Nothing screams “summer in New England” like a plate of fried clams — ideally accompanied by fries and onion rings. And fortunately it’s not just available in the summer: This classic North Shore spot, founded more than a century ago, is open year-round. Woodman’s 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.) The company even claims to have 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, basic Land O’Lakes white American cheese, and mayonnaise.

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.

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 on the pastel umbrella-bedecked seasonal patio — knows the truth. Every Neighborhood breakfast comes with a choice of fruit or Cream of Wheat. Don’t make the wrong choice. (Note: You can also order Cream of Wheat on its own, and it’s available for takeout as well. Let this information get you through all future Somerville winters.)

Union Square Donuts has expanded beyond its Somerville home, now with satellite locations in Brookline and Boston, not to mention distribution of doughnut holes to various area businesses. But the growing company hasn’t lost its focus and still knows how to please fans and draw long lines, particularly on weekends. A mainstay on the menu since day one, the maple bacon doughnut delicately toes the line between sweet and savory, making it the ideal brunch treat.

Pammy’s, self-described as a “new American trattoria,” features several pastas made carefully in-house that may start from an Italian-ish place but end up somewhere else thanks to global influences. On the menu since the beginning, the lumache is a must for all occasions, whether one is in need of comfort or celebration. It’s tossed in a hearty Bolognese sauce with a kick of heat from gochujang, a Korean chile paste.

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).

The subject of one of Boston’s fiercest food debates is cannoli. In the eyes of locals, Mike’s Pastry may or may not win out all the time — you’ll get a different answer from every person you ask — but it’s been a destination for tourists and Bostonians for decades, and there’s something about that tied-up white box that always triggers a cannoli craving. Mike’s expanded to Cambridge’s Harvard Square and Somerville’s Assembly Row in recent years.

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 beyond thanks to flavors such as B3 (brown sugar, brown butter, brownies), burnt caramel, early grey, and more.

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 if that’s your thing.)

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. The restaurant will even ship it anywhere in the country.

Gene’s first opened in Chelmsford in 2011 and quickly developed a cult following for its Xi’an-style hand-pulled noodles — garlicky, chewy perfection — a dish hard to find elsewhere in the Boston area at the time. Since then, Gene’s has expanded to Boston proper, Westford, and Woburn (the Chelmsford location is now closed.) These days, Boston now has a few other options for hand-pulled noodles, but Gene’s is still a must-try.

If money’s no object, one of the best ways to go all-out for an epic Boston meal is to try the O Ya tasting menu, which is currently $250 for around 20 courses. Over the years, the menu has been packed with memorable bites, including the “Faberge” onsen egg with caviar and gold leaf; a small portion of the best steak you’ll ever eat, the wagyu seared petit A5 strip loin; the foie gras nigiri with balsamic chocolate kabayaki; and “legs & eggs,” a combination of tiny Maine lobster legs and caviar.

Don’t take it as an insult to the rest of Sweet Cheeks’ menu that the restaurant’s iconic dish is merely a side — the Sweet Cheeks jumbo biscuits, served with honey butter, are just that good, and they’re an essential complement to whatever else you choose to order. These fluffy, big-as-your-face biscuits will draw you back to this Fenway barbecue spot again and again. Optional: Add on a seasonal jam.

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. Each season, Sullivan’s opens during the last week of February — the first sign that spring is near.

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.

This cozy Brookline Village sandwich shop churns out plenty of excellent sandwiches, but it’s the long-running one-Sunday-a-month event, Super Cluckin’ Sunday, that inspires lengthy (but fast-moving) lines. On these special Sundays, advertised months ahead of time on the Cutty’s website, the regular menu flies out the window and is replaced with the buttermilk fried chicken sandwiches. Pre-ordering is a must.

Now in a new, slightly larger location, Dorchester favorite Singh’s Roti has a little additional space for relaxing over Trinidadian roti packed with fillings like jerk chicken, goat, or shrimp. Top it with Singh’s house-made hot sauce — it’s fiery — and save some room for the sweet and hot doubles, fried dough stuffed with curried chickpeas.

Lucky for lovers of banh mi and pho, Boston has quite a Vietnamese food scene, particularly in Dorchester. If you’re visiting Boston and only have time for one banh mi, make it the outstanding — and very affordable — one at Ba Le. Ba Le’s version features spiced pork and shredded pork skin, pickled carrots, daikon, cucumber, cilantro, a choice of hot peppers, and special sauce, served on a baguette that achieves that enviable crispy-on-the-outside-soft-on-the-inside balance.