ATLANTA, GA. 30305
VALENTINE’S DAY CELEBRATION!
Enjoy a four-course prix-fixe Valentine’s Day menu prepared by executive chef Paul Martin. Start the evening with a choice of hamachi crudo, roasted oysters, wagyu beef carpaccio, lobster texas toast and Parisian gnocchi, followed by seared scallops, Hudson Valley duck, roasted leg of lamb, NY strip, crispy Georgia trout and smoked mushrooms + truffles. E A choice of desserts will be available from pastry chef Chrysta Poulos. $75 per person, coursed wine pairings available for an additional $35 per person. View the menu here. To make a reservation call 404-477-3500 or make it online. *Menu subject to change.
For more information about a private dinner or group event
at King + Duke, please email: email@example.com
3060 PEACHTREE ROAD NORTHWEST
AT WEST PACES FERRY ROAD
ATLANTA, GA 30305
MONDAY – FRIDAY – 11:00 AM – 2:30 PM
SUNDAY – THURSDAY 5:00 PM – 10:00 PM
FRIDAY – SATURDAY 5:00 PM – 11:00 PM
SUNDAY 11:00 AM – 3:00 PM
DAILY – 4:00 PM …
Parking for King + Duke is directly behind Season’s 52 off Peachtree.
From the south: If traveling north on Peachtree, make a left onto Buckhead Ave. (one light north of Pharr Rd) and an immediate right into valet. From the north: If traveling south on Peachtree, make a right onto Buckhead Ave. (one light south of West Paces Ferry) and an immediate right into valet.
Valet has a $2 validation. King + Duke is unfortunately unable to validate self parking.
King + Duke, a 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 our 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.
Named “One of the Best Restaurants of the Year”
by GQ Magazine and Esquire