I’m not a person, or should I say a foodie, that tends to frequent a place outside of Dallas more than once, especially on vacation.  There’s always an exception though.  Atlanta is a place that my mom and I love to visit when we can, make a quick little girl’s trip every once in a while.  The variety of food, good food, good Southern, home-cooked food in Atlanta is overwhelming, but one place that always makes my “Let’s Go Here” List is Serpas True Food.  Everything about this place I absolutely love.  The location, the people, the ambience, the construction of the bathrooms (yes, you read right lol), the menu, it just all works, and it works well.


Of course, every one of my visits to Serpas, is during my favorite meal of the day…BRUNCH!  I love how busy it is, I love that most of the time, the weather is nice, you hear people laughing, in a great mood, because usually they just got out of church and the menu selection is on point.  Not quite breakfast, not quite lunch.  Once again, BRUNCH!


What you see above, that semi-devoured bowl of savory goodness, that’s Shrimp & Scallop.  Which could also be called Shrimp, Grits & a BIG OL’ Scallop.  I think it might be the best tasting shrimp and grits dish I’ve ever had.  I don’t order shrimp and grits at a lot of restaurants, but 9 times out of 10, when I go to Serpas, this will be placed in front of me to enjoy.  Juicy, plump shrimp, this red, savory tomato-ey gravy and one ginormous scallop that I always save for the last bite.  It’s like two scallops put together, so sweet and succulent.  That one little, but big thing, makes this dish stand out.  I love the consistency of the grits, surprisingly, because I’m a fan of thick grits, that stick to the spoon, but these were completely opposite.  They weren’t too, too thick, but not soupy.  I like it though.  The flavor trumps all, so no complaints.  It’s so pretty before it’s gobbled down, right?


To start us off right though, every time, the Buttermilk Biscuits.  Four flaky, golden brown, hot, fresh, biscuits, served in an iron skillet, which I love, gives the appetizer so much personality.  They come with soft butter, that is key, and a cup of house made blackberry jelly, I think it is.  Something I could eat everyday.  You bit into it and you can see the layers of baked yumminess, topped with that sweet jelly and salty butter, melting all over.  Forgive me as I snap out of it, y’all can tell I went back to that moment.


This may be a tiny little additive, but they deserve recognition.  The hash browns.  Only thing is, they’re not what you think.  They were actually more like home fries.  The way they were prepared, touched all of my heart, soul and stomach.  They were crispy on the edges and soft on the inside, cooked with onions, red and green bell peppers, reminded me so much of my Grammy’s cooking.  So much seasoning and flavor, I couldn’t stop eating them.  My mom even reached for a couple and I kindly pushed her fork smooth to the side.  I don’t play.


Sadly, I left out of that restaurant miserably full, but every bite was damn sure worth it.  The “itis” set in right away, nap mode was right around the corner.  Places like that, that put you in a food coma after, they keep you coming back for more.  That’s why Serpas will always see me, whenever I’m in the “A”.