(Image courtesy of Harvard Square Business Association. “Summer Shack serves quality seafood year-round.”)
Aaron Preziosi
Connector Editor
It’s no secret that New England is home to some of the best seafood in the country. It is hard to compete with a hearty bowl of clam chowder, a fresh lobster roll, succulent clams, cod, haddock or scallops. Summer Shack in Alewife, Cambridge MA, embodies that notion flawlessly. On their menu is a wide variety of classic New England seafood dishes, refined to perfection by the late celebrity chef Jasper White. Notably, the raw bar, advertised as “Cambridge’s largest”, features a rotating list of oysters sourced from around New England as well as clams and shrimp.
Diners looking to try a little bit of everything at Summer Shack’s raw bar should look to the sampler platter dubbed the “Tower of Power”: a two-tier platter of eight oysters, six shrimp, six littleneck clams, two clam ceviche, and two of Summer Shack’s own oyster and tuna sashimi, that is, finely sliced raw tuna and fresh raw oysters served with a tart and savory ponzu sauce, a bundle of crunchy and salty seaweed salad, sesame seeds, and a little dollop of caviar to round everything out.
The dining room itself cannot be ignored, of course. The lighting was warm and dim, creating a comfortable dining atmosphere. Tables are high-up, giving diners a good vantage of the enormous 1500-gallon lobster tank and 80-gallon steam kettles situated right in the middle of the floor. Being able to see these things will surely affirm to diners that what they are paying for is the highest-quality, freshest seafood around.
In addition to offerings like baked or pan roasted lobster, crab cakes, fish and chips, steamers, peel-and-eat shrimp and lobster rolls, Summer Shack also offers weekly specials, which we tried two of: the almond parmesan crusted halibut and the grilled mahi-mahi.
The halibut was delicious. Many times, dining out for crusted or fried seafood is disappointing, as the breading becomes soggy or thick, but this dish broke the mold with a satisfying and flavorful crunch, to say little of the tender halibut within. The lemon chive beurre blanc complimented the savory, rich flavor of the crust perfectly as well. The dish also came with garlic green beans and creamy mashed potatoes which lived up to their names, and did not disappoint as far as side dishes go.
The grilled mahi-mahi took on a vastly different flavor palette, however. The fish itself was a pleasant medium-firm with a tender, flaky texture. The grill imparted a slightly smoky char-broiled flavor. The accoutrements were what truly made it stand out, consisting of smoked chili-corn and avocado salsa, yucca chips, roasted kale and black beans with rice. The yucca chips were perfectly crunchy and served as a great way to scoop up extra salsa and rice.
All in all, Summer Shack is a pillar of the seafood right here in New England. Be it in the frigid winter or blistering summer, diners can count on Summer Shack to serve only the best.
