Seafood is what Boston does !
These guys do it right
You're craving a fresh seafood dinner but you're not in the mood for the stodgy "ye old clam shack"-type spot or the for-the-masses feel of an enormous seafood chain. Thank goodness there's Atlantic Fish, one of the eateries in the Back Bay Restaurant Group's empire. (They also oversee the casual Joe's American Pub, the Italian trattoria Papa-Razzi, and the warhorse steakhouse Abe and Louie's, to name a few.) Atlantic Fish, as you've already guessed, specializes in seafood and they've done so since its 1978 opening. Needless to say, they've had plenty of time to hone their practice of picking the freshest fish for their menu, which changes daily, and preparing it to suit all sorts of appetites. Yes, you can get New England Clam Chowder -- a reward winning recipe, in fact. Yes, there is a raw bar loaded with glistening oysters. You can also choose from dozens of appetizers from the raw bar and classic dishes from the kitchen 
Try some Chowdah !
Great seafood vids
Do it yourself guides
Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Amazon Price: $23.07 (as of 11/12/2009) 
Fish & Shellfish: The Cook's Indispensable Companion
Amazon Price: $32.30 (as of 11/12/2009)
Fish: The Complete Guide to Buying and Cooking
Amazon Price: $13.57 (as of 11/12/2009)
The Beach House Cookbook
Amazon Price: (as of 11/12/2009)
Oldest Restaurant in America
The Union Oyster House, located on the Freedom Trail near Faneuil Hall, enjoys the unique distinction of being America's oldest restaurant.This Boston fixture is housed in a building dating back to pre-revolutionary days and started serving food in 1826. The stalls and oyster bar where Daniel Webster was a regular customer are in their original positions. Today's politicians, celebrities and tourists still come in to enjoy the food.
Dating back to 1826, the Union Oyster House maintains a suitably old-fashioned tavern decor, with lots of weathered wood and a casual atmosphere. Tourists and locals rub shoulders to slurp down oysters and tuck into thick chowders and substantial pieces of grilled or baked fish. Bivalve lovers gather around the old-school raw bar to sample fresh cherrystones, littlenecks and steamers. Desserts include hot Indian pudding, homemade gingerbread and warm apple cobbler.
Best fish around
Dover Sole, the premier white fish with a unique and delicate flavor, is a choice pick for elegant dining during the holiday season. The very best Dover Sole comes from Holland, so that's where Legal Sea Foods sources this wild-caught favorite. As a mainstay of the European seafood scene for generations, it is considered one of the foundations of Continental cuisine.The thick-bodied Dover Sole is a flatfish that never gets much longer than 20 inches, and, like other soles, has its eyes on the right-hand side. Landed by trawlers, the species can be found between 400 and 1000 meters deep in cold ocean waters from the North Sea toAfrica. Dover Sole can live for 45 years and are first available to commercial fisheries at about six to seven years of age. They spawn annually in winter, males at four years of age, females at age five. Each mature fish served in restaurants weighs between 24 and 28 ounces and, by tradition, is impressively filleted at the table in full view of the diner. This fine Fish can be found at fine seafood establishments in Boston and beyond if the season is right and for the best of this amazing dish you can find it at Legal Seafood.
Boston does Lobster like no other can
Fresh Legal videos
Great Boston reviews
Here's what Yelpers have to say about Food in 02131
- Penzey's Spices (Arlington)
- "I have loved Christina's in Inman Square for a while but waited until I visited Penzey's to make my reviews, just to compare. I've decided that I love them..." more
- Polcari's Coffee Shop (Boston)
- "I say a silent "thank you" to Polcari's every morning when I take my first sip of coffee on my way to the train. Every two weeks I stop in on my lunch..." more
- Formaggio Kitchen (Cambridge)
- "I am fully of the opinion that Formaggio can, on its own, solve the world hunger problem, completely turn around global warming, and produce a lasting peace..." more
- New Deal Fish Market (Cambridge)
- "new deal is an institution in the east cambridge area, with ownership spreading over two or three generations. the selection is not as abundant as the..." more
- Haley House Bakery Cafe (Roxbury)
- "Ever since I started working in Dudley Sq., I have been going to H-House. So it's been 3 years so far. I LOVED this place. The atmosphere is amazing, its..." more
Best of Boston by the water
Anthony's Pier 4 is more than the freshest seafood, delectable prime steaks, and succulent Maine lobsters, its an exceptional dining experience. Anthony's Pier 4 offers fine food prepared to Anthony's exacting standards, an award winning wine list, superb service, and a spectacular view of the city overlooking historic Boston Harbor. Come experience the full flavor of Boston and enjoy complimentary parking too! If it ain't fresh, It ain't Legal
Legal Sea Foods is a Boston-based seafood restaurant chain, with locations primarily in New England and the Northeast. There are also a few locations around Washington, DC, three in South Florida, and one in Atlanta, GA.
