At last - - - we visit King + Duke

So looking forward to stepping out to try Ford Fry's newest restaurant, King + Duke!

KING + DUKE 

3060 PEACHTREE RD NW 

ATLANTA, GA 30305

404/477-3500

From their website:

"King + Duke, the latest 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 executive chef Joe Schafer’s 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. Guests can watch their food being prepared over the fire in the main restaurant space, dine al fresco on the large patio, or host an event behind a hidden door in the private dining room.

Start with a cocktail and the warm Yorkshire pudding that’s served at every table, and move on to a coal-roasted onion soup or charred octopus salad. Then enjoy “The King,” a dry-aged, bone-in ribeye, or share a whole-roasted chicken for two. If you’re feeling adventurous, try the roasted bone marrow, or a Mississippi rabbit with liver toast. There are plenty of options for vegetable lovers, too:
wood-roasted artichokes, farm carrots and beets, grilled eggplant, and more.
The menu changes often, based on seasonal ingredients and the chef’s inspiration, so don’t be a stranger."

Menu changes daily but here's a sample, again from their website:

Bites.
crispy, sticky, smoky WINGS … 7
DEVILED EGGS, virginia ham, pickled celery … 5
CRUDITÉ, whipped house ricotta, lemon … 5
BAYLEY HAZEN BLUE, pickled plums… 8
CHOPPED CHICKEN LIVER TOAST, bacon, egg … 6
GRILLED HOUSE BACON & PEACH MARMALADE … 8
Starters.
CANDIED LAMB BELLY, sheep’s milk feta, marinated cucumbers, warm flat breads … 11
COAL ROASTED ONION SOUP, pale ale, mahon, croutons, smoked marrow bone … 12
MAINE CRAB TOAST, thai basil, chile, mint … 16
LOCAL TOMATOES & MELON, burrata, tomato gelee … 13
LITTLE GEM SALAD, buttery croutons, blue cheese dressing … 10
CHARRED OCTOPUS SALAD, sugar snap peas, green olive, chorizo & lemon … 12
WOOD ROASTED FARM CARROTS & BEETS, sheep’s milk feta, harissa … 9
ROASTED BONE MARROW, smoked mushroom salad, short rib marmalade, toast … 15
SIMPLE SALAD, organic lettuces, shaved vegetables, vinaigrette … 8
Fish, Fowl,
and Farm.
“THE DUKE,” burger of house ground chuck & dry aged cuts, coal roasted onion, fries … 16
NORTH GEORGIA BROOK TROUT, “boy scout style,” spring vegetable salad, country ham, almonds … 24
HEARTH ROASTED FISH OF THE MOMENT, roasted sweet peppers, corn relish … A.Q.
ROAST PEKIN DUCK, crispy leg, spit roasted breast, red mustard greens, plums … 29
GUM CREEK PORK ROAST, braised spring vidalia, charred kale, local figs … 26
LAMB SADDLE CHOPS, crispy torn potato & herb salad, roasted olive, minted salsa verde … 28
HEARTH ROAST RATATOUILLE, farm egg, house mozzarella, toast … 18
BAR STEAK, coal grilled, fries … 22
MISSISSIPPI RABBIT, farro salad, rabbit liver toast … 26
BONE-IN NY STRIP, in-house dry aged, local sungolds … 49
MAINE LOBSTER WOOD ROAST, baby bok choy, garlic, chile … A.Q.
ROASTED SCALLOPS, caramelized endives, grapefruit … 27
For Two.
WHOLE ROAST GRASS ROOTS FARMS CHICKEN
crusty bread salad, chicken drippings vinaigrette
55
“THE KING”
(1 kilo) bone-in ribeye roasted marrow bones, sucrine lettuce salad
80
SMOKE BOX CORNBREAD
country ham, jalapeno butter
12
Share.
POT OF SOFT POLENTA, hearth roasted, mushrooms, duck jus … 6
ROASTED SWEET PEPPERS, preserved tomato, fried garlic … 6
GRILLED EGGPLANT, preserved tomato, pine nuts, mint …6
SNAP PEAS, house pancetta … 6
CRISPY TORN POTATO SALAD, smoky scallions, crème fraiche, egg …6
MUSHROOM “WOOD ROAST,” robiola … 12
GRILLED GEORGIA PEACHES, cow’s milk blue … 7
SMOKY OKRA STEW, carolina gold rice …6
STEWED LADY PEAS, pepper relish, creme fraiche … 7

The front of King + Duke

Photo Credit: Cate Bogue

We were seated immediately upon entering the restaurant.  It was bustling on a Wednesday night.  Both the restaurant as well as the outside patio bar and inside bar areas were busy and loud.

