We hold these truths to be self-evident:

1. Scott Serpas’s first solo venture, Serpas True Food, opens tonight.

2. Screw the usual open kitchen hullabaloo. An eight-seat chef’s dining counter faces the expo line. Sit there and you could reach out and touch it. Don’t.

3. Don’t get it twisted. Bartickles are cocktail snacks. Like candied pecan sandwiches with blue cheese filling, wild mushroom and Brie nachos, and Texas toast wedges topped with crabmeat and scallop mousse.

4. Wife Dawn designed everything from the bar tops (inlaid with oysters from Serpas’s native Louisiana) to the wine wall made from roofing panels.

5. Shrimp and navy bean tarragon ravioli, pulled pork shoulder with braised cabbage, and a to-the-point double beef patty.

6. Oh, oh: fried minipies with seasonal fruit fillings plated in pairs.

No reason to hold out on you now.

Serpas True Food, at Studioplex, 659 Auburn Avenue, Old Fourth Ward (404-688-0040 or serpasrestaurant.com).