By Tad Stephanak of Burlington Cable Access Television
Legal Sea Foods at the Burlington Mall has officially re-opened its doors. Bringing a new look interior and their long standing standard of pier-to-plate freshness for this Burlington dining staple.
About Legal Sea Foods
Seventy years ago, Legal Sea Foods opened as a fish market in Cambridge, MA and has since cast a wider net – now operating 24 restaurants along the east coast as well as its own Quality Control Center on Boston Harbor. Legal Sea Foods’ iconic tagline, “If it isn’t fresh, it isn’t Legal!” speaks to its legendary fanaticism for seafood quality and safety. The restaurants serve over 40 varieties of fresh fish and shellfish throughout the year; the menu highlights quintessential New England fare, including its famous New England Clam Chowder that has been served at nearly every Presidential Inauguration since 1981. To learn more, visit legalseafoods.com.
About PPX Hospitality Brands
PPX Hospitality Brands is a Boston-based hospitality group that includes The Smith & Wollensky Restaurant Group, The Strega Group and Legal Sea Foods Restaurant Group. To learn more, visit ppxhospitalitybrands.com.
PPX Hospitality Brands – Quality Control Center (QCC):
Since the acquisition of Legal Sea Foods in December 2020, PPX Hospitality Brands continues its investment in the company’s Boston headquarters which houses a central commissary and processing facility located in Boston Harbor’s thriving Seaport at 1 Seafood Way. With a steadfast commitment to food safety, quality, and consistency the company is dedicated to upholding best practices in sustainable sourcing and the highest standards possible for all of the company’s restaurant brands: Smith & Wollensky, Legal Sea Foods and Strega Italiano.
Seafood processing, laboratory testing, fish-cutting, butchering, and homemade pasta-making are just some of the production processes taking place daily. In addition, proprietary sauces, dressings, marinades, and Legal Sea Foods famous New England Clam Chowder are prepared and distributed nationwide daily. The facility also serves as the company’s support center for all restaurants across the company, housing finance and accounting personnel, human resources, marketing, IT, beverage, purchasing and more. Training and continued development programs are hosted in the company’s training center while the Culinary Team focuses on menu development in the state-of-the-art Test Kitchen. This hospitality hub is central to the company’s growth and expansion in the years ahead.