It was founded in 1904 by Harry Berkowitz, who opened a "cash market" which became his son George's "legal sea foods" fish market in the Inman Square area of Cambridge, Massachusetts. After obtaining the fish market from his father, George later on decided to expand the market in to a restaurant. With the help of his two sons, Marc and Roger, they opened up two other restaurants, one in Chestnut Hill and the other in the Park Plaza. During this period, George's middle son Marc ran the Chestnut Hill restaurant which was raking in $13 million in 1986-87, making it one of the highest-grossing restaurants in the United States. While the seafood empire was on the rise, there were ill-feelings stirring beneath the surface of the Berkowitz family. After George appointed the eldest son Roger to the position of president and CEO of Legal Seafoods, Marc was forced to take a position as the head of one of Legal Seafoods experimental side projects, and was no sooner forced out of the company. This force out led to a suit filed by Marc against the family and the business. After reaching a settlement before trial, Marc's name was erased from the company history as seen on the timeline on the restaurant placemats.
The menus vary slightly by location and season, but they all include a variety of specialty seafood and non-seafood entrees, appetizers, salads, and desserts. Extensive wine lists and full-service bars are also available at all locations to entice a younger, urban clientele in addition to family gatherings.
By promoting day boat fishing operations, the company markets itself as having the freshest fish. The company also made industry advances on fish handling and has worked with the federal agencies on developing Hazard Analysis and Critical Control Points (HACCP).In the Quest for Safer Seafood, One Company Follows Its Nose (New York Times, Nov. 2000)
Legal Sea Foods derives its name from a common practice during the Irish potato famine. During this time, laws were enacted to limit the consumption of certain scarce foods. To this day it is common practice in some circles to refer to foods as either 'legal' or 'illegal' as a means of denoting status or quality. [http://eh.net/encyclopedia/article/ograda.famine Ireland's Great Famine ((Cormac Ó Gráda) from EH.Net Encyclopedia of Economic History)]
Bon Appétit magazine touts a meal at Legal Sea Foods as among America's ?Top Ten Tried-and-True? dining experiences. Legal is also included in Patricia Schultz's popular guidebook, "1,000 Places to See Before You Die."
Legal Sea Foods currently has 32 locations, in addition to catering and mail order divisions, and has garnered critical accolades for its status as a mid-sized seafood chain. 2007/2008 Zagat Boston Overview (The Boston Globe, Apr. 2007) Since 1992, George's son Roger Berkowitz has been at the helm of the company. Legal's New England clam chowder has been both a staple of its menu and, according to the restaurant, a mainstay at every presidential inauguration since 1981.[http://www3.whdh.com/features/articles/ne_best/A4 New England's Best: Clam Chowder (NBC WHDH Boston, Aug. 2003)] The restaurant motto is "If it isn't fresh, it isn't Legal."
During 2008 it ran a series of humorous radio advertisements, created by its advertising agency DeVito/Verdi, capping with its aforementioned motto as well as a 'really fresh fish' ad campaign on Boston's trolleys that won industry awards. redOrbit, "Stirring Up Trouble, Without Even Trying ", June 24, 2008, retrieved 18 June 2009
So much more to see in this great city
Besides eating at these amazing fish places there is so much more to enjoy in Boston. You can go catch a Red Sox game at historic Fenway Park if it is in season or if not still take a tour of this old Boston gem. You can also go tour the freedom trail and learn some of the city's history, or take a Duck tour ride across town practicing your quack technique. Then there are so many more places and sites to see, If you go then don't forget to visit the always unique and interesting Harvard Square - There is even a Legal Seafood nearby. Legal Cookbook
The New Legal Sea Foods Cookbook
Amazon Price: $17.16 (as of 11/12/2009)
Do you love fresh seafood recipes ? If so then you will love this new and updated Legal Seafoods cookbook , Full of new, amazing recipes.
