Arizona Is Home To America’s First Drive-Thru Lobster Chain
If you had to list places where you would expect to find inexpensive seafood, you’d probably think of areas near the sea. Cities along the Gulf Coast are notorious for shrimp and fish dishes and, of course, New England is known for clam chowder and lobster. Given this knowledge, it might shock you to learn that the first American drive-through restaurant specializing in lobster is not located anywhere along the East Coast, but rather in one of the driest parts of the country: Tempe, Arizona. According to ABC, the owners of Angie’s Lobster, Tony and Roushan Christofellis, say they keep prices down by “buying in bulk.” While the meat being served through the drive-through is in fact sourced from Maine and eastern Canada, much of it comes from lobster which is “visually unappealing,” meaning it may have cracked shells or missing claws, making it cheaper but equally tasty to the lobster available in grocery stores or restaurants. >click to read< 11:27
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