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What to Eat at Bucktown’s New Southern Seafood Restaurant

Soul Crab debuts Thursday from Darius “Cooks” Williams

Lobster tails and collard greens on a plate.
Soul Crab features jerk lobster tails with collard greens.
Barry Brecheisen/Eater Chicago

Friday is opening day for Soul Crab in Bucktown, as chef Darius Williams debuts his first restaurant in his hometown. Williams, known to his internet followers as “Darius Cooks,” has a pair of restaurants in Atlanta where he opened the first location of Soul Crab in December 2018. Williams’s interpretation of soul food has been well received in the ATL and he’s replicating the formula in Chicago.

Williams’s grandmother, a Louisville native, influenced his cooking. He’s self taught and said there’s nothing quite like Soul Crab in Chicago. Diners will find deep-fried lobster, egg rolls stuffed with crab and collards, and mac and cheese. They’re not doing fried chicken as a regular menu item (though Williams said it could pop up as a special), but they will serve lemon-pepper chicken wings. The restaurant also has a full bar.

In a city where restaurant groups are gaining even more market share, Soul Crab is a refreshing story. Williams is funding this endeavor by himself, fueled by his popularity as a cookbook author and as an internet personality. Check out some of the food below. Soul Crab officially opens on Friday at the former Langhe Market, 1904 N. Western Avenue.

Two grilled corn cobs with charred husks on a plate with a paper wrapper.
Grilled corn
Three fried green tomatoes drizzled with white sauce and green herbs.
Fried green tomatoes with lump crab.
Six deviled eggs with shrimp on rectangle plate.
Crab and shrimp deviled eggs.
Egg rolls sliced in half on a rectangle plate with grab and collard greens and carrots.
Crab and collard green egg rolls
Fried catfish fingers in a bucket with dipping sauce.
Southern fried catfish fingers
Two lobster tails
Lobster tails are an island delicacy.

Soul Crab

1904 N. Western Avenue, Chicago, IL Visit Website

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