Try These Eight Special Classics Week Dishes

As is Eater theme week tradition, we like to ask restaurants to create a special dish around the theme and offer it for the duration of the week. Since this is Classics Week, the "assignment" was to create a dish that pays homage to a classic Boston dish. Eight restaurants jumped onboard to offer some truly lovely specials for the week. Here are the details:

Bergamot: Classic New England Clam Chowder

Clam consomme with potato and Tabasco onion custard, bacon shards, littleneck clams, and oyster crackers. Available on the dinner menu nightly, January 26 through January 30. $13.

Bondir (Cambridge location): Tart of Clams

Chef de cuisine Brendan Joy is offering his take on fried clams: tart of clams with sea urchin, a celeriac mousse, and garlic chips. The tart dough is made with dried seaweed and dried shrimp. Available January 26 to January 30. $18.

The Butcher Shop: Wiener Schnitzel Holstein

Chef de cuisine Matt Mahoney pays homage to Locke-Ober. Local veal round, pounded, breaded, and shallow-fried, served with fried capers, pickled and roasted beets, egg, anchovy creme fraiche, lemon, parsley, and egg noodles.

"Locke-Ober was a quintessential ‘Old Boston’ institution (from 1875-2012), and schnitzel is one of my favorite things to cook," says Mahoney. "The balance and harmony between flavors in German food is something that I've long admired, so to have the opportunity to pay my respect to the dish and nod to the culinary history of our city is very exciting for me." Available on the dinner menu nightly, January 26 through February 1. $36.

Catalyst: Boston Cream Pie

Pastry chef Nicole Harrington's take on a Boston cream pie. Available during dinner service nightly, January 26 through January 30. $10.

Davio's (Boston location): Angel Hair Pomodoro

In honor of Julia Child, because it was her favorite dish when she dined there. Available during lunch and dinner, January 26 through January 30. $11.

Tempo Kitchen + Cocktails: Baked Stuffed Shrimp

Offering baked stuffed shrimp in honor of Anthony's Pier 4: Maine crab meat, garlic butter, roasted potatoes, and green bean casserole. Served with a popover. Available for dinner nightly, January 26 through January 30. $27.

Tico: The Radius Burger

Michael Schlow is bringing back his beloved Radius burger — crispy onion rings, cheese, horseradish-pepper sauce, and all — for Classics Week. Available at lunch and dinner, January 26 through January 30. $15.

TRADE: Butterscotch Budino With Crunchy Oatmeal Cookies

Pastry chef Sarah Cravedi is offering her spin on the classic butterscotch pudding, something her grandmother always made for her when she was growing up. To Cravedi, butterscotch pudding is a true classic. Brown butter, whiskey, and raw sugar. Topped with creme fraiche and sweet and spicy cashews, and served with crunchy oatmeal cookies. Available January 26 through January 30. $8.