Across the nation, restaurateurs are gearing up to unleash their new concepts upon the world in what is bound to be a busy spring and summer restaurant opening season. Atlanta's Ford Fry is just days away from opening the doors to a restaurant with a 24-foot open fire hearth (King + Duke), while hometown hero Tom Douglas is driving Seattle wild with anticipation for his new restaurant (Tanaka-san). There are also plenty of straight-up expansions: César Ramirez is opening a second location of his enormously successful Brooklyn restaurant (Brooklyn Fare Manhattan), Sean Brock and team are taking their talents to Tennessee (Husk Nashville), and Baltimore is getting some love from a Brooklyn pizzamaker (Paulie Gee's Hampden). And there are so many more, right this way:
King + Duke
Location: Atlanta, GA
Chef: Ford Fry
Projected Opening: May 13
The anticipation is drawing to a close for the opening of Ford Fry's latest Atlanta outpost, King + Duke. This restaurant is mere days away from throwing open its doors to reveal the wood-burning hearth inside. Chef Joe Schafer recently told Eater Atlanta that "just about every item [from the menu] is coming out of this big 24-foot open fire hearth." And, as Fry himself explained to Eater National last fall, "We may have ducks spinning or hanging from the hearth, and beneath it we'll have potatoes or other ingredients catching the juices of the proteins roasting above." Expect plates that focus on proteins, lots of vegetarian sides and a sizable patio.
King + Duke patio. [Photo: Alex Lassiter]
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