Scott Serpas, Chef
South Louisiana native and executive chef Scott Serpas has a knack for carving out a style all his own, and his culinary charisma has culled attention from adoring diners and critics alike. From the prestigious James Beard Foundation to Gourmet, GQ and Food & Wine, this chef has garnered attention for his honest approach to Southern food with Louisiana flair.
Scott has become an irreplaceable part of Atlanta’s culinary scene with Serpas True Food. Located in what was once a cotton storage facility in the heart of Atlanta’s culturally rich Old Fourth Ward neighborhood, Serpas is known for its “true food” approach to cuisine with an edge. The restaurant has received local and national acclaim since its January 2009 debut and was named one of the 10 “Best New Restaurants in America” in 2009 by GQ magazine.
Manuel Lara, Sous Chef
Sous chef Manuel Lara showcases a seasoned palate for international flavors and a serious dedication to high-quality cuisine at Serpas True Food. A native of Guerrero, Mexico, Lara became immersed in indigenous Mexican cooking techniques at a young age with the influence of his grandmother, prompting a passion for authentic flavors while connecting family heritage with food. In collaborating with long-time mentor and executive chef Scott Serpas on the restaurant’s New Orleans-inspired menus, Lara incorporates the freshest produce available and diverse seasonal ingredients into each of his dishes, often updating a classic recipe with a modernized twist.
Contributing to the success of Serpas’ January 2009 debut, Lara is an irreplaceable member of the restaurant’s foundation who has helped to identify and solidify the neighborhood destination among the Old Fourth Ward’s emerging fine dining scene.
From supper clubs to receptions and corporate socials, we welcome you to host your next special event with us! Set in the heart of the historic Old Fourth Ward, Serpas offers a one-of-a-kind experience filled with chic, industrial character and some of Atlanta's best cuisine. We offer a variety of private dining options, listed below:
Banquet-style seating: 175 guests
Reception-style standing: 300 guests
Main Dining Room
Can accommodate up to 140 guests
Can accommodate up to 60 guests
Accommodates up to 50 guests seated and 75 guests standing. (Weather permitting.)
Place your order now through Sunday, November 20, at noon
Turn off your oven this Thanksgiving, and let chef Scott Serpas cook for you and your family! See below for our complete Thanksgiving To-Go menu:
- butternut squash soup with chile croutons and toasted almonds
- mixed fall green salad with cranberry chile vinaigrette, goat cheese and candied pecans
- signature roasted turkey with savory cornbread stuffing
- roasted sweet potatoes with maple herb butter
- baked macaroni and cheese
- apple or pecan pie
- cranberry white chocolate bread pudding
Feast for four: $140 [add a fried turkey for an additional $38] | Feast for 8: $255 [add a fried turkey for an additional $38]
Orders will be available for pick-up on Wednesday, November 23, between 10 a.m. and 6 p.m. All orders must be placed in advance by noon on Sunday, November 20, and can be received by phone at 404.688.0040.