In the midst of Atlanta's decimated fine-dining terrain, Bacchanalia, sturdy in its converted Westside meatpacking plant, rules as monarch. Chefs-owners Anne Quatrano and Clifford Harrison safeguarded its survival by connecting to a broader audience than did lofty, defunct sovereigns like Seeger's and the Dining Room at the Ritz-Carlton, Buckhead. Locals embrace the restaurant as Atlanta's premier special-occasion destination, but it also acts as a gracious ambassador for the city. The five-course prix fixe menu—a celebration of the seasonal and a local reinterpretation of the American culinary revolution ignited in California—makes a knockout first impression. Go classic with foie gras au torchon styled with peach, honey, and brioche (paired with a Sauternes, natch), then move into gutsier territory with a salad such as Flat Creek Lodge's nutty Georgia Red cheese tangled among pole beans, hazelnuts, flecks of country ham, and pickled shallots.