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No. 246 to open next week and more restaurant news

Excitement is brewing over the upcoming opening of the much anticipated No. 246 in Decatur. This Italian-inspired restaurant by chefs Ford Fry and Drew Belline is slated to open next week (likely Wednesday).

The restaurant will prepare locally-sourced ingredients using simple preparations in an open kitchen featuring a wood-burning oven. As for the menu, Belline says, “Lately the culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at No. 246 more about vegetables and dishes that guests can eat every day.”

Eager diners may have to scramble to get into this 100 seat restaurant by these chefs whose reputations precede them. With Ford Fry’s background at JCT.Kitchen & Bar and Belline’s experience at Quinones at Bacchanalia and Floataway Café, much is expected of their joint venture. The restaurant, serving both lunch and dinner, will not accept reservations.

The number 246 (pronounced two-four-six) refers to the historic parcel number of the land plot on which the restaurant sits.

11 a.m. – 3 p.m. and 5-10 p.m. Mondays-Thursdays, 11 a.m.- 3 p.m. and 5-11 p.m. Fridays-Saturdays, 11 a.m.- 3 p.m. and 5-9 p.m. Sundays. 129 E. Ponce de Leon Ave., Decatur. 678-399-8246.

In other news:


  • Barkers Red Hots opened a second location this month in Roswell. This new store is intended to be the franchise prototype as the brand prepares to expand nationally. Here you’ll find hot dogs, sausages and sandwiches “cooked over real charcoal.” The house specialty is the red hot topped with their signature hot sauce, onion and pickle. 11 a.m.-9 p.m. Mondays-Saturdays, 11 a.m.-4 p.m. Sundays. 725 West Crossville Road, Roswell. 770-643-1833. $.
  • HD (for Haute Doggery) by Atlanta’s “Top Chef” hero, Richard Blais is scheduled to open soon. Details on this eatery have been sparse, but here’s what we know. HD will be located in the Poncey-Highland area, the executive chef will be Jared Lee Pyles and it is slated to open sometime this summer. In an interview with, Blais described HD as a 3,000 square-foot space with a dark-wood interior and a rooftop bar. He said that the menu will play with the traditional American hot dog, sausage and charcuterie. He also mentioned that soft-serve ice cream will be on the menu, that HD will not be full service and that it will only sell beer in a can.
  • Need a new place to satisfy your sweet tooth? Check out Sweet Cheats, which recently opened in Cabbagetown. Specializing in “single-serving desserts,” Sweet Cheats sells cupcakes, doughnuts, brownies, cookies and their own version of the cake pop: “cruffles.” Goodies are available for pick-up, pre-order, delivery and shipping. 11 a.m.- 8:30 p.m. Tuesdays-Saturdays, noon – 7 p.m. Sundays. 692-B Kirkwood Ave. S.E., Atlanta. 404-590-6086. $.
  • Alpharetta has a new fast-casual Indian restaurant with the opening of Paradise Biryani Pointe. This spot serves traditional Hyderabadi and Punjabi cuisine. Although they serve an assortment of authentic Indian dishes, Paradise Biryani Pointe’s signature dish is the Hyderabadi biryani (rice-based dish with spices and meat, eggs, fish or vegetables). You’ll find chicken, mutton and vegetarian versions here. 11:30 a.m.- 10 p.m. Sundays-Thursdays, 11:30 a.m.- 11:30 p.m. Fridays-Saturdays. 5310 Windward Parkway, Alpharetta. 678-339-0068, website under construction. $-$$.


  • Roswell-based North of NOLA, serving Cajun and Creole fare, has closed its doors for the time being. According to their website, the owners have sold the restaurant, which will soon reopen with a different concept.
  • Anthony’s Restaurant on Piedmont has become The Yacht and Polo Club. The semi-private club is slated to open next week. You can read more about the transition here.


