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Cuisine: American, Southern
Price Range: $$$
Nominated for the James Beard Foundation's Best Chef: Great Lakes in 2013, 2014, 2015 and 2018, Chef Paul Fehribach's respect for Southern heirloom cooking is apparent on every plate emerging from Big... Read More
Nominated for the James Beard Foundation's Best Chef: Great Lakes in 2013, 2014, 2015 and 2018, 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 Farmhouse Chicken and Dumplings 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: blood orange marzipan tart with absinthe ice cream? Come on. Even the cream for your coffee is straight from the farm.
- Best Restaurants: "Big Jones gets an open-kitchen revamp in 2018 and Chef's menu expands the roots of southern cuisine to regions like Africa and the Caribbean."
- Recommended as Best Restaurants Because: Everything hits the right notes from the music and expert service to the honest cookery with exceptional ingredients.