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Boston Fish Market of Des Plaines - Hallelujah fresh fish!!

Boston Fish Market of Des Plaines - Hallelujah fresh fish!!
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  • Post #151 - September 5th, 2015, 7:35 pm
    Post #151 - September 5th, 2015, 7:35 pm Post #151 - September 5th, 2015, 7:35 pm
    After a day with a lot of exercise, I felt I deserved fried things.
    At 5:20,the line ran from the back of the store, through the entire vestibule that runs the length of the place, and just out the door. Over half an hour to get to the register. They've also paved the outdoor dining area, and the indoor seats have doubled into long rows of communal tables.
    But the food and service are still outstanding. Love love love the perch.
    Careful with the menu: the front page has 1lb dinners, which are on enormous platters. The back has half pound dinners, which are still substantial, and 3 to 5 or so dollars cheaper.
    What is patriotism, but the love of good things we ate in our childhood?
    -- Lin Yutang
  • Post #152 - September 5th, 2015, 10:59 pm
    Post #152 - September 5th, 2015, 10:59 pm Post #152 - September 5th, 2015, 10:59 pm
    Just call in the order on your way there (usually ready in 20-30 minutes), then walk past the line to the register when you arrive..
  • Post #153 - January 7th, 2016, 9:03 am
    Post #153 - January 7th, 2016, 9:03 am Post #153 - January 7th, 2016, 9:03 am
    10 of us had dinner last night.

    large Greek salad fed 10 of us & there were still some left
    Grilled Octopus
    Fried clams
    Fried Walleye
    Blackened Grouper
    Halibut

    Some new items as well, all terrific:
    Skordia (garlic spread)
    Shrimp w/feta & tomatoes
    Cioppino (clams, AK crab legs, New Zealand mussels)

    Amazing the business that they were doing on a Wed night after the holidays, even at 7:15pm there was a line of folks waiting to get in for dinner.
    I did absolutely nothing and it was everything I thought it could be.
  • Post #154 - January 7th, 2016, 12:52 pm
    Post #154 - January 7th, 2016, 12:52 pm Post #154 - January 7th, 2016, 12:52 pm
    I was with Willie last night. Ridiculous amounts of food. I was only able to finish 1/3 of my halibut dinner, had to take the rest home. I seriously could have fed a family of 4 with the $23 order I received.

    Retail bulk prices for the market seemed reasonable as well - I saw nice looking scallops for $20/lb, vs $30 at Whole Foods a couple of weeks ago.

    The Skordalia was rather pedestrian (too much potato, I think), but even a pedestrian version is good. My halibut was very good. Next time I may try the halibut vesuvio if it's on special again.
    "Fried chicken should unify us, as opposed to tearing us apart. " - Bomani Jones
  • Post #155 - January 18th, 2016, 1:01 pm
    Post #155 - January 18th, 2016, 1:01 pm Post #155 - January 18th, 2016, 1:01 pm
    Had some time to kill Saturday evening in the Des Plaines area so I thought I would go and get something to bring home. The line was easily 35ppl deep. The vestibule which spans the entire width of the shop was completely jammed, and I do mean jammed with customers waiting to get in. One person said they estimated 1.5 hour wait. Ah well. I'm glad they are successful.
  • Post #156 - March 8th, 2017, 2:40 pm
    Post #156 - March 8th, 2017, 2:40 pm Post #156 - March 8th, 2017, 2:40 pm
    Just picked up some seafood to cook at home from Boston Fish Market, noticed two items:

    - a sign by front door stating at $10 corkage fee for any bottle of wine brought in. Sign also stated that no hard alcohol or beer from outside was allowed

    - Boston Fish Market has added a permanent tent structure adjacent to the building, I didn't go in but looks to nearly double the existing restaurant seating capacity
    I did absolutely nothing and it was everything I thought it could be.
  • Post #157 - March 8th, 2017, 4:11 pm
    Post #157 - March 8th, 2017, 4:11 pm Post #157 - March 8th, 2017, 4:11 pm
    Sweet Willie wrote:Just picked up some seafood to cook at home from Boston Fish Market, noticed two items:

    - a sign by front door stating at $10 corkage fee for any bottle of wine brought in. Sign also stated that no hard alcohol or beer from outside was allowed

    - Boston Fish Market has added a permanent tent structure adjacent to the building, I didn't go in but looks to nearly double the existing restaurant seating capacity


    Any new updates in the Wheeling location? The initial word back in Oct. was that it was due to open in March. I haven't seen or heard anything since.
  • Post #158 - March 8th, 2017, 6:18 pm
    Post #158 - March 8th, 2017, 6:18 pm Post #158 - March 8th, 2017, 6:18 pm
    I spoke with Louie and he said they would be open in September
  • Post #159 - March 8th, 2017, 7:59 pm
    Post #159 - March 8th, 2017, 7:59 pm Post #159 - March 8th, 2017, 7:59 pm
    fredjason wrote:I spoke with Louie and he said they would be open in September


