Scotty Simpson's has been serving fish and chips from the same Brightmoor corner since 1950, when James "Scotty" Simpson opened it. There have been only three owners since: Scotty, Sean Gilmore, and current owner Harry Barber, who has worked at the restaurant since 1966 and still runs the kitchen as head cook while greeting customers at the door.
The menu centers on fish and chips: Nova Scotian cod dipped in a house batter, fried crisp with flaky, pull-apart flesh, and served with fries, coleslaw, tartar sauce, and soft dinner rolls. Thick fried frog legs and pie round out the plate for regulars who know to ask.
The room is nautical-themed and largely unchanged, with patterned carpet and a mix of wooden and vinyl chairs that give it a look frozen somewhere in its own past. It's a neighborhood spot through and through, set up for dine-in or carryout.
The menu centers on fish and chips: Nova Scotian cod dipped in a house batter, fried crisp with flaky, pull-apart flesh, and served with fries, coleslaw, tartar sauce, and soft dinner rolls. Thick fried frog legs and pie round out the plate for regulars who know to ask.
The room is nautical-themed and largely unchanged, with patterned carpet and a mix of wooden and vinyl chairs that give it a look frozen somewhere in its own past. It's a neighborhood spot through and through, set up for dine-in or carryout.