Chef Erick Williams

Who’s Who Food & Beverage

January 2024

Holiday Helpings: Gumbo

December 2023

Gather To Feast Edition

October 2023

Daisy’s Po-Boy & Tavern Oyster

November 2023

Most Powerful People in Fine Dining

November 2023

Deep Dish Pizza “it’s all about the crust.”

June 2023

James Beard Award winner dishes

May 2023

Two Chefs on Keeping Alive, and redefining, Soul Food

April 2023

Innovator of the Year: Erick Williams

February 2023

Who’s Who in Chicago Business 2023

January 2023

The Chef Fueling Chicago's Southern Cooking Revolution

December 2022

Top This Mac & Cheese Will Have You Rethinking Comfort Food

January 2023

Tricks of the Trade

October 2022

5 Questions With a Past BNR Chef

November 2022

Chicago’s James Beard Award Winner Shares His Favorite Pie Spots

October 2022

American Take-Out Dishes With Flare

August 2022

Virtue Restaurant & Bar: The Borderless South

August/September 2022

Erick Williams, Owner and Executive Chef of Chicago's Virtue

June 2022

Food Friday: A Chat With Chicago’s 2022 James Beard Award Winner, Finalists

June 2022

35 Delicious Recipes to Try from This Year's Food & Wine Classic in Aspen

June 2022

Chefs From Around America Share Their Juneteenth Cookout Menus

June 2022

James Beard Awards Monday Night: Here Are the Chicago Nominees

June 2022

Virtue Chef Erick Williams Opening Po'boy Restaurant in Hyde Park

May 2022

Theaster Gates Takes Over Virtue in Hyde Park With Art Installation

April 2022

‘I Don’t See a Light at the End of the Tunnel.’ Two Years After Covid-19 Shutdown, Chefs and Restaurant Operators Look Back — and Ahead.

March 2022

14 Recipes for a Low-Key (But Impressive) Valentine's Day Dinner

February 2022

Chef/Restaurateur Erick Williams Keeps Virtue at the Center

January 2022

Chef Erick Williams on Honing His Skills for More Than Two Decades in Chicago's Fine Dining Scene

December 2021

Chef Erick Williams: The James Beard-Nominated Chef Celebrates His Culture While Leading by Example.

Fall 2021

Patience Is a Virtue, a Cocktail Recipe by Chef Erick Williams

Fall 2021

The 27 Best Things We Ate This Year

November 2021

A Beard-Nominated Chicago Chef on the Secret to Not Hating Beets

October 2021

Why Mentorship in Restaurants Matters

October 2021

Virtue’s Erick Williams Has Plans For a Second Restaurant With a Community Focus

September 2021

Chuck's Big Adventure: Hyde Park

August 2021

How Restaurants Are Dealing With Reopening Whiplash

August 2021

The Fight Over the 'Fight for $15': A Tipped Wage Worker, a Restaurant Owner and a Representative

July 2021

Hometown Chefs Summer Cooking: Summer Squash Salad

June 2021

Critics’ Choice Takeout Awards: Chicagoland’s Essential Hospitality Workers — All of Them — Are Our Person of the Year

March 2021

The Power 20: Pandemic Heroes / Erick Williams

March 2021

Hyde Park Restaurant Celebrating Black Heritage

February 2021

100 Restaurants America Can’t Afford to Lose

December 2020

Chef Erick Williams on Building the Next Generation of Restauranteurs

December 2020

2020 Chicagoans of the Year

November 2020

More Than a Place to Eat

September 2020

This Chicago Restaurant Celebrates Black Artists

July 2020

The Best New Restaurants 2019

December 2019

The 16 Best New Restaurants in America

July 2019

16 Black Chefs Changing Food in America

July 2019

What to Call Traditional Black Cooking (and Where to Find the South Side's Best)

June 2019