A Local's Guide to the Best Restaurants in Detroit | Bon Appétit
"Scotty Simpson'sis a faith builder for a fish-and-chips skeptic. The interior design is...if your grandparents’ carpeted basement was a banquet room with a fryer in it. The owner, Harry Barber, has been frying fish here in Brightmoor for 50 years. He stands over the fryer in a way I’ve never seen a cook in a kitchen do. It’s as if he understands some deep mystery about the baskets and the oil—the roil. As a consequence, his cod, flown in daily, ends up being a flaky delicacy steamed inside a fried pastry. It is precision. The Charles Gabriel of Detroit fish." - ByBen Hall
Photo by Jesse David Green
