First, Chef Drew Belline is a genius and we bet he could probably survive for weeks, probably months in the wild, such is his familiarity with forageable (it’s a word now) foods.
Second, Chef Drew’s particular passion for the sustainable, organic, and “we made this here so we know what’s in it” is the driving force behind the menu at No. 246.
The first item on the dinner menu is house-made ricotta. The pasta section is house made, too, including the ravioli. Almost everything else is sourced locally, from the Georgia white shrimp to the Sweetgrass Dairy goat cheese and north Georgia trout.
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.
