Chef Drew Belline's adding weekend brunch at No. 246 with three Italian-inspired dishes joining the lunch menu: wood-oven poached eggs with Georgia white shrimp, San Marzano tomato, toasted garlic, butterbeans, thyme and toast; breakfast pizza with fingerling potatoes, baked eggs, bacon, Gruyere and farm herbs; and pan-fried brioche with cranberry maple syrup, toasted pecans and fresh cream. Available weekends from 11 a.m. to 3 p.m. [EaterWire]
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