Restaurant Brokers Dine at Bacchanalia in Atlanta

Zagat says 29 out of 30 for BACCHANALIA and the restaurant brokers agree.  Here's what we enjoyed on our recent dining experience at one of Atlanta's best. 

Bacchanalia, located at 1198 Howell Mill Rd NW in Atlanta has been one of Atlanta's highest rated restaurants for years so I'm not sure why we haven't been there recently.  Their menu is Prix Fixe and featurs five courses but it's much more than that since the chef delivers several other small courses along the way.  He opened our table with a delicious warm cheese pastry puff that melts in your mouth.  We then received an amuse bouche and sip of soup.  Since this restaurant focuses on farm to table, the menu is always changing based on availability but we'll share our choices from last week's divine dinner on a Wednesday evening (which was crowded!). 

The courses are all paired with wine selections as an add-on.  Since we are total champagne lovers, we skipped the wine and went for the bubbly with all courses which suited us just fine. 

The first course selection ranged fromHawaiian Hamachi (Hamachi fish with preserved lemon, shoyu, radish summerland farm kohlrabi) to Preserved Mushrooms (mushrooms terrine, local beets elliott pecans, mache, focaccia).  Robin went with the Hawaiian Blue Prawns (pictured here) which were delicious with Pickled celery, celery root verjus compressed apples.  Eric has spent so much time in France that it was a given he would choose the Confit Foie Gras Torchon (with local pear, spiced cider peanut, shiso, and cocoa sauternes).

The second course offerings featured a choice of seafood, veal or a vegetarian course.  Since I'm a non red meat eater (yes, restaurant brokers can be picky too!), I went for the Gulf Red Snapper featuring summerland farm cabbage salt cod brandade, fennel crispy potatoes and young mustard.  The slight crispness of the potatoes paired with the sweetness of the suche and snapper were divine in this dish seen at the right.

Eric is a restaurant broker that's a true carnivore so had no compunction going for the Glazed Veal Sweetbreads with Spring Vidalia Onions, blood orange and sourdough marcona almonds.

The third course featured a variety of meats ranging from lamb to pork so I went with the vegetarian selection which was a Summerland Farm Egg with Rye Fregulini, Butternut Squash, Smoked Oyster Mushrooms, and Black Bread, Flowering Herbs.  This dish was earthy and smoky and delicious.  Eric went for the Jamison Farm Lamb with Roasted Winter Roots Sorrel, and Natural Consommé. He pronounced it delicious, cooked to perfection and moist.  

We received another complimentary palate cleansing course between the dishes and the cheese course to follow. 

The fourth "official" course was cheese.  This restaurant broker is a huge fan of the creamy cheeses so the Bucheron Celles-sur-belle, FR with Spaghetti Squash and Truffle Vinaigrette, and Pickled Onions was an easy selection.  Eric went for the Jersey Cow Milk Ricotta, Sonoma, CA with Florida Strawberries,Toasted Oats and Lemon Mint. 

Though we have to admit we were more than full at this time and our senses were on overload from the wonderful flavors as well as the artistic interpretations of each dish, we moved forward and ordered dessert.  Eric's choice was Valrhona Chocolate Cake with Mint Ice Cream and of couse, I had a bite - FABULOUS!  I went for a slighter lighter offering, the Florida Strawberries, Hibiscus Tres Leches and Strawberry Sorbet which was delicate, light and not cloyingly oversweet like so many sorbets served in a less accomplished restaurant. 

Though we certainly had more than enough to eat at that point, the chef was gracious enough to present a birthday cake as well since they asked for our reservation whether there was a special event being celebrated.  How wonderful.  This was a fantastic dinner these restaurant brokers enjoyed fully.  Don't wait for a special occasion.  Give Bacchanalia a call today or go to Open Table and books your own exquisite dining experience.  It is a delight for all the senses.