Flying Solo--Dinner At Ed's

Disclaimer: Possibly, I’m not the very best person to comment on the full scope of the cuisine at Ed’s Potsticker House, as I don’t eat heads, tails, vital organs, entrails, wiggly stuff or anything that looks too much like it did before it gave up its life for our dining pleasure.

That said…

Finding myself a “Wife-On-a-Business-Trip” bachelor Monday night, I decided to visit Ed’s Potsticker House to see what everyone’s been talking about. Now, dining alone isn’t usually a good way to sample the charms of any restaurant, especially one with as extensive a menu as Ed’s. So I did what anyone on this board would do—I ordered three items and took the leftovers home.

Oddly, the dish I liked least was Ed's namesake, cigar-shaped potstickers.

In my experience, potstickers are made from pasta dough which, when boiled prior to frying, becomes smooth and chewy. Ed’s are more of a crépe dough which, when fried, becomes crisp and dark where it touches the oil in the pan, but elsewhere is sort of plain and well, crépe-like. They reminded me more of flautas than anything Asian. Besides, the pork filling was the blandest I can remember. No discernible garlic, ginger, sesame oil, nothing. Perhaps someone more familiar with authentic Chinese food can jump in here and tell me why I should have liked them better.

Next was the Combination Pan-Fried Noodles (refer to disclaimer above). The noodles, rather than pan-fried, were actually deep-fried to a wonderful effect. More reminiscent of giant chow mein noodles, they were light, crisp and nestled with a lovely combination of beef, shrimp, chicken, pork, black mushrooms and other vegetables in a tasty brown sauce. It was tough to pace myself, even knowing another dish was on its way.

Shrewdly saving the best for last, the waiter brought out the Shredded Pork with Garlic Sauce. It was rich, complex and hot as Hell. The source of the heat was fresh, not dried, peppers. Again, I don’t know if this is an authentic touch, but it’s really ingenious, imparting both the flavor and the heat of the chiles. Even though I had left room for only a few forkfuls, it was several minutes until I was able to re-establish radio contact with my lips.

So, all in all, it was a great experience; two of the three dishes were wonderful. I’d like to go back again soon and delve a bit deeper into the menu; perhaps some stews or salads. Suggestions?

Ed’s Potsticker House
3139 S. Halsted
312-326-6898

"Oddly, the dish I liked least was Ed's namesake, cigar-shaped potstickers. "

I completely agree with you on that point. Next time you make it to Ed's, you must try the scallion pancakes with the house cured pork belly. It's a great dish.

YourPalWill wrote: Next time you make it to Ed's, you must try the scallion pancakes with the house cured pork belly. It's a great dish.

Will,

Completely agree, Scallion pancakes with the smoked pork is a great dish. Don't forget a drizzle of Ed's house chili oil.



I also like Ed's Soup Dumplings.


Garlic Eggplant aka Fish Fragrant Eggplant (Not a very good pic)


Lamb with cumin


Truth be told, I like Ed's Potstickers as well.


A couple of enthusiastic Ed's posts can be found Here and Here

Enjoy,
Gary