Big Jones

Modern Southern

  • 89
  • 2015 Best Brunch
  • 2016 Best Brunch
Overview

Peach-hued walls brighten up the atmosphere at Big Jones in Andersonville, a restaurant that digs into regional Southern cuisine. James Beard-nominated chef Paul Fehribach has crafted a menu sourced from various Southern purveyors, along with an impressive whiskey collection. Sink your teeth into their famed fried chicken, served with voodoo greens and butter beans.

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Accolades

  • Number 19: Phil Vettel's Top 50 Restaurants 2016 - Chicago Tribune
  • Best Eats in Andersonville — Zagat
  • Zagat rating of 25 out of 30

Menu for Big Jones

Lunch

Soups and Snacks

  • Pickle Tasting A sampling of our housemade pickles served with salted sorghum butter and home baked Sally Lunn bread
    $9.50
  • Pimiento Cheese Hook's Cheddar blended with pimientos and homemade Worcestershire sauce, served with piccalilli and homemade benne crackers
    $6.00
  • Gumbo Ya-Ya It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice
    $8.00
  • Sea Island Purple Cape Bean Soup Heritage beans of the Stono River Valley slowly cooked in vegetable broth, served with buttered cornbread crumbs, crème fraiche, chives
    $6.50
  • Soup du Jour Made from scratch daily using heirloom recipes and the best local ingredients
    $6.50

Brunch for Lunch

  • Biscuit and Debris Gravy Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs
    $14.00
  • Three Little Farm on the Prairie Egg Omelet Local asparagus and LaClare chevre, choose Potatoes O'Brien, fresh fruit, or creamy Anson Mills grits
    $12.00
  • Carolina Gold Rice Pancakes Delicate rice flour pancakes filled with coconut cream and topped with local strawberries and coconut-benne granola
    $11.00
  • Catfish and Grits Crispy rice flour-fried Alabama catfish, Anson Mills grits, sea island petit rouge peas, pickled peppers
    $14.00
  • A Simple Cajun Breakfast Two farm eggs with crispy fried crawfish boudin patties, cornbread, and creamy grits or Potatoes O'Brien
    $11.00

Fried Chicken

  • Award-Winning Fried Chicken Our famous recipe, fried in leaf lard, ham drippings, and clarified butter, with a highly seasoned cornmeal dredge. Served with voodoo greens and butterbeans. Allow 30 minutes
    Light $15.00
    Dark $13.00
    Half $18.00

Lunch Salads

  • Sea Island Pea Falafel Salad Crispy heritage pea patties with local lettuce, pickled okra, shallot, cucumber, sea island benne, and buttermilk herb dressing
    $12.00
  • Pickled Shrimp and Avocado Salad Homemade Laughing Bird shrimp pickle with local lettuce, avocado, tomato, black beans, and cornbread crumbs in light vinaigrette
    $15.00
  • Summer Fruit and Nut Salad Local lettuce and frisee tossed in citrus basil vinaigrette with dried cherries, pecans, blue cheese, and benne
    $12.00
  • Creole Salad Local lettuce and frisee tossed with scallions, sage croutons, shaved Chandoka cheese and bacon, topped with a poached egg
    $13.00
  • Fried Chicken Salad Crispy chicken breast on local farm lettuce with cucumbers, tomatoes, buttermilk herb dressing, Hook's Blue Paradise cheese, and piccalilli
    $13.00

Lunch Sandwiches

  • Twice-Grilled Cheese Buttery toasted Sally Lunn with griddled Chandoka and Nordic Parmesan cheeses, mighty vine tomatoes, lettuce, pickles. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $12.00
  • Fried Chicken Sandwich Crispy breaded and fried boneless chicken thigh, egg bun, homemade mayonnaise, local lettuce, chow-chow. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $12.00
  • Carolina Shrimp Burger Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, local lettuce. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $15.00
  • Beef and Mushroom Blended Burger Slagel Farm beef and Fruiting Mushrooms blended and grilled, with Chandoka cheese, lettuce, tomato, egg bun. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $15.00
  • Smoked and Smothered Pork Shoulder Shredded and served in a tangy Dutch Fork-style sauce on a homemade bun with creamy slaw. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $13.00

