When you first walk into King and Duke, you feel like you have stepped into an editorial spread for Garden & Gun. Everything screams ‘this is how man was supposed to eat.’. After lingering at the bar, you’ll immediately be drawn to the roaring fire in the kitchen. And this is truly where the magic happens at King and Duke. With perfectly roasted game and bubbling bone marrow, you’ll want everything you see.
Served head on and with bbq spices, serrano, herb butter, and sopping toast.
Made with daily, house-ground meat – dry age chuck, brisket, ribeye – and served on a house baked bun, topped with caramelized onions.
Iberian Pork from White Oak Pastures, grilled over the hearth and topped with a salsa verde and seasonal ingredients.
A 44oz tomahawk, served with little potatoes and herb butter.
Tuesday 11:00 am – 2:30 pm, 5:00 – 10:00 pm
Wednesday 11:00 am – 2:30 pm, 5:00 – 10:00 pm
Thursday 11:00 am – 2:30 pm, 5:00 – 10:00 pm
Friday 11:00 am – 2:30 pm, 5:00 – 11:00 pm
Saturday 5:00 – 11:00 pm
Sunday 5:00 – 10:00 pm