While the city is bracing for higher seafood prices, the city's chefs are also looking at the bigger picture. Ben Pollinger, executive chef of Oceana, said he worries about the ecosytem and seafood sustainability in the Gulf of Mexico. A big concern, he said, is the future of the marshlands and the species that live there.
Pollinger is already making plans to help the fishing community near the Gulf through an organization called the White Boot Brigade.
Ed Brown, executive chef and owner of Ed’s Chowder House, is also looking to see what he can do. “We are sympathetic. We’re hoping that when things are back online and back to normal, we will go out of way to buy stuff from them and help them out,” he said.