Acclaimed dining destinations open their doors at new location on Wednesday, April 5
ATLANTA (April 5, 2017) – Bacchanalia, one of Atlanta’s most acclaimed dining destinations since its opening in 1993, embarks on its next chapter as chef/owners Anne Quatrano and Clifford Harrison welcome guests to the restaurant’s new Ellsworth Industrial Boulevard home today. Accompanying Bacchanalia is Star Provisions Market & Café, a new, vibrant update on the beloved eatery and market that paved the way for Atlanta’s prolific Westside culinary movement.
“As we considered the idea of moving Bacchanalia and Star Provisions, we knew that maintaining our commitment to Atlanta’s Westside was paramount, so we were thrilled that this opportunity became available with Stream Reality Partners,” says Quatrano. “We are incredibly grateful to our builder, the Structor Group, and to our partners at Perkins+Will who have brought our concepts to life through their unique creative lens – there was no idea too big or too small. We are ready to share this new space and our new ideas, and we look forward to welcoming everyone beginning today.”
The first new-build project for Quatrano and Harrison, the 8,717 square-foot building was a collaborative design effort between the chefs/owners and Perkins+Will. The renowned architects and designers brought Quatrano’s very specific vision to life, creating a space inspired by her family farm, Summerland, in Cartersville, GA. The building showcases exposed raw materials and abundant natural light. Combined with Quatrano’s personal touches and thoughtful interior design, these elements create a one-of-a-kind space for guests to gather and dine.
“The vision for the new Bacchanalia and Star Provisions Market & Café was truly inspired by Anne Quatrano, her family farm and her love of whimsical design,” says Joyce Fownes, Perkins+Will principal and interior design director. “The interior design of the space reflects Quatrano’s philosophy: using the simple to create the spectacular.”
Under the direction of Quatrano and Harrison, Joe Schafer will continue in his role as Bacchanalia’s executive chef, with Jonathan Kallini as chef de cuisine and Carla Tomasko as pastry chef. Guests can expect a refreshed approach to the daily and seasonally evolving four-course prix fixe menus as the culinary team draws inspiration from the new space. Organic and locally sourced ingredients remain the standard, with many sourced from Summerland.
In this third iteration of the internationally recognized restaurant, Quatrano and Harrison sought to evoke a sense of “coming home.” Walking into Bacchanalia, guests find the space illuminated by 150 Edison bulb lights giving the feeling of dining outside on a starry night at Summerland. Tables for the space were constructed from a tree that had fallen on the Summerland property. Quatrano’s cousin, a revered woodworker, created the tables, applying the Japanese wood burning technique Shou Sugi Ban to showcase the wood’s natural imperfections, creating a warm, one-of-a-kind backdrop for Bacchanalia’s award-winning contemporary American cuisine. Artwork adds to the authenticity of the space, with many pieces from the chef/owners’ own collection. A rope wall - made with more than 9,000 feet of rope – from local fiber artist Sonya Yong James is a dramatic focal point, adding texture and privacy.
Bacchanalia transitions to Star Provisions Market & Café through a wood and stone memory wall. Heirloom family photos are hung organically along the wall, giving guests a glimpse into the memories of Quatrano’s and Harrison’s personal and culinary journey. From the first Bacchanalia location – a Buckhead cottage that opened in 1993 – to best friends, the Summerland family home and more, the wall honors the past and encourages guests to celebrate the future.
Star Provisions Market & Café
Star Provisions Market & Café, a refreshed take on Quatrano’s famed artisan market and food shop, offers guests all-day breakfast, lunch and early dinner alongside curated, unique retail for Atlanta’s discerning shoppers.
A morning to night menu of bright, wholesome dishes, punctuated by fresh proteins and hyper-local produce brings breakfast options like Ancient Grain Porridge – savory with spring onion or sweet with dried fruit and sorghum; Breakfast Radish with Banner Butter and salt; and French Omlette with baguette, fine herbs and Green Hill cheese. Lunch features House Made Ricotta Toast with fresh herbs and olive oil; Antipasto Salad; and Plateau de Fruit de Mer, along with an assortment of rustic offerings comes in the form of pizzas, pastas and wood oven-roasted proteins. Highlights include Wood Oven Baked Maitake Cannelloni with Banyuls vinegar; Wood Grilled Hanger Steak Florentine with ancient grains; and Porchetta Sandwich with broccoli rabe and provolone.
Contemporary, clean design complements the vibrant menu. A large U-shaped counter, clad in a herringbone-patterned tile is the heart of the space. Here guests can place their dine-in orders, including beer and wine on tap, select from an assortment of signature breads and pastries from the revered pastry team, or peruse meat, cheese and seafood counters for at-home culinary pursuits. Retail remains a staple of Star Provisions Market & Café with open shelving showcasing the unique and quirky wares that established its namesake as one of Atlanta’s favorite shopping destinations.
