Paul Fehribach and Mark Armantrout founded Big Jones in 2008 to bring honest Southern cuisine to Chicago. With a focus on the right ingredients with the best flavor, Chef Fehribach sources heavily from independent local farms and small producers in the American South. To put the truly unique flavors of the South on your table, everything is made in-house from the pantry to charcuterie and bakery. It’s a lot of work, but when you walk through our door the ultimate goal is to show you a good time.