White played his fish vendors off each other, changing to keep them on their toes. Only Legal Sea Foods, where White next spent time as executive chef of the franchise and learned about buying and cooking seafood in serious quantity, served fish that was as reliably fresh. Now every vendor wants the Summer Shack account, chiefly for its visibility and lucrative possibilities. White is in no hurry, though, to sign any contracts or make any commitments to fishermen or wholesalers. He's enjoying the buying power.
Single diners can sit on soda-fountain revolving stools to watch the fun as they eat.
A window into the walk-in refrigerator stocked with fresh fish is visible from the entry area. Much of the kitchen is open to the restaurant. Everything is at once exuberant and inoffensive. The place was clearly designed by a small and opinionated group, and not by the corporate committees that have shaped fast food chains and entertainment restaurants calculated to please. The team included White, his designer, Mark Ottman, and co-owner and nightclub king Patrick Lyons.