Who owns summer shack

The truck will be making special appearances at breweries and, if you play your cards right by reaching out Cindy Battersby to book them , at your next special event or party. That means, despite… Read more. Get everything you need to transition into the chilly season and have some high fashion looks for the holidays thanks… Read more. Things are getting curiouser and curiouser in Downtown Crossing in Read more. Grab your mat, water and all the exercise props you like this Sunday for the Weekend Warm-Up yoga brunch combo… Read more.

The… Read more. He attended the Culinary Institute of America and graduated in Shortly after, he set out to begin his career in cooking, traveling the United States with stops in New York, Florida, California, Washington, and Montana.

Lucky for us, he decided to settle in Boston in Here, he met Lydia Shire, who was also an aspiring chef. In , they introduced Boston to contemporary American cooking. White, as Chef, and his restaurant was awarded numerous accolades and were featured often in both local and national media. Nobody bothers us. Cornbread arrives immediately. Our server checks on us, and checks on us again. Do we need drinks?

Any questions about the menu? At one point he disappears for a minute as more tables fill in, and he apologizes for being gone so long. We order chowder fries, urged on by our twinkly-eyed waiter. Picture French fries doused in a thick, creamy white sauce with large hunks of potato — almost poutine but not quite.

They are salty, viscous, heavy. My crabmeat club is simple: tightly packed pieces of peekytoe crab on toasted white bread with lettuce, tomato, and a pile of sturdy kettle chips. Codfish tacos use grilled tortillas and have a thick squiggle of spicy chipotle-sour cream. Our server is an amiable acrobat: I ask for tartar sauce and it arrives instantly. The room is enormous, but it begins to slowly fill up. There are newer, trendier places to get seafood now, nearly 20 years later.

There is Saltie Girl and Select Oyster.