We’d like you to come with us on a magical journey.
To a place where prosciutto pizzas grow on trees, limoncello is considered a form of currency and it would be rude not to get up and play shuffleboard in the middle of dinner.
Okay, it’s a new Italian date spot in Decatur, but still... magical journey.
Welcome to No. 246, the long-anticipated house of wood-fired pies and old-school Italian cocktailery from chefs Ford Fry (JCT.) and Drew Belline (Quinones at Bacchanalia, Floataway Café...), opening Tuesday.
As all good journeys begin, this one too starts at the bar. So you’ll whisk your date over reclaimed hardwoods, under dangling Edison bulbs and past white brick walls until you reach your first stop—a black granite bar spanning the length of the room.
Which is where you’ll begin plucking through the charcuterie and cheese menu (housemade pâté and bresaola, Bayley Hazen blue...) while sequestering the services of your barkeep and his formidable roster of throwback cocktails, from the requisite Sazerac to the Lock, Stock & Barrel Pt. 2 with bourbon, whiskey barrel bitters and root beer.
And when you’re both adequately primed, hit the dining room behind you for some garganelli pasta with rabbit ragu and a wood-fired Cherry Stone Clams pie. Oh, and soon enough, they’ll unveil a shuffleboard court just outside on the back patio.
Magical journey.
To a place where prosciutto pizzas grow on trees, limoncello is considered a form of currency and it would be rude not to get up and play shuffleboard in the middle of dinner.
Okay, it’s a new Italian date spot in Decatur, but still... magical journey.
Welcome to No. 246, the long-anticipated house of wood-fired pies and old-school Italian cocktailery from chefs Ford Fry (JCT.) and Drew Belline (Quinones at Bacchanalia, Floataway Café...), opening Tuesday.
As all good journeys begin, this one too starts at the bar. So you’ll whisk your date over reclaimed hardwoods, under dangling Edison bulbs and past white brick walls until you reach your first stop—a black granite bar spanning the length of the room.
Which is where you’ll begin plucking through the charcuterie and cheese menu (housemade pâté and bresaola, Bayley Hazen blue...) while sequestering the services of your barkeep and his formidable roster of throwback cocktails, from the requisite Sazerac to the Lock, Stock & Barrel Pt. 2 with bourbon, whiskey barrel bitters and root beer.
And when you’re both adequately primed, hit the dining room behind you for some garganelli pasta with rabbit ragu and a wood-fired Cherry Stone Clams pie. Oh, and soon enough, they’ll unveil a shuffleboard court just outside on the back patio.
Magical journey.
