A former Folks restaurant in Roswell was the spot where Hoyung Ju decided to open his restaurant. Though he's owned other food businesses, this is the first operation that he conceived from the front door to the kitchen. When it came time to pick a name, Ju did what so many restaurant owners do: he went with one of his kids. So Charley's on Holcomb Bridge Road was born (and should not be confused with the chain operation that puts an "O'" in front).

"We made a lot of changes so everything on the interior is new," Ju said. There's room for 250 in the dining room's tables and booths, where the entertainment is two 50-inch plasma TV screens tuned to news and sports. The main attraction, Ju said, is a selection broad enough to please a crowd.

Please your palate

In the mood for pizza, pasta, seafood or just a sandwich? Lunch and dinner at Charley's gives you a choice of all four. Start with fried calamari in a citrus aioli or broiled in a balsamic vinaigrette; Buffalo or spicy Asian wings; chicken quesadillas; basil pesto fried shrimp; spinach and crab au gratin; or a platter that comes with calamari, potato skins, Buffalo wings and crab cakes.

There are 10 pizza variations, with a build-your-own list for the DIY folks. Pastas include chicken alfredo, lasagna, baked ziti, chicken tortellini, spaghetti, manicotti, pesto grilled chicken, portabello ravioli, shrimp scampi and a penne topped with shrimp, scallops, crab, mushrooms and spinach in a white wine sauce.

Main dishes start with the best-selling tilapia scampi, Parmesan-crusted filets sauteed and topped with garlicky shrimp. Other seafood choices include chipotle grilled salmon, blackened shrimp with grits, crab cakes with a remoulade sauce and grouper in a poblano pepper sauce. Meatloaf and mashed potatoes come smothered in a mushroom gravy; a 12-ounce New York strip is served broiled.

Not so hungry? Choose a sandwich from the list that includes a BLT, club, blackened chicken, corned beef, turkey Reuben and a meatball sub. Angus burgers come with cheese or mushrooms.

At lunch time, the menu features more salads, from Caesar and Greek to greens topped with chicken or grilled salmon. There are several scaled-back pasta entrees, as well as the same pizza and sandwich options. Diners are also invited to build their own sandwich from a list of breads, cheeses and meats.

For desserts, try the chocolate molten cake, warm apple crisp, house-made bread pudding or beignets.

From the bar

The beer list offers 20 domestic and imported brews. For wine, select from 40 varieties of California and imported bottles. About half the list is available by the glass.

Hours: 11 a.m.-11 p.m. Sundays-Thursdays; 11 a.m.-midnight Fridays-Saturdays
Reservations: Yes
Signature dishes: Tilapia scampi; blackened shrimp with grits
Entree prices: $11 to $21
Credit cards: Yes
Web site:

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