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Thursday, September 8, 2011

Best pork belly in Atlanta

serpas_pork_belly2.jpg

Among the most ubiquitous pork dishes these days is pork belly. It's hard to resist — fatty, porky tasting, rich and an excellent source of calories.

Scott Serpas offered a flawless chunk of the stuff during Midtown Restaurant Week. He braised it until it was unusually lean and placed it over a fat raviolo stuffed with spinach, ricotta and artichokes. Then he added braised collards to the dish. Finally, he topped the meat with pickled mustard seeds.

I don't think I've ever had such a good treatment. It's on Serpas' regular menu. Don't miss it.

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