For far too long, Eric Williams has taken a back seat in the press to the Symons, Sawyers and Whalens of the Cleveland culinary world. But like the masked underdog in a grueling lucha libre match, this feisty luchador finally has come out on top. He's passionate, relentless and modest as hell, which is probably why we don't read about him every other day in some splashy mag. Williams has worked his way up through some of our city's best and busiest kitchens, including Johnny Mango, Lopez and Moxie, providing him with a diverse set of skills that he relies upon daily in his growing portfolio of eateries. His unique spin on Latin cuisine is modern, relevant and distinctive from the masses, which is why we continue to beat a path to his door(s).
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