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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