At the age of 16, Matthew "Matty" Hughes became the youngest-ever licensed captain in the port of Boston. Funneling his passion into a career, he founded Boston Harbor Cruises in 1926 to lead tours up the Charles River. What began as a two-man, one-boat operation has grown tremendously throughout its more than 90-year history, now encompassing a 21-boat fleet and more than 250 employees who transport more than 2 million passengers.
The Boston Harbor Cruises's staff handles all things nautical, from whale watching and speedboat tours to wedding receptions and celebrations for special occasions. Because dolphins are hard to saddle and refuse to obey verbal commands, Boston Harbor Cruises also navigates the waters with ferries and harbor cruises that explore the historic and romantic sights of Boston.
Though the leadership has changed, Matty's grandchildren Rick and Chris Nolan still perpetuate the traditions of Boston Harbor Cruises, furthering one man's obsession with the harbor and inspiring future generations to create their own memories on its calm waters.
Tucked away on Salem Street is Pauli’s, a popular breakfast haven-turned-–restaurant, where hungry locals belly up to the counter. In the early morning glare, they come for hearty steak and egg breakfasts, hashes and cheesy three-egg omelets. Come lunchtime, diners look to the restaurant’s chalkboard-black walls, which are highlighted with the day’s specials. Rotating dishes may include a gnocchi marinara, tortellini alfredo, steak tips, fish ‘n’ chips, veggie burgers and every kind of sandwich imaginable, including some more adventurous finds like the Mezza Luna with grilled chicken and eggplant parmesan, or the Killer Bee, stuffed with a crispy chicken cutlet, bacon, provolone and honey mustard.
Located at 151 Milk St, Max's is local favorite for deli sandwiches, but is also well known for serving up delicious, affordable catering options to offices in Boston and Cambridge. Delivery is free anywhere within the Financial District. Max's portions are more than generous, and the food is assembled with love from the finest ingredients. They provide all the necessary paper goods, silverware and serving utensils. To save plastic, these tree huggers will even pick up any reusable serving ware. Max's Deli has been making fine deli dishes for 16 years, which in deli years is less like a pubescent teenage driving school pupil and more like a dignified, middle aged chef with youthful energy and gracefully greying hair. The kind of neighborhood chef everyone loves. Did we mention Max's Deli makes Cajun Shrimp Skewers and Rice Pilaf that are out of this world? Why, Max's Deli may be Boston's most eligible bachelor.
This small locally-owned business, with at least three locations in Boston, is a favorite with the lunch crowd that wants high-quality food served up fast. Though service is speedy, Viga, which offers mostly Italian cuisine, is no fast-food joint. Breads and pastries are baked fresh daily, and the owners promise that they use the freshest dairy, meat and vegetable products available. The menu features a variety of pizzas, pasta, salads and pastries. Calzones, perfect for a lunch on the go, are filled with mozzarella and parmesan and can be customized with ingredients like chicken and broccoli, steak, grilled vegetables and much more. Daily specials make sure frequent diners – and there are plenty – don’t get bored with the menu. The Financial District branch runs like a well-oiled machine, with customers pushing through the warm, brick-walled space to grab quick-service meals, cold case drinks and snacks, before heading out the door.
The smell of sizzling Turkish and Mediterranean fare fills your senses as soon as you walk into Cafe Hemshin. Aromas of roasting lamb mingle with splashes of Greek dressing being tossed into salads and sweet scents emanating from an oven baking rice pudding. The meze bar entices both eyes and tastebuds with its lineup of traditional Mediterranean appetizers such as babaganoush and stir-fried eggplant, which guests can mix and match into a tapas dinner or a diorama of a bean’s life cycle. The recently opened eatery also boasts an extensive create-your-own salad bar with plenty of healthy options such as grilled chicken, egg whites, avocado, and organic lettuces.
Andale quickly and efficiently sates mid-day hungers with quality Mexican fare from its parent restaurant, Zócalo Cocina Mexicana. A grilled chicken or vegetable mole (enriched mild chocolate chile sauce) burrito favorito stuffed with rice, beans, pico de gallo and cheese ($5.95) is a handheld meal unto itself and fits easily into most car cupholders. Ricardo's quesadilla nestles chicken or portabella mushrooms between flour tortillas with onions, pico de gallo, jalapeños on a bed of salsa verde and rojo sauce ($6.25). The nuestras famosas carnitas verdes enchiladas lock braised shredded pork, rice, beans, pico de gallo and sour cream ($6.26) into a cheese-sprinkled corn-coffin so that it can be buried deep inside your stomach. Office escape artists can bring joy to coworkers and mole sauce to their bellies by returning to the cubicle camp laden with Andale's tamales in chicken or vegetable varieties ($3.95).