C&S Oyster Bar is conveniently located in Sandy Springs on Roswell Road just north of I-285, and joins a sister restaurant located in Vinings, which opened its doors in 2007. Open for weekday lunch and dinner seven nights a week, guests can expect a timeless atmosphere and chef-driven menus showcasing pristine seafood, prime steaks, and vegetables of the widest variety. Under the leadership of Rich Clark and Jon Schwenk, our dedication to the freshest ingredients and exceptional service is unwavering.

Inspired by Late Art Deco style of the 1940s and 50s, the restaurant’s luxe interiors boast custom millwork, as well as eye-catching fixtures, stylish furniture and rich materials. The 4,800 square-foot space designed by Z-Space Design also includes a mezzanine level private dining room and an enclosed patio.

With its sprawling, luminous bar adjacent to the dining room, C&S Oyster Bar is the perfect place for happy hour, a pre-dinner cocktail, or nightcap. Conceived with an after-hours crowd in mind, the beverage menu highlights a wide selection of elegant signature cocktails, unique craft beers, and an expansive wine list.


Rich Clark got his start in the Atlanta restaurant scene in 1988 as a captain at the Ritz-Carlton, later exploring an opportunity at the well-known Buckhead-based French eatery, Brasserie Le Coze. Working under Maggie Le Coze, owner of the world-famous Le Bernardin in New York, it was in this kitchen where Rich Clark and Jon Schwenk first established a friendship.

Jon Schwenk comes by his knowledge and passion for food naturally; his grandfather was a French chef with a fine restaurant in Long Island, NY, where he regularly spent time helping out as a young man. Schwenk began his professional career at Buckhead’s Brasserie Le Coze, where he would continue cooking the French cuisine so dear to his heart while Clark moved around to a variety of Atlanta operations.

In 1994, Clark temporarily parted ways with Schwenk, working at Atlanta’s Blue Ridge Grill until taking over as General Manager at the Atlanta Fish Market in 1996. He remained part of the influential Buckhead Life Group for six years, then in 2002 took on a Managing Partner role at Atlantic Seafood Co. in Alpharetta, GA.

Over the years, Clark and Schwenk remained friends, fervently discussing opening a restaurant of their own – even trading ideas about how the menus would take shape. Finally, in 2007, they were ready to strike out and make their dream a reality. The restaurant would become C&S Oyster Bar, a true collaboration between the food and beverage veterans, and a genuine embodiment of their dual passion for classic, fresh and uncomplicated cuisine.

It is here that Clark remains dedicated to front-of-house operations, stressing an appreciation for simple preparations that allow the quality and freshness of individual ingredients to shine. Always paying attention to the most minute detail, Clark prides himself on a welcoming character and his ability to anticipate guests’ needs.

Overseeing back-of-house operations, Schwenk’s insistence on quality demands house-made, scratch preparation despite the added work entailed, and ensures certified organic and locally-grown ingredients are sourced whenever possible. Crafting the perfect meal to satisfy his guests sits at the core of his philosophy in the kitchen.

With the continued success of C&S Oyster Bar under their belts, Clark and Schwenk set their sights on a new concept exploring casual, family-friendly, New Orleans-style fare. From these ideas, Hugo’s Oyster Bar was born in 2013 in Roswell, GA. In 2020, the duo announced the official opening of C&S Oyster Bar’s second location in Sandy Springs, preserving the brand’s timeless tradition while establishing its own unique character.