Summer Shack

Frommer's Review

An enormous space with a lobster tank in the middle of the floor, the Summer Shack feels like an overgrown seaside clam shack -- but one that's been to cooking school. All the basics are here: raw bar, excellent french fries, out-of-this-world tuna burger, lobster roll, and even a clambake (a lobster, clams, mussels, potatoes, sausage, and corn on the cob). But check the name again -- Jasper White is nationally renowned for seafood, and his pan-roasted lobster, on the aptly named "big bucks lobster" section of the menu, has been a local foodie favorite for nearly 3 decades (since his days at the fine-dining restaurant Jasper's). Yes, the contrast is incongruous, but it works. You might find yourself sitting between a kid chowing down on a corn dog and a suburban couple savoring wok-seared lobster with ginger and scallions or steamed mussels in wine-and-herb broth -- and they'll all be equally happy. You'll be able to hear them exclaiming, too: When it's full, this is one of the loudest restaurants in the Boston area. Arrive early, ask to sit on the second level (just a few steps up, but much quieter), and you might be able to have a conversation.

The Summer Shack in Boston's Back Bay, at 50 Dalton St. (tel. 617/867-9955), is especially popular before and after Red Sox games and Symphony performances. It also accepts reservations for parties of any size. From April through October, it's open 11:30am to 10pm Sunday through Wednesday, until 11pm Thursday through Saturday. In the winter, the weekday opening time is 5pm. Year-round, the bar serves food until 12:30am. Another branche is at at the Mohegan Sun casino in Connecticut.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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