Union Oyster House
Union Oyster House Review
Established in 1826, this is Boston's oldest continuing restaurant, and almost every tourist considers it a must-see. If you like, you can have what Daniel Webster had—oysters on the half shell at the ground-floor raw bar, which is the oldest part of the restaurant and still the best. The rooms at the top of the narrow staircase are dark and have low ceilings—very Ye Olde New England—and plenty of nonrestaurant history. The small tables and chairs (as well as the endless lines and kitschy nostalgia) are as much a part of the charm as the simple and decent (albeit pricey) food. On weekends, especially in summer, make reservations a few days ahead or risk enduring waits of historic proportions. There is valet parking after 5:30 pm Monday through Saturday. One cautionary note: Locals hardly ever eat here.
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