Foodies with a fork in Boston’s dining scene await the arrival of the next restaurant to launch in and around the city. While the tapestry of new eateries heralds a new dawn of dining, Boston’s iconic foods are etched in history and on the menu for those hungry to savor Beantown’s flavors. Some of the city’s signature seafood and sweets have been around for over a century. We’ve rounded up seven classics that have stood the test of time and that are all worth a taste this summer.
Lobster rolls
Boston has a rich history of seafood making the fan-favorite lobster roll one of the most iconic foods in the area. “We have some of the longest-running seafood companies in the space making Boston the perfect spot to enjoy the highest quality lobster rolls whether it be the classic mayo style or with butter,” says James Hook Jr. of James Hook & Co., a family-owned business who has been serving up seafood since 1925. Their signature lobster rolls are carefully made with handpicked fresh lobster meat, tossed with a special mayo sauce, or served with a side of sea-salted butter on a toasted hotdog or brioche roll.
Clam chowder
Clam chowder is a seafood staple in Boston. “We firmly believe Legal Sea Foods’ legendary New England Clam Chowder is an essential choice for any seafood lover. Famously served at Presidential inaugurations for decades, this rich and creamy dish is filled with tender New England clams and exceptional creamy flavor,” says Matt King, Legal Sea Foods Brand President and COO. Boston serves up the classic white New England chowder while Manhattan’s clam chowder is red, and Rhode Island’s is clear.
Boston cream pie
Chef Augustine François Anezin first introduced the Boston Cream Pie at the Parker House (now the Omni Parker House) around the time of the Civil War. “You can get Boston Cream Pie everywhere, but you can only get the original at the Omni Parker House. The history alone brings people in from all over the world to get a taste of the pie at both our restaurant outlets and our gift shop. It was an immediate hit when created and perfected here 150 years ago and has remained associated as a Boston and New England icon to this day,” says pastry chef Laura Figueroa. While technically a cake and not a pie, this chocolate-topped, two-layer golden cake is filled with rich and velvety pastry cream and is distinguished as Massachusetts’ official state dessert.
Oysters
Joseph Milano, President, of Union Oyster House, reports that over the July 4th weekend they sold over 100 bushels or 10,000 oysters. America’s oldest restaurant of continuous service has been serving seafood since 1826, almost two centuries. “The iconic food has been served for a very long time. We have an old menu circa 1850s…half the menu items we still serve today,” says Milano. Enjoy freshly shucked oysters at the oyster bar at the spot along the Freedom Trail enjoyed by Daniel Webster.
Fenway Frank
Nothing goes better together than a freshly grilled hot dog and baseball, which is why enjoying a Fenway Frank at Fenway Park has become its summer rite of passage for Bostonians. “That first bite into a Fenway Frank is an unforgettable part of the game day experience. Since 1909, Kayem has been crafting high-quality Franks, sausages, and bacon right here in Chelsea, MA,” says Matt Monkiewicz, President and CEO at Kayem Foods In 2009, this 5th generation family-owned business and its signature franks became the “Official Hot Dog of the Boston Red Sox.”
Cannolis
Whether you enjoy one in a cozy cafe or stand in a mile-long line to get a box tied in a string bow carrying a few to bring home, a visit to Boston’s North End is inevitably capped with a cannoli. “The cannoli is a staple in Italian pastry cuisine,” says Modern Pastry’s Gianni Picariello whose family, a posse of six generations of pastry chefs, have been making cannolis in the North End since the 1930s. He proudly notes that they still source the shells from Italy and fill them to order.
Roast beef sandwich
Since its debut on America’s first public beach in 1951, Kelly’s Roast Beef sandwich has been a staple in Boston’s North Shore food scene. Who would imagine that friends Frank McCarthy and Raymond Carey would create a sandwich that would sell over a million sandwiches a year across its many locations? “Kelly’s is owned by the same families that founded it. We’re still at it over 70 years later!” says Frank Carolan, Manager of Kelly’s famous Revere Beach location.
