3060 PEACHTREE RD NW at W. PACES FERRY RD.
ATLANTA, GA. 30305
Telephone 404.477.3500
Make A Reservation
Book An Event

ANNOUNCEMENTS

 

RESERVE YOUR PLACE AT THE CHEF’S COUNTER

Enjoy a special five-course tasting menu and
front row seat overlooking the open hearth.
Two seatings are available for parties of 2 guests.

7 Nights a Week
6:00 PM and 8:45 PM

Menu changes daily.

$75 per person

For Reservations, call 404.477-3500 or email us.

 

JOIN US FOR BRUNCH

Sundays only from 11 AM to 3 PM

 

Follow us on Facebook and Twitter for our latest news, events, and more.

TWITTER

INFORMATION

Hours

INTERIOR DINING

LUNCH
MONDAY – FRIDAY – 11:00 AM – 2:30 PM

DINNER
SUNDAY – THURSDAY 5:00 PM – 10:00 PM
FRIDAY – SATURDAY 5:00 PM – 11:00 PM

BRUNCH
SUNDAY 11:00 AM – 3:00 PM

OUTSIDE BAR

DAILY – 5:00 PM …

CONTACT & LOCATION

3060 PEACHTREE ROAD NORTHWEST
AT WEST PACES FERRY ROAD
ATLANTA, GA 30305

OPEN MAP

TELEPHONE: 404.477-3500
FAX: 404.477-3508
EMAIL US

EVENT INQUIRIES
events@rocketfarmrestaurants.com

PRESS INQUIRIES
Valerie Failla Mosley
PR & Events Director
vmosley@rocketfarmrestaurants.com

Ashlyn Stallings
PR Manager
astallings@rocketfarmrestaurants.com

 

ABOUT

King + Duke, the latest chef-owned restaurant from Atlanta’s Ford Fry, offers a seasonal dining experience in the heart of Buckhead. A 24-foot open hearth is the restaurant’s centerpiece, and executive chef Drew Belline’s passion for cooking over wood comes through in every dish. Named after characters in Mark Twain’s The Adventures of Huckleberry Finn, King + Duke nods to classic literature and American traditions. The locally sourced dishes harken back to the way food used to be prepared—cooking over fire is a primitive technique that lets the ingredients speak for themselves. Guests can watch their food being prepared over the fire in the main restaurant space, dine al fresco on the large patio, or host an event behind a hidden door in the private dining room.

Start with a cocktail and the warm Yorkshire pudding that’s served at every table, and move on to a coal-roasted onion soup or charred octopus salad. Then enjoy “The King,” a dry-aged, bone-in ribeye, or share a whole-roasted chicken for two. If you’re feeling adventurous, try the roasted bone marrow, or a Mississippi
rabbit with liver toast. There are plenty of options for vegetable lovers, too:
wood-roasted artichokes, farm carrots and beets, grilled eggplant, and more.
The menu changes often, based on seasonal ingredients and the chef’s inspiration, so don’t be a stranger.

 

SUBSCRIBE for UPDATES

“BETWEEN THE WISH AND THE THING
THE WORLD LIES WAITING.”
CORMAC McCARTHY