Open late Fri.-Sat.
* Click here for rating key
No 246 Restaurant Restaurant Review: Constantly revising and revamping their Italian restaurant concept, chefs Ford Fry and Drew Belline let local produce take center stage in preparations that make good snacks or robust meals. Belline enjoys foraging for wild mushrooms, so look for those on the menu as they are available. Charcuterie comes from Rusty Bowers' Pine Street Market, a neighborhood treasure; the specific items will vary depending on what has been made. Vegetables star in the pasta dishes, many of which are completely vegetarian. Pizza and meat, chicken (from Georgia's Springer Mountain) or fish-centered mains are offered as well. All desserts are worth the calories, and you’ll want to indulge in a dessert wine from the fairly substantial array. The well-chosen and well-priced main wine list shows a decided Italian slant, and features a lengthy by-the-glass selection. We also like the smartly curated rosé section. One complaint: White wines are still served a trifle too cold, but reds, cooled to about 62F, are ideal. Bring your own, if you wish, as corkage is just $10, with a two-bottle maximum per table. Ask about the chefs table, proposed every night at 6:30 p.m.