This Hyde Park Gem Is an Ode to Black Southern Cooking

"On bustling 53rd Street, Virtue stands out. Owner and James Beard Award-winning chef Erick Williams and Emerging Chef award recipient Damarr Brown's Hyde Park restaurant is an ode to the creativity, generosity, and enduring legacy of Black Southern culture. The story is told through memorable dishes like creamy mac and cheese and fall-apart short ribs. The blend of music, kitchen buzz, and conversation forms a melody of its own."

"The short rib steals the show. A base of rich onion gravy topped with buttery mashed potatoes and creamed spinach is crowned with meat that's so tender it's almost falling apart. It's topped off with crispy onion rings. On a cold Chicago night, it's like a hug for your insides. Cornbread, served sizzling with a melting scoop of honey butter. Don't skip the peach cobbler with layers of thick, buttery crust, caramelized edges, and peaches tangled with cinnamon and cream."

"The dining room is all low lights and warm wood with an ideal "head-nod" level soundtrack of Stevie Wonder, Etta James, and old-school R&B. Through the tall windows, Hyde Park glows - a neighborhood just as poetic as its establishments. Date-night or celebrating the big and small wins of the week. It's also a superb spot for a solo dinner."

Virtue sits on bustling 53rd Street in Hyde Park and is owned by James Beard Award-winning chef Erick Williams and Emerging Chef award recipient Damarr Brown. The restaurant celebrates Black Southern culture through generous, creative dishes such as creamy mac and cheese, cornbread with honey butter, fall-apart short ribs over onion gravy, mashed potatoes, and creamed spinach, and a layered peach cobbler. The dining room features low lights, warm wood, and a head-nod soundtrack of Stevie Wonder, Etta James, and old-school R&B. Menu options include a sorrel fizz from a zero-proof selection. The restaurant suits dates, celebrations, and solo dinners; weekend parking is limited.

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