Butter is a much-maligned food these days in the bayside town of Marshall.
At Tony’s Seafood Restaurant, diners will notice a conspicuous lack of the familiar ramekin of the deliciously fatty yellow bovine product alongside their sourdough. If requested politely, the staff may bring some out from the back—reluctantly.
This modest change is part of a larger effort by Marshall restaurants to reconsider how they handle fats, oils and grease, which are contributing to…