cuisine. Consistently ranked as one of the city’s top 50 restaurants by the Atlanta Journal-Constitution, this DiRoNa restaurant is also a front runner on
the national culinary scene. (It was named No. 39 on Gourmet magazine’s America’s Top 50 Restaurants.) Husband-and-wife team and chefs/owners
Clifford Harrison and Anne Quatrano promote locally grown, organic ingredients with their daily changing, prix fixe menus of pan-roasted fish,
exceptional pastas and succulent meat dishes. Appropriately, as Bacchanalia is named for the annual festival celebrating the Roman god of wine, the
superb wine pairings make each meal at Bacchanalia a near-divine experience. Full bar. Reservations recommended and may be made up to three months in advance.
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