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King + Duke Restaurant Review: Ford Fry’s King + Duke takes its name from a duo of characters in Mark Twain's "The Adventures of Huckleberry Finn." E.J. Hodgkinson, a native of California who has done executive chef duty in two other Atlanta establishments, serves in that capacity here. The stylish open kitchen with its 24-foot wood-burning hearth roasts many of the restaurant's provisions, including meats and produce. The place was designed for grilling, so start by sharing the roasted bone marrow spread with short rib marmalade on grilled bread. Even fruit gets roasted, such as the roasted grapes accompanying roast pork; roast lobster is served with brown butter, citrus and almonds. We also liked the translucent roasted scallops. Intended for two, the whole roasted chicken (half a chicken may be ordered) and the one kilo rib-eye merit special attention. Grilling sometimes continues through to dessert, where we've enjoyed panna cotta with grilled peaches, cornmeal shortbread and Crackerjack ice cream (we could eat a whole bowlful). But these, too, will change seasonally. The smart wine list offers many choices by the glass that go with the food, and numerous fine options are available by the bottle at good prices.