King + Duke and Umi Named as Atlanta Must-Visits by The Huffington Post

King + Duke Photo by Andrew Thomas Lee

In John Mariani's January 2 "What's New in Atlanta" article, the Esquire food and travel columnist and The Huffington Post contributor names a pair of Buckhead neighbors on his list.

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."

Buckhead Welcomes Ford Fry's St. Cecilia on January 13

Fun fact: the name of Ford Fry's latest restaurant, St. Cecilia, not only pays tribute to the patron saint of music, it also represents Fry’s love of music and the sirens of Greek mythology whose songs coaxed mariners to shore. Luckily for us, he's not making us sing for our supper when the new restaurant opens this Monday, January 13. Located at the junction of Peachtree and Lenox roads, the newest addition to The Pinnacle Building boasts a menu that travels the European coastline, exploring delicate pasta, roasted fish and fresh crudo served in the historic seaside towns and villages. Executive chef Brian Horn plans fresh, handmade pasta and wood-roasted fish; goes coastal with seafood dishes of bucatini with Jonah crab, Serrano chili and garlicky crumbs or fluke crudo with blood orange, pink grapefruit, Castelvetrano olive and EVOO; then travels inland for the likes of veal rib chop with , mushroom pancetta and Madeira. Interior-wise, elements such as reclaimed light wood, Romanesque-tiled columns and vintage accents create a timeless design and modern day atmosphere. Kitchen sightseeing reveals hot and cold from the wood-burning mini hearth to an icy trough filled with fish and shellfish. Pastry chef Chrysta Poulos directs dessert creation, and consultant Lara Creasy crafts a beverage program emphasizing wine and lighter-bodied cocktails. St. Cecilia serves dinner nightly and weekday lunch. Valet parking is available. Reservations: 404-554-9995.

King + Duke Named to Esquire's Best New Restaurants List

Courtesy of Andrew Thomas Lee Photography

So, the King asked the Duke, "Did you see that we're included in Esquire magazine's list of Best New Restaurants of 2013?" With Joe Schafer at the helm of King + Duke's  24-foot hearth and Chrysta Poulos dishing out the desserts, we're sure the Duke and guests can both agree that this award is well-deserved. Add in a beverage program under the direction of Lara Creasy and you have a formidable team that Ford Fry has put together. Fry is no newcomer to this restaurant list -- The Optimist made last year's roster and was named "Restaurant of the Year." Congrats to the team at King + Duke!

See Your Favorite Chefs at the Visionary Dinner for Southface on Sept. 25

See all your favorite Atlanta chefs lend their talents for a good cause at the 15th annual Visionary Dinner on Wednesday, September 25. The event raises awareness and funding for Southface's continued work in sustainable community development, high-performance affordable housing, green jobs training, clean energy and green building. The evening includes a wine-paired, five-course, locally sourced feast created by some of the city's top chefs, and takes place in the Egyptian Ballroom at the fabulous Fox Theatre. Chefs include Adam Evans of The Optimist, Jiyeon Lee and Cody Taylor of Heirloom Market BBQ, Mary Moore of The Cook's Warehouse, Chrysta Poulos of King + Duke and Zeb Stevenson, chef, consultant and "Chopped" champion. 

The cocktail reception begins at 5 p.m., followed by dinner at 6 p.m. Tickets start at $300. For more information on how to purchase tickets, click here.

Southface's "vision" began in 1978 when the organization first started promoting sustainable homes, workplaces and communities. Today, Southface continues to develop partnerships between government agencies, businesses and community-based organizations to create programs that will impact thousands of people each year. 

The King said to the Duke, "We're Opening Monday, May 13!"

Crown Chef Ford Fry marvelously mischievous. King + Duke, his new Buckhead outpost opens Monday, May 13. Turns out Mark Twain's "Adventures of Huckleberry Finn" inspired the naming of this fun and welcoming restaurant resplendent in classic American themes and bold, wood-fired cooking on a 24-foot open hearth. With Executive Chef Joe Schafer at the helm, slower cooking methods, woodsy smokiness and locally sourced ingredients come together at the hearth. Pastry Chef Chrysta Poulos' desserts can be paired with wine or cocktails. Top mixologist Lara Creasy runs with Fry's American history and literature inspirations in the beverage program that includes 35 wines by the glass and a "library" of more than 200 selections from around the world, including our original 13 colonies. Coffee roasted by Counter Culture in North Carolina fills cups. Located at 3060 Peachtree Road, King + Duke serves dinner nightly and lunch on weekdays, and offers a dining room, garden patio with a bar and lounge. Valet parking is available. Reservations: 404-477-3500.