Open late Fri.-Sat.
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Jasper White's Summer Shack Restaurant Review: No New England chef does more with lobster than Jasper White, and he proves it 365 days a year at his only Connecticut Summer Shack (there are three in Massachusetts). As you crack open a two-pound bug or slurp fresh local oysters from a coveted stool at the 40-seat raw bar, you may catch a whiff of salt air or feel a gentle ocean breeze --- right there in the midst of the casino. After all, whatever the weather, it's always summer inside this rollicking joint, from lunch, when lobster salad rolls and crispy fried Ipswich whole belly clam rolls give you the strength to wrestle the one-armed bandit, and onward to dinner, when your winnings can pay for those aforementioned lobsters and a draft beer or a few. Whether you prefer your crustaceans pan-roasted with bourbon, wood-grilled, simply steamed or jumbled with clams, shrimp, chicken, calamari and chouriço in paella, they don't disappoint.