The glowing reviews just keep coming for Erick Williams’ Virtue – recently award five stars by TimeOut Chicago – “ambitious solo venture captures the depth and scope of Southern cooking with soul-satisfying results”, and a rare three stars by Phil Vettel at the Chicago Tribune – “Virtue serves up Southern charm in winning combo of technique, nostalgia, personality.” Williams was recognized by the New York Times as one of the “16 Black Chefs Changing Food in America” and was awarded the Food & Dining’s Game Changer Award by the Chicago Tribune.