Owner/chef Tommy Halvorson took the helm of this lofty, converted tin-can factory in 2017 and shook things up with a dash of cajun seasoning, some southern flair and a generous helping of poblano peppers. Serpentine bakes its own cornbreads and biscuits, and at brunch don't miss the Dungeness crab Benedict, with pimento hollandaise and collard greens.
Check the website for details of the Sunday supper, a family-style theme meal served every other month and involving 4 to 6 courses.
