Two Urban Licks
Fiery American Cuisine
820 Ralph McGill Blvd
Atlanta, GA 30306
Executive Chef/Partner: Scott Serpas
South Louisiana native Scott Serpas is known for one thing - a style all his own. This James Beard selected chef has turned heads and mouths with his talent for creative cuisine. Serpas is about to embark on his newest culinary journey, this time, teaming up with partners Bob Amick and Todd Rushing. TWO. urban licks, sequel to ONE. midtown kitchen opened October 25, 2004, and will be the new urban hot spot largely due to Serpas’ ability to awe and inspire. The menu consists of “Fiery American Cooking” in a high-energy environment and will feature wood-fired meats, fish and barbeque. The food will be cooked larger than life to perfection in the wood pit rotisserie in full view of wide-eyed guests.
Scott’s passion for food was sparked at an early age by helping his parents prepare family meals. Outside the home, Serpas’ curiosity for cooking began when he was a bus boy in New Orleans. He found himself spending a lot of time in the “back of the house” with the cooks. This led to a desire to pursue a career in the culinary arts. Following his passion, he graduated from Delgado’s Culinary Institute in New Orleans in 1990. An externship enabled him to work on the line at Mr. B’s Restaurant under the guidance of Chef Gerard Maras, as well as in the pastry department at the Le Meridien Hotel, both in New Orleans. In order to expand his style of cooking and advance his career, Serpas moved to Dallas, Texas, and worked with Chef Kevin Rathbun at the popular Baby Routh’s, thus paving his foundation in Southwestern cuisine. After four years, Serpas moved with Rathbun to Atlanta, taking a position as sous chef at NAVA. Serpas next worked with Executive Chef Mike Fennelly at Mike’s On The Avenue in New Orleans where he assumed the title of Chef De Cuisine in May 1997. In the fall of 1998, Sia Moshk selected Serpas as the executive chef for his new restaurant. The team then opened Sia’s restaurant that November and Mitra in 2003.
Serpas also extends his talents in many sectors of the community. He is active in events benefiting various non-profit organizations such as Share Our Strength, the American Liver Foundation, Camp Twin Lakes, the March of Dimes, Dining Out for Life and The James Beard Foundation. Serpas was selected to cook at the prestigious James Beard House in February 2004. He has also participated in cooking classes such as the Alpharetta Kroger Cooking School, Cook’s Warehouse, the Simple Abundance Cooking Classes, and the Morningside Farmers Market. In addition, Scott has been featured on a CBS segment entitled “Life, Love and Lunch” in New Orleans, as well as featured on Fox’s “Good Day Atlanta.”
Chef Scott prepared:
- Hot Smoked Salmon Potato Chips with Chipotle Lime Cream Cheese
- Smoked Brisket
- Tuna Tartare with Mango and Avocado
- Bread Pudding with Jack Daniels Toasted Pecan Sauce
Hot Smoked Salmon Potato Chips with Chipotle Lime Cream Cheese
- 2 each Potatoes (Sliced thin on mandoline)
Fry at 350° until golden
Dust with Dry Spice (See below)
Chipotle Lime Cream Cheese:
- 1 cup Cream Cheese (at room temperature)
- 3 Chipotles in adobe
- Juice of ½ lime
- 2 T. Chives
- 1 tsp. Salt
- 1 tsp. Sugar
Place all in food processor and combine well
- 3 T. Salt
- 2 T. Sugar
- 1 T. Thyme (Dry)
- 3 T. New Mexico Chile Powder
- 3 T. Cayenne
- 2 T. Garlic Powder
Mix all spices together well
- 8oz Hot Smoked Salmon
- ¼ cup Red Onion, finely chopped
- 2 T. Capers
- 2 T. Chives
Spread Chipotle Lime Cream Cheese across chips; add smoked salmon. Garnish with red onions, capers and chives.
Season a whole brisket very generously on all sides with kosher salt and Two Urban Licks dry spice mixture (see Salmon Chips recipe). Cold smoke the brisket for 3-4 hours to impart a wonderful smoked flavor.
When the brisket is smoked, pack the fat side with brown sugar, and then wrap tightly in foil. Bake at 250° for 10-12 hours. At the end of the baking, unwrap the beef, slice and serve with the juices as a gravy. Serve with roasted potatoes and asparagus.
Tuna Tartare with Mango and Avocado
Tartare at Two Urban Licks is a combination of the freshest fish possible and flavorful ingredients. Adjust the proportions to your taste.
- Yellow-fin tuna, cut into bite-size pieces
- Red onion, chopped
- Mango, diced
- Grapefruit and orange segments, diced
- Avocado, diced
- Cilantro leaves
- Chives, chopped
- Extra-virgin olive oil
- Fresh lime juice
- Potato Chips (see Salmon Chips recipe)
- Dry Spice (see Salmon Chips recipe)
Combine the first seven ingredients and season to taste. Pack the tuna mixture in a ring mold, carefully unmold, and serve with house-made potato chips. Sprinkle the chips with additional olive oil and sprinkle with the house dry spice mixture (see Salmon Chips for recipe).
Bread Pudding with Jack Daniels Toasted Pecan Sauce
- 8 eggs
- 1 ¼ cups sugar
- 1 tsp. cinnamon
- 1 tsp. vanilla
- 2 cups heavy cream
- 2 cups half-and-half
- 8-ounces 1/2” diced toasted French bread
- 1 cup white chocolate chips
- 1 cup dried cranberries
Whisk custard ingredients together and add bread cubes. Leave the bread cubes to soak until they have absorbed all the custard, then add white chocolate chips and dried cranberries. Fold together and pour into a buttered baking dish. Bake at 350° for 20-30 minutes or until custard has cooked through, pudding has puffed, and the top is golden. Serve with Jack Daniels sauce.
- 1/2 cup Jack Daniels whiskey
- 2 cups brown sugar
- 1 cup heavy cream
- 2 tbsp. unsalted butter
- ½ cup chopped toasted pecans
Pour Jack Daniels in a small sauté pan and heat. Add brown sugar, cream, and butter and swirl together until it forms a caramel sauce. Add the toasted pecans and serve over the bread pudding.