A gourmet playground for food lovers, Star Provisions is a marketplace with baked goods, cheese, meats, seafood, locally roasted coffee, and other gourmet food items. It’s their sandwiches that really steal the show though – from shrimp po’boys to crispy cod with lemon caper slaw or hot Italian beef, they’re incredible.
It is hard to imagine a chef more beloved in Atlanta than Anne Quatrano. Her temple to farm-to-table fine dining, Bacchanalia, is one of the most celebrated restaurants in the city, with a contemporary American menu featuring exclusively organic ingredients. And, with a four-course, prix fixe menu, it is the sort of aspirational establishment where Atlantans may spend some of their most memorable nights.
However, while Atlanta magazine may have dubbed her “The Queen of Atlanta Fine Dining” with good reason, the Connecticut-born chef is certainly not a one-trick pony. In fact, her two latest concepts, W.H. Stiles Fish Camp and Pancake Social, are quick- and full-service dining hybrids, located in the buzzy Ponce City Market complex.
Star Provisions’ sandwich counter — dubbed Little Star — is still at Westside Provisions District, but Anne Quatrano’s market and cafe has moved to a brand new building on Ellsworth Industrial Boulevard. The cafe has quickly become a neighborhood gathering spot for omelet sandwiches with prosciutto, herbs, and brie served on fresh baguettes in the morning and charcuterie and cheese boards paired with wine in the afternoon. Feeling fancy? Make a dinner reservation at Quatrano’s fine dining stunner, the iconic Bacchanalia, located next door.
The three chapters of Bacchanalia say as much about the changing nature of fine dining as they do about the changing nature of Atlanta...There’s a reason why chefs at the top two restaurants on this list worked in Quatrano’s kitchen. Bacchanalia has defined the way we eat (and where).
Mention Floataway Cafe to any in-the-know Atlantan and you’ll be met with lustful moans…The food is both timeless and current—just like Floataway itself.
Lift your spirits with Bacchanalia for the last few days of that winter chill, check out Atlanta Magazine for our feature.
For something dressed up:
Seedlip is a British brand of distilled nonalcoholic spirits, and one of the few places you can find it in Atlanta is at Bacchanalia. Here the bartenders shake Seedlip Spice (a blend of allspice, cardamom, and citrus) with apple and lemon juices, maple water, bitters, and vanilla. It’s a refreshing winter remedy in a luxe setting.
Stop by Star Provisions Market & Cafe for some of the best pastries in the city!
According to CNN travel online, Bacchanalia is an Atlanta dining scene staple, and shouldn’t be missed by those visiting for the big game.
Enjoy these time-tested recipes straight from
Anne Quatrano’s Summerland cookbook this Thanksgiving
1/2 pound bacon, diced
2 teaspoons olive oil
3 pounds Brussels sprouts,
outer leaves trimmed, halved
Freshly ground pepper
In a 12-inch cast-iron or heavy-bottomed skillet, cook the bacon until crispy. Remove the bacon with a slotted spoon and transfer to a bowl lined with paper towels to drain; set aside. Reserve the bacon fat for another use.
In a clean 12-inch skillet, heat the olive oil over high heat. Add the Brussels sprouts and cook, tossing or shaking the pan, until browned, about 5 minutes. Add the bacon, season with salt and pepper, and transfer to a 9x 14-inch baking dish. Roast for 15 minutes, until the Brussels sprouts are caramelized and brown. Serve hot.
1 (2-pound) loaf of sourdough bread
1 pound (4 sticks) butter
2 stalks celery, medium diced
2 sweet onions, medium diced
2 apples (preferably Gala or Yates),
peeled, cored, and medium diced
10 leaves fresh sage, thinly sliced
Freshly ground pepper
2 cups Chicken Stock or Turkey Stock
1/2 cup dried cranberries
Preheat the oven to 350° F. Dice the bread into 1-inch cubes and place on a baking sheet. Toast in the oven until golden brown, about 15 minutes; set aside. If baking the dressing right away, leave the oven at 350° F. (You can toast the bread several days in advance and store in an airtight container or bag.)
Melt the butter in large sauté pan over medium heat. Add the celery and onions and sauté until softened, 5 minutes.
Add the apples and sauté for another 5 minutes. Add the sage and
season with salt and pepper. Add the stock and cook for 10 minutes, until it just comes to a simmer. Add the cranberries and stir.
Place the toasted bread cubes in a large bowl and pour the
hot vegetables and stock over them; toss until well coated.
Transfer to a 9 x 14-inch casserole dish and bake, uncovered,
for 30 minutes, until the top is crispy.
Sweet Potato Puree & Toasted Meringue
FOR THE SWEET POTATOES
3 pounds sweet potatoes, skin on
1 cup (2 sticks) cold butter, cut into cubes,
plus extra for greasing the pan
1/2 cup maple syrup
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1 teaspoon white pepper
Preheat the oven to 350° F. Butter a 9-inch round casserole dish. Place the sweet potatoes on a baking sheet and bake until they are soft and give to the touch when squeezed in the center. This should take 1 to 2 hours, depending on the size of the potatoes.
Peel the sweet potatoes while still warm. Place in the bowl of a food processor and puree until smooth. Add the butter, maple syrup, ginger, cinnamon, nutmeg, salt, and white pepper. Transfer to the prepared
casserole. (You can prepare the casserole in advance up to this point; it will keep, covered in the refrigerator, for up to 2 days.) When you are ready to serve, bake the casserole for 30 minutes, until heated through.
FOR THE MERINGUE
1 1/4 cups egg whites (from about 10 large eggs),
at room temperature
1/8 teaspoon cream of tartar
1/8 teaspoon pure vanilla extract
3 cups granulated sugar
In the clean bowl of a stand mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and vanilla. Bring to soft peaks and slowly
add the sugar; the meringue should be shiny and silky—do not overwhip.
Preheat the broiler. Top the sweet potatoes with dollops of meringue. Toast about 4 inches from the broiler for about 5 minutes, until golden brown. (Alternatively, you may toast the meringue using a propane torch: Hold the torch 5 to 6 inches from the meringue and move it in sweeping
motions across the meringue until it is golden brown, being careful not to hold the flame over one place too long.) Serve immediately.
5 pounds Yukon gold potatoes, skin on
2 cups half-and-half or whole milk
1 pound (4 sticks) cold butter,
cut into small cubes
Freshly ground pepper
In a large pot, cover the potatoes with cold water and a pinch of salt. Bring to a boil over high heat. Reduce to a simmer and cook for 20 to 30 minutes. To test if the potatoes are done, insert a paring knife in the middle of one: If it slips out easily, they are done. Drain.
Meanwhile, in a 2-quart saucepan, warm the half-and-half over low heat.
While still hot, peel the potatoes. (They will absorb the butter and milk better when hot.) To avoid burning your hands, hold the hot potato in a kitchen towel to peel. Push the potato flesh through a food mill or ricer into a 4-quart saucepan, or mash by hand.
Place the potatoes over low heat and, stirring constantly with a wooden spoon, slowly add some of the warm half-and-half and then several cubes of the butter; continue stirring and alternating adding the half-and-half and butter until smooth. Remove from the heat and season with salt and pepper to taste. (The potatoes can stay at room temperature for a couple of hours; reheat in the saucepan over low heat while stirring constantly.)