big jones
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5347 N Clark St
Chicago, IL 60640
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Weekend Brunch
Home Baked Goods
- Sally Lunn Toast$4.00+
A Staple Cake-like bread of English heritage for centuries. Lightly toasted and served with whipped sorghum butter and homemade fruit preserves
- Honey Pecan Granola$9.00
Hazzard Free Farm rolled oats and Voss family pecans toasted with Staff of Life Farms honey and warm baking spices, served with sliced banana, local berries, and Kilgus Farmstead milk
- Skillet Cornbread$8.50
Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter
- Buttermilk Biscuits$4.00+
King Arthur flour and Farmhouse kitchens butter, with whipped sorghum butter and homemade fruit preserves
- Beignets$5.00
Three Creole doughnuts lightly spiced and deep fried, buried in confectioner's cugar
- Blueberry Stuffed Beignet$7.00
A big boy beignet stuffed with homemade Klug Farm damson plum preserves and dusted in powdered sugar
- Red Cherry Breakfast Turnover$8.00
Organic Michigan montmorency cherries baked in buttery pastry, frosted with chai spice royal icing
Griddle Cakes
- Cajun Pancakes$9.00
Thin custardy crepes filled with homemade strawberry preserves and showered in powdered sugar, served with whipped sorghum butter
- Dutch Apple$13.00
Please allow up to 20 minutes - cast iron-baked German-style pancake studded with local apples and showered in powdered sugar and homemade rum caramel
- Apple Stack French Toast$15.00
Homebaked buttermilk bread griddled in dreamsicle custard, with Klug Farm peaches stewed in Bourbon whiskey, creme anglaise, toasted oat streusel, whipped cream
- Buckwheat Pumpkin Pancakes$13.00
A Big Jones classic - Blended whole grain wheat-free flours studded with ripe banana, filled with banana cream, smothered in candied pecans and salted caramel
- Tres Leches Pancakes$15.00
Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola
Fried Chicken
- Nashville Hot Chicken Sandwich$17.00
In the true original style - spicy! And not for the faint of heart! Bonesless, skin-on chicken leg & thigh quarter basted in chili oil, served on a buttery bun with cayenne mayonnaise, butter lettuce, chow-chow, choice of side
- Fried Chicken (Half)$29.00
Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, cornbread muffin, and sweet chili sauce
- Fried Chicken (Dark Meat)$17.50
One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, cornbread muffin, sweet chili sauce
- Fried Chicken (Light Meat)$19.00
One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, cornbread muffin, sweet chili sauce
Brunch Platters
- #BeatBobbyFlay Biscuit Sandwich$14.00
Chef Paul's Iron Chef-beating homage to the humble egg sandwich - a big, bodacious buttermilk biscuit slathered with sweet cream butter and stacked with Chaurice (Creole hot sausage), Jarlsberg Swiss cheese, and spicy apple chutney. Choice of side.
- Shrimp & Grits$22.00
Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits
- Grillades and Grits$18.00
Peak Nola. Fischer Farms round steak cutlets pounded thin and braised in their own gravy, nestled in Anson Mills grits with chili sauce and scallions
- Biscuits & Gravy$16.00
- Crispy Catfish a la Big Jones$22.00
Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte
- A Simple Southern Breakfast$9.00
Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4
- Corn Griddle Cakes$14.00
Savory flapjacks filled with sharp Cheddar and topped with two eggs, tomato gravy, sea island red peas, avocado, creme fraiche
- Char-grilled Andouille & Eggs$16.00
House cured & smoked andouille sausage cooked on the char grill and served on creamy grits with redeye gravy, fried farm eggs, and green tomato relish
Sides
- Turnip Greens (SMALL SIDE)$5.00
- Rice & Beans (SMALL SIDE)$5.00
- Fried Cajun Boudin (SMALL SIDE)$6.00
- Creamy Cheese Grits (SMALL SIDE)$5.00
Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese
- Petite Butter Lettuce Salad$8.00
Gotham Greens butter lettuce dressed with tarragon vinegar and extra virgin olive oil
- Fresh Fruit Cup$7.00
Strictly seasonal fruit
- Potatoes O'Brien$3.00
Shredded potatoes cooked in butter with onion and green bell pepper
- Chaurice Patties (Creole hot sausage)$5.00
Housemade with Fischer Farms' pork and a clutch of pungent spices
- Fischer Farms Ham poached in cream$6.00
Indiana smoked ham poached in Kilgus Farmstead cream
- Two Milo's Farm Eggs$4.00
Pasture-raised eggs from near the Quad Cities
- House-cured & Smoked Bacon$6.00
Cured in-house starting with Beeler's Pure Pork bellies, smoked with applewood
Catering
Catering Appetizers
- Pimiento Cheese$80.00+
Our homemade pimiento cheese spread with house made worcestershire sauce and Wisconsin aged Cheddar, garnished with piccalilli and served with vegetable sticks and homemade benne crackers.
