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Orlando, Fla. (November 2, 2006) — Red Lobster announced today its popular Metairie restaurant has returned to full daily operating hours – including lunch –  in time for the introduction of its expanded fresh fish program.  The program features up to eight species of fresh fish flown in from around the world and prepared in a variety of innovative ways.

The restaurant, located at 3020 North Causeway Boulevard in the Lakeside Shopping Center (at the intersection of North Causeway Boulevard and Veterans Memorial Boulevard), first reopened in March after undergoing major renovations to repair damage caused by Hurricane Katrina.  A local favorite since 1994, the Metairie restaurant is now open from 11 a.m. to 10 p.m., Sunday through Thursday, and 11 a.m. to 11 p.m., Friday and Saturday.

“We’re delighted to have our Metairie restaurant offering full service again as we introduce our fresh fish selections,” said Red Lobster Senior Vice President Mike Stroud, who oversees Metairie and other restaurants throughout the southeastern United States.  “We want to thank our many loyal guests in the community who have supported us along the way.”

Each day, the Metairie restaurant, along with all other 680 Red Lobster restaurants across North America, will print their own Today’s Fresh Fish sheets listing the day’s unique fresh fish offerings. The fish selection will change daily based on local customer preferences and availability. Guests can choose to have their fresh fish grilled and lightly seasoned, broiled and lightly seasoned, blackened with Cajun spices or grilled with a new sweet and spicy glaze. In addition, Red Lobster will offer innovative chef’s creations — such as Basil-Rubbed Fresh Fish with Langostino Lobster Alfredo — that each restaurant will prepare using locally popular fresh species, from grouper to Arctic char. These preparations will rotate frequently throughout the year.

Servers will present the Today’s Fresh Fish sheet tableside to every guest. The expanded fresh fish offerings are being unveiled in conjunction with a new core menu, redesigned with a look inspired by the Maine coast. The new menu features a full range of new seafood items, including a Pan-Seared Crab Cake appetizer, two crab cakes made with sweet lump crab meat, celery, onions and bell peppers and drizzled with a remoulade sauce, and Lobster and Seafood Mixed Grill, a Maine lobster tail with skewered jumbo shrimp and sea scallops, fire-grilled and topped with a white wine and butter sauce.

Other new additions to the menu include two regionally inspired dishes that were featured this summer: Maui Luau Shrimp & Salmon, skewered jumbo shrimp and fresh salmon, fire-grilled, then brushed with a sweet and spicy glaze and served over wild rice pilaf with grilled pineapple; and Honey BBQ Shrimp & Chicken, jumbo shrimp in a creamy honey BBQ sauce over grilled BBQ-rubbed chicken breast and mashed potatoes. Lobster Bisque, a guest favorite during Red Lobster’s signature Lobsterfest celebration, is also now offered permanently on the core menu.

The expanded fresh fish offerings and new menu come as medical experts continue to tout the health benefits of eating seafood. The Harvard School of Public Health recently announced the most comprehensive medical study ever done on eating fish, concluding that “seafood is likely the single most important food one can consume for good health.”

About Red Lobster

Diners have recognized Red Lobster as the nation’s best seafood restaurant for 18 years in a row in nationwide polls by Restaurants & Institutions magazine.  Red Lobster served more than 145 million guests in fiscal 2006 (ending May 28, 2006). It is a subsidiary of Darden Restaurants Inc. (NYSE: DRI).  Darden also owns and operates Olive Garden, Bahama Breeze, Smokey Bones Barbeque and Grill and Seasons 52 restaurants.  For the Red Lobster nearest you, call 1-800-LOBSTER or visit


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