Thrillist

"The New England staples are a must: for example clam chowder."

Saveur

"While Lobster Newburg was first served New York City’s Delmonico’s restaurant in 1876, Boston’s Union Oyster House does a first-rate job with the dish, incorporating not just lobster, but scallops, shrimp, and a vol-au-vent, a puff-pastry shell filled with creamy Newburg sauce."

Thrillist

"Its big, red rooftop sign lights the way like the North Star, a landmark in the neighborhood, leading people to this rustic, buzzy space, where the New England staples (or, as the menu states, "Ye Olde New England Favorites") are a must: steamers, clam chowder, boiled stuffed lobster, baked beans, and Indian pudding."

Goop

"The clam chowder is out of this world."

Gil Garduno

"It’s a sweet cornbread imbued lightly with honey. The butter also has the faint flavor of honey, making this a doubly delicious."

Gil Garduno

"It’s an excellent lobster roll, literally an edible work of art."

Gil Garduno

"It is creamy and chunky, redolent with flavor and served steaming hot. Some consider the Union Oyster House THE place for clam chowder and it would be hard to argue against that."

Brendan Spiegel

"Decadent is the best word to describe this dish. Obviously, the lobster dominates, but is complemented with the rich sherry sauce, along with the crunch of a pastry underneath. When you get everything on the dish (rice pilaf, lobster, pastry) in one bite, it really is the perfect bite."

Gil Garduno

"Dessert is your choice of hot Indian pudding (dessert porridge made from cornmeal and molasses served warm) or gingerbread. Indian pudding is an acquired taste, but it’s the essence of a Yankee dessert and should not be missed."

Mat Schaffer

"Of course, the country’s oldest continuously operated restaurant would feature America’s oldest dessert—a long-cooked confection of cornmeal, milk and molasses that is still a staple on many New England Thanksgiving tables. Eat it garnished with a scoop of vanilla ice cream for maximum pleasure."