Legal Sea Foods came to be in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it next to his father Harry’s food store Legal Seafoods Menu With Prices where customers received “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. Regardless of the low-key trappings, the food was second to none and word quickly spread. This early success triggered further expansion and today, six decades later with restaurants across 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 at 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. So when we say, “If it isn’t fresh, it isn’t Legal!,” we renew a commitment which has sustained us more than a half-century.
It’s not really a fish tale, but a tale of fish 60 years inside 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 have been in and seafood-loving readers have selected their most favorite location to savor the flavors from the sea. ‘If it isn’t fresh, it isn’t Legal’ is definitely the slogan around this popular chain – stretching from Florida to Massachusetts – which features its own waterfront purity lab that inspects every delivery. Famed for the thick and bipartisan New England clam chowder, that has been served in the Presidential Inaugurations of all five presidents since Ronald Reagan in 1981, it also bwnqql a massive menu of every types 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: three of the-story Legal Harborside at Liberty Wharf, the biggest restaurant inside the city. The initial level is just 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 up the food chain.
Order a dark and stormy on the bar and rich lobster soup within a 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 the classic ocean liner – or maybe a Kennedy yacht (Ted was a big Legal fan) – with curved rosewood ceilings and black, mastlike columns, the room is perched higher than 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 possesses its own slip.” – Esquire, 2011