It has the oldest pedigree of
Chicagoan cuisine, having originated in the late 19th or early 20th century at DeJonghe's Hotel and Restaurant, 12 E. Monroe St. (1899–1923).[2][3] The recipe has been attributed to the owners, brothers Henri, Pierre and Charles DeJonghe,
Belgianimmigrants who came to Chicago to run a restaurant at the
World's Columbian Exposition, or their
chef, Emil Zehr.[4] The dish was the most popular at Fritzel's Restaurant, which was open from 1947 to 1972.[5]