EDITOR'S NOTE: NRN's Southwest bureau chief Ron Ruggless has embarked on a state-by-state look at how the Gulf Coast oil spill has affected restaurateurs who call the area home. Tourism is down and the seafood supply is short following the devastating oil spill, but the entrepreneurial spirit that drives these operators hasn't dimmed. In today's piece, Ruggless reports from Louisiana. His next stop: Mississippi.
As oil from the damaged BP offshore well south of Louisiana spewed into a third month, the effects of the spill on Gulf of Mexico seafood continued to spread.
In New Orleans, many restaurants that rely on local seafood for the Creole and Cajun cuisines likely will face supply issues as part of Lake Pontchartrain was closed for harvesting shrimp, fish and crabs after oil was found in the lake on Monday.
At the 100-year-old Acme Oyster House in New Orleans, fresh oysters for shucking has become a challenge, said Paul Rotner Sr., Acme’s director of operations
Acme has never had a problem getting oysters in the past, he said, but the oil spill has put pressure on the company, which uses 6.5 million fresh oysters a year and 2.5 million gallons of shucked product annually.
“Supply has been a struggle," he said. "We’ve moved product around left and right.”
In addition to its 140-seat flagship in the French Quarter of New Orleans, Acme has locations in Metairie, Covington, Baton Rouge, La., as well as in Destin, Fla.
“We have not run out of product, but occasionally we might have to steal from one unit to put into another unit,” Rotner said.
More video:
- The oil spill's impact on New Orleans cuisine
- A chef's point of view
- A shrimper's view of the oil disaster
Lucien Gunter, Acme’s chief operating officer, said safety remains a top concern, and Acme works with seafood providers as well as health agencies to make sure all the seafood is safe. Gunter also said Acme is getting oysters now from Texas and offers have come from East Coast oyster providers as well.
“The company is 100 years old," Gunter said. "You don’t get to be 100 years old without doing everything correctly.”
Contact Ron Ruggless at [email protected].
