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.
|Venue name:||Big Jones||Contact:|
5347 N Clark St
|Cross street:||between Summerdale and Balmoral Aves|
|Opening hours:||Brunch (Sat, Sun), lunch, dinner|
|Transport:||El stop: Red to Berwyn. Bus: 22, 50, 92.|
|Price:||Average main course: $16|
|Do you own this business?|
Average User Rating
4.1 / 5
- 5 star:3
- 4 star:4
- 3 star:2
- 2 star:0
- 1 star:0
From a brunch (hello beignets!) to dinner (amazing fried chicken), Big Jones always delivers. And, they offer a fantastic whisky list.
Big Jones delivers big flavor. Never one to love southern food before, this restaurant is my go-to if I get a taste for something a bit different. I tend to lean more towards Asian and Middle Eastern cuisine because of it's ability to quickly tell you what you're tasting. I had an (unsubstantiated) bias against southern cuisine because I didn't think butter should be a primary flavor. I know, I know, dumb opinion :) The chef at Big Jones has a special way of melding together hearty flavors and textures to create delicious hot dishes that compliment one another so perfectly. I ordered the lamb special which was kind of like a Sunday stew with farro and greens and it was both savory and bright. Also, don't forget to order yourself some cornbread, it won't disappoint!