    Is that last September, or next September? :wink:
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #160 - March 19th, 2017, 8:01 am
    Post #160 - March 19th, 2017, 8:01 am Post #160 - March 19th, 2017, 8:01 am
    Ok, never been.
    I've been dying to get here for years.
    What would you recommend for lunch group of 8-9 co-workers. We are planning a group lunch, and we'll be within striking distance, so I'm gonna push for this place. Sure, we could all just order sandwiches, or the fried lunch specials and be happy, but the whole office knows that when I take the reigns, we're eatin' good. I'm just not familiar with portion sizes, so looking for guidance to not over-order which is my usual m.o.

    I'm thinking:
    Large greek or caesar for sharing (my guess is we'd need two?)
    Clam chowders or those who want.

    Then, for sharing:
    Fried Lake Erie Smelts dinner
    Fried Lake Superior Whitefish
    Grilled Octopus dinner
    Broiled Gulf Grouper dinner

    Way too much? Am I missing something else that they excel with?
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #161 - March 19th, 2017, 8:44 am
    Post #161 - March 19th, 2017, 8:44 am Post #161 - March 19th, 2017, 8:44 am
    seebee wrote:Ok, never been.
    I've been dying to get here for years.
    What would you recommend for lunch group of 8-9 co-workers. We are planning a group lunch, and we'll be within striking distance, so I'm gonna push for this place. Sure, we could all just order sandwiches, or the fried lunch specials and be happy, but the whole office knows that when I take the reigns, we're eatin' good. I'm just not familiar with portion sizes, so looking for guidance to not over-order which is my usual m.o.

    I'm thinking:
    Large greek or caesar for sharing (my guess is we'd need two?)
    Clam chowders or those who want.

    Then, for sharing:
    Fried Lake Erie Smelts dinner
    Fried Lake Superior Whitefish
    Grilled Octopus dinner
    Broiled Gulf Grouper dinner

    Way too much? Am I missing something else that they excel with?

    I personally prefer the zuppe di pesce to the grouper and it's a massive platter of shellfish and one non-shellfish. So that would be my substitute. I also think you could get by with just one salad - it's huge. I think the chowder may be overkill with everything else you have, but I suppose it can always be taken to go. The rest seems fine, and it's almost impossible for me to go there and not get the octopus.
  • Post #162 - March 19th, 2017, 9:48 am
    Post #162 - March 19th, 2017, 9:48 am Post #162 - March 19th, 2017, 9:48 am
    I agree with BR. Go with the Zuppa de pesce. It's an amazing plate of food! Also, the fried fish comes in either 1/2 or 1 lb portions. It almost goes without saying that you'll want the 1 lb versions; and don't forget to order the fries well done/crispy. They are excellent hand cut fries, but they can be a little on the limp side if you don't specify well done or crispy. Personally, I'd order the Lake Erie perch instead of the smelts, or just add an order of perch to your list. Enjoy!

    P.S. A single large salad should be more than enough. The salads are Donald Trump HUGE.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #163 - March 19th, 2017, 10:54 am
    Post #163 - March 19th, 2017, 10:54 am Post #163 - March 19th, 2017, 10:54 am
    Awesome info - thanks. So something like:


    One greek Salad

    FRied perch
    I don't wanna duplicate a fried whitefish, now that I think about it, so maybe:
    Fried Clams - if avail (which I don't see on the menu, but I was hoping for)
    Grilled octopus
    Zuppa De Pesche ( I was trying to avoid getting greezy, but it's all good)
    Hopefully copious amounts of grilled bread.

    Sounds like a decent plan for 8-9?
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #164 - March 19th, 2017, 11:49 am
    Post #164 - March 19th, 2017, 11:49 am Post #164 - March 19th, 2017, 11:49 am
    Seebee--I'd advise skipping the chowder--unless they've drastically changed the recipe, it's a really weak version. But two items I would recommend, are the chargrilled Fisherman's platter--comes with beautifully charred veggies and excellent Greek rice soaked with the fish juices and lemon. And I always get the Greek salad with the chargrilled octopus--kills two birds with one stone :)

    And +1 for perch over smelt.

