Decatur, Georgia. The Chef’s Counter experience at Italian-inspired No. 246 is a truly intimate affair…good, simple food done right.

A Chef’s Table for Hipster Foodies

A plot of land in Decatur, Georgia (outskirts of Atlanta) once referred to as ‘246’ is now home to a little urban restaurant who honors its roots by humbly calling themselves after their early 1900’s namesake.

Opening their doors just six weeks ago to a hungry, cuisine deprived crowd of Atlantans the rustic style eatery No. 246 (two-four-six) is Italian-inspired food that comforts indeed. Best of all, they’ve turned their menu into a true culinary experience with the introduction of their Chef’s Counter.

This is not your traditional Chef’s table. No sort of isolation of separation…rather it’s a chance to infuse yourself into the creative food experience and get a glimpse beyond the wizard’s curtain. Here you are at the mercy of the talented Chef Drew Belline who enchants and surprises you with an impromptu five-course tasting menu.

a truly intimate affair

The diner style Chef’s Counter only seats four at a time, with two seating’s nightly—and you better get in quick, because they are filling up. Starting with tapas style ‘toasts’ is a fun way to discard the old fashioned Bruschetta stereotype—the house-made ricotta with petite preserved wild mushrooms and a splash of lemon is a light little scoop of heaven. Having a taste of the fresh pasta is a given at an Italian restaurant, but the whole roasted fish with shaved fennel really resonated with us. For dessert, the Buttermilk Panna Cotta is insanely good.

Sitting alongside Chef Drew’s work station you aren’t just watching a faraway window into his world—you are immersed in each dish, each creation.

“The vision of No. 246 is to serve Italian inspired food with locally sourced products, in a fun and relaxed atmosphere,” Chef Drew told us. He also let us in on a little known secret, “My favorite dish is the spaghetti with clams on the spaghetti supper menu we do on Mondays.  Best cocktail right now is the Aperol spritz.”