Located in a converted warehouse in an up-and-coming area of the city, Bacchanalia is the cornerstone of Anne Quatrano and Clifford Harrison's culinary empire, which includes four additional restaurants and a gourmet food shop. At the heart of Quatrano's cooking is the produce she raises on her farm, 30 miles north of Atlanta; it lays the foundation for her New American cuisine, which includes enough of a Southern twist to allow it to be associated with the area. It's not the flashiest cooking you'll ever experience - in fact, one reviewer called it "solid, accomplished and restrained" - but dishes like crispy veal sweetbreads with lentils, prunes and bacon and mortadella-stuffed Georgia quail served with farro risotto make this one of the best dining experiences in Atlanta.