Tag: Star Provisions
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.”
Serena & Lily taking over the Star Provisions space in Westside Provisions District
The online retailer's store, which will occupy Star Provision's former space, will be the company's sixth brick-and-mortar location.
How to make Star Provisions shortbread cookies
This time of year, shortbread cookies at Star Provisions come dressed for the season—as snowflakes, Christmas trees, and whatever else pastry chef Zibaa Sammander might dream up for this versatile, durable dough.
12 cool vintage sodas you should try
Coca-Cola will always be the city’s most popular soft drink. But lately we’ve noticed lesser-known retro sodas sharing shelf space alongside Coke’s signature curvy glass bottles.
How to shop the new Westside Provisions District
Over the past year, the Westside has exploded with new shops, apartments, and restaurants—and the epicenter is Westside Provisions District. Here’s a look at the ever-changing district, just in time for the holidays.
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.
Atlanta’s Best Sandwiches
A roundup of the city's best sandwiches, from We Suki Suki, Community Q BBQ, Victory Sandwich Bar, and more.
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.
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