Heard the news?
We've got Atlanta Chef Anne Quatrano as our celebrity invading chef for this year's food invasion at Hampstead Farm!
Our new locations for Star Provisions and Bacchanalia are underway as we broke ground for construction to begin at the new site (1460 Ellsworth Industrial Blvd, Atlanta, GA 30318) on Friday, July 22nd. Thank you for your continued support! Be sure to check back for updates on the new spaces we’ll be sharing.
It truly is a labor of love!
The Midsummer Night's Prix-Fixe menu has begun at Floataway Cafe.
Learn about the courses and the inspiration behind them in the Atlanta Homes & Lifestyles article below.
Click here to read the full article.
Allison Palestrini, Type A Dev
Star Provisions and Bacchanalia to Relocate to New Westside Location in 2017
Star Provisions To-Go Will Remain in Current Space at Westside Provisions
(May 19, 2016) – Beloved Atlanta restaurant institutions Star Provisions and Bacchanalia will be moving from the Westside Provisions District to a new, custom built location at the Ellsworth Office Lofts in 2017. Star Provisions To-Go will remain in the current location.
Chef/Owners Anne Quatrano and Clifford Harrison site their desire to best accommodate their concepts in a building built to their specifications as motivation for the relocation.
“We are committed to the Westside and the timing is right for us to have our own stand-alone building for these two concepts,” said Anne Quatrano. “We are excited about the new space, and most importantly what we will be able to offer our guests by way of dine-in seating in Star Provisions, catering, ease of access and private event space options.”
Location transition is nothing new for these seasoned restaurateurs. Star Provisions and Bacchanalia have been in their current location since 1999, with Bacchanalia previously occupying a space in Buckhead when it originally opened in 1993. Little Bacch joined the Westside line up in 2015, to high-acclaim in the space previously occupied by Quinones at Bacchanalia, and will close as a result of the move. Since Executive Chef Joseph Schafer currently oversees both Bacchanalia and Little Bacch’s kitchens, one can certainly expect some influence of Little Bacch to make the transition to the new location and into the menu at the new Bacchanalia location.
“As long time supporters of Anne Quatrano and Clifford Harrison, we believe this is a great opportunity for them to have a purpose built building,” adds Michael Phillips Owner, Westside Urban Market.
Fortunate for current neighborhood guests, the Ellsworth Industrial Boulevard Star Provisions/Bacchanalia complex will be a simple left then right turns from the current location less than 1.5 miles away. Guests can expect a familiar feeling of understated elegance in the new space.
The project is led by: Developer & Owner, Stream Realty Partners (Ben Hautt, Chris Dean, and Kevin Driver), Architecture firm, Perkins + Will (Ping Wong, Vance Cheatham, Jared Serwer, Joyce Fownes, Zan Stewart, Seth Crawford and John Stinson), Builder, Structor Group (Jeff Stratton and Mitch Kaas), Civil Architect, Columbia Engineering (Jennifer Losurdo), MEP Architect, Covalent Consulting (Patrick Wilkes), Structural Architect, Forsite Group (Holly Jeffreys).
Send-off and moving events at the concepts are expected as the transition ramps up to take place in late 2016. Sign up with your email address to receive news and updates from Star Provisions at starprovisions.com. More info about Ellsworth Office Lofts at ellsworthofficelofts.com.
Allison Palestrini, Type A Development
New Year, New Format at Bacchanalia
Acclaimed restaurant shifts menu going forward and adds valet during construction
ATLANTA (Jan. 12, 2016) – The new year brings about changes at Bacchanalia restaurant, including a new menu format effective today. The menu has shifted from the five course pre-fixe structure, to a la carte ordering across the board.
The menu offerings will feel familiar to the overall Bacchanalia dining experience for past guests (caviar and oysters, first courses, second courses, cheese and dessert), but allow for more customization in ordering. Guests can expect well-known signature items like the Crab Fritter, Seared Foie Gras and Cheese Cart to be included on the menu.
