Serpas Spices up Atlanta

Serpas' pigs n’ blanket with andouille sausage

As a young girl I had the opportunity to visit New Orleans quite often and developed quite the palate for Cajun cuisine. So I was pleasantly surprised when I tried Serpas for the very first time recently and loved the Cajun influence in their dishes. Chef Scott Serpas is a native of Louisiana and has added his flair for Louisiana cuisine to the Atlanta food scene. The restaurant space is very open but feels warm with the brick walls, contemporary lighting and décor and semi-open kitchen. The bar is off to one side as not to disturb restaurant guests. We started with flash fried

Serpas Décor

oysters garnished with pickled chiles and mirliton as well as a Cajun version of pigs n’ blanket with andouille sausage and smoked mustard which we split between two couples with us fighting over the last oyster. Other Cajun appetizer choices include eggplant hushpuppies, seafood gumbo and mussel in Sweetwater 420 beer and chile garlic butter to name just a few. Our dinners included roasted snapper with gulf shrimp, roasted baby yam, mixed mushrooms and guajillo vinaigrette, veal hanger steak with bleu cheese orzo pasta, buttered corn and mushrooms, and two braised pork shoulders with smoked cheddar grits, creamed collard greens and apple fennel salad entrees. Other main courses included seafood, duck, beef and chicken. The tough to choose from desserts ranged from beignets and hot chocolate, fried apple pie, sticky toffee cake, raisin pecan bread pudding and gooey chocolate cake as well as cheese plate options. A diverse international wine selection reasonably priced. Great outside area when the weather is nice. Located at The Pavillion at Studioplex, 659 Auburn Avenue, #501, Atlanta. 404.688.0040. www.serpasrestaurant.com