‘‘Established before you were born,’’ reads the slogan on a sign outside Durgin Park, one of Boston’s most venerable dining institutions. For more than 130 years, diners have been served corn bread, Boston baked beans, broiled scrod, lobster, New England boiled dinners, and Indian pudding. The unpretentious dining room, with its tin ceiling and red-and-white checkered tablecloths, attracts hordes of Faneuil Hall-bound tourists and locals looking for an informal bite. ‘‘How we doing here, kids?’’ asked a waitress in a Red Sox T-shirt on a recent visit. ‘‘What about dessert?’’ But the coming cold weather calls loudest for clam and fish chowders — and Durgin Park’s are made with half-and-half, butter, and (unlike New York-style chowders) nary a tomato in sight.

Durgin Park, 340 Faneuil Hall Market Place, 617-227-2038, durgin-park.com