Photo: Henri Hollis
Floataway Cafe’s ricotta ravioli dish is a textbook example of satisfying cooking that embraces the season. It’s like a tasty snapshot of the moment. If you know someone who’s not a fan of the season, take them to Floataway for a plate of ravioli; they might decide summer’s worth celebrating after all.
Full article here.
“Bacchanalia. This variation on a crab cake, called a crab fritter on the menu at this Atlanta mainstay, is “one of the finest you might ever taste,” AJC food editor Ligaya Figueras wrote in a review of the restaurant. “How fresh and meaty is the crab. How moist the interior. How perfect the fry. How light the whole ensemble.” The fritter is topped with Thai essence and avocado.”
Full article here.
Photo: Heidi Geldhauser
“Chef Anne Quatrano and company’s new Pancake Social in Ponce City Market will make you reconsider the pancake. The scene is a madhouse. Servers with cream aprons crisscross the airy dining room bearing fluffy buttermilk pancakes, gluten-free ancient grain pancakes, buckwheat pancakes with dark chocolate sauce, praline pecan stacks, Dutch Babies with apple and Gruyère, and blintzes with cottage cheese and blueberry compote.”
Full article here.
Photo: Whole Kids Foundation
“Chefs are increasingly bringing attention to the importance of honeybees in our food supply.”
Bees were also the center of attention at a recent dinner at Bacchanalia hosted by chef-owner Anne Quatrano, who, along with her husband Clifford Harrison, has been keeping bees at their farm in Cartersville for more than 20 years. The couple especially depend on the bees to pollinate the trees in their orchard.
“You kind of need them,” she said. “Without them, you don’t get fruit.”
Full article here.
Photo: Heidi Geldhauser
“The soft serve at Star Provisions has a fresh, ultra-milky flavor, and while you can order it with chocolate sauce, we suggest opting for the more unique olive oil and sea salt. The buttery, peppery oil mingles with the sweet soft serve and heightens the vanilla’s floral notes. The flecks of sea salt give it a nice crunch. They also sell an affogato—a swirl of soft serve doused with a hot shot of espresso—for the ultimate caffeine and sugar rush.”
Full article here.
Chef Anne Quatrano sits down with Atlanta INtown to talk about her latest venture--Pancake Social, kitchen ambiance, and the Atlanta dining scene.
Full article here.
The Whole Kids Foundation partnered with Chef Anne Quatrano to host the Give Bees a Chance dinner at Bacchanalia to raise funds for pollinator education.
Photo: Whole Kids Foundation
"There’s much at stake without pollination from bees – they are vital to the growth of many fruits and vegetables, which we celebrate daily on our plates at Bacchanalia."
Chef Anne Quatrano
The Whole Kids Foundation selected five celebrated chefs across the country to host their annual Give Bees a Chance dinner in Atlanta, Houston, and Oakland. The foundation partnered with Chef Anne Quatrano to host the Give Bees a Chance dinner at Bacchanalia on June 30, 2019.
Photo: Whole Kids Foundation
The fundraising dinner, including a 3-course meal with wine pairings, was held to support pollinators and beehive grants for local schools.
Photo: Whole Kids Foundation
Some of the menu included crab fritter with orange blossom hot honey and citrus, wood oven roasted dry aged duck with lavender blossom honey, and a St. Stephen with sourwood honeycomb and sourdough. All dishes were prepared with honey, developed uniquely for the event.
Photo: Whole Kids Foundation
Menu success can be attributed to our sponsors for the evening, Savannah Bee Company and Dixie Vodka. Dixie Vodka provided spirits for the cocktail reception, including their Honey flavored vodka.
Photo: Whole Kids Foundation
Savannah Bee Co. provided honey for the event.
Photo: Whole Kids Foundation
The dinner and donations from attendees were able to fund two full bee grants. The Bee Grant program was created in partnership with The Bee Cause Project to teach students about the crucial role bees play in our food system. Whole Kids Foundation recently reported that the annual “Give Bees a Chance” campaign surpassed its overall goal of $100,000 by 13%.
