Bacchanalia

I had the pleasure of eating here with a group of out of town coworkers on the night they found out they were awarded a Michelin star. We had a reservation at another nice spot in the area, but some kind of feeling pushed me into calling Bacchanalia in the morning to see if they could accommodate us. I am grateful that gourmand spirit possessed me that day as the meal we were seemingly destined to have would be one of the best our collective group ever enjoyed. While the food was no doubt the star of the show, everything about out experience was next level. The drinks enjoyed at the bar as we waited for our whole crew were immaculate as was their extensive liquor selection. $20 pour of Stagg? Yes please! We were seated in a semi private dinner table with a wrapped curtain partially shrouding our surroundings. It was intimate yet we were still immersed in the vibe that surrounded us. We brought our own bottles of wine and a sommelier quickly came by to open and decant it. With a corkage fee at $50/bottle you'd expect some help, but they really did a great job in preparation and keeping glasses topped off. Fixed price menu was $120 per person which was an absolute steal for what we got in this meal. This price no doubt has climbed since gaining their star, but I've had some meals in the $300 -$400 that couldn't hold a candle to what we ate. Everything was delicious, but if I had to single out one dish it'd be the cup of egg and butter fried toast to dip in it. I was audibly moaning much to my coworkers' discomfort, but it was that unapologetically good. We ended with a small round of pastries and espresso, a perfect wind down from the food high we were riding. On our way out they handed us bagels and breads from Star Provisions that were left over from the day - a nice touch to see us on our journey home. A camera crew was setting up for interviews about their Michelin recognition right as we stepped outside. You could feel all the love flowing out of Bacchanalia that no doubt played a big part in them earning their star and it was a pleasure to witness the abundant happiness that night. My coworkers are already talking about our next visit here when they're back in town, but we'll likely need to reserve a spot much farther in advance than the morning of our meal :) Thanks for the awesome meal and memories, Bacchanalia crew!

The star was earned. For years, we’ve wanted to try Bacchanalia because we were fans of Star Provisions but we never made the reservation. After the Michelin stars were announced, we finally decided to make the reservation. It was surprisingly easy to get a reservation. The restaurant was not overcrowded on the day we went. The atmosphere and ambiance were so inviting and beautiful. The food was incredible. Specifically, my favorite thing I ate was the crab fritter! The crab, the melon, the hint of spice, it was so perfect. The amuse-bouche was perfectly delectable and honestly I wanted like 3 more servings. There was not a plate that touched the table that we didn’t love. Highly recommend dining here.

I see why they are Michelin star rated. The food and service, top notch. My wife cannot drink alcohol but the sommelier did a great job of picking and explaining a nonalcoholic rose. There was so much to try and every course was spaced perfectly. The deserts were delicious as well. Y’all really made the night special. We will be back again.

The overall experience is AMAZING! The vibes are great as well! I have already begun telling others about it! The servers were very kind, willing, polite, smiling, and extremely knowledgeable of most things on the menu. If the servers did not know information about a question me or my date asked, they would promptly gather the answer and report it back to us. A small critique is that our waitress spoke pretty quietly, which made understanding everything she said a challenge. I love that the mood was very soft, but I believe that the waiters/waitresses volume can be a bit louder in an environment such as a restaurant - not yelling, just a bit louder. The waiters/waitresses were ALWAYS willing to help. For those at a booth table, the waiters/waitresses will assist the guest by physically moving this heavy wooden table so that the customer can more easily get in and out of their seat! Service - 10/10. From the greeting, to the seating, to the knowledge of the food, to explaining complimentary dishes, to getting my food bagged for me if I were too stuffed or wanted to save room for dessert - the service definitely elevates the experience. The crab fritter was absolute perfection! It has high reviews already, and I can confirm! 10/10 on the crab fritter! Compliments entirely to the chef(s)! Packed full of all blue crab meat, with the outer crust flakey, crispy, and well-seasoned (with citrus and avocado on the side). The wine is what will run your bill up, so just a precaution (Google gave it $$$$ for a reason! You’re going to spend the money; enjoy the experience!) Overall, I do see myself coming back!

This was my first Michelin star experience and the Bacchanalia staff went above and beyond to make it special for my birthday! Not only were you served the 4 courses on the menu, but you are also given small bites in between each course. My favorites were the spinach cup trio and the smoked trout cookie. I’m still dreaming about that crab fritter and the lamb was extremely tender. I think the 3 course (the cheese course) was presented very nice but it was my least favorite. I think the apple soufflé was the highlight of the night as it was very fluffy and melted in your mouth. The staff was so friendly, walking us through each course with patience and kindness. I enjoyed the low, intimate lighting that made for great ambiance. Overall, I am glad to have celebrated my birthday with Bacchanalia and would do it again!

Lodged in a long, rough-hewn plank clad building in an industrial sector of Atlanta lies Bacchanalia. Named for the Greek god of revelry and wine, it is indeed a celebration of Georgia’s agriculture and cuisine. The first bites I enjoyed was a supplemental course of harvest moon oysters with a fantastical garnish. Dill had been juiced and transformed into a shaved ice. While the garnish could have easily been its own dish, the oysters provided a worthwhile platform. The first course of the prix fixe was the Summerland Farms egg, named for the farm of its origin. It is partnered with mushroom and truffle, along with ancient grain breadsticks. It was warm and delicious, so much so I found it to be one of the only courses I’ve ever had to which caviar would have been a boon, but it was excellent even without. I believe a version with caviar is available on their supplements menu. I ordered the turbot primarily to see whether the kitchens take on bok choi would improve my thus far rather dim view of the vegetable. It did indeed; combined with a delectable ginger sauce, sliced thinly, and cooked gently, it excelled. My only disappointment with this course was the wine pairing; a California Rhône blend that was somewhat bitter and bland. The cheese course was brilliat savarin with crunchy sourdough honeycomb, which was a fine combination. I did feel that the cheese was a bit drowned out by the honey, but of the flavors themselves I have no complaints. A palate cleanser between the cheese and dessert course was somewhat perplexing. The apple and pear punch was a great sip, but the whole pomegranate seeds present somewhat detracted. Dessert was exceptional; an apple soufflé with miso crumble and accompaniment of a black walnut gelato. It was paired with a Burgundy Chinato whose bitterness was well mirrored with the gelato. The soufflé was wonderfully delicate while keeping a strong flavor (and form). Overall, Bacchanalia has certainly deserved their Michelin recognition. My thanks to my server, Leona, the bar staff, AM prep and kitchen chefs for a celebration of what farm fresh cooking can offer.

I had the pleasure of dining at Bacchanalia, and I must say it was an unforgettable experience from start to finish. The dining atmosphere was amazing, the ambiance was perfect. Every dish is a work of art, and the service is truly top-notch. The staff is not only professional but also friendly and attentive. Looking forward to my next visit.