater 38, and its kitchen has been recognized repeatedly by the James Beard Foundation over the years, including a Best Chef win in 2003.
Signature dishes running through the menu include the Crab Fritter, Maine Lobster, Turbot, Lamb, Rohan Duck, dry-aged NY Strip, and a rotating cheese course, with caviar service and a raw bar offered as supplements.
Bacchanalia has held a Michelin star every year since the guide's Atlanta debut in 2023, sits on the Eater 38, and its kitchen has been recognized repeatedly by the James Beard Foundation over the years, including a Best Chef win in 2003.