They serve three kinds of oysters – NW Olympia, Gulf from Texas and NW Totten. I was impressed by the readily identifiable types, which apparently all receive high marks for sustainability.
Next, I perused the specials of the day. Swordfish and Wahoo sandwiches and white Gulf shrimp all seem to be good choices on the most popular consumer guides. The Chilean salmon in the herb-crusted salmon salad and catch of the day entrees seems to be a sustainable suspect to be avoided.
Concerned with the restaurant’s lack of a publicized commitment to seafood sustainability, I decided to go seafood-less and ordered the Gables Chop Salad. Holy vinegar Batman. The highly acidic vinaigrette dressing coupled with the sugary “unsweetened” iced tea rendered my taste buds highly fatigued. I left with the same feeling that I get when I eat too many sour patch kids. @TeamSeafoodie
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