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A Chowderhead Tour of Boston

By Stephen Jermanok
The Washington Post
Sunday, September 27, 1998; Page E04
   


Boston has always been synonymous with seafood. Indeed, when friends visit, we Bostonians become Ambassadors to the Sea, whisking out-of-towners to the nearest seafood restaurant so they can satiate their cravings for chowder, steamers, lobster and fresh fish.

But now we can simply book tickets for our buddies on Old Town Trolley's Original Boston Seafood Tour. Thursday and Friday evenings through October, visitors can take this Seafood 101 refresher course, then sample the goods in a gluttonous "progressive dinner" at three Boston-area restaurants. Any fishlore they pick up along the way is gravy -- er, clam broth.

The Original Boston Seafood Tour departs from the corner of Boylston and South Charles streets every Thursday and Friday evening at 6 p.m. Price is $75 per person, which covers all food, wine and beer. Call 617-269-7150 for reservations and additional information.

* Restaurant

* Background

* Seafood Served

* Tidbit

Anthony's Pier 4

140 Northern Ave.

617-423-6363

Overlooks Boston Harbor. The 85-year-old owner, Anthony Athanas, still works the floor, greeting first-timers and patrons who've been coming here since its opening in 1963.

A 1 1/2-lb. lobster and steamer clams.

Until this century, lobsters were mainly used as fertilizer, bait or food fit only for the impoverished or imprisoned.

Olde Union

Oyster House

41 Union St.

617-227-2750

A Boston institution, est. 1826. This is where Daniel Webster enjoyed his breakfast of three dozen oysters washed down with several tumblers of brandy, and where John F. Kennedy often dined on lobster stew in Booth No. 18.

Two bluepoint oysters and a "tasting plate" of scallops, cod, shrimp and scrod.

There is no such fish as "scrod." It simply means "fresh catch of the day."

Aura

1 Seaport Lane

617-385-4300

Aura opened this spring in Boston's Seaport area, a region undergoing gentrification because of the massive Central Artery construction now underway.

Clam chowder, followed by two rounds of lightly seared tuna and Chilean sea bass on a bed of sticky rice.

Americans eat more tuna than any other type of seafood.

   
© Copyright 1999 The Washington Post Company

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