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Cuisine: American, Southern
Price Range: $$$
Nominated for the James Beard Foundation's Best Chef: Great Lakes in 2013, 2014, 2015 2018 and 2019, Chef Paul Fehribach's respect for Southern heirloom cooking is apparent on every plate emerging... Read More
Nominated for the James Beard Foundation's Best Chef: Great Lakes in 2013, 2014, 2015 2018 and 2019, Chef Paul Fehribach's respect for Southern heirloom cooking is apparent on every plate emerging from Big Jones' kitchen. And many are ordering the absolute best-fried chicken in the north - it's fried in leaf lard, ham drippings and clarified butter donning a well seasoned breading. Among the Southern starters, pimento cheese is made even better by homemade benne crackers or the Boucherie Board gives you a sampling of Chef's pickling, bread making and butchering chops. Crispy catfish with creamy grits or Barbecued Pork Shoulder sandwich serve a body right. Phenomenal whiskey, bourbon and rye selection, southern cocktails like Sazerac plus wine, beer and cider all moisten the pipes splendidly. Desserts are swoon-worthy: homemade dark chocolate-rum ice cream with toasted pecan-coconut macaroons? Come on.
- Best Restaurants: "Big Jones chef, Paul Fehribach, recently beat Bobby Flay on Food Network with a winning biscuit sandwich now available for brunch and lunch."
- Recommended as Best Restaurants Because: Everything hits the right notes from the music and expert service to the honest cookery with exceptional ingredients.