- Boucherie Tray$120.00
A selection of our house-cured Cajun-style charcuterie, andouille, tasso, tete de cochon, and a surprise or two presented with pickles, relishes, crackers, and toast. Serves 8-12.
- Fruit Tray$120.00
A selection of seasonal fruits (always local in season) with butter lettuce and creme fraiche sauce. Serves 15-20. 24 hours minimum advance notice please.
- Fruit and Cheese Tray$140.00
A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Serves 15-20. Minimum 24 hours notice please.
- Hushpuppies$45.00+
Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip.
- Fried Green Tomatoes$55.00+
Crusted in Hazzard Free Farm cornmeal and served with spicy remoulade and buttermilk herb dressing.
- Big Jones Hot Wings$48.00+
Amish chicken wings tossed in a light dredge and fried crisp, tossed in Louisiana-style hot sauce with Cajun seasonings, served with celery sticks and buttermilk herb dip. Minimum 24 hours advance notice please.
- Cajun Boudin Balls$75.00+
Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish.
- Crispy Shrimp & Okra$125.00+
Jumbo Gulf shrimp and pickled okra breaded and fried crisp, served with sweet chili sauce. Minimum 24 hours advance notice please.
- Deviled Crawfish Cakes$120.00+
Louisiana crawfish tails dressed in mustard and hot sauce and griddled in butter, served with pickled corn relish and spicy remoulade. 2-ounce patties.
Catering Mains
- Fried Chicken - by the Bird$46.00
Our acclaimed recipe, now gluten free and fried crisp in canola oil. Sold by the bird, each bird is eight pieces: two breasts, two wings, two legs, two thighs. A la carte, please order sides separately.
- Alabama-style Smoked Chicken$45.00
Minimum 6 birds. Please order at least 48 hours in advance. A whole chicken slow-smoked and finished on the char grill, served with extra Alabama white sauce on the side. One chicken is cut into four quarters: two breast & wing quarters and two leg & thigh quarters. Gluten free.
- Crawfish Etouffee$95.00+
Done in the Cajun style, Atchafalaya basin crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free.
- Southern Fried Catfish$75.00+
Cooked Louisiana-style, given a hard fry in corn and rice flour breading. Gluten free. Each piece is approximately 3.5-4 ounces before breading. Served with spicy remoulade on the side.
- Shrimp Boil$275.00
Please order at least 48 hours in advance. Louisiana-style, Texas Gulf of Mexico white shrimp (21-25 count) boiled with our house cured & smoked andouille sausage and red potatoes, tossed in butter and Cajun seasonings. The shrimp is served shell-on; shells are edible and the crunch is cherished by connoisseurs, or you can peel & eat. Served with hot sauce on the side. 5 pounds shrimp, 5 pounds potatoes, 2 pounds andouille serves 10-15 as an entree. Gluten free.
- Chicken & Dumplings$130.00
Please order at least 24 hours in advance. An old Fehribach Family recipe, Miller Farms hen stewed with Knefles, a chewy Southern German farmhouse dumpling.
- Shrimp, Chicken, and Sausage Jambalaya$75.00+
Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices.
Catering Side Dishes
- Creamy Cheese Grits$38.00+
Anson Mills heritage Carolina Gourdseed White hominy grits cooked in Kilgus Farmstead milk, baked with Cheddar cheese on top. Gluten free.
- Stewed Turnip Greens$35.00+
A Gullah method of cooking greens, smothered in coconut milk with benne (heirloom sesame) seed and hot peppers. Gluten free and vegan.
