Named after characters in Mark Twain’s The Adventures of Huckleberry Finn, this Buckhead homage to early American traditions offers wood-grilled, roasted cuisine showcasing Chef EJ Hodgkinson’s mastery of the restaurant’s 24-foot open hearth. The setting, with its Colonial-themed decor, is relaxed and sophisticated.
“King + Duke didn't appear fundamentally different from other places that cook over wood. It was. In the middle of the meal, I sat up straight and thought, This is the one. This is informal American dining, perfected…Slow-roasted lamb belly rose to prominence this year, but this tender, luscious candied preparation dazzled above all others. Duck breast boasts the beefiness of steak. Swordfish from Block Island—I often think of grilled swordfish as the signature American fish—is cut so thick it develops a crust during grilling. Mine came with corn, field peas, and black-eyed peas. The desserts tend to be rich beyond comprehension. Go for the pulverizingly perfect sticky toffee pudding, another English beauty.” – GQ
“Starting with a bowl of the coal-roasted onion soup is a no-brainer—this staple starter is smoky and kicked with pale ale: so good. Next, an order of Brunswick shrimp will have to be hidden from friends if you don’t want errant forks jabbing at your plate. And as varied and exciting as this “back to basics” menu is, we can’t go any further without singing the praises of The Duke: a house-ground burger crafted from carefully aged cuts, with coal-roasted onion and fries. Don’t let the simplicity fool you—this is perfection on a crusty bun. And for dessert? The sinful Valrhona chocolate cremeaux is to die for.” – Jezebel
“King + Duke, restaurateur Ford Fry's Buckhead meat-centric eatery, is built around the use of its massive wood-fired grill manned by executive chef E.J. Hodgkinson (ex-JCT. Kitchen). Take a gander into the open kitchen on your way to a table for a good view of the flames. That primal style of cooking's essential when crafting something like The Duke, the restaurant's dinnertime burger. A patty that's a blend of dry-aged cuts gets great smoky, charred flavors thanks to the grill. Caramelized onions bring out the sweet, funky notes of the burger and a mild slather of mayo keeps the toasted sesame bun from getting too dry, while a pickle spear performs a balancing act up top — and The Duke's the rare ATL burger that sports no cheese, keeping the attention squarely on the thick, juicy meat.” – Zagat
Relaxed and sophisticated, the space has a genteel ambience, heightened by the early-American-themed décor. Spacious and airy, the bar, open kitchen, and patio are all impressively-sized. Inside, neutral colors, leather accents, and a bookshelf (a nod to the literary-themed name) lend a library-like quality, while the main event is the pulley-operated 24-foot open hearth. Outside? Beachy, low-profile seating and a blue-tiled bar under yellow and gray-striped canopies.
3060 Peachtree Road NW at W. Paces Ferry Road
Atlanta, GA 30305