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C&S Chowder House Brings Authentic New England Fare to Georgia

By Marina I. Jokic

Rich Clark and Jon Schwenk's third and newest C&S Chowder House is making waves in Roswell's culinary scene. Opened last year, the restaurant specializes in New England-style seafood and artisanal cocktails along with a vast selection of wines and craft beers. An impressive array of freshly harvested oysters, clams, and local fish complemented by timeless American libations makes for a truly distinctive dining experience.

C&S Chowder House has the interior to match their Northeastern concept. The restaurant is lined with mahogany wooden panels, lit with custom lighting globe pendants wrapped in nautical rope, and sporting spacious booths lined with Ralph Lauren tufted fabric.

With a clean and bright look, the C&S Chowder House is reminiscent of a typical Cape Cod restaurant with plenty of red, white, and blue plaid and fresh wild flowers. The owners wanted to create an airy setting that also felt cozy and warm. Local hospitality is evident as soon as guests cross the threshold of the restaurant.

"My partner and I [wanted] to open a restaurant that focuses on the seafood that is indigenous to the Northeast," Clark said. "I also have a bias towards Northeast seafood in comparison to other waters. We just think that the variety and freshness and availability is second to none."

With a trademark seafood menu, C&S Chowder House wants customers to sample the sheer variety of flavors that the ocean brings. Clark is especially excited about a few signature dishes, including the blue cod with crab basmati rice, the broiled clams with garlic butter and bacon, and fresh steamers from New England. For chowder lovers, there are three options on the menu: the classic cream-based New England, the tomato-based Manhattan, and the lighter Rhode Island version.

"I think the first thing that stands out is our product, you really do not see the variety that we have anywhere [else] in Atlanta," Clark said. "We work with purveyors in the Northeast and get a lot of our seafood from them air-freighted overnight."

This process is more expensive, but it certainly makes a difference. The restaurant has a neighborhood feel, which keeps customers coming back. Clark and his partner consider the C&S Chowder House their home base and welcome you to stop by and sample some of their specialties.

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About The Author

Marina Jokic holds a bachelor's degree from Connecticut College in Russian and East...

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