Quick Bites: Countdown to King + Duke, changes at P’Cheen, and more

• Courtesy Caren West PR
• NOW AVAILABLE: P’Cheen’s edgy new menu featuring crispy frog legs (above) and more

Chef Kevin Gillespie’s highly anticipated new restaurant, Gunshow, made its big debut Wednesday night at 924 Garrett St. The ai3-designed Glenwood Park restaurant is a bit casual in its approach, keeping the icebox within view of the dining room and serving food via rolling carts. Gunshow is open for dinner Tues.-Sat., 6-10 p.m.

King + Duke is finally upon us: T-minus 3 days until Ford Fry’s new restaurant with a wood-burning hearth opens at 3060 Peachtree Road in Buckhead. The prolific chef and his team - which includes executive chef Joe Schafer and pastry chef Chrysta Poulos - has plucked Paige Lane from Midtown seafood spot Lure to lead the cocktail program.

Henry’s, the new Midtown restaurant from Peasant Restaurants owner Maureen Kalmanson, is quickly taking shape. After shuttering Peasant Bistro on April 18, Kalmanson has turned her attention to the high traffic of Midtown, which also houses her Italian eatery Campagnolo. The design of Henry’s (132 10th St.), the vision of Jeffrey Bruce Baker, will be highly detailed, with reclaimed barn wood, dark tones, and lots of built-in storage. They’ve also filed a permit for a multi-level deck that will cantilever around existing trees and shrubs and allow water runoff. The non-smoking American eatery should open by June.

Hola Mexican Cantina will officially open in place of the shuttered Decatur Diner (205 E. Ponce De Leon Ave.) on Monday, May 13. The color-splashed eatery will serve inventive items for breakfast, lunch, and dinner, including blue corn waffles with tequila syrup and strawberries, aged sirloin Benedict, fried lobster tail tacos, and crispy chicharron and pork carnitas.

Up-and-coming Atlanta bartender Bradford Tolleson, formerly of Pura Vida, recently landed the head bartender position at Restaurant Eugene. While the cocktail menu will continue to be created and critiqued collectively by all bartenders from Eugene and Holeman & Finch under the direction of Greg Best, Tolleson says that moving forward, guests can expect “well-curated, elegant drinks that forgo silly names and change constantly to fit each day perfectly. “