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Locations » Contemporary/Regional, Southern/Soul Food

        
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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.

Contemporary/Regional, Southern/Soul Food, Recommended, Menu

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

Features: Full Liquor Service, Delivery, Carryout, Lunch, Dinner, Saturday Brunch, Sunday Brunch, Open Sunday, Open Monday, Reservations Recommended

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

Map

Larger map

Skillet Cornbread

Crispy heirloom cornbread baked in cast iron with bacon fat and green onions, served with whipped Driftless Breeze honey butter
7.00
Fried Chicken Salad

Crispy breaded chicken tenders served on butter lettuce with cucumbers, tomatoes, blue cheese dressing, and pickled onions
13.00
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