Readers have written me about Phil Smidt's closing earlier this month.

With a 97-year history, it's no wonder it attracted so many famous and everyday faces who enjoyed the food and atmosphere.

Since it opened in 1910, everyone from Jimmy Cagney, Bob Hope and Frank Sinatra to Babe Ruth, Jack Benny and the Prince of Wales pulled up a chair and picked up a menu.

My own parents, Chester and Peggy, have been eating at Phil Smidt's since they first got married in 1953.

Sue Harrison of Chesterton wrote me the following letter this week:

"I thought you might be able to help me if you'd be so kind. As you know, with the recent closure of Phil Smidt's, we've lost a restaurant legend. Our next-door neighbor was a devotee of their tartar sauce (!!!) which she believed to be homemade. I wondered if you might by chance have the recipe. I'd love to surprise my neighbor."

I called owners David and Barbara Welch and they are still confident the eatery will resurrect in a new location at some point in the future.

In addition to their famous frog legs, lake perch, gooseberry pie and side salads, their lightly tinted green homemade tartar sauce was another trademark favorite. During our chat, David was kind enough to give me the scoop on their tartar sauce recipe, or at least enough for me to share his close version.

Someone else who is sad about this restaurant's closing is actress Betsy Palmer, who celebrates her 81st birthday Thursday.

I received a nice letter recently from Betsy, who lives in New York City, thanking me for including her in my new cookbook.

She likes to kid me about having included an old recipe from my file for her "Steak au Poivre," since she's been a vegetarian now for three decades. To balance things out, she gave me her favorite garlic bread recipe along with this note:

"Philip: This note is such a long time in coming. I so enjoy your cook and story book(s). And mostly because they mark a return trip to the region for my mind, heart and soul. Once a Hoosier, always a Hoosier, and then some! Your words, photos and family memories from the Midwest bring me great joy. Thank you and sweet love to your parents.

Lovingly, Betsy"

Phil Smidt's Tribute Tartar Sauce

1/2 cup mayonnaise (do NOT use Miracle Whip)

4 or 5 sweet pickle chips, patted dry and finely diced

1 heaping tablespoon finely minced fresh onion

Hint of garlic powder (optional)

Sprinkle of salt and black pepper

1 drop green food coloring

* Mix all ingredients together and chill 4 to 5 hours before serving.

Makes 1 cup.

Betsy Palmer's Easy Garlic Bread

3 tablespoons mayonnaise

2 teaspoons chopped and mashed fresh garlic

1 tablespoon Parmesan grated cheese

6 slices French bread, each 1-inch thick

Sprinkle black pepper

* Mix mayonnaise, garlic and Parmesan cheese together.

* Spread a thin layer of mayonnaise mixture on sliced French bread.

* Arrange bread slices on a baking sheet and then sprinkle each slice with a generous shake of black pepper.

* Bake in 350-degree oven for 3 to 4 minutes until brown. (Watch carefully, so bread doesn't burn.)

Makes 6 slices.

The opinions expressed are solely those of the writer. He can be reached at ppotempa@nwitimes.com or 219.852.4327.