April 8, 2008

Southern Hospitality

Big Jones Opens

Hey, y’all! Welcome to DailyCandy: the Dirty South (cue rockabilly music).

Jonesin’ for down-home grub? Hankerin’ for ham hocks? Then check out Big Jones, a Southern coastal restaurant with N’awlins flair, opening tomorrow in Andersonville.

Executive chef Paul Fehribach (Hi Ricky) uses fixins from local farmers for a fresh, contemporary menu that’ll leave you with nary a complaint.

Start small — johnny cakes, crawfish croquettes — then dive in head first: Sorghum-glazed chicken (creamy grits, piccalilli, garlic greens) and braised pork hocks (smoked ham shank, pickled mirliton chow chow, steamed popcorn rice) are purdy enough to, well, eat. Wash ’em down with peach fried ice cream.

Sally Lunn’s French toast (homemade Southern pan bread, grilled banana, orange blossom butter, maple syrup) is your best bet for brunch.

If we’re wrong, then butter our butts and call us biscuit.

Big Jones, 5347 North Clark Street, between Balmoral and Summerdale Avenues (773-275-5725 or bigjoneschicago.com).