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Union Oyster House vs Toro Boston
Both restaurants are endorsed by professional reviewers writing for major publications. On balance, Toro scores significantly better than Union Oyster House. Toro comes in at 91 with recommendations from 16 reviews such as Frommer's, Gayot and On the Grid.
Union Oyster House
Fodor's
Insight Guides
Zagat
Gayot
DK Eyewitness
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41 Union St, Boston, MA 02108-2406
From $20 /night
Fodor's
"Established in 1826, this is Boston's oldest continuing restaurant. If you like, you can have oysters on the half shell at the ground-floor raw bar."
Full review
Insight Guides
"Daniel Webster dined here. Steaks and seafoods are served in atmospheric rooms with creaky floors, low ceilings, and wooden booths."
Zagat
4.1
"Billed as the nation's oldest continuously operating eatery, this 1826 Faneuil Hall "culinary museum" is a "must-go" for "out-of-towners" seeking "legit" "chowda"."
Full review
Gayot
12.0
"Simple seafood dishes (grilled, broiled or fried) like sea scallops, filet of sole or Boston scrod that should be paired up with a side of Boston baked beans."
Full review
DK Eyewitness
"Apart from Boston scrod, the best bet by far is the raw bar. Savor the differences in oysters from various waters of the world."
Toro Boston
Fodor's
Travel + Leisure
Zagat
BlackBook
Gayot
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1704 Washington St, Boston, MA 02118-3307
From $21 /night
Fodor's
"Small plates such as grilled corn with aioli and cotija cheese are hefty enough to make a meal out of a few, or you can share the regular or vegetarian paella with a group."
Full review
Travel + Leisure
"Located in the heart of the South End, Ken Oringer’s Toro specializes in Spanish pinxtos (snacks) and tapas."
Full review
Zagat
"You might have to "fight for a seat" at this no-reservations, "packed-to-the-gills" South End "mob scene" from Ken Oringer (of Clio), but "go, go, go"."
Full review
BlackBook
"Superstar chef Ken Oringer delivers dozens of tantalizing tapas for gregarious urban hippies and festive parties."
Gayot
15.0
"Displaying all the brick-and-wood rusticity of its progenitors, it contains an open kitchen turning out Spanish tidbits, authentic in spirit as well as in their ingredients."
Full review
