John Kessler
King + Duke
At Ford Fry’s new restaurant, King + Duke, the focal point is a massive open hearth fueled by crackling firewood and hardwood charcoal. The signature item to come off this grill is a rib-eye steak for two that arrives with a pair of split marrow bones. Have you tried King + Duke? Let us know your thoughts on the Food and More blog.
Jenny Turknett
French Laundry reservations
2,600 phone calls. Two days. Four phones. And it didn’t work. I’ve read the stories about securing a reservation at the French Laundry, Thomas Keller’s 16-table restaurant in Yountville, Calif. I knew that it would be difficult but assumed persistence would prove key. Find out how I came by a reservation when the phone calls didn’t do the trick.
Jon Watson
Dante’s Down the Hatch
Atlanta’s long-standing destination for all things pirates and fondue, Dante’s Down the Hatch, is closing its doors on July 30. The space will be cleared to make way for an apartment tower. After being in business for more than 43 years, Dante’s has accumulated a large and diverse crowd of loyal Atlanta fans. Do you plan to revisit Dante’s one last time?
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