Sunday, January 20, 2013

Big Jones

Big Jones provides fabulous Southern-style brunch on Saturdays and Sundays from 9 a.m. to 3 p.m.  The menu is composed of traditional Southern dishes that are created from locally sourced, sustainable ingredients.  Big Jones serves up an impressive selection of charcuterie, sausages, preserves, and pickles that are all made in house.  The interior decor is casually elegant, clean, and simple.  Plus, the food is absolutely scrumptious.  The home baked goods are freshly baked in the morning and come with traditional Southern fixin's.  If you're more into proteins than carbs, Big Jones offers a variety of hearty, stick to your ribs brunch platters that include fried catfish, gumbo, blue crab cakes, house smoked ham, and more.  This place is a must for anyone who is brunch obsessed.  Reservations can be made via Opentable
5347 N Clark St
Chicago, IL 60640
(773) 275-5725
4 stars on Yelp
A full bar is available, along with a specialty brunch cocktail menu. 
I love a clean, white table setting. 

Freshly baked Sally Lunn.
Sally lunns can be best described as having a cake/bread like texture.  This bread is a favorite in the South and at Big Jones,  they are baked fresh every morning.   Honey butter and homemade preserves accompany these lovely slices of bread. 
Cornbread Muffins with honey butter and home made preserves. 
Crusty exterior while being dense yet moist on the inside.   
You'll find little treasures of whole corn kernels in every muffin.  Just delightful
Beignets.  I mean, if you're going to eat at a Southern restaurant, beignets are a must.  
Piping hot, fresh, and delish.
An old Edna Lewis recipe, made with Kilgus Farmstead milk and artisanal flour, served with whipped butter and homemade preserves.   
I LOVE popovers!  Light, airy, and melt-in-your-mouth delicious.  For a homemade recipe, click here
Buckwheat Banana Pancakes.
Antique rustic aromatic buckwheat flour pancakes served with toasted almonds, salted caramel, and banana anglaise.
Biscuit and Debris Gravy.
Fresh baked farmstead biscuit with creamy debris gravy, voodoo greens, and two poached farm eggs.
Crack open the poached egg and let the yolk FLOW.   This dish is friggin' outstanding.  Super rich and extremely hearty.  I could barely finish the dish.  But I sure as hell finished it. 
Bayou Teche with a side of creamy grits.
Louisiana crawfish, spicy smoked andouille, and cream cheese, with bearnaise sauce and scallions.
Damn, these grits were GOOD. 
Overflowing with housemade andouille sausage and Louisiana crawfish.  SO good! 
Eggs New Orleans.
Ponchartrain blue crab cakes with poached eggs, popovers, and bearnaise sauce, served with Potatoes O'Brien.
Are you drooling yet?   A beautifully, golden coated bite of this succulent benedict will spark a party in your mouth. 
Make your reservations now. 
Happy eating.


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