    Enjoy!
    "Knowledge is knowing a tomato is a fruit; wisdom is not putting it in a fruit salad." Miles Kington
  • Post #165 - March 19th, 2017, 12:28 pm
    Post #165 - March 19th, 2017, 12:28 pm Post #165 - March 19th, 2017, 12:28 pm
    One other point regarding the zuppa di pesce. Our Evanston Lunch Group™ has learned from experience that soups are the most difficult type of dish for a group to share. And as you can see from the photo on page 3 of this thread, their zuppa di pesce is most definitely a soup - i.e. a dish of seafood served in the broth that it was cooked in. You can pick out and share the seafood, but the broth won't be easily shared, and the plate full of broth can't be easily passed without spilling.
    Last edited by nsxtasy on March 19th, 2017, 3:08 pm, edited 1 time in total.
  • Post #166 - March 19th, 2017, 2:35 pm
    Post #166 - March 19th, 2017, 2:35 pm Post #166 - March 19th, 2017, 2:35 pm
    Despite it's name, the zuppe di pesce is really not a soup. There are a couple of pictures of it on the 3rd page of this thread. And every time I've had it, I've shared it. That and the octopus (or octopus salad) make a filling lunch for 4 people.
  • Post #167 - July 10th, 2017, 1:19 pm
    Post #167 - July 10th, 2017, 1:19 pm Post #167 - July 10th, 2017, 1:19 pm
    Mrs Willie & I dined outside last Thursday, late enough that we were in the shade of the building. (word of warning, we wore shorts & got bit quite a bit by black flies on the ankles. I didn't see anyone else bothered, we were on the very outside area of the seating so maybe we were the meal due to our seating, thankfully this was going on the last 1/4 of the meal or else it would have been a terrible experience)

    We shared the Louisiana Oysters (grilled oysters) and crab stuffed grilled shrimp with lemon.

    Louisiana Oysters were good, not overcooked but the feta cheese added was overwhelming. Less topping and these would have been great.

    Crab stuffed shrimp were excellent, loads of crab, sweet succulent shrimp grilled perfectly

    Service was terrific. Went about 5:45pm and only had a handful of people in front of us in line to order.
    -
    I did absolutely nothing and it was everything I thought it could be.
  • Post #168 - July 10th, 2017, 3:09 pm
    Post #168 - July 10th, 2017, 3:09 pm Post #168 - July 10th, 2017, 3:09 pm
    Was at Boston Fish Market a few weeks ago and it was excellent as always. Went earlier in the evening, so the wait was not too bad. Service is always excellent and the quantity and quality of the food there remains high.

    I spoke with the owner and asked him when the new location is going to open, and he says that he hopes by the end of October.
  • Post #169 - July 10th, 2017, 3:53 pm
    Post #169 - July 10th, 2017, 3:53 pm Post #169 - July 10th, 2017, 3:53 pm
    thetrob wrote:I spoke with the owner and asked him when the new location is going to open, and he says that he hopes by the end of October.


    I guess the last estimate of August that he gave me around a month ago has gone by the wayside.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #170 - July 11th, 2017, 8:52 am
    Post #170 - July 11th, 2017, 8:52 am Post #170 - July 11th, 2017, 8:52 am
    stevez wrote:
    thetrob wrote:I spoke with the owner and asked him when the new location is going to open, and he says that he hopes by the end of October.


    I guess the last estimate of August that he gave me around a month ago has gone by the wayside.


    Maybe your information is more accurate than mine.....who knows.....with construction, inspections, etc. it may fluctuate by the day. I guess we will know for sure when it actually opens the doors.
  • Post #171 - September 14th, 2017, 10:12 am
    Post #171 - September 14th, 2017, 10:12 am Post #171 - September 14th, 2017, 10:12 am
    It's happening I finally get to go to BFM today!
    Only a party of three, so not a lot of ordering power. I've been trying to figure the best ordering plan. We are contemplating:

    Fried Sample platter (scrimps/scallops/ersters)
    Dandelions
    Grilled octopus platter
    1/2# perch
    1/2# scrimps OR oysters.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #172 - September 14th, 2017, 10:26 am
    Post #172 - September 14th, 2017, 10:26 am Post #172 - September 14th, 2017, 10:26 am
    seebee wrote:It's happening I finally get to go to BFM today!
    Only a party of three, so not a lot of ordering power. I've been trying to figure the best ordering plan. We are contemplating:

    Fried Sample platter (scrimps/scallops/ersters)
    Dandelions
    Grilled octopus platter
    1/2# perch
    1/2# scrimps OR oysters.


    That sounds good, but you've got enough food on your list for at least 7. I'd leave off the 1/2# shrimp or oysters and maybe even the perch, since you're already getting the platter, which is HUGE.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #173 - September 14th, 2017, 11:41 am
    Post #173 - September 14th, 2017, 11:41 am Post #173 - September 14th, 2017, 11:41 am
    stevez wrote:
    seebee wrote:It's happening I finally get to go to BFM today!
    Only a party of three, so not a lot of ordering power. I've been trying to figure the best ordering plan. We are contemplating:

    Fried Sample platter (scrimps/scallops/ersters)
    Dandelions
    Grilled octopus platter
    1/2# perch
    1/2# scrimps OR oysters.


