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Sotto Sotto vs Bacchanalia
Both Bacchanalia and Sotto Sotto are endorsed by expert reviewers. Overall, Bacchanalia ranks significantly better than Sotto Sotto. Bacchanalia ranks #1 in Atlanta with accolades from 13 reviews such as Gayot, Tasting Table and BlackBook.
Sotto Sotto
Fodor's
Frommer's
Lonely Planet
Zagat
Gayot
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313 N. Highland Ave., Atlanta, GA 30307
From $31 /night
Fodor's
"This hot spot close to Downtown has an adventurous take on Italian cuisine."
Full review
Frommer's
"Sotto Sotto means "hush hush" in Italian. How ironic: The food is divine here, but the noise is incredible."
Full review
Lonely Planet
"Sotto Sotto Known for its authenticity, this lively, trendy restaurant has crisp service and risotto that is heaven on earth. Reservations suggested."
Zagat
4.6
"This "heavenly", "intimate" Northern Italian in Inman Park via chef-owner Riccardo Ullio "just gets better with age", dispatching "superb pasta" and "memorable risotto"."
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Gayot
15.0
"Adheres to the principles of the Italian kitchen, evident in such starters as the platter of antipasti misti, with its prosciutto, salami, olives and cheeses."
Full review
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
