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No 246 Restaurant Restaurant Review: Chefs Ford Fry and Drew Belline are partners in an ever-growing restaurant empire, and while Belline checks in at No 246 from time to time, most of the cooking is in the hands of co-chefs de cuisine, Justin Gottselig and Ben Fadling. The warmly lit, modern space leads from the bar area to a dining room, and then back to a rear patio. Local produce takes center stage in the preparations. We like to make a meal from the antipasti and the contorni, such as the fritto misto --- although we found it a little salty --- and the zucchini with olive oil and basil pesto. Vegetables embellish nearly every plate. We've enjoyed the pizza here as well. Chicken (from Georgia's Springer Mountain), hanger steak or fish-centered plates are offered for mains. All desserts are worth the calories. The well-chosen and well-priced wine list shows a decided Italian slant, and features a lengthy by-the-glass selection. A fine Vermentino paired well with the fritto misto. Bring your own if you wish, as corkage is just $12, with a two-bottle maximum per table. The chef's table ($50 per person) is offered Sunday through Thursday at 6:30 p.m., and Friday and Saturday at 6 p.m. and 9 p.m.