Abney Harper, a chef at Prima Aprés Pasta + Pavlova in coastal Georgia, has opened a casual café called PrimaAprés on the Northshore. The restaurant was inspired by the use of French meringues for its dessert menu. The concept had a successful run in Baton Rouge before being reopened in April. The menu includes dishes like mafalda with vodka sauce or deconstructed lasagna, and the Cloud 9 pavlova with layers of gelato and meringue covered in toppings. Prima après is now sold through Williams-Sonoma.