Igniting emotion in the old 4th ward

Two dates in a row my lovely lady and I had the privilege of going to Serpas off of Auburn Avenue in downtown Atlanta. In a city where neighborhoods are not as distinct as Chicago or Philidelphia Serpas spotlights a part of town that might not have been traveled upon by the average Atlantian. The Old Fourth Ward is a section of Atlanta that is not unfamiliar to people who frequent Iron Chef winner Kevin Rathbun's Krog Bar and upscale steakhouse Rathbun's. An up and coming area of Atlanta that features Serpas which is housed in an old cotton storage factory renovated for office space called the Studioplex. As you walk in the first thing you see is the massive exposed brick wall with a mural of a cotton blossom that lets you know where the history of the building remains. Chef Scott Serpas' creativity is exactly what a restaurant needs to have repeat business. If you want an appetizer to light your senses on fire you have to try the Tuna Tartar. It's served in a martini glass with smokey house made chips with a little kick for those who like it hot. For the cajun in you a must is the Seafood Gumbo served with an alluring whole softshell crab. This menu has strong hints of creole flare which is easy on the palate. The dinner menu is not overwhelming and is easy to follow. The Jumbo Sea Scallops with spaghetti squash in a panang curry sauce is absolutley devine. The scallops will dissolve in your mouth while the spaghetti squash brings texture as the panang sauce smooths your taste buds into nirvana. Scotts innovative approach to beef brings us his Veal Hanger Steak. You have to order it medium to medium rare to get the full experience. Its paired with bleu cheese orzo pasta with buttered corn topped with portobella mushrooms. If your mouth isn't watering by now we need to take you to the hospital! Serpas is an exciting, hip, new restaurant that will not dissappoint and is highly recommended.