No. 246

A new Italian ingestion spot from the owner of JCT and Chef Drew Belline, 246's surrounding you with zinc tables, a black granite bar featuring an antique meat slicer, and a liquor rack whose bottles appear to be floating. Munch on San Marzano tomato pizzas, Bavette steak with Romanesco and Delfina potatoes, garlicky tiny clams, or charred octopus w/ smoky potatoes, which're what Dan Quayle generally got into, before trying to spell them in front of reporters.