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.
1123 Zonolite Road, 30306
STORY: Lia Picard
Photo: Courtesy Bacchanalia