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We saw a record number of openings in 2015 (or maybe we're just thinking of Ford Fry). Highly anticipated restaurants like Staplehouse and Atlas opened their doors, along with big names in Ponce City Market and Krog Street Market. We also saw a number of closings, including two major restaurant groups, which lefts hundreds unemployed. Below, a recap of 2015.
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.
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.
The best baklava comes from a shop famous around Atlanta for its pita, Leon International Foods. And a restaurant's food may be highly complex, but that doesn't mean its name needs to be.
Chef/owner Anne Quatrano of Star Provisions announced yesterday that the meat-centric Abattoir will have its final dinner service on March 28. The Optimist’s Ford Fry will be taking over the space. While Fry’s staying mum on...
Atlanta scored big on this year’s list of James Beard Award semifinalists with a record number of nominees. Thirteen Atlanta chefs and restaurants made the cut (fourteen, if you count The Grey in Savannah). Finalists will be announced on Tuesday, March 24.
When it comes to pairing wine with a wide spread of turkey and sides and satisfying a large group whose preferences range from sweet Moscato to bank-busting Montrachet’s, that’s a challenge. Thankfully, Rick Blumberg, the beverage director at Bacchanalia, has a few ideas.
James Beard Award winner Anne Quatrano will open her fifth restaurant, Dub’s Fish Shack, at Ponce City Market in the spring of 2015. Named after her great-great-great-great grandfather W.H. Stiles, Dub is a nickname...