So I'm not one of those people who can't wait for the next season because the one I'm in has grown old. This has been a particularly harsh winter in NY and we still have at least two feet of snow in our yard. We have cleaned the roof and deck and there is still over five feet of the white stuff hanging around. I'm particularly ready to fish, camp and spend fun times with my family in the sun. So to get into the mood for the fishing/summer season I went to Chef Jasper White's restaurant Summer Shack in Boston.
Let me start by saying that I really love this restaurant, from the natical theme, friendly folks and most importantly the amazingly fresh seafood. So I started my meal with fresh steamed Florida Hopper Shrimp (after living in FLA for a big part of my life I was really excited about this - sorry there is no picture I ate them way to fast) The shrimp were steamed perfectly and seasoned with old bay just like when I was a kid.
For the main course Chef had a Wild Stripe Bass topped with a charred corn relish. I need to take a breathe... the fish was thick & huge & flaky with crispy skin and oh yea grilled perfectly. Topped with a charred corn salsa and some of the best sweet potato fries I have ever eaten. Did I mention my fish was grilled perfectly? I think there was some sort of lettuce salad on my plate but not sure. So here is the really cool part, Chef Jasper White personally delivered my food, not because him and I have met before but because he was working the expo station and did not have a food ruuner. Welcome to restaurant ownership.
The food is that important that the Founder/Owner and really well known Chef cares. This really blew me away. So the next time you are anywhere near (I would drive 100 miles for this kind of serivce and quality) the Boston area, get your ass to Summer Shack and eat some lobstah like true New Englander
