Restaurants in the French Quarter brag about serving homegrown Louisiana seafood, which makes up about 30 percent of the U.S. domestic product . . . there is no question that the loss of the normal supply of shrimp, blue crabs and oysters is being felt here first.
But unlike cities that are advertising non-gulf seafood, New Orleans is not abandoning local catch: it's embracing what remains.
That means crayfish -- and, to a lesser extent, alligator -- is claiming a larger spot on menus in the Big Easy. If you haven't tried alligator, give it a shot. I found it tasty.
The Post article points out that 70 percent of Louisiana's coastline remains open. So, if you're pondering a trip to New Orleans, it sounds like you will still eat darn well.