A dish that defines Chef Williams' approach — familiar Southern technique executed with unfamiliar ingredients. The green tomatoes are light and crispy, the gizzards are rendered tender through careful cooking, and the shrimp adds sweetness. This is both comfort food and fine dining.
Tips from diners
Order this as a starter — it's an education in how Southern classics can surprise you.
Reviewers consistently highlight the short ribs as the dish that justifies booking a table. The meat is so tender it yields to pressure from a spoon. Chef Williams braises these low and slow, then finishes them on a searing pan for color. The mashed potatoes are silky, the spinach rich without being heavy.
Tips from diners
Request the short ribs — they're on the menu often but occasionally rotate. This is the signature plate.
These arrive warm and tear apart easily — they're proof that technique matters as much as ingredients. Chef Williams makes biscuits the traditional way, and they pair with whatever you're eating or stand alone.
Tips from diners
Order a basket even if you don't think you need it — these are worth the extra carbs.
Creamed pasta with sharp cheddar, béchamel, and toasted breadcrumb top.
Tips from diners
Share this as a side — one order easily serves 2-3 people.
The classic done with restraint — Williams doesn't overload it with sweetness or decoration. Layers of wafer, pudding, and banana, finished with a light whipped cream. Reviewers call it the perfect ending to a rich dinner.
Tips from diners
Save room for this — it's the textbook perfect dessert after heavy mains.
Virtue opened in 2018 and quickly became nationally recognized under Chef Erick Williams, who in 2022 became the first Black chef to win James Beard's Best Chef: Great Lakes award. The kitchen honors Southern heritage techniques while elevating each plate with precision and intention. Williams uses local suppliers and approaches every dish with deep respect for food culture and history. Virtue holds Michelin Bib Gourmand recognition (2024-2025) and continues to define what contemporary Southern cooking means in Chicago.
Book on OpenTable 2-3 weeks ahead — Virtue fills quickly. But try the bar walk-in after 4:30pm on weekdays for last-minute seating.
Come for dinner, not lunch — the pacing is better suited to evening and the dining room atmosphere shifts after dark.
The wine list is thoughtful and reasonably priced — ask your server for a pairing recommendation.
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