7. Bacchanalia

Bacchanalia
Georgia red shrimp with romesco, basil, and local house-cured trout roe

Photograph by Andrew Thomas Lee

Chef and restaurateur Anne Quatrano boldly moved her crown jewel to a relatively unknown industrial area on the Westside in 1999. Last year, she did it again, designing a stand-alone building to house her flagship just one mile away in another offbeat location. The new Bacchanalia feels a bit more relaxed, but the menu still offers those signature crab fritters with citrus and avocado as well as her impeccably sourced cheese course. Everything executive chef Jonathan Kallini and pastry chef Carla Tomasko plate—from Jamison Farm lamb with eggplant, okra, honey and walnut to caneles with coffee semifreddo—feels like a little gift.

1460 Ellsworth Industrial Boulevard, 404-365-0410, starprovisions.com

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