Tag: ACME Oyster House
There were oysters to the left of you and oysters to the right. East Coast and West Coast varieties filled plates, but especially genuine Louisiana Gulf Coast oysters were everywhere you looked at “Let the World Be Your Oyster.”
High heels and wingtips, clicking and clacking on marble steps. The constant buzz of voices, bouncing off the walls of flag-lined corridors. Hands continuously in motion, shaking and passing paper after paper from one to another. These were the sights and sounds of “Walk the Hill” week, with the Louisiana Seafood Board and members of the Gulf Oyster Industry Council (GOIC).
Stormin’ Norman Conerly, who has been a master shucker at New Orleans’ Acme Oyster House for more than 30 years, makes oyster shucking look easy. But there are tricks to the trade. He gives us a demo.
Louisianians love a traditional po-boy sandwich — fried oysters on French bread. And during the recent Louisiana Oyster Jubilee, French Quarter seafood fans had about 340 feet worth of po-boy to love.
Customers still line up outside Acme Oyster House restaurants in New Orleans each day. Yet, ACME’s Lucien Gunter says supplies of oysters – disrupted by the BP oil spill in the Gulf of Mexico – and higher prices have created a balancing act.
Despite a dwindling supply of fresh oysters because of BP’s oil spill, Michael “Hollywood” Broadway, ACME Oyster House’ senior master shucker and the baddest mother shucker from coast to coast, maintains his enthusiasm as a showman and ringmaster experienced in the media circus.
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