"In 1991 it was less stylish to name-drop the region in China you cooked, but that didn’t stop the team at Eric’s from letting customers know the twice-cooked pork and snow pea and mushroom chicken came from the Hunan-Mandarin food lineages. The Victorian facade gives the restaurant a classy and rare ambiance amongst the city’s many storied Chinese restaurants, and the relatively affordable prices make dining here an attainable, routine treat." - Paolo Bicchieri, Becky Duffett