We were greeted quickly by our waiter and their version of yorkshire pudding (YUM!) arrived with fresh butter:

Photo Credit: Cate Bogue

After thinking it over we ordered a few cocktails.

THE YEARLING, Bulleit Bourbon, Art in the Age Rhubarb Tea, Florida strawberries, lemon … 12

Photo Credit: Cate Bogue

CAPTAIN JACK’S ROSE, Captain Applejack, Bar Keep Baked Apple Bitters, lemon, housemade seasonal grenadine … 8

Photo Credit: Cate Bogue

BLACK AND BROWN, Blackwell Rum, Watership Brown Ale, lime, velvet falernum … 10

Photo Credit: Cate Bogue

I'll admit we didn't LOVE the drinks.  None of us are gin drinkers, so mixologists sometimes are narrow having only gin and whiskey offerings.  These were OK, but I wouldn't order any of these again.
We decided we HAD to try the deviled eggs.  And they might have been the best thing on the menu (and that's saying a lot!):

DEVILED EGGS, virginia ham, pickled celery … 5

Photo Credit: Cate Bogue

Then onto the crab.  As you can see, we devoured it, and I forgot to snap a pic in time.  Get this appetizer!
MAINE CRAB TOAST, thai basil, chile, mint … 16

This burger is one of the best I've had in Atlanta (3rd only to the Pimento Cheese stuffed one at Antebellum and the unreal burger stack at Bocado).
“THE DUKE,” burger of house ground chuck & dry aged cuts, coal roasted onion, fries … 16

Delish!
ROASTED SCALLOPS, caramelized endives, grapefruit … 27

This veggie dish was what sounded good to my daughter.  It was very hearty and actually visually appealing - unfortunately my photo does not do this dish justice.
HEARTH ROAST RATATOUILLE, farm egg, house mozzarella, toast … 18

They do a nice version of trout.

NORTH GEORGIA BROOK TROUT, “boy scout style,” spring vegetable salad, country ham, almonds … 24

The only sad note of the evening was that we didn't care for our bottle of Sancerre (my favorite choice). We probably should have sent it back, but that's our fault.

And, we couldn't resist the toffee bread pudding - but we ate it before we could take a picture.  Really really good....

It was a fabulous meal with outstanding service - we'll be back....Ford Fry did his magic yet again!

Rathbuns!

We're headed to Rathbun's this Thursday night for dinner with another couple.

112 Krog St NE, Atlanta, GA 30307

Phone:(404) 524-8280

Zagat reviews:

Chef-owner Kevin Rathbun's flagship property, this "innovative" Inman Park American is "always spot-on" for "brilliant" dining, "whether you get a few large plates or a million small ones"; the "cool" warehouse setting and "outstanding" service lure a "lively" crowd of "celebrities" and "influential Atlanta natives", and if it gets too "loud", the patio is a "quieter" alternative; wherever you sit, however, the tabs are "quite pricey."

SMALL PLATES    

Housemade Pasta of the Day                       

YaYa’s Eggplant Steak Fries, 10x Sugar             
Edamame Pot Stickers, Mushroom Soy                                                          
Panang Curry Chicken Tenderloins   Crisp Tofu
Pan Fried Kefalotiri CheeseLemon, E.V.O.O.
Flash Fried Oysters, Tabasco Tartar Sauce
Lemon Pickled Celery Salad

Blue Hill Bay Mussels, FoccaciaSmoked Garlic Butter
Roasted Pork Belly TacosOrange Hoisin, Cilantro                          
Roasted Bone Marrow, Maldon Salt Grilled Ciabatta & House Preserves                          
Lamb ScallopiniPancetta, Goat Gouda
Smoked Prosciutto Flatbread, Local ChevreCaramelized Onion, Pink Peppercorn Honey
Char Grilled Octopus, Confit Spring Potato  Limoncello Vinaigrette
COLD PLATES
Romaine Heart Salad with Gruyere Cheese        
Greek Wedge, Cucumbers, Sweet Peppers  Feta Cheese & Toasted Oregano Vinaigrette         
Roasted Baby Beets, Humboldt FogDijon Honey, Almonds            
*Thai Rare Beef & Red Onion Salad            
*Thin & Raw Heart of Ribeye               Smoked Salt, Truffle Mustard Aioli
Hot Smoked Salmon Tostadas              Habanero Crème Fraiche               
Arctic Char Gravlax, Fennel Pecan Salad      