“It’s all about listening to our guests. They were looking for more flexibility in designing their dining experience,” said chef-owner Anne Quatrano. “No matter the format of the meal, we will continue the high level of quality they are accustomed to at Bacchanalia - in food procurement, preparation and service.”
Timing of staffing moves in the kitchen certainly played a role in the restaurant updates as Chef Joe Schafer, formerly of Abattoir, was appointed to lead the Bacchanalia team - in addition to his role at Little Bacch – in an Executive Chef capacity in early November 2015.
“We’ve had a lot of fun in the kitchen, working on new ways to present the dining experience that is undeniably Bacchanalia to our guests,” said Executive Chef Joe Schafer. “Don’t worry, you’ll still recognize the restaurant and we’ll be sure to keep favorite items in heavy rotation with our weekly menu updates.”
Out of consideration of the start to finish overall guest experience, both Bacchanalia and Little Bacch have added valet parking during an exciting time of growth (aka construction) taking place at the Westside Provisions District.
Chef Schafer remains at the helm of the ingredient driven Little Bacch as well. Guests at Little Bacch will continue to enjoy sharable continental cuisine in a slightly more rustic presentation such as Whole Roasted Heritage Chicken for Two, Oyster Rockefeller and Country Pork, Duck and Mushroom Terrine. Among many accolades and honors, Eater.com’s Bill Addison listed Little Bacch among the 21 Best New Restaurants in America in 2015.
The two concepts, Bacchanalia and Little Bacch, have Chef Joe Schafer in common, and as always, many of the ingredients served at both concepts are grown at Summerland, the family farm of chef-owners Anne Quatrano and Clifford Harrison. However, beyond the chef overlap, excellent service and farm fresh ingredients, the two restaurants have distinctly different personalities, menus, dining styles and guest experiences. These will remain two sharply varied, yet complementary, concepts.
Atlanta’s most celebrated restaurant featuring contemporary American cuisine. Many ingredients are grown on the family farm of chef-owners Anne Quatrano and Clifford Harrison. Their culinary philosophy is creating light dishes built on strong flavors. Originally located in a Buckhead cottage, the restaurant opened in 1993. Bacchanalia moved to its current space in a renovated factory in the Howell Mill Road area known as Westside in 1999.
About Little Bacch:
Little Bacch is an elegant little dining room that honors traditional culinary craft and the skill of procurement. Many ingredients are grown on the family farm of chef-owners Anne Quatrano and Clifford Harrison. The sharable ingredient driven menu is abundant with fresh-grown produce and seasonal flavors – all interconnected by classical preparations. The restaurant is tucked beneath Bacchanalia, its namesake restaurant in the Westside Provisions District.
Star Provisions Adds Breakfast, Shifts to Earlier Operating Hours
ATLANTA (January 11, 2016) -- No, you are not dreaming… Star Provisions is now open earlier (8 a.m. instead of 10 a.m.) and offers breakfast. Guests can expect the same made fresh daily, high-quality level of items they have come to enjoy at lunch and dinner. The breakfast menu includes the following mouth-watering reasons to rise and shine:
- Bacon, Fried Egg and Cheddar Sandwich on Black Pepper Roll
- Broccoli, Goat Cheese, Caper Frittata
- Cauliflower, Gruyere, Onion and Rosemary Savory Tart
- Carraway Bagel, Smoked Salmon, Dill Cream Cheese, Cucumbers, Tomato, Red Onion
- Sausage Biscuit, Strawberry Jam
- Breakfast Snack Box: Hard Cooked Egg, Fruit, Dried Fruit, Nuts, Crackers
- Butter Croissants
- Chocolate Croissants
- Herb Omelette
Additionally, Star Provisions has nearly doubled the indoor seating space with 48 seats for guests who would like to enjoy their breakfast items on site. The breakfast menu will be offered all day – allowing for guests to pick up their lunch or dinner to go with breakfast, or enjoy a breakfast item in the afternoon.
The counter at Star Provisions will close slightly earlier at 6 p.m., with meat and cheese departments open until 7 p.m. The bakery will continue service as before, until midnight.
