When Black History Month started, NBC 5’s Food Guy Steve Dolinsky took a closer look at a South Side barbecue tradition. With the month ending, he turns his attention to another Southern tradition: home cooking. And he says one restaurant in Hyde Park takes a deep dive into Southern traditions, while avoiding the usual soul food clichés. He says the…
When Black History Month started, NBC 5's Food Guy Steve Dolinsky took a closer look at a South Side barbecue tradition. With the month ending, he turns his attention to another Southern tradition: home cooking. And he says one restaurant in Hyde Park takes a deep dive into Southern traditions, while avoiding the usual soul food clichés.
He says the kitchen treats the dishes - passed down over the generations - with the respect they deserve. Steve Dolinsky has the story. Sitting down to a meal at Virtue in Hyde Park – which has become an incubator for interpretations of Southern food traditions brought here during the Great Migration – is like sitting down to dinner at grandma’s .
“Things that maybe our mothers and grandmothers did when we were growing up and didn’t necessarily understand why, and now we’re using a lot of those same techniques and doing research on why they were cooking the way they were cooking,” said executive chef Damarr Brown.Sign up for NBC Chicago newsletters.
Chef Erick Williams created the menu, but Brown is his day-to-day executive chef, collaborating on dishes.
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