Meet Chef Chase Green from No. 246

Monday, January 27, 2025

No. 246 in Decatur is a team favorite at Garnish & Gather! We are partnering with Chef Chase Green for our Valentine’s Day meal kit – Chicken Scallopini Limone. Learn more about him and No. 246 below.

Tell us about No. 246!

246 is approaching its 14th year in operation. The vibe is very much orientated towards a red sauce driven, Italian/American cuisine that invokes nostalgia across the menu. The décor and dim lighting in a “seasoned” environment full of white shirt/black tie service staff, thoughtful wine and cocktail programs, all back up the menu that begs to be ordered family style.

How did you first get into cooking and what was your path getting to No. 246?

Cooking has always been part of my life for as long as I can remember. Whether or not it was the forefront of my interests at any given age was never a question. Without realizing it from a young age, spending time in the kitchen with whoever always felt the most comfortable as well as exciting. The kitchen is, I think, the most inspiring room in any given house to most creatives, so it’s no question why my friends and I found ourselves hanging out in anyone’s kitchen long before and after dinner was served.

My path to 246 was a journey with ups and downs and bends and weaves. I spent a long time working in a lot of different kitchens in and outside of the city in my early twenties. At that time everything was small plates, tapas, and “tweezer” food. I never felt at home in that. I could do the small plates thing, but I wanted to do “big food” with big flavors. The way I liked to eat. When I was 28, I recognized an opportunity in 246 with its menu of approachability without abandoning a creative side and still being heavily influenced by local smaller farmers and using really nice products. I started working here then. That was in 2018.

What’s your favorite dish to make at home?

I still very much enjoy making fresh pasta. Hammering home some noodles in a nice, thick gravy-like red sauce isn’t easy to turn down in my family.

Do you have any tips for making pasta from scratch at home?

Yes, Find the simplest recipe that you can with the fewest ingredients and don’t be afraid to adjust. I have my “back pocket” all-purpose egg recipe that never fails and it’s just all-purpose flour and fresh eggs. Also, manage your expectations to allow resting time for egg dough, the hydration can appear completely different an hour after letting your dough rest. My final tip would be to start painfully small. Work in small batches until you work up the speed to move against the clock without your dough drying out.

Can you tell us about No. 246’s brunch?

The Brunch services at 246 are a lot of fun. We’re currently running a two course, “choice of” prix fixe menu. The first course is an assortment of sharables for the table. Seasonal fruits, devilled eggs, hot glazed doughnuts, etc. Your second course is a choice of brunch entrée. We have a mix of brunch inspired options such as the pancake as well as hearty 246 classics like spaghetti and meatballs.

What are some of your favorite places around the city?

I love Stone Mountain Park. I go kayaking there almost every morning at sunrise during the summer. There’s a lot of good coffee shops that I like right now, in the Virginia Highlands. I like grabbing a big americano and then peruse the bookstores in the area around lunchtime

on a day off.