Legal Sea Foods, a renowned name in seafood dining with roots stretching back to 1950, has officially opened its doors in Chicago, marking its first venture outside the East Coast. Located in the iconic Marina City, the restaurant promises not just exceptional seafood but also breathtaking views of the Chicago River, creating an unparalleled dining experience. For those seeking the freshest catches and a taste of New England tradition in the heart of the Midwest, Legal Sea Foods Chicago is poised to become a must-visit destination.
Matt King, President and COO of Legal Sea Foods, perfectly encapsulates the allure of the location: “It’s always nice whenever you’re eating seafood and you’re on the water.” This sentiment resonates deeply at the new Chicago outpost, where the ambiance perfectly complements the restaurant’s commitment to fresh, high-quality seafood.
Originally established as a fish market in Cambridge, Massachusetts, Legal Sea Foods has grown into an institution, boasting 27 restaurants and a state-of-the-art seafood production facility. While deeply rooted in New England, with its famous clam chowder even gracing Presidential inaugurations since 1981, Legal Sea Foods is now bringing its celebrated culinary tradition to Chicago. Despite a change in ownership in 2020 when PPX Hospitality Brands acquired the company, the commitment to quality and the essence of the Legal Sea Foods experience remain unwavering. PPX Hospitality Brands, already familiar with the Chicago market through Smith & Wollensky, a neighboring steakhouse also under their umbrella, recognized the city’s potential to embrace Legal Sea Foods. Prior to opening, Legal Sea Foods tested the Chicago waters with a ghost kitchen operating out of Smith & Wollensky during the COVID-19 pandemic, a move that proved successful and paved the way for this exciting brick-and-mortar location.
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A Menu Blending Classics and Chicago Flair at Legal Sea Foods Chicago
Executive Chef Ozzy Amelotti, bringing his experience from The Metropolitan Club and Carnivale, helms the kitchen at Legal Sea Foods Chicago. The two-level restaurant, which took over the space formerly occupied by Dick’s Last Resort and officially opened on July 30th, offers an extensive all-day menu. Patrons can expect signature Legal Sea Foods dishes, including the iconic New England clam chowder, succulent crab cakes, and the generously portioned half-pound lobster roll. For those seeking lighter or dietary-conscious options, the fish and chips, along with all fried seafood offerings, are prepared with a gluten-free proprietary breading. Fresh oysters, a hallmark of Legal Sea Foods, are prominently featured, and the menu also incorporates contemporary additions like nigiri and maki.
Recognizing the importance of local flavors, Chef Amelotti has crafted dishes specifically for Legal Sea Foods Chicago. Highlights include grilled or blackened Lake Superior white fish, showcasing regional seafood. Another notable addition is the appetizer scallops de Jonghe, a sophisticated nod to the classic Chicago shrimp de Jonghe dish. This adaptation features scallops baked with buttery breadcrumbs, sherry, and garlic, demonstrating a thoughtful fusion of New England culinary expertise and Chicago’s gastronomic heritage.
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Matt King emphasizes the importance of connecting with the local culinary scene: “You can’t go into a new location and say I’m not going to use anything that’s from there. It’s important to connect to where you are. We obviously got our core items and what we are famous for, but there’s always room to add some local flair.” This philosophy is evident not only in the menu but also in the beverage selections. Legal Sea Foods Chicago has collaborated with Chicago’s own Spiteful Brewing to create “Working for the Haze,” a New England-style IPA available on tap, further bridging the gap between its Boston roots and its new Chicago home. The restaurant’s signature red and white wine sangrias are also given a unique twist with the addition of rum and vodka. Wine enthusiasts will appreciate the wine-by-the-glass program, offering pours in both six and eight-ounce sizes.
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Marina City Setting: Unique Design for a Landmark Location
Spanning an expansive river-level space of 10,000 square feet, Legal Sea Foods Chicago can accommodate 240 guests. The restaurant features a spacious bar area, a main dining room, private event spaces, and an inviting outdoor terrace perfect for enjoying the riverside setting. A gracefully curved staircase leads to the upper-level Oyster Bar, an intimate space with bar and table seating for 30, offering a more secluded dining experience.
The location within the landmarked Marina City building, designed by architect Bertrand Goldberg, presented unique design challenges. The building’s distinctive curves and shapes required innovative solutions to create a functional and aesthetically pleasing restaurant space. Matt King notes, “It certainly gives your architects and designers a lot to think about,” highlighting the complexities of incorporating the building’s unique architecture into the restaurant’s design. The solution involved embracing the building’s curves, most notably through the creation of custom, wave-shaped banquette seating that mirrors the curvature of Marina City’s interior core.
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“Instead of trying to hide its uniqueness, we worked with it,” King explains. “The space really dictated a lot of the layout, which is one of the things we like. It’s very much Marina City and when you come into that space, you know where you are.” Legal Sea Foods Chicago is not just a restaurant; it’s a destination that celebrates both its New England heritage and its vibrant Chicago location.
Legal Sea Foods Chicago, located at 315 N Dearborn Street (entrance off State St. Bridge, next to Smith & Wollensky), is open for lunch and dinner from 11 a.m. to 11 p.m. Monday through Saturday and 11 a.m. to 10 p.m. on Sunday.
