Designed by Alexander Parris, the main building was built immediately east of and "behind" Faneuil Hall which at the time sat next to the waterfront at the town dock.

In an early example of Boston's tendency for territorial growth via landfill, part of the harbor was filled in with dirt to provide a plot of land for the market.

From its beginning, the Market was largely used as a produce and foodstuff shopping center, with various grocers of such goods as eggs, cheese, and bread lining its inside walls.

Digging performed for the expansion of the market in the late 1970s uncovered evidence of animal bones, suggesting that butchering work was done on-site.

On the roof are eight evenly spaced chimneys, and a copper-based dome in the center of the building, which covers an open common seating area and the major side entrances.

In 1969, the department of Housing and Urban Development awarded the city of Boston approximately $2 million for market stabilization and restoration of roof lines and facades back to their 1826 appearance.

Frederic A. Stahl, Principal in Charge; Roger Lang, Project Manager; James H. Ballou, Consulting Architect; and William LeMessurier, Structural Engineer.

[5] The main Quincy Market building continues to be a source of food for Bostonians, though it has changed from grocery to food-stall, fast-food, and restaurants.

Most daytime visits to Quincy Market will encounter a large circular crowd of people standing around a juggler or other act.