You guys. Walking around Assembly Row in Boston, I saw a giant red store that said "Sugar Heaven." I mean, how can I not be enticed with giant candy canes and trees with candy hanging from them?

This bright store is filled with colorful candies of all sorts. Chocolates, gummies, candies, lollipops, etc.

I picked up a plastic bag and made my way through all the different bings, picking up a gummy turtle here, a caramel there, a chocolate in the middle.

Do we have an amazing candy store like this in West Virginia?

I stumbled upon Legal on the Mystic. This location is one offset from the larger "Legal Sea Foods," which is a fish company in the restaurant business, according to its website.

Legal Sea Foods was born in 1950 when George Berkowitz opened a fish market in the Inman Square neighborhood of Cambridge, Massachusetts. He opened it adjacent to his father Harry’s grocery store Legal Cash Market where customers were given “Legal Stamps” (forerunners of S&H green stamps) with their purchases. It’s here that the “Legal” name became synonymous with quality and freshness. 

In 1968, the Berkowitz family opened its first seafood restaurant, right next to the fish market. The fish was simply prepared, either broiled or fried, and served on paper plates at communal picnic tables. Despite the low-key trappings, the food was second to none and word quickly spread. This early success led to further expansion and now, six decades later with restaurants along the Eastern Seaboard, the family philosophy endures: Legal Sea Foods is a fish company in the restaurant business. 

George's son, Roger, has been at the helm since 1992 and has expanded the business into new markets while maintaining the company's focus on its proud tradition and core values. So when we say, "If it isn't fresh, it isn't Legal!," we renew a commitment that has sustained us for over a half-century. 

It’s not a fish tale, but a tale of fish 60 years in the making…of a family-owned seafood market that spawned a restaurant company. View our restaurants’ placemat that details our history.

There are a number of other Legal Sea Foods restaurants in the Boston area and beyond. Legal Sea Foods is definitely a ~thing~ in the area, so I was happy to finally try a little taste of this classic restaurant.

With a nod to the industrial past of the location, Legal on the Mystic was built to have a broad appeal and meld traditional with contemporary. The menu was assembled to provide a casual, social dining experience. The emphasis is on plates to share, salads, pizzas, sandwiches and tacos, but there are also options for those who prefer more classic Legal entrees.

Legal on the Mystic takes its design direction from the early industrial development that occurred at Assembly Square. By using materials such as steel pipes, metal mesh, steel, concrete and brick, the space takes on an industrial feel reminiscent of the history. The expo kitchen serves as a backdrop to the restaurant, while the bar is the focus. Large garage doors allow for open air dining and entry to a riverside patio that’s topped by a 20’ tulip umbrella.

I pulled up a seat at the bar and saw another guy drinking a Bloody Mary. That sounded perfect for a random weekday drink. A Bloody Mary has a bunch of random ingredients - but mainly tomato juice and vodka - but can contain Worcestershire sauce, Tabasco sauce, piri piri sauce, beef consommé or bouillon, horseradish, celery, olives, salt, black pepper, cayenne pepper, lemon juice and/or celery salt (Wikipedia).

• 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."
• Best Seafood Restaurant, USA Today, 2013
• Boston's Most Popular Restaurant, Zagat, every year since 2003
• Most Admired Restaurant, Boston Business Journal, 2013 and 2012
• Best Classy Restaurant for Kids in Philly, Philadelphia Magazine, 2013
• Best New Restaurants, Legal Harborside, Esquire magazine, 2011
• Listed in 1,000 Places to See Before You Die: A Traveler's Life List, Patricia Schultz
• Legal Sea Foods clam chowder served at every presidential inauguration since 1981 (Wikipedia)

I can tell you that this one contained celery and definitely some horseradish. It was quite spicy, but I was very into it. Especially because I ordered some snacks to go with it.

Oysters seem to be another ~thing~ here. I ordered a "Big Rock," "Merry" and "Wianno" oyster. One of each. I have no clue which is which, but I can tell you there was one that was far cleaner and sweeter than the others. I can see why people who may have only had one kind of oyster thing they may not like them because they can vary so greatly.

So, I can tell you a Bloody Mary goes very well with a few oysters. That little heat and tomato flavor is a nice fit. Both the cocktail and the food were quite food. I know this place sometimes get a reputation for being overrated, but you can't go wrong with a good Bloody Mary and a handful of oysters.

Well, I really enjoyed this restaurant. I loved the vibe; it was calm inside, but nice to see the hustle and bustle outside as I people watched. The bartender talked me up - which I didn't hate. Overall, nice place to spend some time.


Grade: B

Flour Bakery is an iconic bakery in Boston, run by James Beard Chef Joanne Chang.

Chang's diet growing up consisted of traditional Chinese cuisine, but always enjoyed baking chocolate chip cookies with her mother. She went to Harvard (majoring applied mathematics and economics) when she began selling chocolate chip cookies and became known as the "Chocolate Chip Cookie Girl." Fast-forward to 2000 when she opened her first Flour Bakery in Boston's South End.

