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about slack's
Info
Slack's boasts a one-of-a-kind menu that highlights both seafood and steakhouse favorites, all served in an unrivaled atmosphere. Our commitment to providing the ultimate dining experience is evident in every dish we prepare, from the freshest seafood to the hand-cut steaks, expertly crafted by our skilled culinary team.
Whether you're seeking a romantic night out in our intimate dining area or a casual get-together with friends at our bar, Slack's has something for everyone. Our bar boasts an impressive selection of local microbrews, fine wines, and specialty cocktails that change with the seasons, ensuring that there's always something new to try.
Come and discover the best in dining at Slack's, where we promise to satisfy even the most discerning palates.
Whether you're seeking a romantic night out in our intimate dining area or a casual get-together with friends at our bar, Slack's has something for everyone. Our bar boasts an impressive selection of local microbrews, fine wines, and specialty cocktails that change with the seasons, ensuring that there's always something new to try.
Come and discover the best in dining at Slack's, where we promise to satisfy even the most discerning palates.
Hours
SUNDAY: Noon – 8 p.m.
MONDAY: Closed
TUESDAY: Closed
WEDNESDAY: Closed
THURSDAY: 4 p.m. - 8 p.m.
FRIDAY: Noon – 9 p.m.
SATURDAY: Noon – 9 p.m.
Last dine in seating 15 minute prior to closing.
Take Out Available
Contact
ADDRESS:
301 Washington Street
Plainville, MA 02762
301 Washington Street
Plainville, MA 02762
CALL: 508-576-4456
At this time you must be 21+ to dine at Slack's.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
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Slack's Menu
APPETIZER
Traditional Wings | 1/2 dozen 10
Choice of barbeque, Buffalo, or dry Cajun seasoning
Parmesan Fries | 9
With truffle aioli
Calamari | 15
Rhode Island-style with cherry peppers, topped with arugula & a lemon herb aioli
Marinara sauce available upon request
Steamed Mussels | 16
Tossed with garlic, basil, cherry tomatoes & arugula, then steamed in white wine, served with grilled baguette
Portuguese Clams with Chorizo | 16
Local littleneck clams sautéed with chorizo & onions in a dry sherry saffron tomato sauce with grilled focaccia
Charcuterie Board | 21
Assorted meats & cheeses locally sourced, paired with honeycomb
Brussels Sprouts | 12
Crispy fried with maple chili-glaze
New England Clam Chowder | 9
Little neck clams, bacon & potatoes
French Onion | 10
Sweet onions & Emmental cheese
Beet Salad | 13
Dried pears, fennel, frisee and arugula tossed in a white balsamic-honey vinaigrette, garnished with walnuts & goat cheese
Chopped Caesar | 11
Duck fat focaccia croutons, shaved Parmesan & romaine with Caesar dressing
Add grilled shrimp, grilled chicken breast, or grilled salmon* +
24 oz. USDA Prime Porterhouse* | 90
Oh my, buckle up
20 oz. USDA Prime Bone-In Ribeye* | 63
Tender & juicy with the right amount of marbling
7 oz. Hand-Cut Filet Mignon* | 46
Melt-in-your-mouth tenderloin
14 oz. USDA Prime New York Strip* | 49
Flavor you know is too good to be true
East Coast Oysters
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36
Littleneck Clams*
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36
Shrimp Cocktail
With house-made cocktail sauce & fresh horseradish
New England Hot Chicken | 15
Vermont maple syrup hot sauce, lettuce, pickles & shoestring fries
Shrimp Po’ Boy | 21
Parsley-dill tartar, cherry peppers & shoestring fries
Grilled Flank Steak* | 18
House slaw, spicy aioli & shoestring fries
Ahi Tuna Burger | 22
Lettuce, tomato, onion, avocado mayo & shoestring fries
Cajun Chicken | 22
Lettuce, tomato, onion, jack cheese, avocado mayo & shoestring fries
Chorizo, Peppers & Onions | 15
Swiss cheese & shoestring fries
Dom’s Steak Tips* | 28
Mushrooms & onions, Cajun potato wedges & bordelaise drizzle
Shrimp Scampi | 25
Fresh papardelle pasta, tomatoes, basil & arugula
Fish n Chips | 20
Samuel Adams Boston Lager-battered cod with parsley-dill tartar on po’ boy & shoestring fries
Pan Seared Salmon* GF | 30
Blood orange gastrique, asparagus and Anson Mills Carolina Gold rice
FAMILY SIDES
Shoestring Fries | 7
Cajun Potato Wedges | 9
Asparagus | 9
Haricot Verts | 9
Yuzu Glazed Beef Ribs with pickled jalapeños and carrot slaw | 17
Brussels Sprouts
Crispy fried with maple chili-glaze | 12
Steamed Mussels
Tossed with garlic, basil, cherry tomatoes & arugula, then steamed in white wine, served with grilled baguette | 16
Calamari
Rhode Island-style with cherry peppers, topped with arugula & a lemon herb aioli | 15
Marinara sauce available upon request
Charcuterie Board
Assorted meats & cheeses locally sourced, paired with honeycomb | 21
Portuguese Clams with Chorizo
