Bacchanalia, revisited

Sheena is returning soon to the kudzu. Many Atlanta institutions are preparing to roll out the red - er, animal print carpet - in her honor. One such establishment - Bacchanalia - was the scene of Cheek's F*ck Forty milestone, celebrated with Kimplicated. Sadly, I didn't do justice back in January to describe the foodgasm that is Bacchanalia. So Sheena, here's a hint of what you're in for. I can't BELIEVE you and the Georgia Peach are going to go without me while I head to setup for the gig that night. B*tch!

I missed capturing the first course, but the amuse bouche served afterwards was a lovely celery soup:

Scallops were my main. Only the third time I've had them since the food revolution of 2006, and these were the best ever. A hint of garlic, and a yummy light cream sauce.

A light salad with yummy stinky cheese was next. Sorry Sheena - it's been too many months for me to remember which kind.

Speaking of cheese, Sheena's like to really dig the storefront of the restaurant, better known as Star Provisions. Absolutely scrumptious finds of cheese, oils, wines, and more, as well as various cooking and kitchen accoutrement.

A warm cider and small cookie served as the taste after the salad, with no hint of the decadence to come:

Dessert was a three course affair. The ladies dining next to us ordered everything on the dessert menu about the time that our mains were served, so Kimplicated and I got the tour and diner feedback as to best selections. My poison was a warm apple-y cake with caramel and ice cream, while Kimplicated's was flourless chocolate goodness.

Next came a dessert course surprise - Bacchanalia's own birthday cake. Absolutely the best I have ever had, with a perfect proportion of icing to cake. It kicked the previous desserts' asses.

But wait! There's more! The final presentation involved tasty sweet bits, all of which were taken home as stuffed silliness was upon us. Delight the next day upon opening the box for breakfast to discover extra bits added by the staff.

Driving home meant light imbibing, so we didn't opt for wine pairings with each course. Our server steered us towards ordering a glass with the main and then the cheese/salad courses, splitting between the two of us each time. We shared a moscato d'Asti with dessert.

Enjoy, Sheena. I can't wait to read your review!