Smack Shack

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The interior has a repurposed warehouse feel with tall glass windows that open for breezy summertime dining. A custom lobster boil pot roiling with Old Bay-spiked stock, acts as a centerpiece in the massive space. There’s also a huge live well behind the boil that holds lobsters flown in daily. Tables are adorned with red and white checkered tablecloths, and the chairs are a mishmash assortment of industrial metal and wood. Enjoy one of many lobster options on the menu including boils, rolls, mac 'n' cheese, guacamole and burgers. The lobster cioppino ($36) is an oval-shaped skillet filled to the brim with a harissa-spiked tomato and tarragon broth overflowing with mussels, shrimp, lobster tails, clams, hunks of flaky striped sea bass and planks of crusty bread.Smack Shack chef/partner Josh Thoma said the meat comes from a Duluth, Minn., fisherman who converted a Coast Guard icebreaker into a crab boat and established a king crab fishing operation in Alaska. The Market Rhum Punch cocktail ($12) filled with rum, ginger liqueur, lime juice, soda and simple syrup. he Mezcalito ($12), a smoky modern riff on the Paloma featuring mezcal, grapefruit and lime juices and agave nectar. The beer list is small but well-curated.