By spring 1987, Eric and his wife Lynda had packed up their four kids and his mother and resettled the whole operation a few doors from the Argyle Red Line stop in Uptown, where it's stayed put for nearly four decades. The Peking duck dinner is still the draw, carved and finished tableside rather than pre-sliced in the kitchen -- the kind of detail that separates a real Peking duck house from a place that just has it on the menu.
The restaurant keeps an unusual midday closure, shutting down from 2 to 2:45pm daily before reopening for dinner, and closes entirely on Thursdays -- both quirks confirmed across multiple sources, not a listing error.
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