Legal Seafoods Menu Prices 2020 – Why So Much Interest..

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market within the Inman Square neighborhood of Cambridge, Massachusetts. He opened it next to his father Harry’s food store Legal Seafoods Restaurant where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness.

In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion now, six decades later with restaurants over the Eastern Seaboard, the family unit philosophy endures: Legal Sea Foods is a fish company inside the restaurant business.

George’s son, Roger, continues to be on the helm since 1992 and has expanded the business into new markets while keeping the company’s give attention to its proud tradition and core values. Then when we say, “When it isn’t fresh, it isn’t Legal!,” we renew a commitment that has sustained us for over one half-century.

It’s not just a fish tale, but a tale of fish 60 years within the making…of a household-owned seafood market that spawned a nearby restaurant company. View our restaurants’ placemat that details our history.

“Legal Sea Foods claws its way to the top! The votes have been in and seafood-loving readers have chosen their preferred spot to savor the flavors in the sea. ‘If it isn’t fresh, it isn’t Legal’ will be the slogan at this particular popular chain – stretching from Florida to Massachusetts – which has its own waterfront purity lab that inspects every delivery. Famed for the thick and bipartisan New England clam chowder, which was served on the Presidential Inaugurations of five presidents since Ronald Reagan in 1981, additionally, it bwnqql a huge menu of every sorts of seafood dish.” – USA Today

Named certainly one of America’s “Best New Restaurants” for 2011 by Esquire magazine: “The rescue from the Boston waterfront from decrepitude presently has an anchor: the 3-story Legal Harborside at Liberty Wharf, the biggest restaurant inside the city. The initial level is only a swankier version in the other thirty-one Legal Sea Foods houses – fish and chips, that kind of thing – however the elegant second floor is one thing way in the food chain.

Order a dark and stormy at the bar and rich lobster soup under a buttery pastry dome. And rare abalone is sautéed in amontillado sherry and served with lemony risotto and sweet white asparagus. Decked outside in the sleek look of any classic ocean liner – or maybe a Kennedy yacht (Ted had been a big Legal fan) – with curved rosewood ceilings and black, mastlike columns, the space is perched higher than the city lights, the quiet harbor, and the dark, faraway ocean. If you locate yourself on those waters, sail right in and tie up. The restaurant features its own slip.” – Esquire, 2011