Dark wood, a black industrial ceiling set with a constellation of Edison bulbs, and brown leather banquettes give Bacchanalia a handsome sophistication, yet there's nothing too precious about this longstanding spot where Georgia produce shines. The multicourse prix fixe involves a bit of flair, with some dishes arriving on carts or nestled inside glass cloches. Choices are plentiful on the four-course menu, allowing diners to create their own bespoke tasting menu, and most courses features an excellent wine pairing. Crab fritter has been on their menu since the very beginning, though chilled lobster in a ponzu sauce with bright English peas and horseradish oil is also memorable. The delicate grapefruit soufflé garnished with spicy pistachio crumble and rose crème anglaise brings the meal to a delightful close.