Welcome to COVID-19 Daily, our round-up column covering coronavirus-related brick-and-mortar news with intel like restaurants that are reopening for takeout and delivery, charitable happenings, virtual classes and services, and miscellaneous feel-good tidbits. Send us an email for inclusion consideration in tomorrow’s roundup.
Bacchanalia, the fine dining restaurant from Chef Anne Quatrano, is offering its tasting menu for takeout.
Neighboring sister concept Star Provisions earlier this week reopened for takeout too but is keeping its dining room closed indefinitely.
Bacchanalia’s tasting takeout menu is $103.45 per person inclusive of tax and the menu (most current shown below) is updated weekly. Orders can be placed by calling 404-365-0410 ext. 4, and can be picked up between 5 p.m. and 7 p.m., Tuesday through Saturday.
Alpharetta City Center, Avalon, and Halcyon Unite to Create Digital Cookbook, Cooking Together(ish)
Proceeds to benefit North Fulton Community Charities and The Place of Forsyth CountyAlpharetta City Center, Avalon, and Halcyon, Alpharetta’s three prominent mixed-use centers, have joined forces for one time only to create a digital cookbook called Cooking Together(ish) featuring meals from a collection of restaurants at the properties.
Cooking Together(ish) is on sale as of Friday, May 8, and 100 percent of the proceeds will benefit North Fulton Community Charities (NFCC) and The Place of Forsyth County (The Place).
The cookbook is available as a downloadable PDF and can be purchased by making at least a $25 donation to either NFCC or The Place. After making the donation, individuals must submit proof of contribution to [email protected] to receive an emailed copy of the book for at-home use.
A sampling of dishes from “Cooking Together(ish)” includes Gnocchi Saltimbocca from Colletta, Chai Pani’s Famous Sloppy Jai by Botiwalla, and Red Velvet Cupcakes from It’s A Sweet Life.
Donations for the digital cookbook can be made to NFCC here or to The Place here. Foodies are encouraged to share their culinary experiences on social media using #CookingTogetherish.
Mission + Market Concludes Seven-Week Free Meal Program After Serving More Than 1,000 Meals
After seven weeks of helping more than 1,150 unemployed Atlantans affected by COVID-19, Mission + Market has wrapped up its free meal program to shift its focus to get ready to fully re-open (patio and dining room), in the coming weeks, in compliance with state and federal guidelines.
The restaurant has been open for takeout Monday through Friday from 12:00 p.m. to 7:30 p.m. and Saturday from 4:00 p.m. to 8:00 p.m. Guests can order curbside pickup and alcohol to go by calling 404-948-2927 or ordering online.
Kidfresh Donates Food to Atlanta Kids
Kidfresh, a line of frozen foods for kids that contain “hidden veggies,” has partnered with the Atlanta Community Food Bank to donate over 26,000 meals to families in need.
[Editor’s note: The novel coronavirus (COVID-19) pandemic is rapidly evolving as is its effect on Atlanta, and the City’s businesses and its residents. Click here for What Now Atlanta’s ongoing coverage of the crisis. For guidance and updates on the pandemic, please visit the C.D.C. website.]
Some of these restaurants need to get a grip on reality as it relates to these prices and their offerings during this pandemic. Talk about out of touch! I understand that Bacchanalia is “fine dining” , but that sampler looks like something I just ordered from my favorite Thai restaurant based on the to-go packaging. Please explain the $100 price tag for a to go meal, verses that same product inside of the restaurant. How much value is the service, the presentation, the ambiance, the everything that’s rolled into that price point when dining inside. God knows the cost to create it can’t be the full price of the meal.
Many people would never step foot into Bacchanalia, but what a great time to create a special offering in the $40-50 price point, in the name of customer acquisition and brand introduction. I’m not suggesting a 2 for $20 meal, but taking 2-3 items from your sampler, making it a limited time offer at a lower price point might just create enough interest for someone to give it a try. If they like it, they are more likely to return.
Most customers that have experienced this product in house, are less likely to try the to-go version, since they already know how the meal should be presented. Just a idea.
Totally agree.
For us the dining-out experience is so much more than just the food.
But hey, if they can’t sell $100 tasting menus to go, maybe they’ll pivot to something a little more affordable/attainable.
Not sure how the 1% thinks, maybe they don’t care.
Do the richie-riches actually get this to-go and then nuke it to warm it up when they get home?