Shuck Shack

Shuck Shack Restaurant Review:

Über-local chef Jason Dady has spun off yet another concept, this one involving all manner of oysters, “chowdahs,” stews and the like. The setting is a beachy, converted cottage on the fringes of the popular Pearl development, the vibe is super-casual, and the food is basic. Which doesn’t necessarily mean simple or cheap; in fact, the full lobster roll can set you back $40, though it does contain about a full lobster’s worth of meat. Raw oysters are especially good, but don’t skip the “oystah chowdah” or the clam chowder, a bargain at $7. Fish ‘n’ chips come in a diaphanous batter (and are the excuse for a beer or glass of white wine), and there's a very good burger and a hot dog for the pescaphobe who might not have gotten the message.