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The Basics: Summer Shack Hingham restaurant information

Summer Shack Hingham

96 Derby Street, Suite 325
Hingham, MA 02043
781-740-9555

Summer Shack Hingham 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 Hingham restaurant

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salad

by Chef Jasper White

  • food
  • chef
  • info
Vietnamese salad with Maine shrimp, cabbage and peanuts
 
 
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.
Beurre blanc
1. noun A thick sauce of butter, white wine and vinegar.
Bouillabaisse
1. noun A Provençal stew of fish, shellfish, onions, tomatoes, white wine, olive oil, garlic, saffron and herbs.
Carpaccio
1. noun Wafer-thin slices of raw beef served cold; named after the Renaissance Venetian painter.
Celeriac
1. noun More commonly known here as celery root.
Ceviche
1. noun Raw fish and/or shellfish in a citrus marinade.
Chimichurri
1. noun A condiment made of olive oil, vinegar, parsley, oregano, onion, garlic, salt, cayenne and black pepper.
Coulis
1. noun A thick puree or sauce.
Fra diavolo
1. noun Generally describes tomato-based sauces that are spiced with chiles
Gratin
1. noun Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Masa
1. noun Corn tortilla dough.
Pancetta
1. noun Cured Italian bacon.
Porcini
1. noun Smoky, meaty wild mushrooms.
Ragoût
1. noun A thick, seasoned stew of meat or fish, sometimes with vegetables.
Roulade
1. noun A French term for a thin roll of meat or cake around savory or sweet fillings.
Seviche
1. noun See "Ceviche."
Shank
1. noun The front leg of beef, pork, veal or lamb. Often a very tough cut of meat, the shank requires slow-cooking methods like braising.
Spuma
1. noun Frothy sherbert.