Chef Kevin Rathbun Needs A Hug

If not an actual belly-to-belly clench with the big guy who consistently keeps Atlanta cuisine on the national radar, how about an embrace from some clothier capable of outfitting a man of Kevin Rathbun's mountainous stature? On the heels of his recent "Today Show" appearance, where he dwarfed the jovial Al Roker, Rathbun admitted he'd like to look a little "jiggier" as his girth shrinks and his reputation mushrooms.
"I've lost 65 pounds since the first of the year," Rathbun said after taping his latest weekend installment of the "Steak Tips" show on 790 the Zone-AM. "I haven't had the guts to go out and buy nice things because my size (from a 62 Tall down to a 54) keeps changing."
Rathbun said the "Today Show" staff didn't fuss much over what he wore; he joked about not having the "Bro-mance" chef looks that the makeup crew surrounds.

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On this, his third "Today Show" appearance, Rathbun (who also starred last year on "Iron Chef" was asked to create economical "comfort" dishes. He produced three alternatives for cooking stone-ground grits: "First, I did them breakfast style with country ham, and then I moved on to grits sauteed with baby grens and truffle oil, and then I finished with a shrimp and grits dish; a southern classic."
Throughout the taping, Rathbun said he was mindful of how "sacky" his chef's coat appeared. He plans on consulting with his friends at Cayson Design to help refine his look. It's needed: starting in April, Rathbun's going to be featured on the Travel Channel feature "Passageway to Atlanta".

Atlanta's Superb New Restaurant: Serpas

Chef/owner Scott Serpa (above center) final-touching dishes in his airy new restaurant

I'm no "dining critic".
I just know what I like.
And falling upon the very new Serpas True Food restaurant in Atlanta's old Fourth Ward (a stone's throw from the historic MLK home on Auburn Avenue) was as close to love-at-first-sight as it gets.






The Serpa "true food" take on crispy duck rolls ($8) and chopped caesar oning ring tower ($8)
Based strictly on "the calamari test" alone, Serpas True Food is delicious.









Sam Gris (the bachelor) on his maiden Serpa sortee
I only wound up at Serpas in the first place because an old chum (found on FaceBook) thought the Studioplex Art Walk (every second Wednesday) would be a good way to reunite and chug free drinks. (Kudos to former mayoral spokesman Nick Gold for rallying the Studioplex troops.)














The unknown, "imposing" Serpa greeter

I can barely spell "ambience"; but Serpas True Food's got it. Dim lighting. Bright fixtures. Stacked slate wall. Massive window installations. "Arena" seating overlooking the kitchen. Genteel clientele that looks like it should be dining north of Sidney Marcus. Etc.















Serpa bartender "Lauren"; keeper of the lost phone


Best of all, someone happened upon my new BlackBerry on the floor (I'd dropped it in my haste to get home and watch the premiere of "Uneven Fairways" on The Golf Channel), and it was cheerfully handed back over to me when I rushed back (after the show).
I know hip urban restaurants tend to come and go. But, trust me, Serpas is the truth.