Flavor Trends, Strategies and Solutions for Menu Development

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By Flavor & The Menu
May 6, 2021

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Tony Manns

Tony Manns, Jr.

The menu at C&S Seafood and Oyster Bar is based on classic French cuisine, with a New Orleans sensibility. When Owner Rich Clark and Executive Chef Tony Manns, Jr., decided to add brunch to the operation, they spent two days in the city doing extensive research. Their goal was to carve out a niche, bringing a different aspect of New Orleans cuisine to Atlanta.

One of the C&S brunch menu highlights is the
Omelette Evangeline, a dish that Manns’ research revealed to be very popular among New Orleanians. This three-egg omelette features sautéed mushrooms and cheddar cheese and is topped with jumbo fried shrimp and a Cajun hollandaise. Another New Orleans signature, Brabant potatoes—crispy, cubed potatoes tossed in garlic butter and Cajun seasonings—accompanies the dish.

What makes the hollandaise “Cajun” is the addition of tarragon-infused salt, blackened seasoning and other Cajun spices, Manns explains. Meanwhile, the shrimp is soaked in buttermilk, then tossed in seasoned flour. “People love eggs, and they love fried shrimp,” he says. “Every plate comes back clean.”

 

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About The Author

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Leigh Kunkel is a freelance journalist with more than a decade of restaurant industry experience as a server, bartender and sommelier. She has written about restaurant operations for B2B publications, as well as foodservice brands, including Beam Suntory and Dawn Foods. She specializes in covering flavor, ingredient and cuisine trends. Leigh has also covered the food and beverage world for a wide range of consumer outlets such as The New York Times, Eater and Vinepair.