Waiting out the price hike
(Continued from page 1) Adler noted that demand for lobster was drying up across the country even though some people buy it regardless of the cost. “Because of this high price, it’s killed off the other demand,” he said. Adrian Hoffman, vice president of culinary development for Lark Creek Restaurant Group, which operates 11 restaurants in the San Francisco Bay Area, said in a Twitter conversation that he has removed lobster from his menus until the price comes ...
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