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 ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?