Virtue
- 1462 E. 53rd St., Chicago, 60615, United States
- 20 - 50 USD • Southern, Regional Cuisine
Take Away
Missing Leroy's remoulade? Call & place your order for pick-up Wed-Sun.
Virtue
- 1462 E. 53rd St., Chicago, 60615, United States
- 20 - 50 USD • Southern, Regional Cuisine
MICHELIN Guide’s Point Of View
Occupying a corner of Hyde Park within view of the University of Chicago, this is an inviting retreat with a welcoming bar, striking dining room, and buzzy kitchen helmed by the very talented Erick Williams. His well-executed Southern cooking draws a smart crowd, largely from the university nearby.For starters, imagine skillet corn bread with a steak knife for slicing and slathering on the honey butter, while dirty rice topped with chicken gizzards is just what the soul ordered. Don’t miss the butcher’s snack, a selection of house-made charcuterie with pepper jelly. Southerners seek out the Geechie Boy grits with white cheddar for a stone-ground taste of home, but ganache-filled chocolate cake with Bourbon cherries will have dessert fans back in no time.
- = Bib Gourmand: good quality, good value cooking
- ó Comfortable restaurant
Speciality
- Crumbly corn bread set in a cast iron pan served with a dollop of sweet, salty butter
- Charcuterie made in house includes feather light slices of pink ham, cubes of head cheese, turkey rillette served with pepper jelly
- Chocolate cake, chocolate ganache, chocolate crunch, bourbon cherries
Chef Erick Williams On Building the Next Generation of Restaurateurs
The chef/owner of Virtue in Chicago discusses the challenges facing aspiring Black chef proprietors as part of The MICHELIN Guide’s series of interviews covering inequity in the hospitality industry.
Subscribe to our newsletter and be the first to get news and updates about the MICHELIN Guide
SubscribeFollow the MICHELIN Guide on social media for updates and behind-the-scenes information
