Boston is one of America’s most beautiful cities. It radiates historical charm, is surrounded by panoramic waterfront views, scenic walks and parks, has a rich legacy of culture, arts, and learning, and possesses a culinary scene to rival any other U.S. city.
Seafood is to Boston what pizza is to Naples, Italy, or tapas are to Barcelona, Spain. It is intrinsically woven into the city’s antiquity, its location and its people, and is something you must experience when you visit. Whether it’s feasting on a succulent clambake, devouring an iconic lobster roll, slurping a dozen oysters, or ogling one of the ultra-creative,
chef-driven seafood dishes on offer, there is something for every taste. Many visitors to Boston expect the food to reflect the city’s architecture – classic, well-structured, and predictable – and those dishes can be found aplenty in Beantown. The city is brimming with raw talent – Boston is clearly a place where chefs can forge new paths. There are many rising local stars, who have stayed close to home and, through the prism of their own heritage and their close connections with regional farmers and fishermen, are sharpening the definition of Boston comfort food. Just as numerous are the chefs who have been lured to Boston from around the world, seeking to boldly express their own personal style, redefine tradition, and embrace new ideas. Underlying it all is an amiable camaraderie and sharing of ideas and passions, with seafood playing a primary role in driving the excitement surrounding the city’s culinary landscape.
In fact, it’s not a stretch to say that seafood is the defining factor in Boston’s restaurant scene. Two reports, one in “Conde Naste Traveler” and the other from CBS, rate Boston in the top five nationally for seafood cities.
Despite the overwhelming number of choices available to the seafood-loving diner, five destinations stand out for those roaming Boston’s streets in search of the perfect bite.
Whether you consider yourself a conservative eater or an adventurous foodie, there’s enough variety and quality to make a venture into the city – even in the frigid depths of early March – to dig deeper into a culinary scene that has quietly emerged as one of the most innovative in the country.