  • H. Harper Station announced that chef Evan Cordes, formerly of Cakes & Ale and Serpas True Food, will take the helm and bring a focus on sustainable meats and local produce.
  • Recently opened Bad Dog Taqueria in Emory Village has added lunch hours and will serve their internationally-inspired menu daily from 11:30 a.m. – 2:30 p.m.
  • Abattoir will now begin serving dinner nightly starting July 18. Their regular menu will be available on Sunday evenings from 6-9 p.m. and Mondays-Saturdays from 6-11 p.m.


  • Benton Dinner at Rosebud: Rosebud hosts Allan Benton, of Benton’s Smoky Mountain Country Hams, for a meat-centric dinner featuring seven courses. 7:30 p.m. July 14. $48 plus tax and gratuity.
  • Taste and Tour of Cheshire Bridge 2011: On July 20-21 from 5-10 p.m., enjoy food tastings, product samples and discounts from Cheshire Bridge Road businesses including Woodfire Grill, The Colonnade Restaurant and Perla Taqueria. $20 per day or $35 for both days (children 12 and under free).


  • Piece of Cake is hosting a Vacation Traditions contest to celebrate summer. Take a photo of a Piece of Cake product while on vacation and submit your photo for a chance to win free cakes for a year. Submit photos online by Sept. 15.

–by Jenny Turknett, Food & More blog

– Jenny Turknett writes about Southern and Neighborhood Fare for the AJC Dining Team. She also publishes her own blog, Going Low Carb.

12 comments Add your comment


July 8th, 2011
2:03 pm

Its Abattoir not Abbatoir. If you’re going to recycle PR pieces and other media publications make sure you do a spell check.


July 8th, 2011
2:29 pm

Dimitri – It’s “It’s”.. If you want to play grammar/spelling police make sure you write checks your butt can cash.

Anyway, this post is current news regardless if it’s recycled or not.

Kay Stephenson

July 8th, 2011
2:59 pm

Seriously? A rooftop bar that only sells beer in a can? That seems kind of odd.

david c

July 8th, 2011
3:20 pm

Richard Blais…hot dogs…seriously…
It’s long past April 1st.
Oh yeah, Haute Doggery. I forgot to get the irony. Eh, the guy does have a faux-hawk.


July 8th, 2011
9:45 pm

Dimitri – you only had two sentences to get right, and you still effed up. Way to be extra lame.


July 9th, 2011
3:57 pm

Blais got that done fast! Hope it’s better than Flip.


July 9th, 2011
5:13 pm

Some “top chef”. His two successful rest. are a hamburger joint and now a hot dog stand. No I can’t cook better, but I can make a just as good hot dog or hamburger.


July 9th, 2011
5:24 pm

really–I think that has more to do with Atlanta diners than Blais’ cooking. His last serious restaurant was well-received, but apparently, no one besides John Kessler went.

Allain Escoff

July 10th, 2011
10:47 pm

You trust anything John Kessler says? If he is who you are basing your opinion of Richard Blais you shouls reevaluate that thought. And “really,” when you say you can ‘make’ a better hot dog are implying you can actually make the hot dog part as well?


July 11th, 2011
8:04 am

Blais has been talking about HD for a while now…before Top Chef All-Stars aired. It’s his concept; he won’t be doing the cooking (similar to Flip). There was an announcement a couple of weeks ago that he will be opening a “real” restaurant in Midtown, where he will be in the kitchen. From his win on TCAS, it looks like he has moved beyond the molecular gastronomy and tricks that critics love but people don’t really want to eat, and hopefully this venture will be more successful than his earlier ones.

MMMMMMmmm. Foood

July 12th, 2011
4:59 pm

I was lucky enough to go to a pre-opening tasting at No. 246. Great space! The food that was offered was quite good! The meatballs were fantastic. Great crust on the Pizza Margherita. The Panna Cotta with lemon and ginger was wickedly delicious.

I was told they will not offer reservations. I look forward to getting a chance to view the rest of the menu after they open!!!

Jenny Turknett

July 12th, 2011
6:08 pm

MMMmmm – good to hear! Thanks for the update!