Nothing screams “summer in New England” like a plate of fried clams (ideally accompanied by fries and onion rings). Woodman’s, a classic North Shore spot founded more than a century ago, serves this iconic dish year-round. The long-lasting restaurant also claims to have invented fried clams: True or not, it’s one of the best places to try them. Note: The restaurant separates its food counter from its drink counter, so be sure to proceed to the beverage line (there’s a full bar available) after placing your food order. There’s plenty of seating inside and out.

Roast beef sandwiches are practically ubiquitous in Massachusetts, particularly in the North Shore region, and there is no roast beef spot more well-known than Kelly’s Roast Beef, which opened in 1951 on Revere Beach. (These days, there are also four other locations — Saugus, Danvers, Medford, and Logan Airport.) It’s possible this stalwart invented the roast beef sandwich in the form that it appears around the state, and mega-chain Arby’s acknowledges drawing inspiration from Kelly’s. True North Shore roast beef fans tend to go for the three-way sandwich, which comes topped with James River barbecue sauce, no-frills Land O’Lakes white American cheese, and mayonnaise.

Non-Somerville residents may raise a confused eyebrow to learn that one of the most iconic dishes in town is a humble bowl of Cream of Wheat, but anyone who has ever braved the line for brunch at Neighborhood — ideally under a pastel umbrella on the patio — knows the truth. Every Neighborhood breakfast comes with a choice of fruit or Cream of Wheat. Don’t make the wrong choice. (Note: Devotees also know that cozy bowls of Cream of Wheat also come a la carte.)

Boston has one of the most respected Italian food scenes in the country, with spots celebrating the tried-and-true alongside other kitchens making waves. The pasta at globe-trotting Pammy’s may start from an Italian-ish place and strutting through a myriad of global influences. On the menu since the beginning, indulge in the lumache tossed in a hearty Bolognese sauce with a kick of heat from gochujang Korean chile paste. Meanwhile, the more than two decade-old, classic Barbara Lynch restaurant, No. 9, will probably never remove the prune-stuffed gnocchi from the menu. The longtime staple, a rich dish embellished with foie gras, almonds, and vin santo, harkens back to the stately white-tablecloth era of Boston dining.

Sure, nowadays the Polcari family’s Regina Pizza is a chain with a tendency to open up locations in malls, and Boston’s pizza scene has exploded with plenty of new options since the days of Regina’s domination. But there’s no denying the importance of the original North End location of this classic brick oven pizzeria, which opened back in 1926. And yes, it still draws long lines. For a true Regina experience, get the Giambotta pizza, which includes all of the traditional toppings — pepperoni, sausage, salami, mushrooms, onions, peppers, and anchovies (upon request).

If someone were to write up an FAQ list for Boston tourist dining inquiries, “Where should I go for a lobster roll?” would certainly be one of the top questions. There are plenty of options at a variety of price points, and whether you want no mayo, a tiny bit of mayo, or all the mayo — or hot butter — there’s something for everyone. But to answer the question simply, you should go to Neptune Oyster for a lobster roll. Yes, you’ll have to wait in line. Yes, it’s pricey. But when it comes to an iconic Boston lobster roll, this is the one. Available hot with butter or cold with mayo, served on a toasted roll. (Also available without the roll.) Neptune also serves a top-rated version of that other iconic Boston food — clam chowder.

One of the most decidedly Boston dishes bears the city’s name and dates all the way back to 1856. Originally called the chocolate cream pie, the Boston cream pie — which is actually a cake — was born at Parker’s Restaurant at the Omni Parker House, where it’s still available. Parker’s also created the fluffy, ubiquitous Parker House roll.

Located on Castle Island, this seasonal Southie mainstay has been serving up inexpensive hot dogs, burgers, fried seafood, ice cream, and more since 1951. There’s no seating inside: Grab a picnic table and enjoy the outdoors. (Sullivan’s season typically runs from the last week of February to the beginning of November.)

Boston has no dearth of ramen these days, but one of the most unique options in town is an eccentric little shop in Cambridge’s Porter Square where diners stand up and share their dreams after finishing massive bowls of jiro-style ramen (a hefty pork-topped style not found elsewhere in the Boston area). Dress for the weather; there’s often a line outside.

Boston adores ice cream — and there are plentiful options in most parts of town — but one is a bit more iconic than the others. Open since 1981, Toscanini’s is one of the most celebrated ice cream destinations around, garnering quite a bit of press locally and far beyond thanks to flavors such as B3 (brown sugar, brown butter, brownies), burnt caramel, Earl Grey, and more. Also grab one of the best versions of Boston’s iconic frappe while you are there.

Joanne Chang first opened Flour in the South End in 2000, eventually expanding the bakery and cafe throughout Boston and Cambridge. Today, there are nine locations. They all serve up a wide variety of baked goods, from cakes and pies to scones and muffins, not to mention full meals, including sandwiches, salads, and more. But there’s one item that has always been synonymous with Flour: the sticky bun. Dripping with caramel and sprinkled with toasted pecans, Flour’s sticky bun is one popular pastry.