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Cover StoryOctober 2017OFF-DUTY EATS
Home›Cover Story›Jonathan Kallini

Jonathan Kallini

By 17thSouth
September 28, 2017
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Jonathan Kallini

Executive chef, Bacchanalia

Although he just stepped into his role as executive chef of Bacchanalia, Jonathan Kallini has been with Anne Quatrano’s restaurants on-and-off since 2008. His time with Bacchanalia began during his culinary school externship, evolving into his working his way up through the family of restaurants that includes Floataway Cafe and the now-closed Quinones. When he’s off duty he likes to keep it in the family.

Favorite restaurant: Floataway Cafe, Virginia-Highland

Why he loves it: I worked there for 3.5 years and know every inch of that restaurant. I love and appreciate what they’re doing. It’s a Mediterranean restaurant with a woodfire grill, but the chef specializes in pastas.

Favorite dish: The roasted chicken over panzanella. It’s roasted in the woodfire oven and is a classic Floataway dish. For years it was a mainstay, but now it comes and goes. The bread is made from day old Star Provisions focaccia, toasted and tossed in butter. When the chicken is served it soaks up the fat drippings. The chile vinaigrette makes the dish.

FLOATAWAY CAFE
1123 Zonolite Road, 30306
404.892.1414
starprovisions.com

STORY: Lia Picard
Photo: Courtesy Bacchanalia

TagsAnne Quatrano’s restaurantsExecutive chef Bacchanaliaexecutive chef of BacchanaliaFavorite restaurant atlantaFloataway CafeMediterranean restaurant with a woodfire grillroasted chicken over panzanellaStar Provisions focacciaVirginia-Highland
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In the heart of Atlanta,17th South magazine reaches active, exploration-minded residents ages 24-65 who want to experience the best the area has to offer, through stories and features on individuals and businesses they can relate to in their direct communities. We feature of-the-moment and hidden gem restaurants, beautiful private homes, philanthropy, arts and cultural offerings, and the trendsetters and tastemakers who are making it happen!
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