Search More


Smack Shack

1st Ave. N. & 4th St. N. Minneapolis, MN 55401 | Minneapolis (Downtown) | 612-379-4322

Location Description:

When the weather allows, a guy in a truck can be spotted picking leaves off a sprig of fresh tarragon, readying it for a lobster roll, just down the block from the party scene outside the The Fine Line. The vehicle, Smack Shack, which is parked in a surface lot a First Ave. and Fourth St. N., is the brainchild of Josh Thoma, best known for his with Tim McKee at La Belle Vie, Solera, and Smalley's Caribbean Barbeque. The seafood at Smack Shack tastes so fresh that you might mistake the sound of the truck's humming generator for the ocean's lapping waves. Those with a bit of gustatory gumption should order the King Roll: a good half-pound of fat lobster hunks--sweet, pink-speckled meat that's studded with crisp bits of cucumber and celery, laced with ocean brine, and dribbling a seasoned mayo. The lobster overflows its edible pocket: a buttery hunk of griddled Texas Toast that's sliced like a bun to help prevent spills. The King rivals those sold at East Coast fish shacks for upwards of 20, but costs just 13-and-a-half smacks (the smaller roll costs $8.50). Are these guys trying to lose money?

Related Stories (4)


Related Stories

  • The Hot Dish: Food Trucks
    This week, Restaurant Alma chef Bryan Morcom was the target of a firestorm of angry and confused comments from customers with celiac disease and gluten intolerance, after he responded to the...
  • Restaurants: Reviewed
    Street eating can take a bit more effort than its skyway-based alternatives. First, there's the matter of protecting your meal from hovering bees, curious pigeons, and hungry squirrels....
  • The Hot Dish: Foodography
    When harvest approaches in the Midwest, fresh veggies seem to come out of nowhere. Neighbors try to pawn off their excess zucchini, and you might actually get sick of eating fresh tomatoes...
  • The Hot Dish: Street Food
    Ever heard of a lobster smack? It's a one-man sailboat used in the Northeast during the 1800s for commercial lobster fishing, explains Josh Thoma, the chef/restaurateur who, with Tim...

Best of Award Recipient