Atlanta >Food & Dining > Serpas
659 Auburn Ave #501, Atlanta, GA | Directions 3030733.757039 -84.366102
Neighborhoods: Old Fourth Ward, Northeast, Northeast
Be sure to stop by on Sunday for their brunch-it's one of the best deals in the city! The must orders are the tuna tartare, smoked salmon chips and the fried oysters eggs benedict! And if you're in the mood for something sweet, order the gingerbread trifle!
Truly good food – The food is good, unique dishes, but not amaizing. The atmosphere is loft, urban, minimalist. The service is good too. Great choice if in the neighborhood, casual yet hip. Good for social crowds.
Fried Oysters From Heaven! – If we only came to Serpas for their flash-fried oysters and drinks, we would be in heaven. We've been long time fans of Scott Serpas, and what a joy, he now has his own restaurant. We love the space in the Studio-Plex on Aurburn Ave. In fact, the whole area is hot. No this is not Cajun/Creole, but just Louisiana inspired, from Scott's time there. Along with the oysters for starters, we had the crispy duck egg rolls w/juicy duck,flavored with Five-Spice seasoning ,over chili oil. And then onto a wonderful ceasar salad. w/a tower of onion rings encasing the salad. This is pig-out heaven. And then the Braised Beef Shortribs w/Horseradish Cottage Cheese. With a side of Creamed Collards, we knew we were going to sleep upon arrival at home. We love this place, the food, the service, and the comfort of this type of cuisine.Get the flash-fried oysters!
The culinary mind behind the wildly popular Two Urban Licks, Scott Serpas left the modern Atlanta institution to craft his namesake a few 'hoods away. – In Short
Lodged in the Old Fourth Ward, Serpas True Food is like Two Urban Licks with a little bit brighter decor and a menu built for a post-dinner snooze. Neon boldly flanks theentrance of Auburn Avenue's Studioplex lofts and a full-scale wall of glass overlooks a stunning view of the Atlanta skyline. To add some warmth, an adjacent brick wall, railroad trestles and a custom-poured bar ground the swooping space. The menu is heavy-handed with Louisiana decadence, a sort of American menu that loves its Southern-Bayou roots. Pigs and blankets arrive sizzling in a skillet rather the old-ways woven basket, upgraded andouille sausage and fluffy pastry being accented by smoked mustard. Collard greens and creamy grits come as side dishes and even the burger gets a red wine remoulade with smoked cheddar making it a wonderfully-sloppy mess to eat. A fried apple pie for dessert seems more than fitting but might put you into the dreaded time-to-nap zone. This is however, a small price to pay.
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