Melissa Martin:

I created these tables so we could start a conversation about South Louisiana and talk about sustainability and food and life and the environment. What we do here is try to give people a meal that they would have at my grandmother's house or my mom's house, serving the food that I grew up eating. I get worried when I peer into the future about running a restaurant. I won't be running a restaurant based on seafood from other places. I will always be running a restaurant based on what I could get here. And that may mean that one day that I'm not a seafood restaurant. And that's a really sad thought, but that's kind of the reality of where we are.