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Bacchanalia vs Holeman & Finch Public House
Both Bacchanalia and Holeman & Finch Public House are rated highly by travel writers. Overall, Bacchanalia is the choice of most reviewers compared to Holeman & Finch Public House. Bacchanalia ranks #1 in Atlanta with endorsements from 12 publications like Fodor's, Lonely Planet and Not For Tourists.
Bacchanalia
Fodor's
Frommer's
Travel + Leisure
BlackBook
Gayot
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1198 Howell Mill Road, Atlanta, GA 30318
From $50 /night
Fodor's
"Often called the city's best restaurant, Bacchanalia has been a destination since it opened in Buckhead in 1993."
Full review
Frommer's
"Bacchanalia's edgy and sophisticated space in a meatpacking plant on the outskirts of an industrial area takes first-time diners aback, but just for a second."
Full review
Travel + Leisure
"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."
Full review
BlackBook
"Chef-owners Clifford Harrison and Anne Quatrano pluck many ingredients from their own farm. Ultra-fresh fish, broad cheese selection, killer wine list and attentive service."
Gayot
17.0
"The cooking of owner-chefs Clifford Harrison and Anne Quatrano, with Andy Carson as executive chef, is rich with detail and labor-intensive, but never froufrou."
Full review
Holeman & Finch Public House
Fodor's
Travel + Leisure
Zagat
BlackBook
Gayot
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2277 Peachtree Rd. NE, Atlanta, GA
From $0 /night
Fodor's
"Started in part by a Restaurant Eugene alum, Holeman and Finch helped revitalize Atlanta's drink scene with its custom "tinctures" and classic cocktails."
Full review
Travel + Leisure
"Iron Chef contestant Linton Hopkins teams up with master mixologist Greg Best to produce a winning combination of cuisine and liquid refreshments at this Buckhead gastro-pub."
Full review
Zagat
"Ok, it looks like a "packed college bar", but this "cutting-edge" South Buckhead gastropub adjacent to sibling Restaurant Eugene puts forth a "smart", "meat-heavy" American menu."
Full review
BlackBook
"House-cured meats hang about. Adventurous diners grab sweetbreads, and dip fried pork ears, fatback and tails in barbecue sauce."
Gayot
14.0
"Restaurant Eugene owner-chef Linton Hopkins, along with mixologist Greg Best, govern an ambitious gastropub just across the breezeway from the mother establishment."
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