Accolades

  • Best Chef: Great Lakes Nominee, 2013, 2018
    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 Venues

Where I Go Out

Behind the Scenes

"Chesapeake soft shell crab with forbidden black rice, first of the season local asparagus, tiny morels, mango & pickled Thai chili salsa #Fridaynight #crab #virginia #seafood"
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"More R & D for late winter menus, this one is a success and will start this weekend plates with absinthe ice cream, coconut, and tiny Thai basil: blood orange marzipan tart. Who loves pie? #pie #dessert #sweets #orange #season #instafood"
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"R & D project #2, Native American chestnut spaghetti, duck floss, black trumpet mushrooms, leeks, candied pecans, brown butter. Needs a fruit component. Staff is suggesting it needs a colorful garnish, however this is an expression of late winter in the woods. Brown rules. Chestnut flour by @ansonmills pasta made here in our @arcobalenollc extruder. #pasta #noodles #game #woods"
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At My Venues