Serpas

Scott Serpas, who honed his skills in New Orleans long before coming to Atlanta, opened his Serpas True Food just a month ago inside space that was once a cotton storage factory. His menu is a, ahem, true amalgamation of good Southern cooking, with lots of Louisianan influence thrown into the pot. Creamed collards intrigued and didn’t disappoint. Creamy yellow grits mixed with whole corn kernels become a blend of grits and creamed corn. Andouille sausage wrapped with soft, biscuit-like bread moonlight as pigs-in-a-blanket. And ahhh … Serpas’ oysters. Not too big, not too small, perfectly fried until the oyster plumps and the edges crisp, these are truly a gift that only Serpas can give.