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New Year, New Format at Bacchanalia
Acclaimed restaurant shifts menu going forward and adds valet during construction
ATLANTA (Jan. 12, 2016) – The new year brings about changes at Bacchanalia restaurant, including a new menu format effective today. The menu has shifted from the five course pre-fixe structure, to a la carte ordering across the board.
The menu offerings will feel familiar to the overall Bacchanalia dining experience for past guests (caviar and oysters, first courses, second courses, cheese and dessert), but allow for more customization in ordering. Guests can expect well-known signature items like the Crab Fritter, Seared Foie Gras and Cheese Cart to be included on the menu.
“It’s all about listening to our guests. They were looking for more flexibility in designing their dining experience,” said chef-owner Anne Quatrano. “No matter the format of the meal, we will continue the high level of quality they are accustomed to at Bacchanalia - in food procurement, preparation and service.”
Timing of staffing moves in the kitchen certainly played a role in the restaurant updates as Chef Joe Schafer, formerly of Abattoir, was appointed to lead the Bacchanalia team - in addition to his role at Little Bacch – in an Executive Chef capacity in early November 2015.
“We’ve had a lot of fun in the kitchen, working on new ways to present the dining experience that is undeniably Bacchanalia to our guests,” said Executive Chef Joe Schafer. “Don’t worry, you’ll still recognize the restaurant and we’ll be sure to keep favorite items in heavy rotation with our weekly menu updates.”
Out of consideration of the start to finish overall guest experience, both Bacchanalia and Little Bacch have added valet parking during an exciting time of growth (aka construction) taking place at the Westside Provisions District.
Chef Schafer remains at the helm of the ingredient driven Little Bacch as well. Guests at Little Bacch will continue to enjoy sharable continental cuisine in a slightly more rustic presentation such as Whole Roasted Heritage Chicken for Two, Oyster Rockefeller and Country Pork, Duck and Mushroom Terrine. Among many accolades and honors, Eater.com’s Bill Addison listed Little Bacch among the 21 Best New Restaurants in America in 2015.
The two concepts, Bacchanalia and Little Bacch, have Chef Joe Schafer in common, and as always, many of the ingredients served at both concepts are grown at Summerland, the family farm of chef-owners Anne Quatrano and Clifford Harrison. However, beyond the chef overlap, excellent service and farm fresh ingredients, the two restaurants have distinctly different personalities, menus, dining styles and guest experiences. These will remain two sharply varied, yet complementary, concepts.
About Bacchanalia:
Atlanta’s most celebrated restaurant featuring contemporary American cuisine. Many ingredients are grown on the family farm of chef-owners Anne Quatrano and Clifford Harrison. Their culinary philosophy is creating light dishes built on strong flavors. Originally located in a Buckhead cottage, the restaurant opened in 1993. Bacchanalia moved to its current space in a renovated factory in the Howell Mill Road area known as Westside in 1999.
About Little Bacch:
Little Bacch is an elegant little dining room that honors traditional culinary craft and the skill of procurement. Many ingredients are grown on the family farm of chef-owners Anne Quatrano and Clifford Harrison. The sharable ingredient driven menu is abundant with fresh-grown produce and seasonal flavors – all interconnected by classical preparations. The restaurant is tucked beneath Bacchanalia, its namesake restaurant in the Westside Provisions District.
