It’s not really a new restaurant as much as it is a revamping of Sapristi’s. John Marsh, Sapristi’s GM, is back in the fold, as is onetime Sapristi sous chef Brandon Hudson. After a stint in Dallas at Smoke, Hudson returns as executive chef.
The menu (below) is made up of small plates and tapas, such as pig ear frites, lamb sweetbreads and a Spanish cheese board, and half a dozen heavier entrees, like rabbit confit and fideo pasta. It will rotate per Hudson’s whim. The wine list focuses on Spanish and French wines.
Sera will be open for dinner Tuesday-Saturday from 5:30-9:30pm. The restaurant will also be open once a month for “Sunday Supper.” October “Sunday Supper” is Oct. 27.
2418 Forest Park Blvd.