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King + Duke Restaurant Review: King + Duke takes its name from a duo of characters in Mark Twain's "The Adventures of Huckleberry Finn." The open kitchen, designed by Meyer Davis Studio Inc., allows an unobstructed view of the chef and crew. The cooking is achieved on a 24-foot wood-burning hearth, and includes lots of roasted meats. Drew Belline serves as executive chef. Share a starter of roasted bone marrow to be spread with short rib marmalade on grilled bread. Locally produced goods appear in the Gum Creek pork roast, sweet as candy, from metro area Carroll County. Half a duck, its spit-roasted skin crisp and its breast meat medium rare and juicy, comes with red mustard greens and plums. Tender rabbit is lean and flavorful and accompanied by farro salad and with the liver on toast. But we also like the translucent roasted scallops. Intended for two, the whole roasted chicken from Grassroots Farms in east Georgia and the one kilo rib-eye merit special attention. For dessert, consider the panna cotta with grilled peaches, cornmeal shortbread and Crackerjack ice cream (we could eat a whole bowlful). The wine list is smart, offering many choices by the glass that go with the food, and numerous fine options are available by the bottle at good prices.