In 2007, she challenged Bobby Flay with her famous sticky buns on Food Network's Throwdown with Bobby Flay and won. (Wikipedia)

Crusty, crackling baguettes warm from the steaming oven . . . buttery, raisin-filled brioche shaped in a swirl and drizzled with sweet icing…silky-smooth chocolate cream pies…lemon curd cakes filled with crushed raspberries…fresh, made-to-order salads and sandwiches. Flour’s concept was born out of a passionate desire to share the simple pleasures that mouth-watering pastries and foods can bring. Imagine enjoying a muffin still warm from the oven, made with real butter and fresh fruit, alongside a steaming cappuccino. For lunch, choose among daily specials such as three cheese pizza with spicy tomato sauce and fresh herbs or an oven-baked asparagus and country ham quiche with a side salad. Bring home a beautifully decorated birthday cake made with flourless chocolate cake layers, rich chocolate mousse, and ganache. We offer buttery breakfast pastries, grand homemade cookies, luscious tarts, delicious pies, gorgeous cakes, and fresh, made-to-order sandwiches, soups, and salads. Everything is prepared in-house by our professional kitchen staff. Our business includes morning commuters stopping in for breakfast, area employees and neighbors enjoying lunch, friends meeting for coffee and talk, office workers seeking to satisfy their 3pm sugar craving, regulars picking up bread, salad, take-out dinner specials or dessert for their evening meal. Along with our quality product, our success depends on a well-trained, professional service staff. We strive to be constantly and consistently friendly, attentive, hospitable and courteous. We want each guest’s experience to be an enjoyable one, therefore we focus on all aspects involved: great food, gracious service, warm atmosphere, heady aromas, and irresistible displays.

This bakery + cafe is absolutely lovey. Cases full of fresh baked goods greet you as soon as you enter. Playful - yet refined - small touches graced the space. Modern lighting, friendly staff and a bustling young professional community lined the interior. I instantly fell in love.

So, I went up to the case to browse my options. A few things stuck out to me, so we ended up getting a mini sampler to try a few items - lemon ginger scone, parmesan garlic scone and a mushroom and parmesan savory brioche spiral. They also have a whole host of sandwiches and salads available and tons of other goodies.

And, I sipped my hot chocolate (which was also quite tasty) while waiting for our goodies to be done. Wow, I had no idea what I was about to devour.

The lemon ginger scone - with such a delicate flavors - was still bursting with goodness. Perfect texture: just a bit crumbly but moist and rich.

The parmesan and chive scone was divine. Perfectly bready and moist and cheesy. This is everything I want in a scone and rarely get.

The last - the savory brioche - had ground up bits of actual mushroom inside. The slightly crisp and umami bit of heaven was also complemented with some creamy cheesy flavor.

So. I mean, I don't know what else you could ask for in a bakery + cafe. The vibe here is relaxing, yet very cool. There are so many deliciously tempting items, it's difficult to choose. I could come here for scones and coffee, stay here for sandwiches and salads and if they served wine, I may never leave.

My only regret is that I didn't try a sticky bun, because I didn't know that was a ~thing.~ But, next time.

Grade: A

But, it's time we talk about another Pittsburgh specialty: the french fry salad.


That's right. A pile of greens, veggies, chicken or steak and french fries. I took my latest visit to the Clarksburg Primanti's location where I met up with best friend and college roommate Kayla (and that new baby!) to espouse the greatness that is the french fry salad.

One possible origin for the salad, as noted in Serious Eats’ culinary history of Pittsburgh, is Jerry’s Curb Service, a drive-in originally located just north of the city, which claims that "on a fateful night in the early 1960s… a customer placed a rather unusual order — a steak sandwich, hold the bun, add fries and salad dressing." Donna Reed, Jerry’s wife, made a version for herself but "placed her sliced steak, fries, and salad dressing atop a fresh bed of lettuce." Jerry’s however, simply calls this "staple in the restaurant industry" a "Steak Salad." Like any restaurant dish whose highly convenient origin story involves a quirky customer order or a chef/owner’s inventive use of constrained ingredients — see: the negroni, the Caesar salad, Buffalo wings — the tale is hard to definitively disprove, but of course, no one really knows (Eater).

This Primanti's location is fairly new, and modern - like most of the branch locations. A nice open area, dark colors and the same humongous sandwiches (and french fry salads!) that the area has come to love.

So, I ordered the Sirloin Steak Salad with Fries - seasoned strips of sirloin steak, house salad mix, tomato, chopped egg, roasted peppers, bacon, crumbled and creamy bleu cheese and housemade croutons.

The salad came out on a humongous plate with a flat grilled beef amalgamation covering the bed of iceberg lettuce, slivered tomatoes, red onions, and not-quite-crispy fries. For the most part, I'm super into this salad. I feel like it's reasonably healthy with a bit of indulgence. The nice salty fries make for a tasty combination with the creamy dressing and crunchy veggies. It's a classic of the Pittsburgh area, and I know some friends who even specifically seek out this dish at restaurants. Gotta try it - at least once!

Grade: B