A look at Virtue chef Erick Williams

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Published on 25 Mar 2019, 14:32
Chef Erick Williams cooks from his Southern menu at Virtue, 1462 E. 53rd St., in Hyde Park. Here he preps fried green tomatoes with shrimp, baby bell peppers and remoulade and fried chicken gizzards with dirty rice and gravy. (Abel Uribe/Chicago Tribune)

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