Clarke Anderson

Beverage Director, Pastry Chef/Baker, Sommelier
Clarke Anderson

Atlanta

About Clarke Anderson

Clarke Anderson follows a “less is more” beverage mentality, believing that there is a time and place for every wine and cocktail. Anderson’s vast experiences range from selecting and serving wine at the James Beard Foundation House to picking Pinot Noir grapes in Sonoma Country’s Carneros region. Experiences like these compounded with Anderson’s wise counsel and expertise keep guests delighted (and enlightened) as the beverage manager at Ford Fry’s Buckhead restaurants. “There is always something to celebrate,” he says.

At My Venues

Agnolotti
$$$, Outdoor Seating, Full Bar, Italian, Downtown Decatur
"No. 246 makes all of their pasta in-house, and it shows. The best agnolotti I’ve ever had was at No. 246, stuffed with a sunchoke purée served in a shrimp broth. The preparation and ingredients change depending on the season, but it's always delicious."
Agnolotti
$$$, Outdoor Seating, Full Bar, Italian, Downtown Decatur
"Genius is all I can say about this dish. The fresh-made pasta is tossed with oyster mushrooms and roasted sweet corn kernels in a corn milk broth, then topped with tarragon and a dollop of goat cheese. It’s a great appetizer or an accompaniment to any main dish."