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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Mike Kostyo is the VP of Menu Matters, a private consultancy that works with foodservice professionals to analyze, understand and leverage food and beverage, industry and consumer trends. Kostyo has been a recurring guest on Fusion TV’s “The A.V. Club” show; has been featured on NBC News, CBS Radio and Gimlet Media’s “Why We Eat What We Eat” podcast; is regularly featured in newspapers and magazines; speaks at numerous conferences across the country; and was a judge on Food Network’s “Eating America.” For over a decade, he was the resident Trendologist and an Associate Director at Datassential, one of the food industry's leading insights companies. Kostyo has a master’s in Gastronomy from Boston University, plus certificates in the culinary arts, baking arts, wine and artisan cheese production. He is a regular contributor to Flavor & The Menu and can be reached at [email protected].