Paul Fehribach

My Venues


  • Best Chef: Great Lakes Nominee, 2013, 2018
    James Beard Foundation
  • Best Fried Chicken in Chicago
    Bon Appétit
  • Three Stars
    Chicago Tribune
  • Diners' Choice Winner
  • Author
    Big Jones (coming soon)
  • ChefsFeed Winner
    One of the Best Things to Eat in Chicago

Where I Go Out

Behind the Scenes

Peeling black eyed peas for
"Peeling black eyed peas for fritters, aka Accara in Senegal or Acaraje in Nigeria, this is a laborious step but worth the effort, yielding a cake that is crispy on the outside, pillowy and creamy on the inside, with clear, bright pea flavor! #chefsofinstagram"
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Chesapeake soft shell crab
"Chesapeake soft shell crab with forbidden black rice, first of the season local asparagus, tiny morels, mango & pickled Thai chili salsa #seafood"
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More R & D for late winter
"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? #instafood"
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That’s a smashed boudin
"That’s a smashed boudin biscuit with duck egg and sweet chow. Always make your breakfast extraordinary! #pickles"
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At My Venues

Southern, American, Breakfast, Southern / Soul, Cajun / Creole
Bruce Sherman
1 Recommendation