Hugo’s is the Atlanta area’s newest Southern seafood concept from Rich Clark and Chef Jon Schwenk, the minds behind Vinings’ beloved C&S Seafood & Oyster Bar. While Hugo’s matches C&S’s commitment to simple seafood preparations that let the ingredients shine, Rich and Jon’s new concept is something completely different. The menu, like the catch, is seasonal and ever-changing, but also casual, affo
rdable and, above all, fun. Hugo’s features only seafood native to the waters from the Outer Banks to the Mississippi Delta (with notable exception of top-quality oysters from the Northeast). Georgia blue crab. Finfish from blue Florida waters. Flounder from clear lagoons at the Caribbean’s edge. Bayou crawfish. Seafood isn’t everything to love at Hugo’s. Try classic New Orleans sandwiches like po’ boys, debris and muffulettas; salads drawing inspiration from around the South, steaks, snacks and classic Deep South and Cajun desserts. Saturday and Sunday brunch features New Orleans classics like Eggs Sardou, oyster benedict, gin fizz and milk punch. A well-curated, approachable wine list is designed to pair with menu items. A creative craft cocktail menu offers time-honored 19th– and 20th-century classics like sazeracs and Pimm’s Cups alongside original creations like barkeep Brad Bridel’s own Honeysuckle Ice Pick. A mix of craft beers and good old American macrobrews rounds out the beverage list. The classic white-brick building in the heart of Roswell recalls a time when the South’s urban spaces were small, low-slung and hand-built. Inside, white brick walls contrast black iron gas lanterns and a purple-stained concrete bar with bentwood chairs for 30. Four dining areas seat 125 guests comfortably, with ample screen coverage throughout the dining room for SEC and Falcons football, Braves baseball and all the big games. Hugo’s will feature live music 1-2 nights each week and musical tastes generally range from classic country and bluegrass to New Orleans-style jazz.
