Nearly three decades ago, Chicago-based Shaw's Crab House decided to circumvent Illinois liquor laws -- the same laws shared by many US states and parts of the United Kingdom and beyond -- and offer oysters for happy hour instead of cocktails.
The restaurant has profited nicely from its decision, as have the many similar seafood-based happy hours that have cropped up around the world.
Shaw's partner Steve LaHaie said today, one-third of the 5,000 to 10,000 oysters Shaw's downtown Chicago restaurant sells per week are sold during happy hour.
To read the full story in Seafood International, click here.
