California-native EJ Hodgkinson marries his well-researched knowledge about the food industry and sustainable, organic advocacy with King + Duke’s signature bent toward old-world open-fire cooking. With age-old technique and a 24-foot open-fire hearth, Hodgkinson injects the over-arching theme of responsible butchering and direct-heat cooking into the juicy, smoky menu at King + Duke – continuing to propel the restaurant into the red-hot center of Atlanta’s food scene: under his leadership, King + Duke was named one of the top restaurants in Atlanta several times by The Atlantan, JEZEBEL, and other publications.