One of Chicago’s biggest chefs has opened his third restaurant. Erick Williams (@cheferickwilliams), who crafted something special, exploring southern cuisine and the Black experience at Virtue, is going more casual a few blocks away at Daisy’s Po-Boy and Tavern (@daisyspoboychicago). A tribute to his late aunt Daisy, Williams is bringing Louisiana to the midwest with muffulettas, gumbo, fried chicken, and po’ boys. For the latter, he’s importing the bread from the Big Easy. Williams, the James Beard Award Winner this year for Best Chef: Great Lakes, took over a space at the University of Chicago’s Harper Court complex and is giving fans of the Chicago Sky, Bulls, White Sox, Cubs, Fire, and boxing a South Side sports bar with cold beer and great food. Check out the full story in the link in the bio. 📷 : Barry Brecheisen