Have a tip about a restaurant opening or closing or other dining news? Contact Bob Townsend at btownsajc@gmail.com.
Little Bacch replaces Quinones
The new Anne Quatrano-Clifford Harrison restaurant, Little Bacch, opened last week, replacing the former Quinones Room at Quatrano and Harrison’s Bacchanalia-Star Provisions complex in the Westside Provisions District. Look for a cafelike setting with just 52 seats, an “a la carte ingredient-driven menu abundant with fresh-grown produce and seasonal flavors,” and “handcrafted classic cocktails poured tableside.” Joe Schafer, who was executive chef at Abattoir before it closed in March, is in charge of the kitchen. 1198 Howell Mill Road, Atlanta. 404-365-0410, starprovisions.com/little-bacch.
Jeni’s Splendid shops reopen
Last month, Jeni’s Splendid Ice Creams, which operates three Atlanta scoop shops at Westside Provisions, Decatur Square and Krog Street Market, recalled all of its products after a random sample of its ice cream turned up the listeria bacteria. Later, the company destroyed over half a million pounds of ice cream. Now, Jeni’s is making ice cream again in its Columbus, Ohio, production kitchen. And all Jeni’s shops in Atlanta resumed normal business hours over the Memorial Day weekend. jenis.com/scoop-shops/#atlanta.
Urban Cannibals closes in East Atlanta Village
Owners Calavino Donati and Doria Roberts recently announced the indefinite closing of Urban Cannibals Bodega + Bites in East Atlanta Village as they ready three new concepts for opening this summer. Urban Cannibals Midtown is in the former Las Palmeras space on 5th Street, Tipple and Rose Tea Parlor + Apothecary is a tea shop in Virginia-Highland, and Madre + Mason is a Latin-Southern restaurant in the former Couscous space near Piedmont Park. 477 Flat Shoals Ave. S.E., Atlanta. 404-230-9865, facebook.com/urbancannibals/timeline.
Serpas to hold annual crawfish boil
Serpas True Food in Atlanta’s historic Old Fourth Ward neighborhood is set to hold its annual crawfish boil from 11:30 a.m. to 2:30 p.m. June 6. Besides all you can eat crawfish, the menu from chef-owner and New Orleans native Scott Serpas will include chicken and andouille jambalaya, potato salad, Georgia strawberry cake and a choice of two drinks, including Abita Beer or a specialty cocktail. Tickets, $45 per person, must be purchased online in advance: brownpapertickets.com/event/1596992. 659 Auburn Ave. N.E., Atlanta. 404-688-0040, serpasrestaurant.com.
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