Photo: Whole Kids Foundation
Photo: Whole Kids Foundation
“Recently we’ve seen more chefs, industry leaders and farmers mobilizing to bring attention to the importance of bees for our food supply,” said Quatrano. “There’s much at stake without pollination from bees—they are vital to the growth of many fruits and vegetables.”
Photo: Whole Kids Foundation
Learn more about bees and the important role they play in our food system here.
Chef Anne Quatrano was named one of the two most admired CEOs of the Restaurants and Hospitality industry by the Atlanta Business Chronicle. The list included 44 Atlanta-based leaders in 22 separate categories. The honorees will be celebrated at an awards dinner on Thursday, August 22, 2019 at the Fairmont hotel.
For the full list of the awarded CEOs, click here.
“Owners Anne Quatrano and Clifford Harrison have selected over 200 varieties of cheese, cured meats, and fresh baked breads. Open til midnight.”
Note: Bourdain visited Star Provisions when it was still located at Westside Provisions District on Howell Mill Road.
A gourmet playground for food lovers, Star Provisions is a marketplace with baked goods, cheese, meats, seafood, locally roasted coffee, and other gourmet food items. It’s their sandwiches that really steal the show though – from shrimp po’boys to crispy cod with lemon caper slaw or hot Italian beef, they’re incredible.
It is hard to imagine a chef more beloved in Atlanta than Anne Quatrano. Her temple to farm-to-table fine dining, Bacchanalia, is one of the most celebrated restaurants in the city, with a contemporary American menu featuring exclusively organic ingredients. And, with a four-course, prix fixe menu, it is the sort of aspirational establishment where Atlantans may spend some of their most memorable nights.
However, while Atlanta magazine may have dubbed her “The Queen of Atlanta Fine Dining” with good reason, the Connecticut-born chef is certainly not a one-trick pony. In fact, her two latest concepts, W.H. Stiles Fish Camp and Pancake Social, are quick- and full-service dining hybrids, located in the buzzy Ponce City Market complex.
Star Provisions’ sandwich counter — dubbed Little Star — is still at Westside Provisions District, but Anne Quatrano’s market and cafe has moved to a brand new building on Ellsworth Industrial Boulevard. The cafe has quickly become a neighborhood gathering spot for omelet sandwiches with prosciutto, herbs, and brie served on fresh baguettes in the morning and charcuterie and cheese boards paired with wine in the afternoon. Feeling fancy? Make a dinner reservation at Quatrano’s fine dining stunner, the iconic Bacchanalia, located next door.
Bacchanalila (#6):
The three chapters of Bacchanalia say as much about the changing nature of fine dining as they do about the changing nature of Atlanta...There’s a reason why chefs at the top two restaurants on this list worked in Quatrano’s kitchen. Bacchanalia has defined the way we eat (and where).
Floataway Café:
Mention Floataway Cafe to any in-the-know Atlantan and you’ll be met with lustful moans…The food is both timeless and current—just like Floataway itself.
Thanks for including us in your Mother’s Day round-up, Eating with Erica.
Read here for the details on Pancake Social’s space.
For something dressed up:
Seedlip is a British brand of distilled nonalcoholic spirits, and one of the few places you can find it in Atlanta is at Bacchanalia. Here the bartenders shake Seedlip Spice (a blend of allspice, cardamom, and citrus) with apple and lemon juices, maple water, bitters, and vanilla. It’s a refreshing winter remedy in a luxe setting.
Stop by Star Provisions Market & Cafe for some of the best pastries in the city!
Bacchanalia
1460 Ellsworth Industrial Blvd. Atlanta, GA 30318404.365.0410 ext. 2
Dinner is served:
Tuesday - Saturday
5:30 p.m. - 9:30 p.m. service in dining room
Star Provisions
1460 Ellsworth Industrial Blvd.Atlanta, GA 30318404.365.0410 ext. 4
Hours of Operation:
Tuesday - Saturday
8a.m. - 4p.m. for prepared food
8a.m. - 6p.m. for in-store
Sundays
9a.m. - 3p.m.
Fish Camp
675 Ponce de Leon Ave
Atlanta, GA 30308
678.235.3929
Hours of Operation:
Monday - Saturday
11:00 a.m. - 9:00 p.m.
Sunday
12:00 a.m. - 8:00 p.m.
to-go both online and walk-in, seating is available