Despite a menu that spans various regions and time periods in Southern cuisine—from South Carolina’s Lowcountry to New Orleans to Appalachia—Big Jones hadn’t yet delved into soul food, a style of Southern cuisine associated with African American culture. That changes next week, when chef Paul Fehribach hosts Soul Food Week from January 11-18.
After highlighting Adrian Miller’s Soul Food: The Surprising Story of an American Cuisine in the Big Jones newsletter last summer, several customers expressed interest in the cuisine, as there aren’t a ton of places in Chicago to find it, especially on the North Side, where Big Jones is located. So Fehribach planned lunch and dinner menus, along with a special dinner featuring Miller on January 18.
The lunch and dinner menus will include a collard green sandwich, chicken and waffles, fried okra and black eye pea fritters, among other dishes. The January 18 dinner is $30 per person and includes a reception at 5:30pm with hibiscus rum coolers and bites like cornbread with hot sauce. Dinner is at 6:30pm and includes cornflake fried chicken, mac and cheese, candied carrots and hot banana pudding. Call 773-175-5725 for a reservation.