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In town for a few days for some paperwork, my visit was close enough to coincide (almost) with my Mom’s birthday.\u00a0 What better excuse to check out this restaurant which had been on both of our lists?\u00a0 While a bit challenging to get to (OTP to ITP, folks is a real thing – we had to drive nearly an hour to\u00a0arrive in slightly out of the way location in Atlanta), on arrival, we walked through the sister Star Provisions restaurant\u00a0and into the open dining room and took our\u00a0seats.<\/p>\n
The menu at Bacchanalia is simple, a four-course price fixe, with extras available at an additional cost.\u00a0 While technically listed as ‘New American’ there are plenty of elements at Bacchanalia that read more fine dining — leaving me to a slightly confused experience.<\/p>\n
We are among the first guests (I wanted to go early and have access to some early evening light, also, jet lag).\u00a0 The interior is large, filled with dark wood, in an almost loft-like\u00a0feel.\u00a0 Music was missing, or turned down too low for us to hear anything.\u00a0 Perhaps the focus is supposed to be on the food, but I would’ve preferred something like jazz standards, piano, or even a live option.<\/p>\n
The menu is relatively straightforward – for each course, there are multiple options, which guests can choose (making it\u00a0easy to have a completely different meal every visit, something I commend them for).<\/p>\n
So, why did the meal not live up to expectations?<\/p>\n
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- Pushy\/inconsistent serving.<\/strong>\u00a0 We started on an excellent note with our server, who clearly knew the menu, but things devolved quickly – leading to where I think the most significant disconnect with the restaurant.\n
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- We were asked not once, not twice, but four<\/b> times about a specific glass\/bottle of wine.\u00a0 I get that you were trying to move some product, but this approach just seemed uncomfortably aggressive (to the point that my dining partner and I both commented on it).<\/li>\n
- When I asked for a pause between our second course and the wagyu, I got a somewhat rude ‘now I’ll have to tell the kitchen.’\u00a0 A simple, ‘How are you feeling about the next course?’ would be appropriate.\u00a0 Furthermore, we weren’t asked about the pacing for the rest of our dishes.\u00a0 It should be no surprise that guests to your venue are there to enjoy themselves, not be rushed through a meal.\u00a0 If a guest wants a break, that is their choice, and a response along, ‘I’ll just let the kitchen know’ is all that needs to be said.<\/li>\n<\/ul>\n<\/li>\n
- Lack of ambiance.<\/strong>\u00a0 As mentioned above, while I enjoyed the interior\/fit out, if there was any music provided during the evening, I didn’t hear it.\u00a0 Instead, we mostly were charmed by the loud corporate dining group behind us.<\/li>\n
- Oversized portion.<\/strong>\u00a0 My duck was enormous – in this hybrid New American\/fine dining, I’m not sure if a correct balance was achieved.\n
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- Because of our large portions, I genuinely wished our server would have encouraged me to enjoy the Wagyu as a second course, and not as an (expensive) separate course, that we were nearly too full for.<\/li>\n<\/ul>\n<\/li>\n
- (Lack of ) cohesion with the supplemental items.<\/strong>\u00a0 As caviar reads fine dining, but some of the approach to the meal doesn’t, I think the extras send mixed messages.\u00a0 We would’ve loved to try the Fruits de Mer, but it wasn’t customizable (my dining partner and I don’t prefer bivalves, which make up a generous portion of what was offered), nor was there any effort to see if this was possible.\n
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- On this, I would’ve LOVED to see an option where I could try other options from a certain course.\u00a0 I would’ve happily paid an extra charge to try some of the first and second course items.\u00a0 As we were trying to decide, again, here would be a moment for your server to say, ‘Let me check with the kitchen to see if we can include that for you.’<\/li>\n<\/ul>\n<\/li>\n
- A lack of vegetarian options.<\/strong> While I understand seasonally there is not much available in late February, I was still surprised not to see much offered for the first and second courses for vegetarian diners.<\/li>\n<\/ul>\n
Honestly, I was initially disappointed by the most was the team’s lack of response.\u00a0 I get that I’m not a major food critic, but I did reach out both in October and in February before my visit – not to get a comped meal – but more to introduce myself and tell them how excited I was to dine at the venue.\u00a0 Both notes went unanswered.\u00a0 I’m not saying that’s a bad look, but it did leave a bit of an unprofessional taste in my mouth.<\/p>\n
Overall, if\u00a0Bacchanalia is what passes for fine dining in Atlanta, I’m a bit upset.\u00a0 I think Kimball House<\/a> and Staplehouse<\/a> do this style of cuisine much better and are well worth a second visit.<\/p>\n
Would I go back to Bacchanalia?\u00a0 No, not at this time.\u00a0 Perhaps if I lived closer (well, if my parents did), then maybe.\u00a0 Given the price point, I think there are better options in the city.<\/p>\n
Who is Bacchanalia best for?\u00a0 Those with a corporate\u00a0account… Maybe a drink at the bar?<\/p>\n
A to Za’atar paid for her meal for 2 pax, which totaled USD$390 (before tip).<\/em><\/p>\n
What is your favorite restaurant in Atlanta?\u00a0 Do you have a bucket list restaurant?<\/strong><\/p>\n
- We were asked not once, not twice, but four<\/b> times about a specific glass\/bottle of wine.\u00a0 I get that you were trying to move some product, but this approach just seemed uncomfortably aggressive (to the point that my dining partner and I both commented on it).<\/li>\n