Big Jones | Andersonville | Contemporary/Regional, Southern/Soul Food | Restaurant

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Big Jones 

5347 N. Clark St.
Chicago, IL 60640-2121
Andersonville
773-275-5725
bigjoneschicago.com
Hours: Lunch: Monday-Friday; dinner: seven days
Saturday & Sunday brunch
Contemporary southern restaurant from chef Paul Fehribach.

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Our Review

Chef Paul Fehribach's airy, minimalist dining room is distinguished by floor-to-ceiling windows and wrought-iron chandeliers, and like the decor, the menu gives a little wave to the French Quarter. The cocktail list is full of daiquiris, hurricanes, and nicely balanced Sazeracs—including one with absinthe—and the menu includes New Orleans fare like crawfish-boudin fritters and a rich and smoky gumbo ya-ya with chicken, pork, andouille, and Arkansas rice. Fehribach and his staff go whole hog, offering house-made pickles and relished, house-butchered meat down to the pork skins, and a wide selection of house-made charcuterie. At lunch there's fried chicken and traditional sides including biscuits and corn bread. In all, Big Jones fuses the accoutrements of upscale dining with the soul of country cooking, down to the seasonal ingredients and snout-to-tail thrift.

— Martha Bayne

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Price: $$$
Payment Type: American Express, Discover, MasterCard, Visa

Bar Details

The floor-to-ceiling windows and wrought-iron chandeliers give a little wave to the French Quarter, as does the cocktail list, full of daiquiris, hurricanes, and nicely balanced Sazeracs—including one with absinthe. —Martha Bayne

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Menu

  • Pickle Tasting

    A sampling of our housemade pickles served with salted sorghum butter and home baked bread

    10.00

  • Barbecued Pork Shoulder Po Boy

    Pecan wood-smoked and smothered in a tart East Carolina-style sauce, topped with creamy slaw, served with choice of side. Choose Side: Voodoo Greens, Twice-Fried Kennebec Potatoes (Pictured), Hoppin' John, Salt and Pepper Biscuits, Creamy Slaw

    14.00

  • Award-Winning Fried Chicken (1/4 White Meat)

    Our famous recipe, fried in leaf lard, ham drippings, and clarified butter, with a highly seasoned cornmeal dredge. Served with voodoo greens and butter beans. Allow 30 minutes

    17.00

  • Voodoo Greens

    Trio of collards, turnip, and mustard greens stewed with a ham bone, chipotle peppers, and cider vinegar

    Small:  4.00
    Large:  7.00

  • Tres Leches Ice Cream

    Homemade and scented with cinnamon, layered with salted caramel and toasted oat streudel. (1/2 pint)

    5.00
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