Restaurant Review: Little Bacch

posted on November 16, 2015 at 12:13 pm
Little Bacch’s cheese soufflé made with Gruyère and Parmesan cheeses Photo by Erik Meadows

Little Bacch’s cheese soufflé made with Gruyère and Parmesan cheeses.
Photo by Erik Meadows

Much about Little Bacch is abbreviated. There are only 16 items on the restaurant’s food menu. The cocktail list is only three drinks long. There is no room in the 52-seat dining room for an actual bar. Instead, a marble table set off to the side acts as the beverage station for wine and cocktails. The room below Bacchanalia is dark. Sometimes too dark for older diners who grumble as they dig their phones out to use as flashlights. I like the soft, dreamy lighting. Furnished with marble-topped tables, bistro-style chairs, and vintage globe lights, the room is reminiscent of a scene out of Midnight in Paris. Shiny teal walls seem to change colors like a prism depending on your point of view.

Owners Anne Quatrano and Clifford Harrison are pioneers of farm-to-table practices in Atlanta. Their restaurants Bacchanalia, Floataway Café, and Star Provisions are beloved Atlanta fixtures with cult followings. For a long time, the duo appeared dormant, content to rest on the success of their existing concepts rather than expand aggressively like their peers. But closing the Quinones Room in 2014 citing diners’ growing disinterest in expensive, multi-course menus signaled a new chapter. Suddenly, the pair revealed plans to open both W.H. Stiles Fish Camp (Dub’s) in Ponce City Market and Little Bacch in the space below Bacchanalia where Quinones once lived.

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