is the key for Chef Scott Serpas

scene in metro Atlanta?

A: I feel we are seeing restaurants move more and more north — more independent, smaller restaurants rather than chains … the culinary scene here is at its peak.

Q: What’s your go-to comfort food?

A: Hands down, gumbo. Also, red beans, meatballs and lasagna.

Q: What other chefs in metro Atlanta or the South do you admire?

A: We have so many new, young chefs in town. Even my own chef de cuisine at Serpas True Food, Manual Lara, keeps us inspired, creative and positive with his ongoing energy. Pop-ups, special, intimate dinner events, cookbooks and a tremendous amount of culinary events keep this industry interesting day-to-day for guests.

Q: What’s the best way to cook barbecue ribs?

A: As the old saying goes, low and slow. There was a lot of trial and error when we were developing Dixie Q, and now that we have our feet under us, we are going strong yet still learning every day since we are new.

Q: What makes the best barbecue meal, including sides and beverage?

A: I’ve noticed that the older I have become, the more I’ve found myself more interested in how people cooked in the past ... wood-fire cooking. It’s all about the balance of smoke, seasonings, sweetness, acidity. Comfort sides, as I call them — my [menu item] Meme’s Potato Salad, collard greens ... a good, old-fashioned family Sunday supper. Complete with sweet tea, of course!