Chef Anne Quatrano Opens Summerland in Atlanta

The restaurant highlights farm-to-table dining with ingredients sourced from a family farm near Cartersville.

Updated on Oct. 16, 2026 in Organic Food

Bold vector editorial illustration of a rustic wooden crate filled with fresh seasonal vegetables, representing a farm-to-table restaurant. — Chef Anne Quatrano has opened Summerland, a new farm-to-table restaurant in Atlanta's Upper West Market sourcing ingredients from her local family farm. AI Illustration. Upload story photo >

Live Poll

Is it worth paying more for local farm-to-table dining experiences?

Chef Anne Quatrano opened Summerland in Atlanta's Upper West Market during late summer 2026. The establishment serves breakfast and lunch featuring produce grown on the chef's 60-acre farm.

Why it matters

The restaurant emphasizes local sustainability by sourcing ingredients directly from a family farm located 45 miles away from the city. This approach allows the menu to reflect seasonal changes in crop production.

Summerland offers 16 main dishes, with prices ranging from $15 for avocado toast to $38 for the Sunday roast. Ingredients are supplied by a 60-acre family farm located 45 miles outside of Atlanta.

The players

Anne Quatrano

She is a renowned chef and restaurateur who has been a prominent figure in the Atlanta culinary scene since the early 1990s.

The details

Located in the Upper West Market, the restaurant features an interior mural crafted from planks salvaged from farm fencing. Guests can choose between sit-down dining or a service counter providing coffee and take-away baked goods.

Anne Quatrano arrived in Georgia in 1992.
The restaurant Bacchanalia was founded by Quatrano in 1993.
Summerland opened its doors in late summer 2026.
The restaurant serves customers Wednesdays through Sundays.
Daily service occurs from 9 a.m. to 3 p.m.

Culture Shift

Summerland follows the farm-to-table movement by integrating direct agricultural sourcing into the urban restaurant model. This shift reflects a growing demand for transparency in food provenance and support for local food systems.

Residents can visit the restaurant on Wednesdays through Sundays between 9 a.m. and 3 p.m. for breakfast or lunch. Diners should be prepared for a seasonal menu that changes throughout the year based on the farm's harvest.

The takeaway

Summerland demonstrates how restaurateurs can bridge the gap between rural production and urban dining. Visitors can expect a menu that shifts alongside local growing cycles, reflecting the seasonal availability of the chef's farm.