After the death of that cousin, Frank Fat returned to the United States without his wife and child, and ten years of hard work passed before he was able to afford to bring his family to California.

[2][1] In the restaurant's early years, Frank and Mary Fat and their children raised chickens and grew corn, bok choy, gai lan, bitter melon and squashes on an acre of land a few miles away.

[4] In 1987, legislative leaders Willie Brown and Bill Lockyer negotiated a five-year compromise deal on tort reform at Frank Fat's, with representatives of a wide variety of interest groups.

As a result of lobbying reform, stricter enforcement of alcohol laws, and competition from a thriving Sacramento restaurant scene, the clientele has shifted in the 21st century from politicians and lobbyists to a more general dining audience.

[10] An early photo of Frank Fat in front of his restaurant shows that his signs promoted chop suey most prominently, but also advertised American food and cocktails, and private booths.

Eater in San Francisco wrote, "the original Fat's is one of the few places around you can find deep-fried Peking duck, with crispy golden-brown skin giving way to juicy, richly-fatted meat underneath.

The duck comes fully deboned and served on a platter alongside shredded scallions, house-made hoisin sauce, and freshly steamed buns that allow you to form your own bao at the table.

It serves Chinese-American food and is renowned for honey-walnut prawns; Frank's-style New York steak (grilled, sliced, and smothered in sautéed onions and oyster sauce); Fat's brandy fried chicken; and banana cream pie.

Step inside and you'll be transported into another era by way of a retro bar serving up happy-hour martinis and an elegant dining room attended to by tie-wearing servers and festooned with valuable relics.

The menu is as much of a throwback as the décor, with yu kwok (crispy beef, pork and water chestnut dumplings) sharing equal billing with their not-so-Chinese items, including banana cream pie.