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

Legal Sea Foods was created in 1950 when George Berkowitz opened a fish market within the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s food store Legal Seafoods Menu 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 near 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 and today, six decades later with restaurants over the Eastern Seaboard, the family unit philosophy endures: Legal Sea Foods is actually a fish company in the restaurant business.

George’s son, Roger, continues to be on the helm since 1992 and it has expanded the company into new markets while maintaining 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 which has sustained us more than a half-century.

It’s not just a fish tale, but a tale of fish 60 years in 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 method to the top! The votes will be in and seafood-loving readers have selected their favorite spot to savor the flavors from the sea. ‘If it isn’t fresh, it isn’t Legal’ is definitely the slogan at this popular chain – stretching from Florida to Massachusetts – which features its own waterfront purity lab that inspects every delivery. Famed because of its thick and bipartisan New England clam chowder, that has been served in the Presidential Inaugurations of all five presidents since Ronald Reagan in 1981, additionally, it bwnqql a huge menu of each and every types of seafood dish.” – USA Today

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

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