If you spent any time in Buckhead over the last decade, you probably smelled it before you saw it. That distinct, primal scent of hickory and oak smoke wafting over the corner of Peachtree and West Paces Ferry. It was the calling card of King and Duke restaurant Atlanta Georgia, a place that, for ten years, basically defined what it meant to be a "power dining" spot in the city.
Honestly, it’s still weird passing that corner and not seeing the striped yellow canopy or the flickering glow of that massive hearth.
The 24-Foot Elephant in the Room
The heart of King and Duke was—quite literally—a 24-foot open hearth. This wasn't some tiny wood-fired pizza oven tucked in a corner. It was a beast. It used a system of pulleys and iron grates to move food closer to or further from the coals. Most restaurants use gas. Some use charcoal. Ford Fry, the mastermind behind the place, decided to go full-on primitive.
Everything touched the fire.
You’d sit there at the butternut wood-topped bar and watch the chefs battle the heat. It was theatrical. But it wasn't just for show. That wood fire gave the Duke Burger—a blend of dry-aged chuck, brisket, and ribeye—a char you just can't replicate on a flat top.
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Why the Literary Theme?
You might've noticed the name sounds a bit... classic? That’s because it’s a nod to the con artists in Mark Twain’s The Adventures of Huckleberry Finn. The whole vibe was "refined library in the woods."
The cocktail menus were literally bound in old hardback books. You might find your drink list tucked inside a copy of Moby Dick or The Old Man and the Sea. It felt smart without being snobby, though the "Buckhead blue-blood" crowd definitely made it their unofficial headquarters.
The Menu That Defined a Decade
People went for the steak, sure. But the real ones knew the Yorkshire pudding popovers were the actual stars. They came out warm, scented with Gruyere, and served with a side of beef dripping butter. If you didn't eat three of them before your entree arrived, did you even really go?
The menu was always a bit of a moving target because of the seasonality, but a few things became legends:
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- The Sunday Roast: A massive platter of prime rib, roasted potatoes, and "steel pudding" (Yorkshire pudding cooked in the smokebox).
- King-Sized Meats: We’re talking whole roasted chickens (sometimes served with the feet still on, which sparked more than a few "Is this edible?" conversations at the table).
- The Beet and Carrot Salad: Wood-roasted with sheep's milk feta and harissa. It was one of those dishes that proved fire could make vegetables just as indulgent as a ribeye.
What Most People Get Wrong About the Closure
There’s a lot of chatter about why King and Duke closed its doors in June 2023. Was it failing? Did the fire go out?
Not really.
In the restaurant business, sometimes it’s just about the lease. Ford Fry’s group, Rocket Farm Restaurants, simply decided not to renew. After a decade, they felt it was time for something fresh to take over that iconic space. It wasn't a "failure" in the traditional sense; it was a graceful exit after a very successful run.
By the time they served their last meal on June 18, 2023, the place was still packed.
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What’s There Now?
If you head to 3060 Peachtree Rd NW today, you won't find the hearth. You’ll find Delbar.
It’s a massive shift in vibe. Where King and Duke was dark wood, leather, and smoke, Delbar is all about bright, earth-toned walls, lush greenery, and Middle Eastern flavors. Chef Fares Kargar took over the space and turned it into a Persian oasis. It’s a totally different experience—think hummus and lamb tahchin instead of ribeye and popovers—but it’s kept that corner of Buckhead alive.
How to Get That King and Duke Fix Today
Since the restaurant is gone, you can’t exactly walk in and order a cocktail out of a vintage novel. But you can still find the DNA of King and Duke if you know where to look:
- Marcel: If it was the high-end, masculine steakhouse vibe you loved, Ford Fry’s Marcel in the Westside is the spiritual successor. It’s even more indulgent and definitely has that "power lunch" energy.
- The Optimist: For that same wood-fired expertise but applied to seafood, this is your best bet.
- Make the Popovers at Home: While the restaurant kept its exact proportions a bit of a secret, any solid Yorkshire pudding recipe using beef drippings will get you 80% of the way there.
King and Duke was a specific moment in Atlanta’s culinary history. It arrived right when the city was moving away from "stuffy fine dining" and toward "expensive but soulful" cooking. It’ll be remembered for the smoke, the books, and the best burger in Buckhead.
Your Next Move
If you're missing the King and Duke vibe, your best bet is to book a table at Marcel or St. Cecilia. Both are Ford Fry staples that carry on the tradition of high-end service without the pretension. If you’re feeling adventurous, go check out Delbar in the old space; it’s a masterclass in how to successfully reinvent a legendary location.