SOUPStove Works Evening Soup                              Mock Turtle Soup with Dry Sack Sherry              

Roasted Acorn Squash Soup                           Apple, Aged Balsamic

BIG PLATES    

Whole Market Fish                                         

Molasses-Black Pepper BBQ Chicken           Creamy Mashed Potatoes                                    

Georgia Shrimp, Smoked Ricotta Gnudi         Preserved Tomato-Garlic ButterPorcini Dusted Lemon Sole     Baby Carrots, Cipollini-Tarragon Vinaigrette  Niman Ranch Double Bone Pork Chop       Corn Bread Pudding, Morita Chile                                     Sunburst Farms Trout                                Pac Choi, Soy Reduction          
Sea Scallop Benedict on Country Ham Grits    
Asparagus & Spiced HollandaiseRosemary Basted Flat Iron Steak Heart of Palm, Arugula & Lemon Oil                                                          Crispy Duck Breast with Thai Risotto    Green Curry Essence                                     Sorghum Glazed Arctic CharFall Squash, Mustard Greens & Mushrooms    
Beef Short Rib², Chianti BraisedAgnolotti, Saba
SECOND MORTGAGE PLATES
Maine Lobster & Roasted Green Chile Soft Taco Cascabel Cream, Tomatillo Pico                
Elk Chop, Blueberry Demi                      Foraged Mushroom-Goat Cheese PolentaCenter Cut 8 oz Beef Filet                  Brown Butter Jus                                                Two Double Bone Lamb Chops, Aged Balsamic  Iron Skillet Wild Mushrooms18 oz Bone-In Ribeye               
Warm Point Reyes Blue Cheese Vinaigrette         
SIDE PLATES  

Vermont Sweet Butter Mashed Potatoes            
Brown Butter Cauliflower MashPac Choi, Soy Reduction

Country Ham Grits
Charred Corn & Gouda Cheese
Brussel Sprouts, Comte Swiss, Saba
Winter Squash, Mustard Greens, Sorghum
Hand Cut French Fries, Blue Cheese Fondue

We arrived at Rathbun's hungry and ready for a great meal.  We quickly valeted our car and entered.                                  

Photo Credit: Cate Bogue

Heading in to Rathbun's with our friends.

Photo Credit: Cate Bogue

Fun artwork!

Photo Credit: Cate Bogue

The view of the dining room from our table

Photo Credit: Cate Bogue

 The chef sent out a starter - a small dish of Halibut with spinach - delish!

Photo Credit: Cate Bogue

We were seated at the "Chef's Table" so had a bird's eye view of the kitchen

Photo Credit: Cate Bogue

We ordered drinks and were ready for a fun evening.

Photo Credit: Cate Bogue

I went with an Arkansas Tweak and my husband ordered a Dark and Stormy.  Not sure I would order either again however.  The Arkansas had a taste that was somewhat offputting - licorice or something?  And my husband's Dark and Stormy just wasn't as smooth as ones we've had in the past.  Probably should have gone with a great bottle of wine.  Here's a quick pic of the Arkansas Tweak (once I remembered to take a picture):

We had fried eggplant fries and calamari and this pork belly appetizer.

Photo Credit: Cate Bogue

 The appetizers were delicious, but we were hungry and scarfed down most everything before remembering to take a picture.  You'll just have to take our word for it that all were great.

Here's a picture from Yelp of the eggplant fries:

Photo Credit: yelp

A great salad with goat cheese and fresh strawberries.

Photo Credit: Cate Bogue

And here's another salad we ordered.  Again, good, although the picture isn't so good. ;0(

Fried cod in a panang sauce 

(I didn't want rice, so they happily substituted with a corn, pea and okra succotash) 

This dish was great!  The cod was cooked perfectly, and although I would have liked more of a "panang" flavor, I can't complain since I asked for the succotash substitution.  It was delish!

Photo Credit: Cate Bogue

 Sea scallops benedict with country ham grits

Photo Credit: Cate Bogue

Panang cod over rice

Photo Credit: Cate Bogue

One of our friends ordered this dish - scallops with a pea pesto and risotto.  She loved it!

