Time Out says
Paul Fehribach's exploration of Southern culinary history draws on historic recipes (like farmhouse chicken and dumplings, circa 1920) to tell the story of Southern cuisine. The collard green sandwich, with tender greens and cheddar tucked between fried corn pone, is a Native American dish, while crispy catfish a la Big Jones is lightly fried and served with grits and piccalilli. Brunch, which begins with complimentary beignets, is a similarly epic affair.
5347 N Clark St
|Cross street:||between Summerdale and Balmoral Aves|
|Transport:||El stop: Red to Berwyn. Bus: 22, 50, 92.|
|Price:||Average main course: $16|
|Opening hours:||Brunch (Sat, Sun), lunch, dinner|
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