Legal Sea Foods, the iconic New England seafood institution, has finally arrived in Chicago, choosing the fitting backdrop of Marina City with its stunning Chicago River views. This marks the first venture outside the East Coast for the 73-year-old chain, boasting 27 restaurants and a dedicated seafood production facility.
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Legal Sea Foods’ renowned clam chowder, a staple at Presidential inaugurations since 1981, is just one of the many signature dishes Chicagoans can now enjoy. The restaurant, which opened on July 30th, occupies the impressive two-level space formerly housing Dick’s Last Resort. President and COO Matt King notes the synergy of enjoying seafood by the water, highlighting the prime location.
From Cambridge to Chicago: A Seafood Legacy Expands
Established in 1950 as a humble fish market in Cambridge, Massachusetts, Legal Sea Foods has become synonymous with fresh, high-quality seafood. While the 2020 sale to PPX Hospitality Brands might have stirred emotions among New England loyalists, PPX’s existing Chicago presence with Smith & Wollensky, a neighboring steakhouse also under their umbrella, provided a comfortable entry point. A ghost kitchen operated out of Smith & Wollensky during the pandemic allowed Legal Sea Foods to test the Chicago waters before diving in.
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A Menu Blending Classic and Local Flavors
Executive Chef Ozzy Amelotti, formerly of The Metropolitan Club and Carnivale, leads the culinary team, offering an all-day menu featuring Legal Sea Foods classics like clam chowder, crab cakes, and the iconic half-pound lobster roll. All fried seafood, including fish and chips, is prepared with a proprietary gluten-free breading. Fresh oysters, a mainstay at all Legal Sea Foods locations, are prominently featured, along with newer additions to the chain’s menu like nigiri and maki.
Amelotti has also crafted Chicago-specific dishes, showcasing local ingredients like grilled or blackened Lake Superior whitefish. A unique take on the classic scallops de Jonghe, reimagined with scallops instead of shrimp, pays homage to Chicago’s culinary heritage. King emphasizes the importance of incorporating local elements, stating, “It’s important to connect to where you are.”
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Drinks and Ambiance: A Chicago Experience with a New England Spirit
The local connection extends to the beverage menu, featuring a collaboration with Chicago’s Spiteful Brewing on a New England-style IPA called “Working for the Haze.” Signature red and white wine sangrias are enhanced with rum and vodka, while the wine-by-the-glass program offers both six and eight-ounce pours.
The sprawling 10,000-square-foot space accommodates 240 guests, boasting a spacious bar area, main dining room, private event spaces, and an outdoor terrace. The upper level houses the intimate Oyster Bar, offering bar seating and tables for 30.
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