Tag: Little Bacch

Executive chef Michael Patrick describes Forza Storico as a "Roman beer and wine bar," but there will still be plenty of pasta.

Anne Quatrano and Clifford Harrison are relocating 1.4 miles away.

In an ideal world, all public restrooms would have automatic faucets, fresh linens, mouthwash, and those fancy, high-tech toilets from Japan. But that’s not the world we live in. And at the end of a heavy meal, nothing clears the palate and jump-starts digestion quite like a digestif: brandy, Armagnac, eau de vie, grappa.

This Griffin native made his rounds in local kitchens, from Rainwater to Murphy’s to Parish, before joining Ford Fry in 2013: first as the chef de cuisine at JCT Kitchen and, more recently, behind the wood-burning ovens at King + Duke.

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.

A roast chicken prepared with precision can be a Michelin star–worthy feast. Here, Little Bacch executive chef Joe Schafer breaks down the basics.

Here’s your chance to really, ahem, get to know our local chefs and farmers. Ashley Rogers (Serenbe Farm), Joe Schafer (Little Bacch), and others are set to bare their hearts—and more—in the 2016 Farmer Fund Calendar.

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.