Lobster rolls and baklava ice cream: these are the dishes taking Boston by storm

23.02.2024 - 09:09 / nationalgeographic.com

Think of the classic New England dish, and it's likely your mind will go one of two ways — to the lobster roll, served warm in a hot dog-style bun with lashings of butter and lemon juice, or to clam chowder, served rich, thick and creamy in a steaming bowl, the ultimate comfort food. But if you really want to eat like the Bostonians do, you need to get the lowdown on the culinary scene from a local — and Nia Grace, chef at the Grace by Nia supper club in the Seaport district, knows exactly what's on the city's menu. With intricate creations and twists on New England classics, here are the hottest dishes in Boston right now.

Boston’s love affair with ice cream is no summer romance. Locals are known to brave the cold for a scoop at the best parlours, from old-school joints to pioneering spots with dairy- and nut-free concoctions.

In Cambridge, New City Microcreamery is one such innovative address, where the ice cream is flash-frozen with liquid nitrogen for a smooth finish. Its original recipes make it a must-visit; try the baklava, with a honey and cinnamon base, walnut filling and filo pastry on top.  

New England is a place that appreciates hearty dishes, and Latin comfort foods have really risen in popularity here, with taco joints popping up all around the Greater Boston area. 

The birria tacos take centre stage at Maria’s Taqueria, which is an authentic, no-frills spot. Braised beef infused with chillies and spices is wrapped in a corn tortilla that’s sprinkled with cheese and cooked until it’s crispy. They’re garnished with coriander, onions and lime, and have a spicy dip diners can’t get enough of.

Available at New England clam shacks and roadside stands, lobster rolls are the hot dog’s coastal sibling. And while many spots offer this decadent snack, no two rolls taste quite the same. 

At industrial-chic restaurant Row 34 in Fort Point, sweet lobster meat comes tossed in warm butter and sprinkled with sea salt, or cold, mixed with mayonnaise, creme fraiche and pickles. 

For a more traditional take, head to Yankee Lobster in Fort Point Channel. A restaurant and fish market in one, its warm, split-top roll is served with claw and knuckle meat and a light herb mayonnaise that lets the lobster shine. 

In this coastal city, boats fish right off shore, and restaurants make good use of what they catch through dishes such as chowder, baked cod and fried clams. Octopus, however, really seems to be taking off. It’s served at an increasing variety of locations, each with its own interpretation. 

Tucked away on Atlantic Wharf, Nebo offers a particularly delicious version. Owned by two Italian sisters cooking their mother’s Puglian recipes, the restaurant chargrills the octopus and serves it over a