Boston seafood blogs
- Jade Garden Seafood Restaurant - Restaurant Reviews - Boston Phoenix
- JADE GARDEN SEAFOOD RESTAURANT Review, Boston Restaurant Reviews, Culture and Lifestyle, Food and Cooking, Foods, Fruits and Vegetables, Seafood, Bob Lee, chinatown, lobster, Chinese food.
- International Boston Seafood Show
- Boston Seafood Show International Boston Seafood Show. To be held March 14-16, 2010. North America's largest seafood event; More information can be found on the official website. http://www.bostonseafood.com/10/public/Content20782.aspx.
- Destination Spotlight - Boston - Sushi in a Seafood Town - The ...
- When you think of Boston food, what comes to mind? Baked beans, right. Cream pie? OK. How about seafood? Of course, it's a seaport ? but I bet you're thinking of clam chowder, not succulent slices of fresh, raw fish. ...
- Seafood plant fined following investigation into ice machine death ...
- Seafood plant fined following investigation into ice machine death Boston Herald An OSHA inspection conducted May 5 found that "the plant lacked specific steps and procedures to power down and lock out the ice machine's power source . ...
Great deals to Beantown
Great Stuff for the kitchen
Graniteware 3-Piece 19-Quart Clam and Lobster Steamer with Faucet Set
Amazon Price: $49.95 (as of 11/12/2009)
Oxo Good Grips 5-Piece Seafood Cracker Set
Amazon Price: $19.99 (as of 11/12/2009)
Nantucket Seafood Salt & Pepper Shaker Set - Crab and Lobster
Amazon Price: (as of 11/12/2009)
Fitz and Floyd Seaboard Butter Server with Spoon
Amazon Price: (as of 11/12/2009)
Another city favorite
Located on Newbury Street between Hereford Street and Massachusetts Ave., The Capital Grille boasts an atmosphere relaxed elegance and style. Nationally acclaimed for dry aging steaks on premises, The Capital Grille serves classic steak house offerings such as chops, large North Atlantic lobsters and fresh seafood. The restaurant features an award-winning wine list, professional, gracious service and premiere private dining. Let the masters of steak provide the perfect dining experience. You must try their baked stuffed Lobsters if you make it here, also this is the place to see and be seen in Boston. So, who has the best Chowda ( or chowder for you non Boston types)
Being a Native New Englander and a born and raised Bostonian, I have the accent to prove it; the only kind of clam chowder that is worth anything is New England style clam chowder. Besides tasting so good it probably does have more than an ample amount of calories and fats but a cup now and then is good for the soul.New England style clam chowder is made with New England clams, onion, potato, cream and butter. The more that is in the broth the more New Englanders will rave about the best cup of clam chowder they ever had. I have sampled a fair amount of clam chowder over the years and there are some places who serve a better cup of clam chowder than others. The distinction is subtle at times but the locals will argue where the best clam chowder is served.any places serve a good clam chowder not only in Boston but throughout New England. Depending on individual taste the variances are subtle but distinct. How I judge if a clam chowder is worthy to order a second cup are there enough clams in the cup? Also, are there chunks of potato? Is the broth creamy, remaining fluid without being overly thin or thick as mud? When the cup is served are pieces of clam and potato visible above the edge of the cup? And lastly but important is it served hot? There is nothing worse than a barely warmed over cup of chowder. Your taste and criteria may vary from mine but that is what is exciting about the great New England chowder debates. If you visit New England and ask the locals where the best clam chowder can be found you may receive a different answer each time. So, the best way to determine where the best of Boston's clam chowders is served is to visit a few suggested restaurants and sample them. More often than not, your taste buds will appreciate the experience. Here are some of the best places to get a nice bowl of the best stuff on earth.
The Chart House, Long Wharf, Boston
The Atlantic Fish Company, Atlantic Avenue, Boston
Legal Seafood ( any location )
And while visiting on Cape Cod:
Captain Parker's Pub in West Yarmouth
Meet the red guys
Clawed lobsters compose a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Lobsters are economically important as seafood, forming the basis of a global industry that nets US$31.8 billion in trade annually.
Though several different groups of crustaceans are known as "lobsters," the clawed lobsters are most often associated with the name. They are also revered for their taste. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (chelae), or squat lobsters. The closest relatives of clawed lobsters are the reef lobster Enoplometopus and the three families of freshwater crayfish.
