A Stein of Beer and a Bowl of Chili for 5 cents That's what the sign on the door read opening day in 1917 The Tavern continued that way until chili meat became scarce during the depression. The business then switched to smoke fish & Fresh fish. Then one day in 1935 a new item appeared at the market SHRIMP. Because Chicagoans never saw shrimp before it had to be given out as a free sample, either smoked or boiled.A few years later after a trip to New Orleans the idea of deep frying Shrimp came to Chicago and we became the first shrimp house in Chicago. 1959 Chicago's First carry out Chicken Before 1959 the only way you could get fried Chicken was in a restaurant. We perfected the Carry out deep frying method 6 years before Chicken unlimited and KFC We continue our commitment