Roasted Porcini, Shaved Raw Porcini, Local Pearson Farm Peaches, Arugula, Balsamico Tradizionale di Modena, Parmigiano Reggiano, and Extra Virgin Olive Oil and 246 Bellini: Muddled Peaches, Peach Bitters, Cocchi Americano, and Prosecco
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Roasted Porcini, Shaved Raw Porcini, Local Pearson Farm Peaches, Arugula, Balsamico Tradizionale di Modena, Parmigiano Reggiano, and Extra Virgin Olive Oil
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Roasted Porcini, Shaved Raw Porcini, Local Pearson Farm Peaches, Arugula, Balsamico Tradizionale di Modena, Parmigiano Reggiano, and Extra Virgin Olive Oil
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Agnolotti, Florida Sweet Corn, Spinning Spider Farm Ricotta and Goat Cheese, Tarragon, Wild Chanterelles, Cana de Cabra, and Summer Truffles with Chardonnay, Piazzo, Piemonte, Italy, 2011
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Agnolotti, Florida Sweet Corn, Spinning Spider Farm Ricotta and Goat Cheese, Tarragon, Wild Chanterelles, Cana de Cabra, and Summer Truffles
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Columbia River King Salmon, Salmon Belly-Dill Ravioli, Garlic Froth, and Dill Flowers with Sangiovese, Bardolino Monte del Fra, Veneto, Italy, 2011
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Columbia River King Salmon, Salmon Belly-Dill Ravioli, Garlic Froth, and Dill Flowers
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Wide Oak Pastures Braised Chicken, Figs, Olives, Anson Mills Polenta, and Parsley
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Wide Oak Pastures Braised Chicken, Figs, Olives, Anson Mills Polenta, and Parsley
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Chef Drew Belline of No. 264 – Decatur, GA
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Chef Drew Belline of No. 264 – Decatur, GA
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Chef Drew Belline and team of No. 264 – Decatur, GA
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No. 264 – Decatur, GA
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No. 264 – Decatur, GA
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No. 264 – Decatur, GA
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No. 264 – Decatur, GA
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No. 264 – Decatur, GA
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Chef Drew Belline of No. 264 - Decatur, GA
Photo: Antoinette Bruno | June 2012
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