Nearly 30 years ago, after struggling with Illinois liquor laws that blocked the sale of discounted cocktails during happy hour — the same laws shared by many US states and parts of the United Kingdom — Shaw’s Crab House decided instead to use oysters to attract folks to its happy hour.
And so, many believe, began the first seafood happy hour. The restaurant has profited nicely from its decision, Shaw’s partner Steve LaHaie told Seafood International. Today, one-third of the 5,000 to 10,000 oysters Shaw’s downtown Chicago restaurant sells per week are sold during happy hour.
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