All reviews are from people who have redeemed deals with this merchant.
December 12, 2015
February 23, 2013
May 4, 2012
What You'll Get
Before fishermen discovered the edibility of fish, they used each catch as bait for larger species, hoping in the end to hook the biggest fish of all—friendship. Reel in a seaworthy meal with today’s Groupon: for $10, you get $20 worth of seafood and drinks at Crab Shack.
The kitchen admirals of Crab Shack net a menu of fresh seafood delivered daily from the ports of Boston Harbor, complemented by the spirits of a full bar. Culinary creatives can craft their own seafood basket ($8.95–$21.95), pairing crab chips and coleslaw with 10 harbor-fresh choices, including flash-fried scallops, honey-garlic shrimp skewers, calamari, and oysters. A steam pot of little neck clams, spicy sausage, corn, and salt potatoes ($18.50) battles the heartiest of appetites, and the lobster mac 'n' cheese ($17.95) adds more sophistication to a childhood favorite than peanut-butter-and-jellied-ruby sandwiches. A gang of nine savory sides, such as cheddar bay mashed potatoes and sea-salt fries ($1.95/each), loyally backs up any main dish.
The New England–style seafood hub ensconces diners in a casual, lively atmosphere conducive to savoring servings of fresh fish that often jumped into a boat fewer than 12 hours prior. Wines by the glass ($4.95+) and bottle ($19.50+) share the libation stage with a litany of specialty drinks and beers both bottled and draft. Two farm tables, roomy enough to seat 10 guests, allow large families, bowling pins, and lords a-leaping to dine comfortably.
The Fine Print
Promotional value expires Jan 29, 2012. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per table, 2 per table of 5 or more. Dine-in only. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
ROCfish hauls in fresh fish, crab, lobster, shrimp, and clams every day from the ports of Boston Harbor, often getting the seafood in less than 12 hours after it comes off the boats. In the kitchen, cooks transform the catches into seafood through the power of steam or a fryer, filling plates with clams and lobster or baskets with tender fried shrimp and clam strips. Behind their full bar, which is decorated and nautical décor such as anchors, cheery bartenders pour beers or wine and mix specialty cocktails. Walls, punctuated with Cape Cod–style windows, surround the interior, which is filled with small tables as well as two 10-seater farm tables in the center of the room.