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No. 246 changes its menu

No. 246 goes back in time with a new “old-school” personality and menu, launching June 15

Just in time for its 10th anniversary, Ford Fry's Decatur staple, No. 246, is ditching its modern, California-Italian roots for a nostalgic throwback to "red-sauce" dining rooms of the 1970s.
Best takeout Atlanta COVID-19 coronavirus open

Atlanta’s 50 Best Restaurants: Takeout Edition

With most restaurant dining rooms still shuttered due to the pandemic, we’ve compiled a list below of all the restaurants from last year’s 75 Best Restaurants issue that are offering takeout, curbside, or delivery.
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No. 246

In eight years, this Ford Fry Italian spot has become an incubator for talent.

Where to go for Easter brunch in metro Atlanta

Easter Sunday is quickly approaching. If you're still looking for a brunch reservation, here are a few favorite spots in metro Atlanta offering special menus for the holiday.
Christiane Chronicles pasta

The Christiane Chronicles: Why spaghetti is the superior pasta

In Atlanta, I worship the housemade versions of spaghetti from the kitchens of Michael Patrick (Storico Fresco), Bruce Logue (BoccaLupo), and Drew Belline (No. 246), whom I call the three kings of pasta. But if there's something that Atlanta can't get right, however, it's baguettes.
No. 246

30. No. 246

Ford Fry didn’t always launch behemoth restaurants with sky-high design budgets. In 2011, he opened this intimate Italian charmer in Decatur that remains his most sincere effort.

Atlanta’s restaurant community is just that: a real, caring community

There is something unusual going on in Atlanta—a spirit of being your brother's keeper—that you don't see elsewhere.
Best comfort food Atlanta

Our 13 favorite feel-good dishes in Atlanta

Tuck into the city's best comfort food with these 13 favorite dishes, including Spice to Table's Kerala Fried Chicken, Southern Sweets Bakery's Caramel Cake, and more.
Bocado

Why are restaurants so damn loud?

Dining rooms today seem louder than ever, boasting all the acoustics of a shipping container. We turned to local designers for an explanation and determined that the problem is multifaceted, rooted in design trends, dining preferences, and economic conditions.

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