ATLANTA, GA. 30305
NEW YEAR’S EVE RESERVATIONS NOW AVAILABLE!
Come join us to ring in 2019!! Chef EJ has put together an amazing four course menu featuring some truly special items such as Hamachi crudo with coriander, apple and chervil, and rabbit loin with prosciutto and banyls jus. Reservations are available from 5pm until 11:30pm so whether you start your evening, or finish it with us it’s certain to be one to remember.
First Course Options: Hamachi Crudo or Charred Cucumber or Wagyu Carpaccio
Second Course Options: Fig+Mahon Tart or Roasted Scallops or Rabbit Loin or Root Beer Braised Short Rib
Third Course Options: Swordfish or Roast Duck or Coal Roasted Ribeye or Wood Grilled Lobster or Mushroom Lasagna
Dessert Options: Crème Brulee or Chocolate Truffle Tart or Mirabelle Plum+Champagne Sorbet
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 – 5:00 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.
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.
A California native, Executive Chef EJ Hodgkinson marries his well-researched knowledge about the food industry and sustainable, organic advocacy with King + Duke’s signature bent toward old-world open-fire cooking. With age-old technique and a 24-foot open-fire hearth, Hodgkinson injects the over-arching theme of responsible butchering and direct-heat cooking into the juicy, smoky menu at King + Duke – continuing to propel the restaurant into the red-hot center of Atlanta’s food scene.
Follow Chef EJ Hodgkinson on Instagram
Named “One of the Best Restaurants of the Year”
by GQ Magazine and Esquire