Had a terrific visit today at Decatur, Ga.’s own No. 246, which is part of the Rocket Farm Restaurant Group. We discussed ideas around my upcoming appearance at Decatur Book Festival—but the star of the show was by far the pizza we had.
I’ll try to do it justice: heirloom mushrooms, roasted Sun Gold tomatoes grown in No. 246’s backyard; dressed arugula with olive oil, lemon and cracked pepper; finished with peaches from Pearson Farm out of Fort Valley, Ga.
The pizza itself had that pitch-perfect finish from the wood-fired oven. A unique flavor unlike anything we could ever do at home, that’s for sure.
No. 246 & Rocket Farm restaurants as a whole have a distinct commitment to farm-to-table eats, which was definitely evident here. I saw fresh basil, parsley and tomatoes growing in abundance in back.
I’ll update as events warrant about any appearance with Chef Andrew during DBF. But today’s experience was memorable in and of itself. Great thanks to Ryan and Valerie for hosting me and allowing me to tell the story of No. 246—an establishment with a real-world practice of fresh and locally derived food.