about us

In the summer of 2007, Chef Wesley True called his father, local Mobile businessman Rick True, and asked how a fine dining restaurant in Mobile would be accepted. After much discussion, the concept of True was born. We knew there were plenty of seafood houses, chains, and franchises in the city. We wanted a location in Spring Hill Area and it would be chic and contemporary - like a Manhattan restaurant, but with a little southern softness to it.

The space was designed to hold about one hundred people in 2 rooms holding 65 & 35 people. The smaller room is designed to serve as a private dining room with AV capabilities as well as a 2nd dining room that can be opened to the main room. The space boasts architectual features such as a water wall at the entrance, custom architectual panels on the walls and floating ceiling panels. They have a climate controled wine room that holds over 1200 bottles of over 150 selections of our award-winning wine list. And a quant bar seats four in the corner of the restaurant.

Since opening in November 2007, we have won awards for Best Chef in Mobile, Mobile's Best New Fine-dining Restaurant, and the Wine Spectator's Award of Excellence.