James "Scotty" Simpson opened his namesake fish 'n' chips shop in 1950, and it's been a local favorite ever since. And not much has changed about the restaurant in the intervening years, right down to the face behind the counter—that's current owner, head cook, and greeter Harry Barber, who began working there in 1966. Even the dining room remains virtually unchanged, welcoming guests with quaint wooden paneling, a corner jukebox, and walls decorated with poodle-skirted fish.

The eatery's menu has stayed true to the classics as well. Besides pairing with the eponymous fish, chips side meaty partners of frog legs, chicken, and T-bone steaks. Diners can also keep their plates chip-free by siding a quarter-pound cheeseburger with homemade clam chowder.