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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

All Aboard for an Island Clambake
Sail off into the sunset this summer to enjoy an island clambake courtesy of the Summer Shack

Feast Your Eyes - Summer Shack
Just as everyone starts craving lobster rolls and friedn clams – Jasper White & Co. spruce up the array of fishy options ...

Cooking Live
Join Ming Tsai as he gathers a gaggle of his chefly friends for an evening of - what else - cooking. 

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lobster roll

by Chefs Jasper White & Timothy Willis

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Summer Shack lobster roll
 
 
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.
Béarnaise
1. noun A classic reduction of wine, vinegar, tarragon and shallots, finished with egg yolks and butter.
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.
Crème anglaise
1. noun Rich custard sauce, often used as a topping or plating accompaniment to fruits and pastries.
Frisée
1. noun A curly, mildly bitter member of the chicory family, eaten raw in salads.
Frisee
1. noun French for curly, but usually refers to curly endive, the bitter salad green of the chicory family.
Nage
1. noun This culinary buzzword usually indicates a bouillon with (among other things) white wine, shallots and herbs.
Polenta
1. noun A slow-cooked cornmeal porridge popular in northern Italy; can be served soupy or firm, sometimes fried.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Seviche
1. noun See "Ceviche."
Tamarind
1. noun A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.