We couldn’t tell you the year James Garfield took office, the day Napoleon invaded Russia or when George VI took the throne. But thanks to Paul Fehribach and his restaurant Big Jones, we know exactly what a Kentucky tavern might have served for dinner in 1840—and this, it turns out, is delicious knowledge to have. From that one-off Kentucky dinner (a feast of rice biscuits, pearl onion soup and mince pie) to the weekday boarding-house lunch (fried chicken, greens, biscuits and potatoes, all circa 1933), Big Jones is making history of any other dining plans we had. 5347 N Clark St (773-275-5725).
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