At Westside Provisions, the Star Provisions café, now Little Star Provisions to Go will continue to serve as a midday staple for the Westside lunch crowd, offering a selection of bowls and sandwiches like Grains and Greens; Vegetable Bahn Mi; and the signature Prosciutto Baguette, along with a soup of the day and an assortment of cookies, baked daily.
Little Star Provisions to Go at Westside Provisions is open Monday through Saturday from 10 a.m. to 8 p.m. Bacchanalia and Star Provisions Market & Café, are located at 1460 Ellsworth Industrial Boulevard, Atlanta, GA, 30318. Open Monday through Saturday, Star Provisions Market & Café opens at 8 a.m. for breakfast, and is open until 6 p.m., serving all-day breakfast, lunch and early evening dinner. Dinner service, comprised of a four-course $95 prix fixe menu, is offered at Bacchanalia Monday through Saturday, beginning at 5:30 p.m. Find more information about Bacchanalia and Star Provisions Market & Café, here.
About Chef-Owners Anne Quatrano and Clifford Harrison
Chefs, owners and entrepreneurs Anne Quatrano and Clifford Harrison established their dining dynasty with the opening of Bacchanalia in a Buckhead cottage in 1993. Since then, they have expanded their culinary offerings with Floataway Café, W.H. Stiles Fish Camp, Star Provisions Market & Café and Little Star Provisions. Each with its own mesmerizing design and unparalleled approach to food, these dining fixtures continue to set creative trends across the country.
The duo has been featured in many national publications such as Saveur, Bon Appétit, Gourmet, the New York Times, USA Today, Cooking Light, Southern Living, Nation’s Restaurant News, Food Arts, Martha Stewart Living, Art Culinaire, Redbook, Wine Spectator and House Beautiful. Quatrano is active in the culinary community and serves on the Board of Trustees of the James Beard Foundation. For more information, please visit www.starprovisions.com.
Perkins+Will is an interdisciplinary, research-based architecture and design firm established in 1935 and founded on the belief that design has the power to transform lives and enhance communities. The Atlanta office, established in 1977, is one of the largest offices with more than 150 architects, interior designers, landscape architects, urban planners, and branded environments designers. From the company’s own sustainably innovative office at 1315 Peachtree to the city-transforming Atlanta BeltLine, the Atlanta office has a legacy of award-winning design excellence. The Atlanta office has garnered hundreds of awards from prestigious industry publications and organizations in the region and around the world. For more information, visit www.perkinswill.com.
Mary Reynolds / Julia Baker
Phase 3 Marketing & Communications
675 Ponce de Leon Ave., Atlanta, Georgia 30308 • (678) 235-3929
Hours: Monday through Saturday, 11 a.m. to 9 p.m.; Sunday, noon to 6 p.m.
Oysters aren’t the only thing worth ordering at Ponce City Market’s nautical seafood bar. Tuna and salmon are the go-to fish of choice for most poke joints, but W.H. Stiles, or “Dubs,” crafts their poke bowl with steelhead trout, a fish that’s orange like its cousin but with a sweeter taste. The fish is served alongside a zesty ginger scallion relish entertaining your taste buds with a fun clash of flavors and textures.
Read this cookbook: “Everything I Want to Eat: Sqirl and the New California Cooking” by Jessica Koslow (Abrams, $45)
By Wendell Brock
It may be premature to call Jessica Koslow the most exciting California chef since Alice Waters. Then again, it might not be.
Inspired by the bountiful fruit of California, Koslow opened Los Angeles’ uber-hip Sqirl as a jam joint in 2011. Today, the breakfast-and-lunch spot that turned humble toast into a “Thing” is where the beautiful people flock to much on Koslow’s fat slabs of burnt brioche slathered with ricotta and jam; her sorrel-pesto rice bowls; and malva pudding cakes.
DINNER WITH JESSICA KOSLOW OF SQIRL
Clear your calendar for the evening of Saturday, December 17 and then call us to reserve your seat. Jessica Koslow of Sqirl will be here at Little Bacch alongside our own Joe Schafer and Sous Chef Evelyn Ling. Together they will present a menu from Jessica's debut cookbook titled, Everything I Want to Eat: Sqirl and the New California Cooking.
$75=dinner + cookbook (tax & gratuity additional)
404.365.0410 for Reservations
In store only; offer not available online. Valid through December 31.
This Year, Leave It to the Pros
Leave it to Star Provisions and Bacchanalia’s Chef Anne Quatrano to take Thanksgiving dinner to the next level. In addition to sides ($9.95 for small, $19.90 for large) including buttered rutabagas, dressing with apples and sage, braised local collards, creamed onions, Brussels sprouts and bacon and garlicky roasted cauliflower, and traditional apple, pumpkin and pecan pies ($20 each), you can pick up the Rolls Royce of birds. Quatrano sources Heritage Breed Black Turkeys from a small North Carolina family farm, so she can confirm they’re organic, free-range and humanely raised. The turkeys come raw (brined or unbrined), but the super-knowledgeable team at Star Provisions is ready and willing to offer tips on how to cook them to perfection. Don’t leave without a dozen — or two — of the signature thyme-onion rolls.