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Bacchanalia’s Executive Chef moves to Century House Tavern

century-house-tavernThe folks up in Woodstock should be getting excited about this one – earlier this week it was announced that Bacchanalia’s executive chef Daniel Porubiansky would be leaving the lauded bastion of fine dining in West Midtown, and moving to the kitchen of Century House Tavern. Bacchanalia’s long-time chef de cuisine David Carson is moving up to take over there as Executive Chef.

It seems that the move makes sense for Porubiansky in a few ways, particularly because he is already a resident of Woodstock and lives just six miles from the rejuvenated Old Town district where Century house is located. Also, as part of the offer from general manager and co-owner Jon Hayano, Porubiansky is also getting a partnership stake in the restaurant.

Century House Tavern, which I reviewed last August, is much more casual dining than Porubiansky has been known for, and I’m both excited and fascinated to see how his vision in the kitchen impacts Century House’s direction and menu. He will make the transition into his new home in late April, and will slowly begin tweaking the menu from there. Bill Addison at Atlanta Magazine caught up with Porubiansky on the move, and has more of the chef’s insight into the move here.

So, whether or not you are excited about this move probably has more to do with what part of town you live in, or how frequently you can afford to splurge at a special occasion spot like Bacchanalia. For me, I’m absolutely fascinated by this, and I’m pretty excited to see how Porubiansky’s influence pushes Century House and how he will adapt his cooking style to a more casual menu.

What do you think about Porubiansky move out to Woodstock?

- By Jon Watson, Food & More blog

9 comments Add your comment


April 5th, 2013
10:06 am

Yeah!!! I like the place but it’s too small and cramped feeling inside. I thought the food was very good, inventive too. I hope he will push Century House towards more fine dining, than casual. I think there is plenty of that in Woodstock.

So I will enjoy watching the transformation.

OTP with ITP Appetite

April 5th, 2013
12:06 pm

Best thing to happen to Woodstock since Vingenzo’s! Welcome Chef Porubiansky!


April 5th, 2013
1:40 pm

Lisa…..I hope just the opposite for Century House. Don’t change a thing. Just make what brought you to the dance, better. Century House Tavern should not become a fine dining resturant.


April 5th, 2013
3:02 pm

I had to check the dateline to make sure this wasn’t an April Fool’s joke.
I’m totally baffled by this move, but at least maybe now I can get a decent poached skate wing and foie gras when I drive up to Woodstock to take Mom out to lunch.
I have been to this place twice, and I enjoyed it both times.
It seemed like an oasis before. Not sure what it will be now. Bizzaroworld?


April 6th, 2013
11:47 am

Get your skate wing and foie gras back in Midtown. You shouldn’t be baffled as now Chef works MUCH closer to home, nas a partnership stake in an already successful restaurant, AND is part of a rejuvinated downtown Woodstock!

@Lisa…small & cramped? It’s a 100 year old former home! Great atmosphere, great food, but most of all GREAT staff and owner in Jon! Screw fine dining, this menu is awesome and our new chef will definitely add his personal touch in adding to the favorites on the menu.

[...] Bacchanalia’s Executive Chef moves to Century House Tavern [...]


April 8th, 2013
10:46 am

The question neither asked nor answered is “What happened to the Executive Chef Porubiansky is replacing?”. I have seen many “successful” restaurants go belly-up because they were not profitable. Why the change? What are the owners trying to accomplish (other than make $$))?


April 8th, 2013
11:06 am

I think the old chef is having a few problems right now. Hopefully he’ll work things out.


April 9th, 2013
9:47 am

N-GA…..The owners are not only trying to make $, they are trying to make alot of $. More power to them. Its the American way!