Mary Lacklen, owner and chef of Bert's Seafood Grille, has been in business for 23 years and usually buys much of her food from the Gulf.
looking for other sources.
"I wouldn't want to eat fish out of that area," she
So far, local restaurants have managed to keep their prices constant, but the continuing spill foreshadows a disappearance of oysters from menus.
There's one thing most seafood vendors agree on: The worst is yet to come.
"We're trying to keep our fingers crossed," Lacklen