Monica Eng was utterly charming and informative today at the Historical Society. I'm sure Rob (Vital Info) will second this.
The Culinary Historians of Chicago was a difficult bunch (25 minutes of pre-lecture administrative details, many suffered from hearing problems and things needed repeating, and many were prone to interrupt, etc.). But that did not bother me. (We'll all be there, someday.)
And Monica soldiered through (even with her charming son tugging and mugging at her side).
Monica's best tip, or so I thought, was the salt and pepper fried shrimp at Sun Wah on Argyle.
I drove straight there after the lecture and . . . she was right: the shrimp are an epiphany! I began by eating the entire shrimp sans tail as instructed by Monica and my server. Soon I was stripping them of shell and eating them the conventional way. Either way, these shrimp are brilliant. Nothing overpowers--the salt, the hot pepper, the grease, the bell peppers and green onion--and I ate each shrimp consecutively without pause. My fingers were gloriously greasy at the end.
My dining partners today were 5 whole baby pigs resting atop the next table that had just been roasted and boxed. I asked my server: "How much for the pig?" She said, "About $80 and you can eat for a year!"
1132 W. Argyle St.
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