Restaurants & Bars Chicago Area Ingredient Substitutions

Phil Smidt's substitutes?

Warthog | | May 20, 2009 06:50 AM

I'm coming home for a visit soon, and Mom is still in mourning for the demise of Phil Smidt's. She craves a new source for lake perch boned in butter the way that P.S. did it. Anybody have good recs? We know about Teibel's, which seems to be the most popular response to the question, and we've tried various other places in the area, but so far, Mom's still not quite found an adequate replacement.

Generally, anything deep fried is pretty much out - she preferred the sauteed version. Anything with heavy breading also gets a thumbs down from Mom.

Has anybody tried the perch at Tin Fish? Might they be a candidate? Mom has liked the scallops there, but has been hesitant to try the perch for fear that it will fall into the "just not as good as Phil Smidt's" category. She's the sort that once she has a "sure thing" item at a particular restaurant, she just orders the same thing again and again. At Tin Fish, the scallops are her "known good" item, but if somebody can provide a T.F. to P.S. comparison on the perch front, we might luck out.

Thanks in advance for any help. Mom's in her 80s, and while we've heard rumors of plans for Phil Smidt's to reopen in a new location, at Mom's age, it's not a given that she'll be around by the time it happens, if it ever does. I want to bring her a little boned lake perch bliss while I can.

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