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
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.
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
Related Stories
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Paul Fehribach shares a recipe from The Big Jones Cookbook: gumbo z'herbes
Go green with this veggie-centric stew from the Chicago chef's collection of southern specialties.
- May 26, 2015
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The Big Jones Cookbook finally has a release date, and more food news
Big Jones Cookbook has a release party, the Reader sponsors a Lake FX panel on local food, and other events happening soon.
- Apr 10, 2015
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Next's Paris Bistro teaser is ever so twee
Plus an introduction to Intro, Big Jones goes soul, and more food goings on
- Jan 7, 2015
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How ham fat satisfies: More from Paul Fehribach on southern cooking
The chef of Big Jones on his upcoming cookbook, and how he started serving brunch because he hated brunch
- Jul 31, 2014
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'Even pimento cheese has a story': Paul Fehribach on his upcoming cookbooks
The chef of Big Jones on two cookbook projects about southern and midwestern cuisine
- Jul 30, 2014
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Past Events
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Big Jones Dinner with Virginia Willis
- Wed 6/24, 6 PM
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Soul Food Scholar Dinner
- Sun 1/18, 5:30 PM
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Valentine's Day at Big Jones
- Fri., Feb. 14 2014
