|
 |
|||||||
 Back
Bay Summer Shack in Boston has become the place where rabid Red
Sox fans and Boston Symphony patrons rub elbows. It's within walking
distance to both Fenway Park and Symphony Hall, and it's only three
blocks from the finish line of the Boston Marathon. The raw bar case,
designed by owner Jasper White, holds 4,000 pieces of shellfish kept
fresh in an ideal atmospheric condition. The Back Bay Shack is open for
lunch during Red Sox season and dinner year round. Also stop in and
belly up for their tempting late-night Bar Menu. Big
blackboards hanging on the walls tell you about the menu specials.
Serving seafood isn’t like making bread. You can always buy flour, but
fishermen have to catch the fish, and then the fish have to pass Summer
Shack's rigorous inspections before they buy them and serve them to you.
So, the specials are just that: the freshest, best seafood available
each day. While some fish are available only seasonally, The Shack
proudly serves the best New England steamers, fried clams and lobster
every day of the year. Lobster tanks and steam kettles are the focal point in a central big, open space. Lobsters, clams, oysters and many other varieties of seafood dominate a New England menu that features everything from corn dogs and fried clams to traditional favorites like cod cakes and baked beans. Jasper's mission is to demonstrate that fine food doesn't have to be "haute" or elegant. Summer Shack has become a Mecca for seafood lovers. |
||||||||
|
