Bacchanalia is a new american fine-dining restaurant in West Midtown, Atlanta.
Anne Quatrano and Clifford Harrison's Bacchanalia in Atlanta opened 1993 and is the city's longest-running fine-dining benchmark, with farm-driven New.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: The crab fritter; a tasting course since opening night in 1993.
Tip: Bacchanalia relocated to Ellsworth Industrial in 2024 from Westside Provisions. Reservations on Resy.
Address: 1460 Ellsworth Industrial Blvd NW Bldg G #1, Atlanta, GA 30318
Chef Steven Satterfield's modern Southern room in West Midtown, Atlanta opened 2009 and won James Beard Best Chef Southeast in 2017 for produce-driven.
Order: The farm egg with grits and roasted vegetables, then whatever fish the kitchen has that night.
Tip: Lunch service is the quieter seat. The bar takes walk-ins with the full menu.
Chef Steven Satterfield's modern Southern room in West Midtown, Atlanta opened 2009 and won James Beard Best Chef Southeast in 2017 for produce-driven.
Order: The farm egg with grits and roasted vegetables, then whatever fish the kitchen has that night.
Tip: Lunch service is the quieter seat. The bar takes walk-ins with the full menu.
Bones steakhouse in Buckhead, Atlanta opened 1979 and remains the city's classic white-tablecloth chophouse with Wine Spectator Grand Award wine list.
Order: The dry-aged bone-in ribeye plus the Lobster Savannah seafood supplement.
Tip: Jackets preferred. Closed Sundays. Reservations a week ahead on OpenTable; the bar takes walk-ins with the full menu.
Chef Gerry Klaskala's Buckhead institution in Atlanta opened 2000 and runs a slow-cooked New American menu of braised meats and seasonal plates.
Order: The slow-braised short rib; the chef's tasting on Fridays and Saturdays.
Tip: The lounge bar takes walk-ins with the full menu; OpenTable for reservations.
Staplehouse in Old Fourth Ward, Atlanta opened 2015 inside a converted carriage house. Runs a chef's tasting under the nonprofit Giving Kitchen umbrella.
Order: The chef's tasting menu; the menu rotates with the seasons.
Tip: Profits fund The Giving Kitchen, supporting Atlanta hospitality workers in crisis. Reservations on Tock 30 days out.
Chef Leonard Yu's Omakase Table relocated to Buckhead Landing in 2025 and holds a Michelin Star since 2024 for a 20-course Edomae omakase with Koshihikari.
Order: The 20-course chef's omakase at the eighteen-seat counter.
Tip: Wednesday through Sunday from 17:00-20:30; reservations required. Two seatings in two separate rooms.
Chef Fuyuhiko Ito's modern Japanese counter in Buckhead, Atlanta opened 2013 with sushi, robata and wagyu. Book 2 weeks ahead. Booking recommended.
Order: Sushi omakase at the counter; the miso black cod from the kitchen.
Tip: Reservations on OpenTable. Dress smart casual; the room runs Buckhead-elegant.