    That sounds good, but you've got enough food on your list for at least 7. I'd leave off the 1/2# shrimp or oysters and maybe even the perch, since you're already getting the platter, which is HUGE.


    I agree about leaving off the 1/2# of either, although that's tough talk from someone who ordered the gumbo the last time my wife and I dined in there (in addition to my wife's meal). Nothing draws stares like a serving for 6 placed in front of one person.
  • Post #174 - September 14th, 2017, 12:38 pm
    Post #174 - September 14th, 2017, 12:38 pm Post #174 - September 14th, 2017, 12:38 pm
    We actually did ok. Didn't eat many fries (on purpose) even tho they were good.
    Grilled octopus
    Sample Platter
    1/2# of perch
    Dandelions

    The oysters and scallops on the sample plate were HUGE hits. The perch was also fantastic. The Octopus was a day or so past its prime - it wasn't BAD at all, just not ultra fresh. Definitely cooked properly. Tender, though I think it may have been a decent amt more tender a day ago. Again, it was good, we at it ALL. The scrimps were kind of dismissed as "don't need to get them again."

    We planned what to order on our next visit while we were eating. Place is great.
    We all agreed - those fried oysters are almost a bargain. Definitely getting a lb of those next time.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #175 - September 14th, 2017, 1:34 pm
    Post #175 - September 14th, 2017, 1:34 pm Post #175 - September 14th, 2017, 1:34 pm
    seebee wrote:We planned what to order on our next visit while we were eating. Place is great.
    We all agreed - those fried oysters are almost a bargain. Definitely getting a lb of those next time.


    Don't miss the zuppa di pesce. It's the non-fried version of the fried platter. mussels, clams, octopus, etc. Enough for a group.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #176 - September 14th, 2017, 2:12 pm
    Post #176 - September 14th, 2017, 2:12 pm Post #176 - September 14th, 2017, 2:12 pm
    The Zuppa was definitely a candidate for this lunch. An esl tablemate was not sure about the whole broth/soup explanation, and thought fried was a safer choice. Hopefully next time we'll get it if we have more ppl. Later he told us that his interpretation of what we were trying to explain was that the Zuppa Di Pesce was just a bunch of boiled (plain) seafood. We straightened him out after that.
    We cannot be friends if you do not know the difference between Mayo and Miracle Whip.
  • Post #177 - October 10th, 2017, 10:17 am
    Post #177 - October 10th, 2017, 10:17 am Post #177 - October 10th, 2017, 10:17 am
    Love this place, but don't even think about going on a weekend night. Wow. Two hour wait, easily.
  • Post #178 - October 10th, 2017, 11:50 am
    Post #178 - October 10th, 2017, 11:50 am Post #178 - October 10th, 2017, 11:50 am
    Wonder how much they have raised the prices since the last time I was there. More than doubled on my most liked items since they opened.

    Ah well guess I'll just stick to my soylent green like the rest of the 95% :)
  • Post #179 - October 10th, 2017, 12:17 pm
    Post #179 - October 10th, 2017, 12:17 pm Post #179 - October 10th, 2017, 12:17 pm
    Octarine wrote:Wonder how much they have raised the prices since the last time I was there. More than doubled on my most liked items since they opened.

    Ah well guess I'll just stick to my soylent green like the rest of the 95% :)


    The last thing I would say about this place is that they're overpriced. When you look at the price of their fish in the coolers, they're in line or better than most other fish markets and their quality is very high. The cooked items are often just a few dollars a pound higher than uncooked. Fresh fish in general has gotten pricier over the past 6-8 years.
  • Post #180 - October 10th, 2017, 12:33 pm
    Post #180 - October 10th, 2017, 12:33 pm Post #180 - October 10th, 2017, 12:33 pm
    spinynorman99 wrote:The last thing I would say about this place is that they're overpriced. When you look at the price of their fish in the coolers, they're in line or better than most other fish markets and their quality is very high. The cooked items are often just a few dollars a pound higher than uncooked. Fresh fish in general has gotten pricier over the past 6-8 years.

    I agree. It's more useful to compare current pricing to the overall market and not to what they used to charge . . . especially if the quality hasn't diminished.

    =R=
    Gardening is a bloodsport --Meghan Kleeman

    Why don't you take these profiteroles and put them up your shi'-ta-holes? --Jemaine & Bret

    There's a horse loose in a hospital --JM

    That don't impress me much --Shania Twain

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