PRESS

“Executive chef Dave Stockford says the key to this dish at No. 246 restaurant … is the ‘piccata butter’, for which butter is whipped with the classic veal piccata ingredients of lemon, capers and parsley.”

” … Just in time for its 10th anniversary, Decatur staple No. 246 is ditching its modern, California-Italian roots for a nostalgic throwback to “red-sauce” dining rooms of the 1970s.”

“Chef David Stockford shares his Chicken Limone recipe”

“In 2011 [Ford Fry] opened this intimate Italian charmer in Decatur that remains his most sincere effort. Drew Belline runs the kitchen, serving classic Margherita pizzas and handmade pastas.”

“With all that downtown Decatur offers, a date night that starts at No. 246 is a great gateway to fun whether it’s taking in a show at Eddie’s Attic, trying new beer at The Brick Store Pub or heading over to Oakhurst for their free jazz nights.”

“Ford Fry’s Italian-inspired No 246’s food speaks for itself. Chef Drew Belline blends high-quality and locally grown ingredients, letting in-season vegetables call the shots. A great way to start (or end) the night is with the beverage manger’s special house-made limoncello flight in fun flavors, like watermelon, peach, and cucumber—an authentic Italian tradition.”

“The salumi-and-cheese plate at Ford Fry’s Italian-inspired Decatur eatery is assembled à la carte ($5 per selection). Choices vary depending on availability, though recently two different Georgia sheep’s-milk cheeses shared the menu with a funky blue out of Massachusetts and a firm French tallegio.”

“[no. 246’s] apple fritters are crispy, puffy balls of lightly sugared dough that make a great companion with your morning coffee. Dunk them in your coffee or in some maple syrup.”

“Categories like toasts, meat and cheese, and flour and water prove that simple is best — a philosophy that’s ever present in the hand-cut pastas and crispy pizzas that dot the menu.”

“The tremendous Italian fare at 246 might overshadow their impressive backyard, if it weren’t for the ample seating (with plenty of shade for the heat), and the ping/beer pong table for casual alcohol-fueled gaming.”

“Drink up: no. 246 ‘Gumball Machine’
Mint, ginger, lemon, Fee Brothers plum bitters and soda are soothing to the stomach after a rough night.”

“Drew Belline fills little pillows of dough with squash puree and rich Italian cream cheese, then scatters them with diced acorn squash, crispy sage leaves, chives, and a judicious amount of brown butter accented with black pumpkin seed oil.”

“Seasonality and availability of local produce drives the creative decision-making process in the kitchen, although old country Italian techniques are always emphasized.”

“This lively restaurant in the homey haven of Decatur serves wood-fired pizzas and Italian fare that extrapolates on the tenets of simplicity.”

“We heart the idea that chef Drew Belline divides his menu into simple categories like toasts, meat and cheese, and flour and water, proving that simple works well.”

“The restaurant itself brings to mind Italian countryside ristorantes, the kind that have been owned and operated by the same family since the renaissance. Luckily for us though, no. 246 is located right in the heart of Decatur.”

“Paneled plaster walls are covered in Tadelakt lime plaster, while Brickworks glazed brick tile adds texture to the service areas in the kitchen and waiter’s service stations. An Italian Acunto pizza oven in the open kitchen is covered in the same tile, where Chef Drew Belline crafts homemade pizza, producing brilliantly flavorful pizza and pasta combinations that change seasonally.”