Smack Shack, Now Boiling Lobsters, Shucking Oysters

Yes, the official opening time for the Smack Shack brick n' mortar was 6 p.m., but the doors are open right this very second. The kitchen is churning out all things lobster (rolls, boils, corn dogs, guacamole), plus a whole slew of po' boys, tacos, and other delectables, including a raw bar. The bar is slinging two different kinds of Hurricanes, bacon-infused vodka, and—here's an off-the-menu tip—a killer Sazerac (just ask the bartender). It's walk-ins only tonight, and probably only a matter of minutes until there's a serious wait.

What does the future hold for Smack Shack? For now, Thoma plans to focus his attention on the new Smack Shack brick n' mortar, but changes may be coming to the menu at the 1029 Bar—where Smack Shack has long run the kitchen—soon. Also in the—very theoretical—future: a Smack Shack expansion. Some day, there may be lobster rolls and po' boys across the Midwest, and it all started with one little truck on the streets of Minneapolis.
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