Accolades

  • Nominee for Best Chef: Great Lakes
    James Beard Foundation
  • Best Fried Chicken in Chicago
    Bon Appétit
  • Three Stars
    Chicago Tribune
  • Diners' Choice Winner
    OpenTable
  • Author
    Big Jones (coming soon)
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

My Restaurants

Where I Eat

Behind the Scenes

Chef Paul Fehribach reviews  at post.venue.name
"Don't throw your fish bones away! Make a stock, pick the meat from the bones (the most flavorful meat on the fish) and make croquettes! Halibut cheeks and @ansonmills nostrale rice massaged into little balls, rolled in bread crumbs (the ends of our po boy baguettes) and fried crisp. Spinach purée seasoned with lemon, pickled sweet peppers & okra. Don't waste food, y'all, those scraps are delicious ! #reducefoodwaste #chefslead"
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Chef Paul Fehribach reviews  at post.venue.name
"Some folks never tire of taking pictures of their cats, I never tire of taking pictures of my hams. This one is three years last month! #ham #countryham #pork #lunch"
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From My Menu

Chef Marianne Sundquist reviews Shrimp & grits at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"This is one of those dishes that's perfect for breakfast, lunch, or dinner. The gulf shrimp are awesomely tender, as are the Tasso gravy and cheesy, creamy grits."
Chef Bruce Sherman reviews Beignets at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"These light, powdered sugar clouds are super tasty before hunkering down for a hearty N’awlins-style breakfast, especially one that involves a pork product and pickled vegetables. These are available on their weekend brunch menu."
Chef Paul Fehribach reviews Fresh ground sassafras powder at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"When you want really nice file powder, #grindyourown this sassafras was fresh ground this afternoon, the leaves foraged by. Ho Chunk farmer in Michigan. Fragrant as the woods on a breezy autumn evening #restaurantweek #eatwild"
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Chef Paul Fehribach reviews Ice cream trio: Tahitian vanilla bean with toasted oat streusel, chocolate-chile with candied peanuts and rum caramel, mamey with fresh coconut and cajeta at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"Ye olde ice cream trio: Tahitian vanilla bean with toasted oat streusel, chocolate-chile with candied peanuts and rum caramel, mamey with fresh coconut and cajeta #yum #homemade #icecream #chocolate @kilgusfarmstead @littlefarmontheprairie @tchochocolate @pacojet #changemenuschangelives"
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Chef Paul Fehribach reviews American chestnut and native blue corn tamal, purple yam, dried wild blueberries, hen of the woods mushrooms and sassafras at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"American chestnut and native blue corn tamal filled with purple yam and dried wild blueberries, with hen of the woods mushrooms and sassafras. A meditation on a winter's walk through the woods. #restaurantweek @ansonmills #tamales"
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Chef Paul Fehribach reviews Devil crabs with fermented black bean remoulade and pickled peppers at Big Jones
$$ | Breakfast/Brunch | Southern | American
Andersonville
"Devil crabs with fermented black bean remoulade and pickled peppers #restaurantweek #crab #seafood #ponchartrainbluecrab #sustainableseafood"
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