Chef Darius Williams’ Soul Crab Chicago to open next week in Bucktown - Eater Chicago
"Darius Williams, the chef/owner behind Soul Crab — the upcoming restaurant coming to Bucktown — has a simple reason why he created the eatery. He wanted a place where he could serve both quality crab and gooey macaroni and cheese. Soul Crab is a casual spot that will amp those recipes up. But it’s also meant to be a place where the food reminds Williams of his roots and how far he’s made it since. He and his team will serve Bahamas-style deep-fried lobster, buttermilk-battered catfish fingers, and a special egg roll. Williams stuffs a Chinese wonton wrapper with collard greens and crab meat. It’s served with a Thai dipping sauce. Other items include corn brushed with jerk butter and lemon-pepper wings. There’s also butter-pecan cornbread. Then there’s the macaroni and cheese, which Williams says 'tastes like heaven.' Soul Crab’s got a full liquor license for cocktails like a frozen peach margarita with Hennessy whisky. It will also serve Kool-Aid, and customers will be able to order those drinks spiked. Desserts include salted-caramel banana pudding and red velvet skillet cake." - Ashok Selvam
