Bacchanalia
Since 1993, partner chefs Anne Quatrano and Clifford Harrison have drawn raves for their seasonally changing, all-organic menus—often using produce grown on their own organic farm. Housed in a former meat-packing plant, the dining room has huge windows, soaring ceilings, and industrial-tiled walls; here, foodies crowd to savor the chefs' four-course prix fixe options—which, though frequently changing, usually include the deservedly popular Gulf-crab fritters with Thai pepper essence. Past springtime preparations have included a first course of pickled wild-ramp risotto with roasted asparagus, and an entrée of pan-roasted lamb loin with braised artichokes and San Marzano tomatoes. Ecuadorean pastry chef Carla Tamasco hits the sweet spot with her amazing dessert concoctions, which have included orange "Creamsicle" panna cotta with poached rhubarb. Even the ginger ale and root beer here are homemade. <p><strong>Tip:</strong> Arrive early and browse the specialty foods and fine cookware sold at Star Provisions, the restaurant's adjoining shop. And be sure to make reservations well in advance or through your hotel concierge.</p>
AS FEATURED IN...
From Food & Wine , JAN 2007
Order the shrimp pilau, made with Carolina Gold rice—a taste of Southern history. ...MORE>>
Last updated January 2007
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