Customer Denny Byrne awaits his order from waitress Megan Malone at Acme Oyster House in New Orleans’ French Quarter, one of the few local restaurants still serving Louisiana oysters into early July in the wake of the BP oil spill. Paul Rotner, the restaurant’s director of operations, said he’s monitoring the situation closely to determine how long Acme will continue to serve local oysters. (Cheryl Gerber / For The Times)
A platter of succulent local oysters at Acme Oyster House in the French Quarter. (Cheryl Gerber / For The Times)
A softshell crab po’ boy and a shrimp po’ boy are plated up at the Acme Oyster House. (Cheryl Gerber / For The Times)
The Parkway Bakery & Tavern took oysters off the menu almost immediately after the oil spill, said owner Jay Nix. Instead of the traditional fried oyster and shrimp combo po’ boy sandwich, the mid-city restaurant now offers fried catfish and shrimp. (Cheryl Gerber / For The Times)
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Alex Carter serves customer Mark McGrain a catfish po’ boy and a root beer at the Parkway Bakery & Tavern. (Cheryl Gerber / For The Times)
