Local restaurants still struggle with spill

“My suppliers keep telling me everything is fine,” says Joe Caton, head chef at Louisiana Lagniappe, “but of course I know it isn’t.” The Deepwater Horizon oil spill—still gushing an estimated 25,000 barrels daily—is blackening more than coastal waters; it’s also blackening the reputation of Gulf Coast seafood. Local restaurant owners and chefs are feeling their mood darken as well, as shortages loom, prices rise and consumer confidence wanes. “Right now it’s all up in the air, but our supplies are already getting tight,” Caton admits. It’s been a banner June already for the local eatery, a fact Caton attributes to canceled beach vacations, but already orders for seafood dishes are dipping. “People are sticking to meat and poultry,” he says. Although the restaurant made its bones on seasonal gulf offerings, he worries that it will soon have to switch to North Atlantic seafood products—at least temporarily. For now, Louisiana Lagniappe is holding out, and refusing to raise prices or drop menu items. Find out how other local eateries are dealing with the spill by clicking here. (Photo by David Gallent)