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The Basics: Summer Shack Cambridge restaurant information

Summer Shack Cambridge

149 Alewife Brook Parkway
Cambridge, MA 02140
617-520-9500

Summer Shack Cambridge restaurant information
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Inspired by the New England's coastal shacks, Jasper White's Summer Shack has been referred to as "a clam shack on steroids". The bustling, spacious restaurant, with locations in Cambridge, Back Bay, Hingham, Dedham and at the Mohegan Sun Casino in Uncasville, Connecticut, is a casual, roll-up-your-sleeves kind of place. The menu is laden with New England-sourced seafood with plenty of live lobsters, crab, raw bar, fried and grilled seafood, as well as family favorites like hot dogs, steak, fried chicken and other fun, delicious foods.

The bright, whimsical décor is funky and the music lively, but the food is serious - chef-owner and prolific cookbook writer Jasper White, a pioneer in Boston's once lackluster fine dining scene, hasn't relaxed his standards in the more relaxed environs at the Summer Shack. Exceptionally fresh seafood, procured by the restaurant's own licensed wholesale seafood company, is prepared simply and creatively. Service is friendly with a great selection of beers, wines and liquor.

News and Events at Summer Shack Cambridge restaurant

Taste the Republic’s Best
Due to inclement weather the Taste of Cambridge has been rescheduled for Thursday, July 17th!

A Taste of WGBH
Last year’s three day ode to food and wine was so great, the folks at WGBH are doing it ...

Taste of Cambridge
Spend the evening of Thursday, July 11th sampling the wares of more than a hundred Cambridge restaurants, caterers, coffee shops ...

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149 Alewife Brook Parkway, Cambridge, MA 02140
617-520-9500
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by Chef Jasper White

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Oyster and tuna sashimi
 
by Chef Jasper White
 
Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Cipollini
1. noun Small, yellowish onions that add sweet and savory accents to cooked dishes.
Coulis
1. noun A thick puree or sauce.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Gazpacho
1. noun A Spanish soup served chilled, originally a puree of cucumber, tomato, onion, bell pepper, celery, vinegar, breadcrumbs, olive oil and garlic.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Rémoulade
1. noun A cold mayonnaise sauce flavored with mustard, gherkins, capers, anchovies and herbs.
Tartare
1. noun Ground or finely chopped, seasoned raw meat (traditionally beef). May or may not come mounded, and with a raw egg.

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