A brass band marched through the restaurant playing a lively rendition of “When the Saints Go Marching In” at full tilt, the musicians weaving through the tangle of tables and motioning for diners to join the impromptu parade.
This New Orleans Flavors dinner was presented by chefs Scott Serpas, John Besh, John Currence and Donald Link, sons of Louisiana, during the inaugural Atlanta Food & Wine Festival more than two years ago. My lasting memories from that experience include the parade, long waits and surprisingly dense beignets.
The meal cemented my firm association of Serpas with New-Orleans-inspired fare. But, upon my return to the restaurant, which originally opened in 2009, I found the menu more reflective of Scott Serpas’ entire culinary career. In the food that Serpas calls “approachable with an edge,” you’ll see hints of Southwestern flavors from his time at Nava and Asian touches from Sia’s.
–by Jenny Turknett, Food and More blog