Diners grilling restaurants over seafood sourcing
Distance doesn’t seem to matter. No matter how far they are from the Gulf, waiters and waitresses around the nation are getting the same grilling by diners.
Is your seafood clean?
After months of watching news coverage of tar balls washing up on beaches and oil-soaked wildlife, customers are asking questions about the where their food was fished from, especially items closely associated with the Gulf, like shrimp and oysters.
“We have two oyster dishes on our menu and people want to know where they are from,” said Bryce Statham owner of the Blue Moon Fish Co., in Lauderdale-by-the-Sea, Fla.
For some restaurants, the solution has been to add new items to the menu (alligator at one New Orleans eatery). Others have sought out the same seafood with a different geography (New Zealand grouper over Gulf Coast, for example).
Still others take a more blunt approach. While Dallas-area restaurants hung up “God Bless the Gulf” signs, another in upstate New York tweeted that they do NOT serve Gulf seafood.
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