Present circumstances are seeing the humble take-out window come back—in a big way. Ahead, find out which spots we’re frequenting in summer 2020: from high-end restaurants slinging fried clams to a walk-up window stocked with macarons.
A modern take on the North Shore-style roast beef and seafood shack, Cusser’s Roast Beef & Seafood has always operated exclusively via takeout window. Now the spot is supplementing its popular Wagyu roast beef sandwiches and lobster rolls with new offerings, including a Fried Chicken Sandwich and a Saturday-only breakfast menu with house-made bagels.
Bow Market’s resident macaron maker is now open by way of walk-up window. Maca stocks a dozen varieties at a time, but the selection changes daily and is never published beforehand. You can usually count on finding some classic flavors, like Taro made with ground taro buttercream, Mocha with coffee-infused milk chocolate ganache, or a Fruity Pebbles macaron made with crushed cereal and vanilla buttercream.
Ever wonder how chef Jeremy Sewall might approach his own version of a New England seafood shack? You can stop imagining, now that The Window at Row 34 exists. Place an order online for seaside staples like Fried Oysters, Beer Battered Fish & Chips, and Row 34’s Creamy Lobster Roll for pick-up at the Fort Point restaurant.
The inventive team behind Trina’s Starlite Lounge has turned their next-door sibling bar, Parlor Sports, into a walk-up window dubbed Starlite Shack Snack. The unpretentious (and inexpensive) menu is focused on summer classics: think hot dogs, burgers, and lobster rolls. You’ll also find soft serve ice cream in waffle or cake cones; visit on a Tuesday for house-made “Cone Zone” specials that might include cones made from melted marshmallows and Lucky Charms or salted chocolate chip cookies.
The new Uni Clam Shack is open Wednesday through Sunday from noon to 3 p.m. At its walk-up window, the upscale Commonwealth Avenue seafood and sushi restaurant is proffering coastal favorites including buttermilk Fried Clams and a warm, butter-poached Lobster Roll. Uni being Uni, you can pair your seafood shack staples with Local Bass Ceviche and canned sake.
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