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 alongside his father Harry’s supermarket Legal Seafoods 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 in writing plates at communal picnic tables. Inspite of 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 philosophy endures: Legal Sea Foods is really a fish company inside the restaurant business.
George’s son, Roger, has been in the helm since 1992 and has expanded the organization into new markets and keep the company’s concentrate on its proud tradition and core values. Then when we say, “If it isn’t fresh, it isn’t Legal!,” we renew a commitment which includes sustained us more than a half-century.
It’s not really a fish tale, but a tale of fish 60 years within the making…of children-owned seafood market that spawned a restaurant company. View our restaurants’ placemat that details our history.
“Legal Sea Foods claws its way to the top! The votes are in and seafood-loving readers have selected their preferred spot to savor the flavors in the sea. ‘If it isn’t fresh, it isn’t Legal’ is the slogan at this particular popular chain – stretching from Florida to Massachusetts – which possesses its own waterfront purity lab that inspects every delivery. Famed for its thick and bipartisan New England clam chowder, which was served at the Presidential Inaugurations of all the five presidents since Ronald Reagan in 1981, in addition, it bwnqql an enormous menu of each sorts 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 now has an anchor: the 3-story Legal Harborside at Liberty Wharf, the largest restaurant within 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 – but the elegant second floor is one 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 out in the sleek look of a classic ocean liner – or maybe a Kennedy yacht (Ted was actually a big Legal fan) – with curved rosewood ceilings and black, mastlike columns, the area is perched above the city lights, the quiet harbor, and the dark, faraway ocean. If you find yourself on those waters, sail right in and tie up. The restaurant possesses its own slip.” – Esquire, 2011