Tag: Anne Quatrano
Fresh on the Scene: Magnolia Room Cafeteria, Iron Guys, Petit Chou, and Star Provisions
Get the early word on four new metro Atlanta restaurants, including Southern cafeteria Magnolia Room, Petit Chou's French-ish meets Southern-ish menu, and more.
Anne Quatrano: The queen of Atlanta fine dining
At 58, she's at an age when many of us would start slowing down. Instead, Quatrano owns and runs Star Provisions and its sandwich shop; Floataway Cafe; and W.H. Stiles Fish Camp. “There is a lot of overthinking of food now, and I’m not interested in that.”
How Anne Quatrano has stayed in the restaurant business for so long
“You must embrace change to be a really good chef or restaurateur,” says the Bacchanalia chef. “You have to be flexible, and then you also have to always be positive that the change is going to be better than it was before.”
6 Atlanta Food & Wine Festival events you won’t want to miss
Heading to this year's Atlanta Food & Wine Festival? Here's what's new for 2017 and the events you won't want to miss.
25 Atlanta chefs will cook together at Supper at the Farm this Sunday
This Sunday, 25 of Atlanta’s best chefs—including Steven Satterfield, Anne Quatrano, Billy Allin, and Ryan Smith—will band together to for a "Supper at the Farm," a potluck-style dinner benefiting Chefs Collaborative.
Bacchanalia and Star Provisions are moving
Anne Quatrano and Clifford Harrison are relocating 1.4 miles away.
Star Provisions is now serving breakfast
Two months after David Carson stepped down from Bacchanalia to manage the broader Star Provisions brand, the deli and bakery is now serving breakfast.
Big changes coming to Bacchanalia; Joe Schafer appointed executive chef
Little Bacch's executive chef Joe Schafer is now doing double duty as the head honcho at the upstairs Bacchanalia. Bacchanalia's former executive chef, David Carson, has transitioned into the executive chef of operations at Star Provisions.
Review: Little Bacch returns to the classics we didn’t know we missed
Here, oysters Rockefeller, cheese soufflé, and New York strip with bordelaise are made with such close attention to sourcing and with such careful, uncluttered technique that you start to pine for the days when food like this was served nightly by old-line clubs.
Snapshot: Meet the breadmaster of Star Provisions
Dorothy Copenhaver walks into the underground kitchen at Star Provisions every morning at 4 a.m. to prepare bread for Anne Quatrano and Clifford Harrison’s numerous restaurants.
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