Removing Chilean sea bass from the menu at Seviche in Louisville, Ky., was a huge risk for owner-chef Anthony Lamas. The buttery-fleshed fish was the core of his restaurant’s most popular dish, and he knew some customers would balk when he switched to sable fish.Yet Lamas did it anyway and disclosed his motives for doing so on the city’s most popular restaurant blog. The move yielded cheers and jeers from readers; most said he did the right thing by ceasing to sell an endangered species, ...
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Contact: Desiree Torres Desiree.Torres@penton.com