Ready for the Winter

Ready for the Winter

Perhaps you have heard of some of the developments going on around the Seaport area. From the opening of Flour Bakery's third location in Fort Point to the opening of some great restaurants right on the harbor and fresh installments at the Institute of Contemporary Art, it has turned from a sluggish waterfront area into a destination for tourists and locals alike.

These new restaurants have taken full advantage of the beautiful views of Boston Harbor, with their huge panoramic windows, prime bar seating and interesting menu concepts. Without a doubt, the Seaport was the place to be this summer and fall.

But what of winter? Everyone is asking the same question... what happens when winter comes around and strolls around the harbor are no longer feasible?

I myself have been wondering this and am very happy to say that at least Legal Harborside has some fresh ideas rolled out to keep people coming even in the depths of winter. This past week, I took a couple of friends over to check out the fall-on-to-winter scene atop the roof-deck. Any worry was thrown to the winds when I arrived and learned of their updates. Consistent with the changing weather, the floors are heated, as are those patios that remain open for the adventurous romantic. They close off the main patio but the views remain breathtaking — you can now enjoy the gusting winds from the comfort of an indoor sofa, with a cocktail in hand. Whereas the roof-deck's summer menu was limited to light snack fare, it is now the first Legal Seafood location to offer a sushi menu — perfect for a light drink-side snack or as you will bear witness... a full-on meal.

On this particular visit, we were lucky enough to experience a sampling of some of the sushi items and luckier still to have chef Chris (head chef of the restaurant) walk us through some of the most interesting pieces.

We started with some drinks, ordering our favorite white sangria, made with St-Germain (go figure!), as well as some of their new, season appropriate additions like their fall sangria (complete with a crab apple). Then the sushi started...

We began with a piece de resistance that both chef Chris and chef Harrold (their in-house sushi chef) are proud of — the Harborside Tempura Lobster Roll. It comes with the lobster head and tail included — it's a crowd-pleaser for sure — and with a generous amount of delectable lobster meat, avocado, tobiko, house-made teriyaki sauce and spicy mayonaise it certainly pleases the appetite as well.

We were then presented with their "small" boat, which really is no small serving. It comes with 48 pieces of a variety of sashimi, three hand rolls, and other rolls, all of the chef's choosing.

My favorites were the shrimp tempura roll with the same sweet teriyaki sauce and the Red Dragon, which was a spicy tuna roll topped with more delicious tuna, tempura flakes, and wasabi mayo, but even their no frills tuna maki were delicious.

Although I pride myself on eating copious amounts of food, this sushi boat defeated me — I tried my best to finish it off, but alas, a couple stray makis were left behind. It would, however, make for a perfect sampler for a group.

What I can say with no doubt in my mind, is that Legal Harborside has assured themselves a clear following year-round. Who wouldn't want to experience the thrill of being so close to the water at a time when winds pick up and temperatures drop? The view will indeed become even more amazing once the snow comes in and covers bits of the harbor. I cannot wait for the next opportunity to return, whether it will be to try the other floors — a casual dining and raw bar on the first floor, which sings an ode to the original Legal Seafoods fish market established in Inman Square, or the fine dining by candlelight served on the second floor — or to return to the roof-deck, it becomes impossibly difficult to stay away.

Keep your eyes and ears open for details on their New Year's party... it is bound to be spectacular — with a rumored ice statue serving as a pseudo raw bar, how could it not be?

 

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