That Greek god Bacchus really knew how to party. If myths are to be believed, the god of wine was a hit with the ladies and presided over all sorts of drunken revelry. So when we hit up Bacchus’ namesake restaurant Bacchanalia for dinner, we were a little surprised by how subdued the place was: Dark wood all round, with tasteful red accents and 400 hand-blown glass bubbles hanging from the ceiling (inspired by a glass of Champagne). Plus, there were sophisticated plates care of chefs who used to work at The Fat Duck. Not a frolicking nymph or satyr in sight. That’s not to say we didn’t enjoy the place, the food was mainly sharing plates (categorized as vegetable, seafood or meat) like fennel and Tahitian vanilla salad ($15), mackerel with beets ($24) and steak and eggs ($38). And all pretty good.
Founded by Alex Chew and Raj Datwani—who made a name for themselves hosting raucous pop up meals as part of the Bacchanalia Brunch Series—and housed in the historic Masonic Club building, the place has lots of potential. Perhaps we just didn’t come at the right time. The brunch parties still seem to be where it’s at for a full experience. The next one goes down on May 18 and the space is well equipped for a blowout bash: There are special in-seat compartments for ladies to store their heels (when they dance on the tabletops) and plenty of Champagne to keep the party going.
