I could go on. I had already discovered this place years before Mireille Guiliano wrote a book about it, but now I realized that this absolute gem of an oyster bar was worthy of a book.

J. H. Salisbury, State Chemist, New York, has, in the " Plow, Loom and Anvil," presented an analysis of oyster and clam shells, to which the attention of our farmers, near our coasts, should be ...

In the heart of Boston, the Union Oyster House stands as a monument to American culinary tradition and history. Since opening its doors in 1826, it has been a haven for seafood lovers and a place ...