Summary: Refined dining with a high ceiling and industrial chic; dishes emphasize natural ingredients.
Bacchanalia remains a landmark for serious dining, where owner chefs blend contemporary American cooking with seasonal ingredients sourced from a private farm. The room’s clean, industrial elegance pairs with a four-course menu that changes daily, served with a curated wine list chosen to complement each course. Dishes arrive with artful presentation but little fuss, from crab fritters to braised meats, all built on bright flavors and careful technique.