Brunch

Home Baked Goods

  • Popovers An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves
    $5.00
  • Salt and Pepper Biscuits Made with house-rendered leaf lard and cultured buttermilk, served with home made five pepper jelly
    $5.00
  • Sally Lunn Believed to date from a 13th-century bakery in England, a staple in Southern cooking for centuries. Baked fresh every morning & served with honey butter and homemade preserves
    $5.00
  • Cornbread Muffins Inspired by an 18th century colonial plantation recipe, baked with local cornmeal and hominy, with honey butter and homemade preserves
    $5.00
  • Turkey Red Wheat Scone With Lonesome Stone Milling's heritage turkey red wheat flour and Stover Farms dried cherries, served with Green Acres honeycomb and creme fraiche
    $6.00

Omelets

  • Bayou Teche Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions, choose potatoes or creamy grits
    $15.00
  • House Cured & Smoked Bacon and Early Onion House-cured smoked bacon and organic baby swiss cheese with Spring onions and local spinach, choose potatoes or creamy grit
    $12.00
  • Roasted Growing Power Tomatoes and Goat Cheese Growing Power plum tomatoes roasted in the oven with basil, with creamy LaClare Chevre, choose potatoes or creamy grits
    $12.00

Griddle Cakes

  • Buckwheat Banana Pancakes Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and banana anglaise
    $11.00
  • Cherry Custard French Toast Thinly sliced homemade bread dipped in a light batter, layered with coconut custard and served with toasted oat streusel, and creme fraiche, topped with local Michigan cherries
    $12.00
  • Blue & Raspberry Carolina Gold Rice Pancakes Filled with coconut cream, topped with local farm berries, powdered sugar, and Caudill's sorghum molasses
    $11.00

Brunch Platters

  • Biscuit and Debris Gravy Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs
    $14.00
  • Eugene's Breakfast in Mobile, circa 1930 Farm-raised Alabama catfish fried in gold rice and corn flour breading with fried plantains, black beans, and buttered aromatic southern rice
    $16.00
  • Gumbo Ya-Ya A traditional dark Cajun roux with house-made pecan-smoked andouille sausage, Gunthorp Farm chicken, and Cajun aromatic rice
    $12.00
  • Big Jones Benedict House cured and smoked ham simmered in Kilgus Farmstead cream, served on a traditional farmstead biscuit with poached eggs & Potatoes O'Brien
    $14.00
  • Eggs New Orleans Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien
    $18.00
  • Summer Mushrooms Local chanterelles and maitake mushrooms roasted with knob onions and butter, with creamy grits and a sunny duck egg
    $17.00
  • 17th Century-Style Brewster Oatmeal Anson Mills oat groats simmered in Kilgus cream, with crispy potted duck cakes, kumquat marmalade, huckleberries, and benne brittle
    $16.00
  • Corn Griddle Cakes Reconstruction-era corncakes filled with Cheddar cheese, served on black beans and topped with two fried farm eggs, spicy green tomato sauce, avocado, and sour cream
    $12.00
  • A Simple Cajun Breakfast Two farm eggs with crispy fried crawfish boudin patties, cornbread, and creamy grits or Potatoes O'Brien
    $11.00
  • Shrimp & Grits Gulf gumbo shrimp in house tasso gravy seasoned with Worcestershire sauce, served on creamy heirloom cheese grits
    $17.00

Butcher's Block

  • Andouille Slow-smoked over pecan wood in natural beef casings. Served with home baked Abruzzi rye bread, chow-chow, and garlic aioli
    $6.00
  • Tasso Ham Heavily spiced, dry cured and smoked for two days, with pimiento cheese, piccalilli and house benne crackers
    $7.00
  • Tête de Cochon or hog's head pâté, made with brandy and peppercorns, with bourbon-brown sugar mustard and homemade rye bread
    $6.00
  • Boucherie Board A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers
    $22.00

Brunch Cocktails

  • Bloody Mary Jones Rain vodka, tomato juice, housemade Worcestershire, fresh squeezed lemon, Crystal hot sauce, cracked pepper, fresh horseradish, pickles
    $8.00
  • Morning Dove Lunazul Blanco tequila, fresh grapefruit, lime, simple syrup, cava, tarragon tincture , salt
    $12.00
  • Right Place, Wrong Time London Dry Gin, black currant syrup, lemon, Fernet Branca, cava
    $12.00
  • Good Morning, Captain New Orleans Crystal Rum, orange juice, house falernum
    $12.00

