“Food inspired by Southern cooking”
Big Jones brings you delicious dinner, brunch, and lunch inspired by Southern cooking from New Orleans, the Gulf Coast, the Carolina Lowcountry, and Appalachia. We are inspired by the history and richness of Southern cooking. Try our fried chicken with the Boarding House Lunch or for dinner during the week (featured on Hungry Hound and 190 North.) Stop on by for a great meal.
Down-home Southern cooking goes upscale at chef Paul Fehribach's Andersonville restaurant. The menu is based around recipes from antique Dixieland cookbooks, and everything from the pickles to the breads is made in-house.
Chef-owner Paul Fehribach brings Southern charm to the Windy City, and his award-winning fried chicken ($21) is one such example of stick-to-your-ribs cooking done right. The locally sourced chicken is dredged in seasoned cornmeal; fried in a flavorful blend of leaf lard, clarified butter and ham drippings; and served with voodoo greens and butter beans.
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- Mon - Thu: 11:00 am - 9:00 pm
- Fri: 11:00 am - 10:00 pm
- Sat: 9:00 am - 10:00 pm
- Sun: 9:00 am - 9:00 pm
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