- Hoppin' John$35.00+
A Gullah and Geechie tradition. Sea Island red cowpeas mixed with long grain rice and garnished with piccalilli and scallions.
- Macaroni & Cheese$48.00+
Our blend of four cheeses baked with cavatappi pasta in a decadent sauce spiked with mustard and hot sauce, topped with buttered bread crumbs.
- Potatoes O'Brien$32.00+
Our classic recipe of shredded hash brown potatoes cooked in butter with green bell pepper and sweet onion. Gluten free.
- Mashed Potatoes$38.00+
Please order at least 24 hours in advance. Red potatoes pureed with garlic butter and creme fraiche and baked. Gluten free.
- Creamy Cole Slaw$38.00+
A must with barbecue and a treat with fried chicken or seafood. Finely shredded cabbage, sweet peppers, and onions tossed with Duke's mayonnaise and Creole mustard. Gluten free.
- Cajun-style Potato Salad$45.00+
Please order at least 24 hours in advance. Red skin potatoes tossed with chopped boiled egg, celery, scallions, and a mustardy sauce based on Duke's mayonnaise.
- Rooftop Garden Salad$90.00
Named for Gotham Greens' vertical garden on the South Side. Butter lettuce, radish, shallot, candied pecans, and blue cheese. Creamy buttermilk herb dressing served on the side. Gluten free.
Catering Desserts
- Bourbon Bread Pudding$58.00+
Please order at least 24 hours in advance. In the New Orleans style, boozy with bourbon and scented with sweet spices, smothered in caramel sauce.
- Peach Cobbler$65.00+
Please order at least 48 hours in advance. A Southern classic which needs no explanation, except that we use a special snickerdoodle topping.
Catering a la Carte
Retail Shop
Retail Sauces
- Vampire Slayer Hot Sauce$8.00
Our medium-spicy hot sauce for garlic lovers! Red jalapenos, cayenne peppers, roasted garlic & onion, cider vinegar, brown sugar, kosher salt. 5-ounce bottle.
- Pickled Peach Hot Sauce$8.00
Our mildest hot sauce, flavored with pickled local peaches and sweet spices. Delicate and floral, this one packs a softer punch. Ripe peaches, Fresno peppers, onion, cider vinegar, sugar, spices, kosher salt. 8-ounce bottle.
- Jerked Hot Sauce$8.00
Our spiciest hot sauce, for those that love the heat! Jerked (rubbed with spices and cooked over coals) carrot, onion, and scotch bonnet peppers with allspice, black pepper, thyme, our housemade worcestershire sauce, molasses, cider vinegar, kosher salt. 5-ounce bottle.
Retail Books
- The Big Jones Cookbook (hardcover)$28.00
Chef Paul's first cookbook and a gem. Over 100 of Big Jones' most famous recipes you can make at home, from the amazing cornbread to ice creams, pickles, fried chicken, even our andouille sausage recipe is in there! With stories of the people and places that bring Southern cuisine to life. University of Chicago Press, 2015. 300 pages.
- Midwestern Food$25.00
Now available! Chef Paul's love letter to his home region in the form of 140 recipes, filled with stories and anecdotes about the people and places that make Midwestern food come alive. Painstakingly researched, it's full of thrilling surprises. 300 pages. University of Chicago Press, September 2023.
- The Big Jones Cookbook (paperback)$19.00
Newly released! This paperback version of Chef Paul’s lauded cookbook is lighter and easier to leaf through for folks who like a more compact book package. Same great stories and recipes, with updated plaudits!
Sunday | 9:00 am - 3:59 pm, 4:00 pm - 9:15 pm |
Monday | 11:00 am - 3:30 pm, 3:31 pm - 9:15 pm |
Tuesday | 11:00 am - 3:30 pm, 3:31 pm - 9:15 pm |
Wednesday | 11:00 am - 3:30 pm, 3:31 pm - 9:15 pm |
Thursday | 11:00 am - 3:30 pm, 3:31 pm - 9:15 pm |
Friday | 11:00 am - 3:29 pm, 3:30 pm - 10:15 pm |
Saturday | 9:00 am - 4:00 pm, 4:01 pm - 10:15 pm |
Wowing diners with the best Southern Heritage Cooking since 2008
5347 N Clark St, Chicago, IL 60640