|King + Duke Photo by Andrew Thomas Lee|
At King + Duke, executive chef Joe Schafer centers cuisine preparation around an open kitchen and wood-fire cooking on a 24-foot hearth. Mariani notes that, "If you want to find Atlantans of every stripe having a grand old time, check out King + Duke any night of the week from five o'clock till midnight."
Only a short walk from King + Duke is Umi, where guests are greeted by Tokyo-born chef Fuyuhiko Ito as he turns ocean-fresh catches into delectable sushi. For those wondering what to order on their next visit, Mariani's recommendations include the "irresistible scallops seared on the grill" and "the piece de resistance, Kobe-beef toban-yaki in a dashi broth that ameliorated the decadent richness of the beef, which at $28 an ounce is sheer indulgence."