The company first made moves on the 227,685-square-foot property in Wheeling three years ago, throwing a gauntlet in front of nearby Bob Chinn’s Crab House, one of the country’s perennial top-grossing independent restaurants. Black sea bass, South Africa shrimp, red snapper Credit: Max Thomsen There are ten ships sailing out of New Bedford, Massachusetts, too. He says he has ten ships fishing the Great Lakes for whitefish, and 40 more under contract, which goes a long way toward establishing Boston Fish Market as the top processor of midwestern whitefish, now more than 100 tons per week, he says. That was followed by a few years as a Boston longshoreman unloading fish from the docks, the experience from which he took the name of his first wholesale market, which he opened in Park Ridge in 1995. He arrived in the States in the 70s, first living in New York for a few years, and then Chicago, where he worked in a handful of Greek restaurants and diners, notably cooking at the late Melrose Diner in Boystown. He’s impatient with questions about his past: “It’s all on the website,” which outlines a youth spent fishing the Mediterranean and harvesting the family’s olive orchard. Psihogios was born 50 years ago in Greece-in the Peloponnese, he says vaguely. Louis Psihogios and red snapper Credit: Max Thomsen Those heaping platters of seafood became a signature too, notably the zuppe di pesce, a six-pound mountain of mahi mahi, Manila clams, mussels, calamari, and shrimp, the soup itself a relative puddle of sauce. The towering Greek salads with crabmeat and shrimp were impressive values at $13.99, and before long, lines went out the door. Before long there was a menu with Georges Bank scallops, and gulf snapper fried to order by the pound, and charbroiled Great Lakes platters, and whole branzino, though he’d prepare anything customers wanted from the display cases. Psihogios didn’t plan for this to happen when he moved his processing operation from Park Ridge to Des Plaines in 2013, but soon his retail customers-the ones who knew about the fresh fish to be had tucked inconspicuously off Mannheim Road-began to come in around lunchtime and clamor for fried clams and walleye sandwiches. “We didn’t want it to go to waste,” says Psihogios, the founder, kapetanios, and executive chef of what is now, with the recent opening of a massive restaurant and fish market in a former Pete Miller’s Steak & Seafood in Wheeling, a seafood wholesale, retail, and restaurant armada. Best of Chicago 2022: Music & Nightlifeįive years ago, if you were shopping for, say, a pound of shrimp or some smoked chubs at Boston Fish Market in Des Plaines, you might have been treated to something from the huge spread of fresh, fried, or grilled sea creatures Louis Psihogios laid out every day to impress his large wholesale restaurant accounts.Best of Chicago 2022: Sports & Recreation. ![]() They will take your name, but are too busy to call, so if you are not there when they call out the door, the next person gets in - just like a real Sushi House! Imagine that. They are popular, and always busy, so be prepared to wait, and that means waiting outside. We ordered several dishes, all to be shared, for the 4 of us, and had more than enough to take home at the end of our meal.Īll the fish was fresh, and much to the delight of my SO, there was fresh Uni, something that is not always available as "delivered today", especially in the summer months. This place is a small store front, with a few tables and seating at the sushi counter where you can watch the chef prepare the dishes. even with a Hibachi room thrown in but not here. Many sushi houses are really just Japanese style offering the gamut of styles, ranging from hot plate, to teriyaki, to the ever popular "Asian Fusion", sometimes. The only thing missing were the displaced Japanese business men hanging out after a long day in the office.
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