Bacchanalia

Bacchanalia holds a Michelin star and the wine program operates at that level. The list is curated rather than massive, built to complement the tasting menu format with selections that can move from a delicate seafood course to a rich meat course without losing the thread. By-the-glass options change with the menu, and the sommelier pairing is worth the upcharge. This is a program where every bottle was chosen to work with specific dishes, not just fill a page.

Chef-owners Anne Quatrano and Clifford Harrison have been operating Bacchanalia since 1993, making it one of the longest-running fine dining restaurants in Atlanta. The move to the Westside location brought a more modern space, but the philosophy remains: source impeccably, cook precisely, and let the ingredients lead. The tasting menu changes frequently and reflects what is best right now, not what was best last season.

Do the sommelier pairing. The wine team here builds pairings that are specific to the current menu and often include bottles you would not have discovered on your own. If you prefer to order from the list, ask about wines that work across multiple courses. The staff excels at finding that one bottle that threads the needle through an entire tasting experience.