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Serpas True Food Restaurant Review: This former cotton storehouse-turned-restaurant shows its funky early twentieth-century roots with an industrial style and modern atmosphere. Atlanta’s May Architecture + Interiors crafted the patron-friendly space with the input of Dawn and Scott Serpas. Former head toque with Concentrics Restaurants and a native of New Orleans, Serpas brings a taste of that city’s traditional cuisine to his menu, with such flavors as beignets at brunch and a Sazerac among the cocktails. Though the eggplant “hushpuppies” are attention-getting, we find their mushy texture off-putting; the accompanying tomato sauce is called "tomato gravy," another borrowing from Serpas' Louisiana background. Of course, there's a robustly seasoned seafood gumbo. Meanwhile, the house salad is a glorious arrangement, dotted with candied pecans and goat cheese and dressed with a tasty vinaigrette. Mains cover seafood to game, and vegetarians will find ample sides with which to compose a plate. Brunch Benedicts depend on fried oysters or beef short ribs for their distinctive touch. And for dessert, do not miss the fried pies. The wine list gathers picks from all over the planet, and offers numerous good choices by the glass as well as by the bottle, with many priced at or under $50 per bottle.