149 Alewife Brook Parkway
Cambridge, MA 02140
617-520-9500
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.
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.
8th Annual Spoonful of Ginger
A spoonful of sugar may help the medicine go down, but a Spoonful of Ginger can help to cure diabetes.

Though he was born in Boston, chef Timothy Willis grew up in New Jersey, just outside of Philadelphia. He spent most of his summers at the Jersey shore with his grandparents tending to their gardens, where he found his love for fresh local produce.
In high school, he spent two years in a culinary arts program. While in vocational school, he had the opportunity to stage and work for the renowned chef, George Perrier at Le Bec Fin, where he was able to see a four star restaurant in full swing. During those high school years, Willis got his first real job as a cook at Ron Jaworski's Eagles Nest.
After high school, Willis headed to Johnson & Wales University in Providence, Rhode Island to pursue his career as a chef. While in school he worked at many of Providence's fine Italian restaurants including Bella Vista and Capriccio.
His first internship, part of the Johnson & Wales program, was with Marriott where he was part of the opening team of the Ritz Carlton in Philadelphia. During that stint, he participated in catering a party for the mid-Atlantic Emmy's. His second internship was with Jasper White's Summer Shack during their opening at Mohegan Sun resort and Casino in Connecticut.
Willis loved the concept of the Summer Shack, where the motto is "food is love" and all the food was prepared simply, from scratch, using the best quality seafood and local produce. He flourished in this environment and after starting as a Grill Cook, he worked his way to Sous Chef at the Mohegan Sun location.
Today, after moving to the Boston area, he is the Executive Chef of the original Summer Shack in Cambridge, where he oversees the food operations for both the restaurant and their growing catering division.
