Hamburger and fries: “My first thought is the ‘butter burger’ at The Optimist,” Fry says. Served with American cheese, grilled onions, “come-back” sauce and fries, the burger’s grinded meat is specifically selected by Executive Chef Adam Evans. As part of the grinding process, he adds in butter, which forms a “fantastic crust as it cooks on a plancha,” Fry says. “It’s fantastic! But, since The Optimist is mine and you may not believe me, hit up The General Muir. Todd Ginsberg has got it down!”
Late night bite: Sticking to a common late-night craving, Chef Ford Fry’s pick is Chinese food at Canton Cooks in Sandy Springs. From salt and pepper squid to pan-fried sea bass, the no-frills establishment’s packed dining room speaks to its local favourite status. “There’s nothing better than true late-night Chinese food,” Fry says.
Charcuterie: “Chef Colin Miles from Leon’s in Decatur shows the most passion for charcuterie,” Fry says. Leon’s Full Service offers small plates of aged ham, bresaola, bratwurst, cheddarwurst pickles and mustard that keeps Fry coming back. The best part, it’s around the corner from no. 246. “So, when you plan to hit up no. 246, stop in Leon’s next door and grab a cocktail and sample Colin’s stuff.”
Farmer’s market: Next to St. Philips Cathedral, Fry’s Saturday morning stomping ground is Peachtree Road Farmers Market. “It’s so well-rounded: you can find anything from local cheese to the best local produce, to artisan bread from Holeman & Finch Bakery.” The outdoor market takes place every Saturday from April to mid-December and includes chef demos, music and more.
Sunday brunch: With a menu of breakfast pizza, ricotta fritters with local honey and biscuits and sausage gravy, Fry’s no. 246 earns his vote. “I promise!” Fry says. Another of his favourite spots on the west side of town is West Egg, where the “pretty tasty” Sunday brunch specials include banana bread French toast with caramel-banana sauce and chicken chilaquiles (chicken and tortillas, sunny eggs, salsa roja, avocado, sour cream, queso fresco, with mixed greens).