Omnivore - Scott Serpas to open restaurant this month
Here's some good news. Scott Serpas will open his own restaurant, Serpas, later this month in the Old Fourth Ward at 659 Auburn Ave. A private grand opening is planned Monday, Jan. 26, so I presume it will be open to the public after that date.
The restaurant is in the Studioplex, originally a cotton storage facility built in the early 1900s. It is a mixed-use development featuring residential lofts as well a retail space.
A news release says this about Serpas' cuisine:.
Best described as “True Food,” the innovative American dishes encompass fresh ingredients and comforting flavors handcrafted by Scott Serpas. Unique plates will include various appetizers such as creamy oyster stew with leeks, celery, bacon, poblano and dairy warm smoked ham; white bean salad with collards and citrus Creole mustard dressing, stuffed artichoke petals with seasoned bread crumbs, olive oil, parmesan and roasted garlic. Others will include: shrimp andouille croquettes with mango sour rum and queso cotija; sage pork stuffed mushrooms stuffed with sage, pork, parsley oil and lemon; and braised short ribs with cast iron potato and horseradish cottage cheese; lemon rhubarb cake with coriander cream and chocolate toffee cake for dessert.
The same news release includes a brief resume of Serpas work:
Scott Serpas made his kitchen debut at prominent New Orleans restaurants, including Mr. Bs Bistro, Le Meridien Hotel and Mikes on the Avenue. He has also worked with chef Kevin Rathbun at the popular Baby Rouths in Dallas, was sous chef at Nava in Buckhead and was executive chef at Sias in Alpharetta and Mitra in Midtown. In 2004, he partnered with restaurateur Bob Amick and Todd Rushing to open the wildly successful Two Urban Licks, where he was at the helm of the kitchen until October 2007.
And here's a description of the restaurant's space:
The industrial space features glass windows and concrete floors, with the organic color scheme of orange, chocolate and celery apparent throughout. Unique design elements include: original exposed red brick walls, an expansive wall mural of a cotton blossom that pays homage to the buildings heritage, custom-created oyster countertop bar that envelopes oyster shells from Lousiana, antique rustic orange bottles illuminated on steel shelves above the bar and replicas of latex glove hand molds will be mounted on the walls of the unisex restrooms. A spacious patio offers guests an alfresco escape. Serpas original, comforting rustic design mirrors his “True Food” philosophy