A new Decatur, Georgia restaurant focusing on pasta, pizza, seafood and farm-fresh produce is the subject of a recent USA Character Approved Blog post.

I remember a Southern Sunday dinner years ago, at my Aunt Veta’s house in Mississippi. I can’t even recall now why we were visiting, but I remember the meal. It was mid-afternoon, and there were more than a dozen of us crowded around a long, oilcloth-covered table on her screened in back porch. And there were three kinds of meat!

Fried chicken, barbecued pork chops and a ham all vied for my attention—and all got it, in turn. I was in carnivore heaven. Much of Southern cuisine still reflects this meat-focused view, especially with the farm-to-table movement and its emphasis on nose-to-tail eating driving a lot of restaurant kitchens. But a pair of chefs just outside Atlanta are taking a less meat-centric approach at their new restaurant, No. 246. Continue reading “No. 246 takes a less meat-centric approach to Southern cooking” →