Posted: Aug 13, 2014 6:29 PM by Rob Krieger
Updated: Aug 13, 2014 6:29 PM
BATON ROUGE - The price of oysters may be going up for restaurants, but you may not pay the price difference.
"The price is gradually starting to go up, they're probably about double what they were five years ago," said George Shaheen, the owner of Jones Creek Cafe.
Many restaurants, like Acme Oyster House, are eating the difference in cost to make sure customers are happy.
"We were in a heyday before the oil spill, it's been a struggle since," said Matthew Butcher, general manager at Acme. "Not only do we have to pay for the shucker, the griller, the cook to prepare all that for you, it's been incredibly difficult for us, but we've done the best we can to manage that cost."
Acme has dedicated fishermen who help them supply more than 5 million oysters a year.