Word: seafoods
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Dates: during 2000-2009
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Crouching in front of our booth and leaning his arms on the edge of the table, John, our server extraordinaire, educates us on the art of eating seafood. The raw oysters, he tells us, should be pried from their shells with a plastic baby fork to preserve the integrity of their flavor. “You’re looking for something subtle,” he explains patiently. “It’s like wine—you’re looking for that special something that makes it different, better...
...Jasper White’s Summer Shack, that special something isn’t so much subtle. The restaurant proudly sets itself apart from other Boston seafood proprietors with its complete lack of pretense. Housed in an inconspicuous warehouse-type building off of Alewife Brook Parkway, the Summer Shack’s heart is clearly in Cape Cod. A 16-foot sailor stands sentinel outside the entrance to the Summer Shack—with his yellow slicker and pipe, he looks like a proper New England seadog. Inside, the large open dining area is teeming with activity. The sprawling kitchen...
...Assistant General Manager Chris McGann explains, is a vestige of the olden days when the cook timed the steaming of the lobster by boiling an egg simultaneously. The yellowfin tuna steak is precisely cooked with a tender, rare interior and topped with sauce veracruz (a seafood stock with tomatoes, garlic, onion and pepper...
...food itself is good, though perhaps not quite as authentic as the building. The lunch and dinner menus feature eclectic Mediterranean and European fare ranging from foie gras to filet mignon (a tender favorite) and from hearty house salads to seafood. Each night, there are at least a dozen specials to choose from, such as a classic French cassoulet or an Italian risotto. Meals begin with olives and fresh-baked bread, and at peak times the rather slow service allows diners ample time to study the specials...
...humble cart is fast evolving. By next fall, using radio-frequency sensors to navigate, your cart will display a map to guide you through the aisles, pointing out sales and specials. Instead of taking a number, you'll use the touch screen to request shrimp from the seafood section or cold cuts from the deli to be picked up on your way to the checkout...