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Specialties
Café Bacchus has some of the best steaks around. Grilled to perfection — thick and juicy!
Our Scallops are delicious! The sweet and delicate flavors of scallops are complimented perfectly in the champagne citrus beurre blanc.
Housemade Desserts are Excellent!
Our Award Winning — Applebutter Ice Cream with Mexican Caramel Sauce topped with Bacon sprinkles was featured in Food Network Magazine and won Best Dish Award at the Cast Iron Cook-off.
History
Established in 2001.
The house was built in 1895.
It was a residence until early 1960’s when two brothers turned it into a restaurant. This restaurant was called «The Flame» and was a great place and loved by so many. It closed in 1999.
In 2001, Café Bacchus was opened. The Chef-Owner, Heath Finnell, came on board after it was opened and elevated the menu.
Other interesting history is the fact that Café Bacchus and the Titanic have something in common — Lucian Smith, a former resident of the house that is now Café Bacchus. In honor of Lucian, Café Bacchus hosts a Titanic dinner/Lucian Smith Birthday party. It’s in August and is very popular!
Meet the Business Owner
Chef Heath and Judy F.
Business Owner
Executive Chef Heath Finnell, born, raised and classically trained in San Francisco has been passionate about the culinary arts since his first cooking class at age 10. Finnell had the good fortunate of being neighbors with Victoria Wise, the first chef of Alice Waters’ Chez Panisse and cookbook author. Wise was his first mentor and helped cultivate his fertile young mind. Chef Heath continued to hone his skills at the California Culinary Academy and again fate stepped in, as this is where he met his future wife, Judy Spade. After 15 years in California, Judy wanted to «come home» to West Virginia and the rest as they say is history…