Dinner

Starters and Snacks

  • Pickle Tasting A sampling of our housemade pickles served with salted sorghum butter and home baked Sally Lunn bread
    $9.50
  • Crawfish and Cheese Hushpuppies Anson Mills heirloom cornmeal puppies fried crisp, and served with a spicy crawfish sauce and Hook's Cheddar
    $11.00
  • Pimiento Cheese Hook's Cheddar blended with pimientos and homemade Worcestershire sauce, served with piccalilli and homemade benne crackers
    $6.00
  • Buttermilk Zucchini Soup Local zucchini simmered and pureed with buttermilk and basil, served chilled and garnished with apricot and blue crab salad
    $8.00
  • Boucherie Board A sampling of house-made charcuterie, pickles, preserves, served with homemade breads and crackers
    $22.00

Soups

  • Gumbo Ya-Ya It all begins with the roux, made in the traditional Cajun style, with our andouille sausage, chicken, pork, and aromatic Arkansas rice
    $8.00
  • Soup du Jour Made from scratch daily using heirloom recipes and the best local ingredients
    $6.50

Dinner Entrees

  • Roasted Maitake and Chanterelle Mushrooms Organically grown maitake and wild foraged chanterelles roasted with butter and garlic and served in a wine sauce with Carolina Gold Rice and ramp green risotto and sea island petite rouge peas
    $18.00
  • Shrimp and Grits Laughing Bird sustainable shrimp, creamy antebellum heirloom grits, mushroom and tasso gravy, housemade Worcestershire, and scallions
    $17.00
  • Crispy Catfish a la Big Jones Crispy catfish in a light corn and rice flour breading, served with creamy grits, butterbeans, tasso Beurre monte, piccalilli
    $21.00
  • Butcher's Pork Duet Sweet tea-brined and lightly smoked house-butchered pork loin, crispy boudin ball, baked bean puree, sweet potato hash, crackling
    $21.00
  • Fried Chicken (dinner) Fried in leaf lard, ham drippings, and clarified butter, served with sweet potato hash and voodoo greens. Allow 30 minutes.
    Light $16.00
    Dark $15.00
    Half $23.00
  • Crawfish Etouffee a la Breaux Bridge, ca. 1930 Abbeville, Louisiana crawfish tails smothered in onions, butter, and wine, served with organic Braggadocio rice
    $25.00
  • Hand-cut Noodles and Seafood Hand-rolled egg noodles with blue crab, clams, cherry tomatoes, sweet corn, and herbs, topped with Chandoka goat Cheddar
    $23.00

Fresh Baked Breads

  • Skillet Cornbread Crispy heirloom cornbread baked in cast iron with bacon fat and green onions, served with Ellis Farms honey and whipped butter
    $6.00
  • Sally Lunn A staple in southern cooking for centuries; a soft rich butter and egg bread served with honey butter and homemade preserves
    $5.00
  • Abruzzi Rye Heritage Carolina-grown rye flour baked with Caudill's sorghum molasses, served with honey butter and homemade preserves
    $5.00

Vegetables

  • Succotash Local sweet corn fricassee with okra, baby lime beans, trinity, and bacon, seasoned with Worcestershire and hot sauce
    $8.00
  • Fried Green Tomatoes Growing Power green tomatoes fried in a light cornmeal breading, served with remoulade and pickled shrimp (in season only)
    $10.00
  • Cottage Tomato Salad Ripe heirloom tomatoes with cucumber, shallot, and fresh herbs, dusted with buttered cornbread crumbs and LaClare chevre
    $9.00
  • Local Baby Lettuces Tossed with buttermilk-herb dressing, shallots, and radish, with Sally Lunn croutons and Hook's blue cheese
    $7.50

Sandwiches

  • Carolina Shrimp Burger Key West pink shrimp ground and seasoned high, with cayenne mayonnaise, chow-chow, butter lettuce, and a side of creamy grits
    $15.00
  • Peacemaker Po' Boy Crispy oysters on crusty bread with remoulade, cabbage, and bread and butter pickles, with Creole-spiced potato chips
    $17.00
  • Beef and Mushroom Blended Burger Slagel Farm beef and Fruiting Mushrooms blended and grilled, with Chandoka cheese, lettuce, tomato, egg bun. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $15.00
  • Smoked and Smothered Pork Shoulder Shredded and served in a tangy Dutch Fork-style sauce on a homemade bun with creamy slaw. Choice of side: Ham fat fries, hoppin' john, voodoo greens, creamy grits, petit salad
    $13.00

5347 North Clark Street
Chicago, IL 60640

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Details
  • Price Range: $$$
    Atmosphere: Casual, Neighborhood Feel, Rustic
  • Dress Code: Casual
    Good For: Family, Groups, Quiet Conversation
  • Noise Level: Average
  • Wine Spirits: Full Bar
    Phone: (773) 275-5725
  • Private Dining Room: No