Big Jones

Celebrating the great regional cooking of the American South through heirloom and heritage ingredients, historic receipts, and the spirit of the homestead - whole animal butchering, charcuterie, canning & preserving.

View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)

Parking and Directions

  • Intersection: Clark and Balmoral
  • Neighborhood: Andersonville
  • Parking: street
  • Public transit: 22 Clark bus to Balmoral or Red Line to Berwyn
Last updated: Jan 7 2011


  • Dinner average price: $38
  • Lunch average price: $19
  • Brunch average price: $18
  • Children average price: $7
  • Appetizer/Small Plate: $4 to $13
  • Entree/Large Plate: $14 to $30
  • Dessert Plate: $7 to $9
  • Seven course degustation
    Price: $75
    Wine Supplement: $30
  • 5 Course tasting
    Price: $55
    Wine Supplement: $25
  • Wine by the Glass count: 15
  • Wine by the Glass: $6 to $11
  • Wine by the Bottle count: 70
  • Wine by the Bottle: $30 to $130
Last updated: Jan 7 2011


  • Sunday
    • Brunch from 9:00am to 3:00pm
    • Dinner from 3:00pm to 9:00pm
  • Monday
    • Lunch from 11:00am to 3:00pm
    • Dinner from 3:00pm to 9:00pm
  • Tuesday
    • Lunch from 11:00am to 3:00pm
  • Wednesday
    • Lunch from 11:00am to 3:00pm
    • Dinner from 3:00pm to 9:00pm
  • Thursday
    • Lunch from 11:00am to 3:00pm
    • Dinner from 3:00am to 9:00am
  • Friday
    • Lunch from 11:00am to 3:00pm
    • Dinner from 3:00pm to 10:00pm
  • Saturday
    • Brunch from 9:00am to 3:00pm
    • Dinner from 3:00pm to 9:00pm


  • Holidays closed: Memorial Day, 4th of July, Labor Day, Christmas Day
Last updated: Jan 7 2011

Guest Relations

  • Reservations: accepted
  • Cancellation policy: None
  • Payment methods: Visa, MC, Amex, Discover
  • Corkage fee: na
  • Dress code: Casual
  • Delivery: Not available
Last updated: Jan 7 2011


  • Architect name: Joel Berman
  • Graphic designer: Scott Pollack
  • Square footage: 2600 sq. ft.
Last updated: Jan 7 2011

Other Information

  • Wheelchair access: Yes
  • Smoking: not allowed
  • Concept: casual chef-driven
Last updated: Jan 7 2011

Restaurant Staff


Alex Kruse

Public Relations Manager


Mark Armantrout



Andrew Shay



Paul Fehribach

Executive Chef/Owner


  • Best Chef Blog - Chicago Reader July 2010 (Significant local press)

  • Best Places for Fried Chicken in America - Bon Appetit June 2010 (National press)

  • 3 Stars - Chicago Tribune January 2010 (Significant local press)

  • Best New Restaurant - Chicago Magazine May 2009 (Significant local press)

  • Best New Restaurant, Honorable Mention - Chicago Reader December 2008 (Significant local press)

A La Minute Questions

During prep, the kitchen was listening to view archive
Manu Chao (12/05/13)
Our current inspiration — be it ingredient, weather, song or whatever — is view archive
I recently spent a few days in and around Richmond and Charlottesville, VA and it really further stoked my interest in Appalachian cooking, and that of the Piedmont as well. It was very meaningful for me personally to be in EDna Lewis' home country. (07/15/13)
Get here early: The item we've been selling out of the fastest is view archive
King salmon is just beautiful right now as are our local vegetables, so it disappears quick! (07/15/13)
We're planning our next event and can share view archive
Check out our Heaven Hill dinner July 31 (07/15/13)
Today’s menu specials are view archive
Wood grilled Copper River king salmon with boiled peanut and Carolina gold rice risotto, a tasting of summer vegetables, and pickled beet beurre blanc. Also crispy fried catfish with creamy grits, buttered lima beans, chow-chow, and tasso beurre monte (07/15/13)
Our forager/fishmonger/favorite purveyor just sent us view archive
Mulberries! These are going into jelly, mostly. (07/15/13)
Seasonal Ingredients: This just in view archive
It's pouring in this week... Sweet corn, green tomatoes, bell peppers, new potatoes, squash blossoms, french beans, wax beans, greens and herbs of all kinds, cherries, blueberries, raspberries... (07/15/13)
The latest product/ingredient/technique our bartenders are excited about is view archive
We're working with homemade cherry blossom bitters, made from the unopened buds of local cherry trees this Spring. They give an aromatic balance to our tribute to Hemingway's Death in the Afternoon. (07/15/13)
The newest wine we are excited about is view archive
WE have a Patton Valley Vineyard rose of pinot noir from the Willamette Valley that is perfect for quaffing on the patio these warm summer evenings. (07/15/13)
The can't-miss food-beverage pairing of the night is view archive
We Have Prima Most farmhouse cider on draft, an excellent choice with a sweet tea-brined pork loin. (07/15/13)
Our bartenders are working on view archive
Various shrubs and other aromatics for Fall cocktails (08/17/12)
The beer we are excited about right now is view archive
Five Lizards passionfruit sour. Yum! (08/17/12)
Today's promotion/great deal is view archive
The Boarding House Lunch, ca 1933! (05/17/12)