“There has never been a sadness that can’t be cured by breakfast food.” – Ron Swanson
About Star Provisions:
Star Provisions is the culinary dream shop for the gourmet expert and novice alike. Imagine having access to a restaurant pantry and walk-in cooler for your cooking preparations. That's what Star Provisions offers to Atlantans. Featuring individual markets for baked goods, cheese, wine, meats, seafood, locally roasted coffee, and other gourmet food items, an array of gifts and cookware, and a bustling counter offering breakfast, lunch, and dinner, Star Provisions sources and stocks the highest quality products, including fresh cut meats, fish, cheese, freshly baked breads, and sweets.
Media Contact: Allison Palestrini
ATLANTA (Nov. 12, 2015) -- This has been a year of marked growth for the renowned Star Provisions restaurant concepts, led by Chef Owners Anne Quatrano and Clifford Harrison, as they put forth two new concepts: the highly acclaimed Little Bacch, just downstairs from Bacchanalia, in May and the much anticipated W.H. Stiles Fish Camp (aka Dub’s), in Ponce City Market’s Central Food Hall, in September.
The reallocation of staff between new concepts created an internal need for an enhanced role of Executive Chef of Operations for Star Provisions. Luckily, Chef Owner Anne Quatrano did not have to look far for the perfect candidate. Responsible for all culinary inter-workings, tying all of the concept elements together and developing new ideas including catering offerings, Chef David A. Carson has been appointed to this elevated role from his previous post as Executive Chef of Bacchanalia.
“It’s an incredible opportunity to lead so many facets of the business and I’m excited to jump right in by overseeing our busy holiday season in Star Provisions – from Star Provisions to go, to artisanal house made products and always sourcing the best ingredients possible,” stated Chef Carson. “It’s a natural way for me to continue to apply the high quality standards and culinary technique that ran throughout Bacchanalia on an even larger scale.”
Chef Carson’s transition to oversee the operations of Star Provisions left an open spot for an Executive Chef at Bacchanalia and there was a natural choice of candidate for the role. Executive Chef Joe Schafer, (previous Executive Chef of Abattoir) who has been instrumental in developing and leading Little Bacch, is a natural progression to step in to oversee both Bacchanalia and Little Bacch in an executive chef capacity.
“We are fortunate to have such a talented and collaborative team across all our concepts,” said Chef/Owner Anne Quatrano. “Our established and uber capable chef de Cuisine Jonathan Kallini with the support of our sous chefs Brian Wolfe, Evelyn Ling and David de la Cruz who are very much in synch with our philosophy, standards and mission, the transition should be seamless.”
Chef Kallini’s resume reads like a listing of the best restaurants in the world, including positions at Floataway Café, Noma in Copenhagen and The French Laundry in Napa, California before returning to consistently impress Atlanta diners at Bacchanalia. Chef Wolfe is very much in synch as with Chef Schafer due to their career history together. (The two worked side by side at King & Duke, Abattoir and now Little Bacch.) Sous Chefs Ling and De La Cruz have been long-time experts in the well-earned reputation that is Bacchanalia cuisine. And let’s not forget the ongoing leadership of Bacchanalia’s Pastry Chef Carla Tomasko and Baker Dorothy Copenhaver. The teams across restaurant concepts are undeniably strong.
Already applying his expertise with proteins, Chef Schafer has added a “Steakhouse Dinner” option to the pre-fixe menu at Bacchanalia, creating variety for diners. The “Steakhouse Dinner” features a Summerland Farm salad course, signature Bacchanalia crab fritter, leading into the dry-aged steak and potato entrée and ending on a sweet note with a classic chocolate soufflé.
“Of course I’m humbled to be a part of the team at Bacchanalia, in addition to Little Bacch,” said Chef Schafer. “We will always retain the standards for excellence put forth by Anne and Clifford and I’m eager to remind Atlanta that Bacchanalia isn’t just an option for a special occasion – it’s just a great meal for a night out, any night of the week.”