Among those that don't quite count as sacrifice? Eating oysters at Area 31. The sustainability-oriented seafood restaurant has announced that it will be participating in "We Cook While They Clean,” a nationwide fundraising effort in which restaurants will donate a portion of their proceeds to the cleanup efforts.
As of June 23, $1 from every Oyster Primi dish ordered at Area 31 during lunch or dinner will be donated to the Gulf Relief Foundation. The oyster platter consists of six chilled Island Creek oysters from Massachusetts, served alongside a mignonette sauce and lemons.
It's not the first time Area 31 has gotten on board with a good cause. Named for the Area 31 fishing area that encompasses the marine waters of the United States' southeast Atlantic coast, the Gulf of Mexico, the Caribbean and South America's northeast coast, the restaurant is widely hailed as a local pioneer for its sustainable ocean-to-table fishing practices. It even has a longstanding relationship with the Monterey Bay Aquarium Seafood Watch, which certifies seafood suppliers from sustainable fishing environments and works to educate people about how making sensible seafood choices contributes to the conservation of ocean resources.
So how long can you do good while simultaneously feeding your inner glutton? "Until fishermen are back in their boats," according to a press release issued by the restaurant. “We wanted to support those who have been most affected and displaced by this oil spill, especially those fishermen who we rely on everyday in our restaurants,” John Critchley, Area 31's executive chef, said in a press release. “We are coming together and making an honest commitment to these fishermen.”
EPIC Hotel, 16th floor
270 Biscayne Blvd. Way
Miami, Florida 33131