Does the oil spill put seafood restaurants at risk?

Stephanie Chen
CNN

[cnn-photo-caption image=http://i.cdn.turner.com/cnn/2010/LIVING/05/05/oil.spill.seafood.restaurants/t1larg.jpg caption="About 40 percent of the U.S. seafood is harvested from the Gulf Coast" width=300 height=169]

The "single best bite of food" in Louisiana, according to Tommy Cvitanovich, is the charbroiled oyster soaked in butter, garlic and cheese. Then the tough little mollusk is grilled to a smoky perfection.

His two restaurants, both named Drago's, served 3 million of these delectable oysters last year.

Cvitanovich continues to serve the popular oysters to his customers. But with the oil spill disaster looming toward the Gulf Coast waters abundant with seafood, he and other restaurant owners are bracing for the worst possibilities: a shortage of seafood, price hikes and a public misperception that Louisiana seafood is dangerous.

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