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{MUST Eat} No. 246

April 23, 2012
Story By: Mandy Kellogg Rye
Filed Under > Uncategorized

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One of the absolute best things about moving to a new locale for me is hands down the food.  And I must say if I was rating Atlanta on how much I like it by the food alone I’d be in love (infatuation stage love)…and I came from Chicago a major foodie city!  A great example of that Atlanta food I can’t get enough of is No. 246 (thanks Brittany for the introduction).

Ford Fry, owner/executive chef of JCT. Kitchen & Bar (which has the best mussels I’ve ever had), and Chef Drew Belline, previously the chef de cuisine at Floataway Café, came together to open No. 246 an Italian-inspired, and seasonally driven restaurant in the heart of Decatur.

It’s farmhouse chic interior is cozy without being too close for comfort.  And I highly suggest asking for a table by the kitchen to watch the show which includes an island in the dining room where their incredibly talented sous chef puts the finishing touches on all of the plates before they reach their intended patron.  And the waitstaff is just divine…especially Kathryn our waitress who introduced us to an after dinner aperitif called “the handshake” and sent me away with a list of at least 30 other restaurants I have to check out.

Make sure you check out my No. 246 MUSTS below and enjoy!  xoxo

The bar…perfect for an after work libation or two.  {Image by Andrew Thomas Lee}

{Image by Andrew Thomas Lee}

{MUST Eat} Though I didn’t try a dish I didn’t like, for me No. 246 is all about the flatbreads, pizzas, appetizers and desserts.  The flatbreads are beyond!  Homemade, thin and crispy breads with various toppings are perched in a basket where you pile the toppings high yourself.  If you are lucky enough to be dining on a night they have this warm ball of mozzarella infused with cream GET IT!  Why I say lucky is because it’s not always on the menu, it’s sourced from a local farm and made especially for 246 so make sure you ask and if it’s available don’t pass it up.  Then dessert…oh the dessert.  My fav was a homemade waffle cone with a hint of cinnamon and sweet butter cream ice cream, chopped pistachios and balsamic vinaigrette.  I literally have been dreaming about that ice cream!  Absolutely ridiculous.

{MUST Know}  Plan time before and/or after dinner to pop into Leon’s next door for a quick drink and round of bocci ball.

{MUST Do}  No. 246 offers a 5 course Chefs Counter experience where you make yourself cozy at the kitchen bar and watch the action while enjoying their impromptu creations.  They do take dietary limitations into consideration so no worries if you’re gluten free, vegetarian, lactose intolerant, or just hate a certain food.

Hottest seat in the house at The Chef’s Counter {Image by Helena Peixoto}

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The Margarita: Two Ways

July 1, 2013
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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margarita recipe

It’s no secret that I love a good cocktail.  And in summer there is no cocktail I like better than a margarita!  My two go-to margarita recipes are complete opposites, one brings the heat and one the sweet.  My Peppered Margarita is swimming with jalapenos while my St. Germain margarita is accented with mint and elderflower.  Cheers! truly, MKR.

Images via Rustic White 

margarita recipemargarita recipe

St. Germain Mint Margarita
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1.5 oz. Silver Tequila, I prefer Herradura or Patron
  2. 1 oz. St. Germain
  3. 1 oz. fresh lime juice + more for garnish
  4. 1/2 cup club soda
  5. Splash of simple syrup or agave (depending on how sweet you like your marg)
  6. 2-4 mint sprigs + more for garnish
  7. salt (optional)
Instructions
  1. In a cocktail shaker add mint leaves and muddle.
  2. Add ice, tequila, St. Germain, and lime juice. Shake and test, if sour add simple syrup.
  3. Take one lime slice and run it around the rim of your glass then immediately dip glass into salt and twist.
  4. Fill glass with ice and pour margarita mixture, add club soda.
  5. Garnish with a mint sprig and lime.
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margarita recipe

Peppered Jalapeno Margarita
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 1.5 oz. Silver Tequila, I prefer Herradura or Patron
  2. 2 sliced jalapenos
  3. 1 oz. fresh lime juice + more for garnish
  4. 1/2 cup club soda
  5. Splash of simple syrup or agave (depending on how sweet you like your marg)
  6. salt (optional)
Instructions
  1. In a cocktail shaker add ice, tequila, 3-6 slices of jalapeno complete with seeds, and lime juice. Shake and test, if sour add simple syrup.
  2. Take one lime slice and run it around the rim of your glass then immediately dip glass into salt and twist.
  3. Fill glass with ice and pour margarita mixture, add club soda.
  4. Garnish with a lime and sliced jalapeno.
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Chevron Skull Cupcakes + A Buttercream Find

October 16, 2012
Story By: Mandy Kellogg Rye
Filed Under > Food

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The fall brings out the Martha Stewart in me.  And this past weekend I fully indulged making Pumpkin Spice Cake Pops (recipe coming tomorrow), Skull & Crossbones Sugar Cookies (Amy Atlas’s recipe), and these crazy fun Chevron Skull Cupcakes (looking ab-fab on our Noir Cake Stands).  With a combination of  Wilton Cake’s white skulls, our chevron cupcake cups, Martha Stewart’s cupcake recipe, plus what the plus is…a new, and now my favorite, buttercream frosting find.  Oh buttercream how I love thee.

And the chevron cupcake cups are fantastic becuase they are free standing so you can simply place them on a cookie sheet and bake.  Also they’re deep enouugh to dig in with a spoon and eat the cupcake almost like a mini cake.  **TIP** only fill the chevron cupcake cups 3/4 of the way full, even a little bit less than 3/4 because they will overflow!

Keep reading on for more pics, the recipe and shopping info to make these spooky fun treats yourself.  I promise they are beyond.  And side note, these chevron wrappers will be pretty fabulous for plenty of treats other than Halloween.  xoxo

 

Wilton Cake white skulls, chevron cupcake wrappers, Noir Cake Stands

When I lived in Chicago I visited a bakery called Sweet Mandy B’s probably on a weekly basis just because their buttercream was the best I’ve ever had.  And while it’s still the best buttercream, my new find from C&K is a close, and I mean close, second.  Plus the coloring is beyond perfect.  You can see from the pictures how black the black is and how vibrant the orange is.  If you’re in Atlanta I found C&K at Cake Art (plus 3 bags of other goodies), but if you’re not you can buy it online here and here.

P.S. I’ve tried numerous times to make frostings from scratch, but honestly I haven’t had the best of luck.  So if any of you have a recipe I should try please pass it along!

Martha Stewart’s Vanilla Cupcake Recipe

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk
  1. Preheat oven to 350 degrees. Line cupcake pans with liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing until incorporated; scrape down sides of bowl, and beat in vanilla.
  2. Add flour mixture and milk alternately, beginning and ending with flour. Scrape down sides and bottom of bowl.
  3. Divide batter evenly among liners, filling each about three-quarters full. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool for 5 minutes. Remove cupcakes from pan, and let cool completely on wire rack.
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