A few times a year, Eater Boston (and the rest of the Eater universe) celebrates a theme week where we spend five days obsessing about a particular topic; past themes have included cocktails, meat, pizza, and more. Last week was Classics Week, a dive into local restaurant nostalgia. Here's the recap.
- The history of Boston cream pie, born at the Omni Parker House, complete with a photo series documenting how it's made and a map of options around town.
- The past and present of Kowloon.
- A peek inside Union Oyster House, the country's oldest continuously operating restaurant, plus some notes on its history.
- A Durgin-Park double-header: a look inside the ultra-old restaurant, plus an interview with head waitress Gina, a 40-year veteran of the restaurant (and its first-ever female bartender).
- A gallery of photos of the ultimate Boston classic, Julia Child, with a variety of local restaurant industry folks. (Have a photo you'd like to add? Email us.)
- Old photos of Jody Adams, Lydia Shire, Joanne Chang, and lots more, courtesy of Adams.
- A 1995 photo of a lot of familiar faces at 8 Holyoke, courtesy of Ana Sortun.
- A look inside Brighton's Green Briar in its early days (around the early 1990s), big hair and all.
- 25 classic Boston dishes, from the Fenway frank to the Craigie on Main burger and beyond.
- 25 classic Boston restaurants and bars, including some truly old specimens.
- Skip right to that aforementioned Boston cream pie map if you don't care about the history.
- Long Lost Lamented Restaurant Power Hour: Reader memories of shuttered classics and more.
- A special Classics Week edition of the weekly Board Wrap, a round-up of "helpful" Yelp "reviews."
- A 1987 Legal Sea Foods menu, plus a couple old photos of owner Roger Berkowitz.
- Clover came up with two versions of historical hasty pudding to serve at the Hasty Pudding parade.
- The Boston Tea Party Ships & Museum is hosting a few colonial-themed nights of eating and drinking this winter and spring.
- Eight local restaurants created special dishes to offer during Classics Week, paying homage to local classic dishes.