Housed in a former meatpacking plant on the west side of Midtown, industrial-chic Bacchanalia remains the Atlanta favorite for contemporary haute cuisine. Consistently ranked as one of the city's top 50 restaurants by the Atlanta Journal-Constitution, this DiRoNa restaurant is also a front runner on the national culinary scene. (It was named No. 39 on Gourmet magazine's America's Top 50 Restaurants.) Husband-and-wife team and chefs/owners Clifford Harrison and Anne Quatrano promote locally grown, organic ingredients with their daily changing, prix fixe menus of pan-roasted fish, exceptional pastas and succulent meat dishes. Appropriately, as Bacchanalia is named for the annual festival celebrating the Roman god of wine, the superb wine pairings make each meal at Bacchanalia a near-divine experience. Full bar. Reservations recommended and may be made up to three months in advance. Serving dinner Mon–Sat. Closed Sun.