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 https://www.storeholidayhours.org/legal-sea-foods-menu-prices/ 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. Regardless of the low-key trappings, the food was second to none and word quickly spread. This early success resulted in further expansion and today, six decades later with restaurants over the Eastern Seaboard, the family unit philosophy endures: Legal Sea Foods is really a fish company within the restaurant business.
George’s son, Roger, has become in the helm since 1992 and has expanded the company into new markets and keep the company’s give attention to its proud tradition and core values. So when we say, “If this isn’t fresh, it isn’t Legal!,” we renew a commitment which has sustained us for over a half-century.
It’s not really a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company. View our restaurants’ placemat that details our history.
“Legal Sea Foods claws its method to the top! The votes have been in and seafood-loving readers have chosen their most favorite location to savor the flavors of the sea. ‘If it isn’t fresh, it isn’t Legal’ will be the slogan around this popular chain – stretching from Florida to Massachusetts – which features its own waterfront purity lab that inspects every delivery. Famed for its thick and bipartisan New England clam chowder, which has been served at the Presidential Inaugurations of all five presidents since Ronald Reagan in 1981, it also bwnqql an enormous menu of each types of seafood dish.” – USA Today
Named certainly one of America’s “Best New Restaurants” for 2011 by Esquire magazine: “The rescue in the Boston waterfront from decrepitude presently has an anchor: three of the-story Legal Harborside at Liberty Wharf, the biggest restaurant within the city. The very first level is simply a swankier version in the other thirty-one Legal Sea Foods houses – fish and chips, that kind of thing – nevertheless the elegant second floor is a thing way the food chain.
Order a dark and stormy on 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 in the sleek look of any classic ocean liner – or maybe a Kennedy yacht (Ted was a big Legal fan) – with curved rosewood ceilings and black, mastlike columns, the space is perched over the city lights, the quiet harbor, and also the dark, faraway ocean. If you find yourself on those waters, sail right in and tie up. The restaurant has its own slip.” – Esquire, 2011