When California-trained chef duo Anne Quatrano and Clifford Harrison opened BACCHANALIA inside a repurposed Piedmont Road cottage back in 1993, they became one of the very first restaurants in Atlanta to embody the concept of farm-to-table. By 1999, they’d expanded to a former meatpacking plant on the Westside, where they solidified their reputation as Atlanta’s fine dining standard-bearer. Quatrano won a Best Chef: Southeast award from the James Beard Foundation in 2003 for her dedicated use of hyperlocally sourced ingredients, masterful techniques and gorgeous plating. Then, last year, the couple announced they’d be moving once again — this time to a purpose-built monolith of glass and wood designed in collaboration between the proprietors and design firm Perkins+Will. The new space opened this spring, complete with an attached gourmet market, Star Provisions and onsite herb garden. Today, newly appointed executive chef Jonathan Kallini keeps Bacchanalia’s prix fixe menu as strong as ever, and still just as dedicated to local sourcing: Much of the produce comes directly from Quatrano’s own Summerland Farm in Cartersville. Nearly two decades after it opened, amid an entirely new and entirely more crowded culinary landscape, Bacchanalia remains both relevant and fresh. 1460 Ellsworth Industrial Blvd. N.W. 404-365-0410. www.starprovisions.com/bacchanalia.

photo by: Joeff Davis/ CL File