Union Oyster House: Where History Meets Classic Seafood

Origins in American History: Union Oyster House and its Crispy Calamari

Walking through Boston is like a real-life history lesson, but you can get kind of numb to it. Every once in a while, though, you stumble upon a place so dripping with history that it stops you in your tracks. For me, that place was the Union Oyster House.

You can’t miss it. It’s this fantastic, old brick building right on the Freedom Trail that doesn’t look like it’s been updated in centuries. With a name like Union Oyster House, you just know it’s a classic. I had to go inside.

Stepping through the door of the Union Oyster House is like stepping into a time machine. The ceilings are low, the wood is dark and worn smooth by time, and the whole place has this incredible, cozy maze-like feel. This isn’t a theme restaurant; this is the real, historic deal.

I snagged a spot at the famous semi-circular oyster bar, where people have been slurping down oysters for ages. The menu at the Union Oyster House is exactly what it should be: classic, no-nonsense New England seafood. I wanted something simple and satisfying, so I went for the Fried Crispy Calamari.

It came out in a heaping, generous portion. The calamari was perfectly light and crispy, not a bit greasy. It was just classic fried calamari, done absolutely right. It was honest, delicious, and deeply satisfying—the kind of quality you’d expect from the Union Oyster House.

A place this old has to have a million stories. I started talking to the bartender. “So,” I said, “what’s the actual story of this place? It feels ancient.”

He chuckled. “Ancient is about right.” He told me that the Union Oyster House is America’s oldest restaurant, continuously serving food since 1826. My jaw just about dropped.

But he wasn’t done. The building itself is even older. He told me that in the 1770s, it was a hub for patriots. As if that wasn’t enough, he pointed to a booth. “That was JFK’s favorite booth here at the Union Oyster House. He used to come all the time.” Daniel Webster was a regular here too. The Union Oyster House even claims to be the first place in America where the toothpick was used.

I looked down at my plate of calamari, and suddenly my meal at the Union Oyster House felt different. I wasn’t just eating lunch; I was eating lunch in a room where revolutionaries might have plotted and where a future president found a quiet moment. The Union Oyster House isn’t just serving food; it’s preserving a piece of the American story.

I left the Union Oyster House feeling completely floored. In a city full of history, the Union Oyster House is the real heart of it. If you ever find yourself in Boston, you absolutely have to go to the Union Oyster House. You’re not just having a meal; you’re dining with ghosts. And the food is fantastic, too.

A Celebration in American History: Crafting Your Own Crispy Fried Calamari

To capture the elegant, vibrant essence of The Union Oyster House’s celebrated Fried Crispy Calamari in your own kitchen, begin with fresh squid and a light, flavorful coating, and a touch of classic seafood inspiration. This culinary journey celebrates the simple beauty of well-prepared ingredients, much like the comforting, authentic ethos at The Union Oyster House.

Embarking on this endeavor is a lesson in appreciating the inherent tender chewiness of fresh squid and the satisfying crunch of a perfectly fried exterior. Focus on ensuring your calamari cooks quickly to remain succulent and flavorful. Start by selecting fresh squid (pusit), which is wonderfully abundant and affordable here in Binangonan! You’ll also need all-purpose flour, eggs, and breadcrumbs, the essential components of this delightful appetizer.

Consider incorporating elements that reflect The Union Oyster House’s focus on highlighting the best of pristine and classic seafood flavors. After cleaning and slicing your squid into rings (keeping tentacles is great too!), create a simple seasoned flour dredge with salt, black pepper, a touch of garlic powder, and a hint of paprika for color. A three-step breading process—flour, then egg, then breadcrumbs (panko breadcrumbs will give you extra crunch, but regular ones are fine)—will ensure that beautiful crispy coating. For dipping, a zesty calamansi-garlic aioli or even just wedges of fresh calamansi will perfectly complement the fried squid.

Pay close attention to patting your squid rings absolutely dry after washing; this is the most crucial step for achieving a truly crispy coating and preventing oil splatter. Heat your cooking oil to the correct temperature (around 350-375°F or 175-190°C) before frying. Work in small batches to avoid overcrowding the pan, which can lower the oil temperature and lead to soggy calamari. And most importantly, fry the calamari for only 1-2 minutes until golden brown and crisp; overcooking will make them tough and rubbery. The comforting aroma of freshly fried seafood will fill your kitchen, promising a true taste of a timeless classic.

As you prepare this vibrant dish, you’ll appreciate the ease and satisfaction of creating something both delicious and elegant. It’s a celebration of classic flavors, quick cooking, and the pure pleasure of enjoying a simply prepared yet profoundly flavorful dish, inspired by the artistry of The Union Oyster House.

Chef’s Notes: Crispy Squid Rings

• Use fresh squid for tenderness – Cleaned squid tubes from a reliable seafood counter or frozen aisle work well, but fresher cuts yield superior texture.

• Milk soak helps tenderize – A brief soak in low-fat milk softens the squid and removes briny odor—don’t skip this simple step.

• Keep flour blend light – The addition of baking powder and cornstarch helps create an airy, crisp crust that doesn’t feel heavy or greasy.

• Season your coating thoughtfully – Dried oregano adds herbal depth while cayenne brings gentle heat—adjust to taste or add paprika for smokiness.

• Dry squid thoroughly before dredging – Excess milk causes clumping and uneven coating—pat dry on a towel and drain briefly.

• Oil temperature is key – Maintain 350°F to ensure quick crisping and a non-greasy finish. Too low and squid absorbs oil; too high and it over-browns.

• Work in small batches – Crowding the pan drops the temp and results in soggy rings. Fry 6–8 pieces max per batch for best crunch.

• Rest on a wire rack – Elevating the fried rings prevents steam buildup and preserves their crisp texture as they cool.

• Serve immediately for best texture – Calamari loses crunch quickly after frying—plate and serve as soon as the last batch is done.

• Brighten with lemon and dip – Fresh lemon juice balances richness, while tzatziki, garlic aioli, or chili marinara make perfect pairings.

FAQs: Crispy Squid Rings

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