Best way to see Boston
You've never toured Boston in anything that comes close to Boston Duck Tours. The fun begins as soon as you board your "DUCK", a W.W.II style amphibious landing vehicle. First, you'll be greeted by one of our legendary tour ConDUCKtors, who'll be narrating your tour. Then you're off on a journey like you've never had before. You'll cruise by all the places that make Boston the birthplace of freedom and a city of firsts, from the golden-domed State House to Bunker Hill and the TD Banknorth Garden, Boston Common and Copley Square to the Big Dig, Government Center to fashionable Newbury Street, Quincy Market to the Prudential Tower, and more. And, as the best of Boston unfolds before your eyes, your ConDUCKtor will be giving you lots of little known facts and interesting insights about our unique and wonderful city. The New England Clambake
The New England Clam Bake is a traditional method of cooking foods, especially seafood such as lobster, mussels, crabs, clams, and quahogs. The seafood is often supplemented by sausages, potatoes, onions, carrots, corn-on-the-cob, etc. Clam bakes are usually held on festive occasions along the coast of New England.A typical clam bake begins with gathering seaweed at the shoreline; seaweed is an important adjunct to cooking the food. To keep the seaweed fresh, it is necessary to have a container large enough to hold both the seaweed and a fair amount of sea water.
Also important are several round medium-sized stones, or sometimes cannon balls, which are heated in the fire and used to re-radiate heat during the cooking process.
Lastly, like most other methods of steaming, a cover is necessary to allow the trapped heat and steam to thoroughly cook the food. Canvas tarps or potato sacks soaked in sea water are often used for this purpose.
Once the stones and seaweed have been collected, a fire pit is prepared. Some prefer to simply start a fire within the pit, while others line the edges with flat stones to provide support for a metal grill on which the stones may be placed; others prefer to dig a pit dug out on the beach so that the food may "bake" under the sand.
The stones used for cooking are then placed in the center of the pit and a wood fire is started, although the exact method of heating the stones varies. The fire must burn until the stones are glowing hot. Care must be taken to ensure that the fire will burn out shortly after this optimal cooking temperature is achieved. The ashes are then swept off the stones and raked between them to form an insulating "bed". A layer of wet seaweed is place over the stones, followed by traditional regional foods such as clams, mussels, quahogs, and lobsters. Side dishes usually include potatoes, corn on the cob, linguiça sausages, carrots, and onions. Alternating layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. (Some may prefer to use beer to soak the canvas, but it is unlikely to have any effect whatever on the cooked food.) The food is allowed to steam for several hours.
There are many fine places to purchase and enjoy a Clambake in Boston but the best would have to be at Legal Seafood. Legal Sea Foods has perfected the art of the clambake with the same exceptionally fresh seafood, and the same level of friendly, knowledgeable and attentive service you've come to expect.
Offering full event planning,they will coordinate the menu, staffing, equipment and every other detail to ensure that your event runs smoothly and, most importantly, creates a favorable and lasting impression.
Don't forget to sign the guestbook upon departure
Jojo7 wrote...
To me - there is no better food than seafood! Let's face it, chicken is chicken and beef is beef and, if prepared properly, both can be quite good. But seafood - aaaaahhhhhhh what a gastronomy and oh the choices, the flavors, the varieties - it's like I'm in heaven! My favorite restaurant for seafood is Neptune Oyster in Boston. Their Lobster Roll is to die for!
If I'm making sushi or cooking at home, I head out to the New New Deal Fish Market in Cambridge.
Check out the reviews of Neptune Oyster and New Deal on Yelp.
Enjoy!!
Posted August 02, 2009
papawu wrote...
Fantastic stuff. I remember the days when my family in Boston used to bring us crates of live Maine lobster and how incredibly sweet they were. Besides that I have only been to Boston once before when I was just a kid. This lens gives me an excuse to go back and visit now as an adult.
Posted May 11, 2009
rms wrote...
I'm with elizabethjeanallen, I love all seafood! Yummy lens! Now I'm craving some of that chowdah!
Posted October 30, 2008
KimGiancaterino wrote...
I'm allergic to shellfish, but had a great meal at the No Name when I visited Boston many years ago. Your lens is well-designed and I'm giving it a Squid Angel Blessing!
Posted May 29, 2008
by BostonRob
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