What to Order at Legal Crossing
By Scott Kearnan
March 13, 2014
By Scott Kearnan | March 13, 2014
Legal Crossing (LX), a distinctly upscale concept from Legal Sea Foods, opens in Downtown Crossing's tony Millennium Place development today; dinner service starts at 5 PM. Yesterday we gave you an advance glimpse at the full menus for LX, but you know the old saying: food porn is worth a thousand words. (Okay, so we took a little liberty with the expression.)
"The location dictated what we wanted to do," says Rich Vellante, Legal Sea Foods' executive chef and executive VP of restaurants. "This is a more sophisticated urban setting, so we approached it in a way that is more sophisticated than we might a traditional Legal Sea Foods." And Vellante says the culinary team was excited for that opportunity to "spread its wings" and show its full breadth of "talent and creativity." He explains: "Sometimes that gets lost when our main strategy and focus is consistency and brand content. At Legal Crossing, even the kitchen is designed differently than one at a traditional Legal Sea Foods, where things are geared toward a higher volume. With that comes different techniques and more composed dishes."
And you can expect the team to be exploring additional approaches soon. Next up: Legal Oysteria, an Italian seafood concept slated to open this spring in the Charlestown space that formerly belonged to Todd English's Olives. Vellante says that a fellow Italian-American chef, longtime Legal toque Gina Palmacci (a former Aquitaine sous), will helm a kitchen that makes use of an existing rotisserie and brick oven. "We're looking to leverage that," says Vellante, who expects a lot of "simple Mediterranean flavors inspired by the coastal villages of Italy," with some nods to Portugal, Spain, and Southern France on the agenda. (Think whole fish, octopus and squid dishes.) Until then, we'll satisfy ourselves with LX, the brand's latest one-off. And here's where to start.