6/11/2013

At one of Atlanta's newest eatery, King + Duke, just about every meal on the menu is cooked on the open hearth in front of patrons in the dining room, from sauteed North Georgia brook trout to slowly roasted rabbit.
"Just about everything is cooked over the fire here," says chef and restaurateur Ford Fry. "It's an art and a science, but the flavors are worth it."

Related Summaries