There’s filming going on at No. 246 in Downtown Decatur this morning.

The Decatur Minute reported yesterday that filming will occur between 7a-12p today and it could result in some traffic delays.  We’ve followed up with the city and will update this post when we know more about the project.

In other filming news, Decaturish reported late yesterday that MTV’s Finding Carter would be filming in Avondale Wednesday and Thursday of this week.

Photo courtesy of Brendan

You all may recall the movie A.C.O.D. (aka “Adult Children of Divorce”) filming in Decatur a while back.

I recall reading it had trouble gaining a distributor, but it’s now finally about to be released and if the trailer is any indication, there should be a good bit of Decatur featured as the backdrop.

h/t: Eater

No.246 and pastry chef Taria Camerino, formerly of Sugar Coated Radical, are opening up a weekend pastry window at the front of the restaurant starting this weekend.  Here are the details from a press release this morning…

No. 246 will debut its new pastry windows this weekend, displaying jars of candy, rows of cookies and stands filled with assorted “dry” pastries at the front of the restaurant. Baked goods include:

• Cranberry clafoutis
• Sugared brioche
• Apple tart
• Pistachio cannoncini
• Raisin brioche
• Chocolate black pepper sable
• Potato, onion and blue cheese turnover
• Pasticciotto
• Donuts

Guests passing by can easily stop in and select a pastry to enjoy with a coffee or cocktail or purchase one of the prepackaged bags or boxes to go. For now, the pastry windows are only making weekend appearances, adding an extra sweet note to Saturdays and Sundays in Decatur.

“Homage to cannoli” Photo courtesy of No.246’s Facebook page

Scott Drake writes in…

Guess who was out eating at 246 last night?  Mike Wolfe from American Pickers…did not get a picture with him but did tell him I like the show.

Seems like Creative Loafing’s Cliff Bostock’s got Decatur on the brain this week.

First, Cliff reports he’s heard rumblings that Watershed’s owners are scouting locations for a new restaurant, where Joe Treux will head the kitchen.  Treux was named Watershed’s chef last May, after Scott Peacock left to do some documentary film making about Southern cooking.

Secondly, Mr. Bostock ventured to Decatur’s new No. 246 on Tuesday and had quite the grand experience.

A couple of openings of note coming up.  The first comes from Patti Garrett’s blog…

Owner Marc Brennan says that the Oakhurst Market should officially open by next week. Located in the old Real Source real estate office at the intersection of Oakview and Eastlake, the market will have: Butchered high-quality, grass-fed meats, In-house roasted turkey, beef, pastrami, Steinbeck’s signature pimento cheese, In-house baked bread, To-go dinners, Fresh herbs and vegetables from the Oakhurst Garden and Sugar Creek Farm, a seven-foot wine wall, and Growlers

Now over to Twitter.  Decatur’s new Italian spot No. 246 says it should open next week.

Looks like we’ll be opening for you on Wednesday, July 13 – thanks for your patience! We’ll keep you posted when it’s confirmed!

Heard good things about the new interior of this space.  They’ve got a couple of teaser pics up on Tumblr if you’re interested.  UPDATE: Also, I just noticed their menu is now online!  Check it HERE.  Also, a just posted blurb on the AJC Food and More blog implies that foodies are jazzed about this new spot.

And finally, Trackside’s Facebook page is promising a July open.

Am I missing anything?

Only the best for my readers!

Here’s a press release about the coming “no. 246” restaurant, that apparently everyone else received.  But no problem!  I’ll just lift it from our good friend John Kessler‘s blog.  (Interior photo of the restaurant space courtesy of Andisheh)

“Drew and I share a passion for locally sourced ingredients, simple preparations and wood-fired cooking and are both really excited to bring Italian-inspired dishes with Californian influences to Decatur,” says Fry. “I think Decatur is the perfect neighborhood for us to create this cool yet comfortable dining establishment that we both envision,” he adds.

“Lately the culinary trends in the Southeast have been very meat-centric, but we’re trying to make the food at no. 246 more about vegetables and dishes that guests can eat every day,” says Belline. “The menu will be driven by what local producers have to offer.”

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