Big Jones reopened its doors at 5347 N. Clark Street, entering its next phase as a 10-year old restaurant and continued leader in the southern food movement. Chicago’s home for historically inspired southern cuisine closed earlier this month to undergo comprehensive kitchen renovations and dining room enhancements transforming the space with an open kitchen concept. Executive Chef and Co-Owner Paul Fehribach also took the opportunity to add new dishes to the menu, exploring the roots of southern cuisine in additional regions like Africa and the Caribbean.

As the restaurant celebrates its tenth anniversary in April, the renovations bring a chef’s counter experience for diners to sit up close to the action. With a new state-of-the-art kitchen being completed, also reveling in cast iron cookware, Chef Fehribach continues to share his love for the south through delicious dishes and heirloom receipts. As business continues to grow, an additional support kitchen for the charcuterie and bakery programs will bring the opportunity for Big Jones to meet higher volume with precision.

Menu offerings present both deeply rooted, historic southern cooking that has been a hallmark of Big Jones, and a more contemporary look at the cuisine. Chef Fehribach is excited for diners to discover new menus for brunch, lunch, dinner and dessert.