Local littleneck clams sautéed with chorizo & onions in a dry sherry saffron tomato sauce with grilled focaccia | 16
Crab Cakes
Parsley-dill tartar sauce, mango jalapeño salsa, cilantro oil | 27
New England Clam Chowder
Little neck clams, bacon & potatoes | 9
French Onion
Sweet onions & Emmental cheese | 10
Fall Salad
Butternut squash, dried cranberries, Brussels sprouts, apples, almonds, feta with a maple-cider vinaigrette | 13
Chopped Caesar
Duck fat focaccia croutons, shaved Parmesan, romaine & Caesar dressing | 11
Add grilled shrimp, grilled chicken breast or grilled salmon* +
Beet Salad
Dried pears, fennel, frisee and arugula tossed in a white balsamic-honey vinaigrette, garnished with walnuts & goat cheese | 13
Boneless Beef Short Rib
Whipped potatoes, roasted fall vegetables, finished with natural braising sauce, topped with crispy shallots | 39
Whipped potatoes, roasted fall vegetables, finished with natural braising sauce, topped with crispy shallots | 39
Porchetta Scallopine*
Bone-in, pounded and breaded pork, fingerling potatoes, served with apple, fennel and arugula, drizzled with 8-year aged ice wine vinegar | 36
Sea Scallops*
Jalapeño-cheddar polenta, shrimp, corn & peppers | 36
Pan Seared Salmon GF
Blood orange gastrique, asparagus and Anson Mills Carolina Gold rice | 30
Pan Roasted Arctic Char
White rice, sautéed cabbage, bok choy and toasted almonds, finished with maple-ginger glaze | 36
Cashew Crusted Chilean Sea Bass
Lemon beurre blanc, Parmesan risotto, haricots verts | 40
Pan Roasted Game Hen
Fingerling potatoes, haricot verts, roasted mushroom, pearl onion | 27
EAST COAST OYSTERS
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36
Littleneck Clams*
With house-made cocktail sauce, fresh horseradish & mignonette
6 for 18 | 12 for 36
Shrimp Cocktail
With house-made cocktail sauce & fresh horseradish | 15
Pair with your favorite bourbon or ask your server about one of our signature cocktail specials
24 oz. USDA Prime Porterhouse*
Oh my, buckle up | 90
20 oz. USDA Prime Bone-In Ribeye*
Tender & juicy with the right amount of marbling | 63
7 oz. Hand-Cut Filet Mignon*
Melt-in-your-mouth tenderloin | 46
14 oz. USDA Prime New York Strip*
Flavor you know is too good to be true | 49
All cuts are accompanied by bordelaise & choice of 1 side
Whipped Potatoes | 9
Loaded Baked Potato | 9
Fingerling Potatoes | 9
Asparagus | 9
Haricot Verts | 9
Baby Bok Choy | 9
Parmesan Risotto | 9
Anson Mills Carolina Gold Rice | 9
Maple-Ginger Glazed Fall Vegetables | 9
Chocolate Cake | 8
5-layers of moist dark chocolate cake and chocolate filling
New York-Style Cheesecake | 8
creamy, smooth and satisfying topped with raspberry coulis
Add á la mode | 3
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highlights
- Won second-place in the People's Choice for Best Clam Chowder in the 2015 New Bedford Seaport 10th annual Chowder Festival.
- We offer a wide selection of wine.
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a bit of history
Have you ever wondered about the origin of the name "Slack's Oyster House & Grill"? The restaurant's name pays homage to Plainville's early history and the town's nickname, "Slackville." Benjamin Slack, an affluent landowner, earned this nickname during Plainville's early days.
Plainville was settled in 1661 and was part of Dedham before becoming part of Wrentham in 1673. The area was named after the abundance of geographical plains in the region, and in 1856, Plainville became an official town after the establishment of a post office.
Bordering North Attleboro, MA, Plainville shares a historic marker called the Angle Tree Stone, which divides the boundaries between the old Massachusetts Bay Colony and Plymouth Bay Colony. This marker is featured in the official town seal.
Aside from its notable veterans, such as George Robert Twelves Hewes, a Revolutionary War veteran who participated in the Boston Tea Party and the Battle of Rhode Island, Plainville has a rich history that is reflected in the town's landmarks and even its restaurants.
Plainville was settled in 1661 and was part of Dedham before becoming part of Wrentham in 1673. The area was named after the abundance of geographical plains in the region, and in 1856, Plainville became an official town after the establishment of a post office.
Bordering North Attleboro, MA, Plainville shares a historic marker called the Angle Tree Stone, which divides the boundaries between the old Massachusetts Bay Colony and Plymouth Bay Colony. This marker is featured in the official town seal.
Aside from its notable veterans, such as George Robert Twelves Hewes, a Revolutionary War veteran who participated in the Boston Tea Party and the Battle of Rhode Island, Plainville has a rich history that is reflected in the town's landmarks and even its restaurants.