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 the Spring Hill Area that 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 with 70 in the main dining room and 35 in the private dining room. The private dining room has AV capability for presentations. The space boasts architectural features such as a water wall at the entrance, custom architectural panels on the walls and floating ceiling panels. They have a climate-controlled wine room that holds over 1200 bottles representing over 150 selections of our award-winning wine list. In addition, a quaint 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, the Wine Spectator's Award of Excellence, and the Wine Enthusiast's Award of Unique Distinction. We have also been featured in Southern Living Magazine, and in USA Today for being one of the "Best Places to Make a Meal Out of a Salad." ?