Erick Williams is having quite a year. The chef-owner of Chicago's Virtue restaurant (an Esquire magazine 2019 Best New Restaurant) has seen his labor of love receive a welcome equal to the passion he's poured into it

On a recent visit to New York, Erick sat down with Andrew to discuss his Chicago upbringing, his first career in real estate, his commitment to the kitchen after the the financial crash of 2008, and the development and meaning behind Virtue and its menu. It's a far-ranging and very open conversation with a thoughtful chef who approaches his work with great intention.

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***LINKS***

Andrew Talks to Chefs official website

Virtue restaurant website

Esquire's Best New Restaurants 2019

Our interview with Mashama Bailey (referenced in this episode)

Our interview with Dave Beran (referenced in this episode)

Our interview with Paul Kahan (referenced in this episode)

Our interview with Kwame Onwuachi (referenced in this episode)

Thanks to Mermaid Inn for hosting this recording session!!

THINGS YOU SHOULD KNOW:

Andrew is a writer by trade. If you'd like to support him, there's no better way than by purchasing his most recent book, The Dish: The Lives and Labor Behind One Plate of Food (October 2023), about all the key people (in the restaurant, on farms, in delivery trucks, etc.) whose stories and work come together in a single restaurant dish.

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Please also follow Andrew's real-time journal of the travel, research, writing, and production of/for his next book The Opening (working title), which will track four restaurants in different parts of the U.S. from inception to launch.

For Andrew's writing, dining, and personal adventures, follow along at his personal feed.

Thank you for listening—please don't hesitate to reach out with any feedback and/or suggestions!