Kickstarting Your Culinary Adventure in Boston

Having lived in the suburbs of Boston my entire life, I still find it hard to answer the question, "What’s your favorite restaurant in the city?" Finding a quality dining spot in Boston is almost as challenging as spotting a "Yankees Suck" sign at Fenway Park. I’ve heard countless praises for the Italian cuisine in the North End, fresh oysters, and pizza that rivals New York's, but I’ve also received plenty of warnings about needing to book months in advance and facing long lines.

During a recent staycation at The Dagny Hotel, I decided to voice my dining concerns to the hotel staff. "Don’t worry," said the receptionist. "John is our concierge. He'll help you have a fantastic meal this weekend."

Diving into the World of Les Clefs d'Or

As I strolled through the hotel’s Art Deco lobby, adorned with a golden ceiling mural from 1928 depicting Atlas holding the globe against the Boston skyline, I couldn’t help but notice how spacious my room was compared to other hotels in the city, complete with large windows overlooking downtown. Sitting comfortably in my chair, I suddenly wondered, "What exactly is Les Clefs d'Or?"

Les Clefs d'Or, which translates to "Golden Keys" in French, is the most prestigious association for hotel concierges. Members are recognized for their extensive knowledge of their city and their ability to provide excellent recommendations. As John McKinnon, the concierge at The Dagny, explained, to earn the Golden Key, one must have at least five years of hotel experience, a recommendation letter from a Director, and sponsorship from two other Les Clefs d'Or members.

Exploring Boston’s Culinary Scene with John

I was genuinely excited as I approached the concierge desk to begin my culinary journey. I usually hesitate to "bother" concierges, so I rarely ask for their help. But within five seconds of meeting John, I felt a rush of enthusiasm. "I hope you came with an empty stomach!" he exclaimed, jumping out from behind the desk and putting on his jacket.

The Dagny is located at the intersection of the Financial District and downtown, just a 20-minute walk to the Seaport, 15 minutes to the North End, and 15 minutes to TD Garden. Our first stop was almost right next door. Just a short stroll from the hotel, John insisted that Broadside Tavern has "the best clam chowder in Boston." It was clear that John was a regular at this Irish pub.

Chowder and Pizza - Must-Try Delicacies

After joking with the bartender and greeting one of the owners, John began to rave about the chowder. "It's not too thick and not too thin—just perfect," he said. I had to admit he was spot on. As I enjoyed the chowder, John shared how much he loves his job. "Many people hesitate to ask concierges for help, not wanting to be a bother. But I always tell them, this is what we're here for. If helping others doesn’t excite you, you might be in the wrong profession."

Being a concierge is essentially a connecting job. To succeed, you need to maintain relationships with restaurant staff, tour guides, and other concierges throughout the city. "If a guest chooses a restaurant and says, 'John, make a reservation for me here,' I'm likely to make it happen," he said. "What’s your failure rate?" I asked playfully. "Not high," he replied. "I’m not a god, but my success rate isn’t bad either."

Feeling the Vibe of the North End Through Italian Cuisine

I was thrilled for our next stop, Regina Pizzeria. While chowder might be Boston’s signature dish, pizza is truly a universal delight. As a pizza lover, I was excited to experience the authentic flavors of Regina at their original location, just a lovely seaside walk from Broadside. What impressed me most was how the restaurant has maintained its style since opening in 1926. The dimly lit interior and wooden chairs made it feel like a cozy eatery rather than a bustling urban hub.

Even though I wasn’t particularly hungry, the aroma of the pizza compelled me to indulge. However, it seemed wiser to just order a few slices, as Regina was merely an appetizer for a larger Italian feast. Hanover Street in the North End is packed with Italian restaurants; without John, I would have been at a loss for where to choose. He led me to Carmelina's, a small restaurant with a long line outside.

Understanding the Art of Being a Concierge

After John exchanged a few words with the hostess, we were immediately shown to a table by the window. I wasn’t sure how we had bypassed the long line, but John’s success rate was impressive so far. We shared a Bronx Tale—penne pasta with meatballs and sausage, along with chicken parm. John explained that a concierge's job is all about relationships. "A good concierge is always out there, always meeting people. If my contact at a restaurant leaves the job, I need to build a new connection there. This keeps you updated with what’s happening in the city."

I realized that being a great concierge is akin to being a successful socialite. It requires a lot of patience and social energy, which John certainly had in abundance. This energy was palpable at our next stop, just a few hundred feet away.

An Unforgettable Culinary Feast

We arrived at Bricco Ristorante, located on Hanover Street, through a small alley leading to a cozy outdoor dining area. The entrance to Bricco Salumeria—a shop for pasta, cheese, and Italian meats—was tucked away in a corner, and to the left, a staircase led down to Bricco Panetteria. This place truly felt like a hidden world of Italian cuisine. "Johnny!" the guy behind the bread counter shouted as we descended the stairs. He had once worked at The Dagny and embraced John warmly, reminiscing about old times. Eventually, he introduced me to the bakery’s offerings. While the ciabatta looked incredibly tempting, John advised me to save room for the next stop, which he claimed would blow my mind.

Throughout the day, John had continuously praised the Connecticut-style lobster rolls at Neptune Oyster. Unlike the cold Maine-style rolls often found in Boston, Connecticut rolls are served warm. "This is the best lobster roll, trust me," he said as we walked to Salem Street in the North End. "Why is it called a Connecticut lobster roll?" I asked. He shrugged. "I just think Connecticut is the state you have to drive through to get to New York. I have no idea why they have their own roll."

The Sizzle of Neptune Oyster

The prospect of a warm lobster roll made me a bit anxious (especially with a full stomach), but John had never steered me wrong. Upon arriving at Neptune Oyster, the long line made me hesitate. He stood across the street, pulling out his phone. "Just a moment," he said, completely focused on texting.

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Kickstarting Your Culinary Adventure in Boston