Photo Credit: Cate Bogue

We truly enjoyed ourselves at Rathbun's.  I had read prior to going that it was loud, and that was true.  My mother, who is a bit hard of hearing, would have really struggled here.  But it was packed on a Thursday night, and it really has a fun atmosphere.  Our server, Bridgette, was fantastic.  I would definitely recommend the restaurant and want to try Krog Bar and Rathbun's Steak which I've heard great things about.

Hard to SERPAS this meal!!!

I'm excited to try a restaurant that I've been wanting to try for some time.  SERPAS TRUE FOOD is owned by the son-in-law of a friend of ours and is located in downtown Atlanta in a revitalized area called the "Old Fourth Ward" and is pronounced "surpass."

659 Auburn Avenue, #501, Studioplex, Atlanta, GA 30312. Phone - 404-688-0040.

The restaurant is located in a building called "The Pavilion at StudioPlex" that houses multiple art galleries.

Once you drive in to the parking lot, there are valets waiting, and it's just a short walk to the restaurant's front door.

Photo Credit: Serpas True Food

 Inside it has an industrial chic eclectic feel - unfinished ceilings, warehouse feel with very cool lighting and minimal rustic decor.

Our server arrived immediately, and we ordered a specialty drink from their lauded mixologist.  We started with 2 SAYONARAS!  They were refreshingly delicious!
Sayonara:  Cathead vodka, ruby red grapefruit, lime, agave nectar, Fever Tree Bitter Lemon

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

There's also an interesting wine list:

Photo Credit: Cate Bogue

We then immediately plowed into the appetizer menu.  Everything sounded tantalizing, but we chose
these two:

House Smoked Salmon Chips: Housemade huge potato chips, smeared with chipotle cream cheese and topped with some of the best salmon I've tasted.  Sprinkled gingerly with red onion and capers.

AND

Bacon Wrapped Mission Figs: bacon wrapped around goat cheese stuffed figs set atop a bed of pecans and arugula

Wow. Wow. Wow.

Photo Credit: Cate Bogue

Salmon appetizer:

Photo Credit: Cate Bogue

This appetizer was so good we even talked about getting a "to-go" order to take with us for brunch the next day.  Unreal.




















The Mission Figs:

Photo Credit: Cate Bogue

These little gems were devine - Sweet figs stuffed with creamy goat cheese wrapped in good salty bacon with the tart arugula.  A flavor explosion!












While we were enjoying our delicacies, we asked our server if the owner/chef, Scot Serpas, was in, and he was, and he quickly was summoned to our table.  He was personable and knowledgeable. He is known for his "honest approach to Southern food with Louisiana flair."  Past stints in Atlanta have been working as Executive Chef under Kevin Rathbun, Nava, Two Urban Licks and Sia's (in Duluth).

Photo Credit: Serpas True Food

After meeting with Scot we were even more excited to delve into the main course!

Here's what we chose:

Scallops:

Jumbo sea scallops atop creamy fresh corn, forest mushrooms and panang curry

Photo Credit: Cate Bogue

I don't usually order scallops (after having bad ones years ago - don't ask...) but these came HIGHLY recommended, and I LOVE panang curry, so I went with them.  Sooooo glad I did!  They were delicately prepared and tender, not chewy, and the creamed corn and mushroom sauce was to die for!

Veal Porterhouse:

Veal chop over blue cheese potato gratin over tiny green beans and shiitake mushrooms

Photo Credit: Cate Bogue

We were struggling between this dish and their pork chop, but we decided on the veal.  Even though the presentation was a bit Fred Flintstone-ish - it was delish!  Very tender, and it was prepared just past medium, as ordered.  The blue cheese potato gratin was so well done - I'd order it every time!

The dessert menu looked amazing, but after all this amazing food, we were stuffed, and decided we'd enjoy another drink instead.  We were having so much fun at Serpas that we didn't want the evening to come to an end!

However, if we WERE to get dessert, it would have been:

Georgia Peach Bread Pudding amaretto sauce - - - now how good does THAT sound?

Here's what drinks we went with:

Fields of Gold: Domaine de Canton, Cynar, Lemongrass infused  (it was a lemondrop martini sort of - without the yucky too sweet factor).  Pictured below in the high martini glass.

Photo Credit: Cate Bogue

AND

Spring in the East Village (pictured above in the highball glass):

Old Overholt Rye, Bacardi Silver, Creme Yvette, Peychaud's Bitters

All in all it was a wonderful evening of dining - great food, fun atmosphere, a caring and careful chef.  What more could you ask for?  And yes, we WILL be back...