Chicago Restaurant Week takes place from Friday January 20 to Sunday February 5. This is an annual Chicago event encouraging people to try new restaurants around town. We’ve always loved participating in this! Since the timing overlaps with Mardi Gras, there’s a definite Mardi Gras flavor to our offering.
We have great deals for lunch and dinner!
Chicago Eater called Big Jones one of the best deals in all of Chicago Restaurant Week!
Dinner menu (Chicago Restaurant Week)
First:
Gumbo z’Herbes: eleven greens for good luck steamed in potlikker, garnished with crumbled cornbread, pickled okra, green onions
Cochon de Lait: crispy seared suckling pig, Anson Mills grits, gratons, redeye gravy, chow-chow
Barbecued Shrimp Texas: white shrimp, spices and butter, toasted baguette
Bread Service:
Jalapeno Cheese Cornbread: Hazzard Free Farm Althea’s white cornmeal bread studded with jalapenos and aged Cheddar, smothered in cane syrup and whipped butter
Entrée:
Alligator & Andouille Sauce Piquant: Louisiana alligator tail, house-made andouille, piquant tomato & wine sauce, steamed Cahokia rice
Gumbo Fat Fried Chicken: our regular recipe with the added bonus of being fried in gumbo skimmings, served with shrimp & crawfish jambalaya, choose light or dark meat
Crawfish Etouffee a la Breaux Bridge, ca 1930: Louisiana crawfish tails smothered in wine and butter with onions and spices, fried okra and steamed Cahokia rice
Sweet Potato Dumplings: Local sweet potato dumplings sauteed with sweet potato bisque and organic maitake mushrooms, wild black walnuts and local Pecorino
Dessert:
Calas, ca. 1890: Sourdough rice fritters dusted in powdered sugar and served on Mexican chocolate custard and candied peanuts
Hummingbird Cheesecake: spiced cheesecake in peelcorn oat crust, pineapple conserva, caramelized banana, candied pecans
Boca Negra: Dark chocolate cake with almond lace cookie, bing cherry sorbet, vanilla anglaise
Choose one option per course
$42 per person. Total table participation required. Tax and gratuity not included.
Lunch menu (Monday-Friday 11a-3p)
First:
Gumbo z’Herbes: eleven greens for good luck steamed in potlikker, garnished with coush-coush, pickled okra, green onions
Entrée:
Gumbo Fat Fried Chicken: our regular recipe with the added bonus of being fried in gumbo skimmings, served with red beans & rice and buttermilk biscuit,
choose light or dark meat (two pieces)
Roasted Mushrooms: Local organic maitake mushrooms and sweet potatoes roasted and dressed in white wine sauce, creamy Anson Mills grits
Dessert:
Calas, ca. 1890: Sourdough rice fritters dusted in powdered sugar and served on banana pudding with crushed peanuts and bitter chocolate sauce
Winter Bread Pudding: brandy and orange peel bread pudding, spiced apple butter salted sorghum ice cream, toasted oat streusel
Choose one option per course
$25 per person. Total table participation required. Tax and gratuity not included.
