Spicy New England style clam roll
$$$, Outdoor Seating, Full Bar, Happy Hour, Seafood, Midtown
"The toasted sweet Hawaiian bread, crispy fried clam strips, and Calabrese pepper aioli are just delicious. I could eat a plate full of just these!"
Beverage Director, Pastry Chef/Baker, SommelierClarke Anderson
Atlanta
About Clarke Anderson
Clarke Anderson follows a “less is more” beverage mentality, believing that there is a time and place for every wine and cocktail. Anderson’s vast experiences range from selecting and serving wine at the James Beard Foundation House to picking Pinot Noir grapes in Sonoma Country’s Carneros region. Experiences like these compounded with Anderson’s wise counsel and expertise keep guests delighted (and enlightened) as the beverage manager at Ford Fry’s Buckhead restaurants. “There is always something to celebrate,” he says.
My Venues
Accolades
- Certified Sommelier by The Court of Master Sommeliers
At My Venues
Pork belly & local clams
$$, Full Bar, Happy Hour, American, Outdoor Seating, Southern / Soul, New American, Blandtown
"I love the pork belly and clams with crispy brioche croutons. Yeah I know, it's a classic combination, but these are off-the-charts tasty, briny, fatty goodness."
"Angry Mussels"
$$, Full Bar, Happy Hour, American, Outdoor Seating, Southern / Soul, New American, Blandtown
"I could eat this dish for its broth and bread alone. It is spicy, smokey, herbal, and creamy."
Garlicky tiny clams & pork belly
$$$, Outdoor Seating, Full Bar, Happy Hour, Seafood, Midtown
"This dish reminds me of summer on Nantucket: garlicky tiny clams, pork belly, hand-torn croutons, and chilies."
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."
