Virtue Restaurant supports Hyde Park and local communities
Author: Jason Frey
Photographer: Rachel Kessler
The restaurant industry was hit especially hard by the COVID-19 pandemic: ensuing lockdowns and dining restrictions caused massive damage to the livelihood of cities and suburbs alike. Back in September, the National Restaurant Association reported that nearly 100,000 restaurants had closed nationwide, with 3 million employees out of work and the industry on track to lose $240 billion by the end of the year. And yet, restaurateurs across the country have recognized their potential to affect positive change in their immediate communities despite facing the challenges of a pandemic. One such owner is Erick Williams, Executive Chef at Virtue, a Southern American restaurant located on 53rd St. in Hyde Park.
Chef Williams, Chicago Magazine’s 2020 Chicagoan of the Year and 2020 James Beard Best Chef nominee, believes that his position as a chef is uniquely suited for facilitating reform in Chicago. The chef’s philosophy on food as a tool for establishing common ground empowers his ongoing “search for equality” in criminal justice, education, and food insecurity, among other issues. He regularly donates his time and energy to partner with local charity organizations and mentor lower-income students in the Chicago area. Currently, Virtue is collaborating with 57th Street Books and Toys et Cetera until December 18th to host a Virtual Toy Drive for Comer Children’s Hospital. This event is just one way in which Williams has been able to improve the Hyde Park community while successfully navigating the complications of COVID-19.
When the pandemic hit in March, Williams had to find innovative ways to keep the restaurant running so that he could continue his community outreach work. Virtue started with $48 meal packets for four people, setting themselves up to break even in revenue—Williams was mindful of the financial pressure that the shutdowns have exerted on many members of his community and tried to retain the maximum number of employees while maintaining reasonably priced meals. Nevertheless, Virtue routinely donated meals to local hospitals and established their First Responder Support Fund, which has raised over $54,000 for those on the frontlines protecting Chicagoans from the worst effects of COVID.
Having understood that restaurants are not only cornerstones of communities but also influential agents of social reform, Williams did everything in his power to advocate for fellow restaurant owners and chefs during the pandemic. He initially used Virtue’s social media to campaign for inclusion of restaurant aid in the federal HEROES Act (H.R.6800), and proceeded to fight for the passage of the Restaurants Act (H.R.7197), which would establish a separate Treasury fund for restaurants that have an annual revenue of less than $1.5 million. Both bills are slowly working their way through Congress. In the meanwhile, Williams views it as his duty to support restaurants as best as he can even if the government won’t. Although the pandemic has wrought horrific consequences on the restaurant industry (not to mention the individual lives and livelihoods lost), chefs like Erick Williams continue to serve as a bright beacon of hope, inspiring people to use their positions to fight for justice. Virtue remains a part of Hyde Park’s pride and will continue to support Chicagoans in its mission to champion equality.