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A Staple Cake-like bread of English heritage for centuries. Lightly toasted and served with whipped sorghum butter and homemade fruit preserves

A big boy beignet filled with banana pudding and glazed with double chocolate frosting

Homemade Klug Farm blackberry preserves baked in buttery pastry and glazed with lemon royal icing

Hazzard Free Farm rolled oats and Voss family pecans toasted with Staff of Life Farms honey and warm baking spices, served with sliced banana, local berries, and Kilgus Farmstead milk

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter

King Arthur flour and Farmhouse kitchens butter, with whipped sorghum butter and homemade fruit preserves

Three Creole doughnuts lightly spiced and deep fried, buried in confectioner's cugar

Thin custardy crepes filled with homemade strawberry preserves and showered in powdered sugar, served with whipped sorghum butter

Please allow up to 20 minutes - cast iron-baked German-style pancake studded with local apples and showered in powdered sugar and homemade rum caramel

Homebaked buttermilk bread griddled in dreamsicle custard, with Klug Farm peaches stewed in Bourbon whiskey, creme anglaise, toasted oat streusel, whipped cream

A Big Jones classic - Blended whole grain wheat-free flours studded with ripe banana, filled with banana cream, smothered in candied pecans and salted caramel

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Four pieces of the recipe some have called the Best in America, fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One thigh and one leg fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One breast and one wing fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

Chef Paul's Iron Chef-beating homage to the humble egg sandwich - a big, bodacious buttermilk biscuit slathered with sweet cream butter and stacked with Chaurice (Creole hot sausage), Jarlsberg Swiss cheese, and spicy apple chutney. Choice of side.

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits

Housemade smoked chicken apricot sage sausage, Belgian waffles, sunny duck egg served with whipped sorghum butter and Pittman's pure maple syrup

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Savory flapjacks filled with sharp Cheddar and topped with two eggs, tomato gravy, sea island red peas, avocado, creme fraiche

House-cured ham poached in cream a la Creole, in popovers with poached farm eggs and bearnaise sauce, choice of side

House cured & smoked andouille sausage cooked on the char grill and served on creamy grits with redeye gravy, fried farm eggs, and green tomato relish

Fried Milo's Farm eggs and house-cured bacon with young lettuces, toasted cornbread, and charred onion vinaigrette

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Gotham Greens butter lettuce dressed with tarragon vinegar and extra virgin olive oil

Strictly seasonal fruit

Shredded potatoes cooked in butter with onion and green bell pepper

Housemade with Fischer Farms' pork and a clutch of pungent spices

Indiana smoked ham poached in Kilgus Farmstead cream

Pasture-raised eggs from near the Quad Cities

Cured in-house starting with Beeler's Pure Pork bellies, smoked with applewood

Grilled American cheese on homemade bread, fresh fruit

Hand-breaded Amish chicken tender with buttered rice

Two scrambled eggs with house-cured bacon and creamy cheese grits

Mini cinnamon-scented pancakes with pure maple syrup

Home-baked French toast with fresh fruit and pure maple syrup

Fried crisp in Hazzard Free Farm cornmeal, with creamy buttermilk, deviled egg puree, and pickled Key West Pink Shrimp

Hazzard Free Farm cornmeal and sweet corn puffs served with spicy tomato chutney

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers

Peppery pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish

Local cauliflower charred on the grill with blackening seasonings, served on black walnut and Fresno chili romesco sauce

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade

Two Milo's Farm eggs cooked your way with a cornbread muffin and choice of creamy grits. Choice of meat +4

Three farm eggs filled with confit Mighty Vine tomatoes and Prairie Fruits Farm chevre, choice of side

Three farm eggs, our house-cured & smoked bacon, griddled onion, Jarlsberg cheese, choice of side

Fluffy flapjacks spiced with Mexican cinnamon and soaked in three milks, filled with dulce de leche and topped with Klug Farm raspberries and blueberries and homemade pecan granola

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter

King Arthur flour and Farmhouse kitchens butter, with whipped sorghum butter and homemade fruit preserves

A big deviled crawfish cake on a buttery bun with spicy remoulade, butter lettuce, tomato, and bread and butter pickles, choice of side

Hand-deboned skin-on leg & thigh quarter fried crisp with our legendary recipe, on a buttery bun with cayenne mayonnaise, Gotham Greens butter lettuce, chow-chow. Choose bacon fat fries or petite salad. "Nashville Hot" style, + $2

House-ground Fischer Farms regenerative-ranched beef patty stuffed with pimiento cheese and grilled, with butter lettuce, tomato, bread & butter pickles, cayenne mayonnaise, pickled onion rings, with bacon fat fries

Down at the Farms broccoli and homemade pimiento cheese griddled in housemade cubano bread. Add crumbled crisp bacon, $2

Homemade Cuban-style bread filled with Fischer Farms ham, smoked pork shoulder, Jarlsberg cheese, homemade bread & butter pickles, Creole mustard, pickled Fresno peppers, with bacon fat fries

Fischer Farms pork shoulder smoked over applewood and smothered in tangy Eastern Carolina-style sauce, served on a buttered roll with creamy cole slaw and bacon fat fries

Crispy breast strips in our signature dredge, served on butter lettuce with Mighty Vine tomato and cucumber salad, pickled red onion, Hook's blue cheese, buttermilk herb dressing

Local sweets simmered in Kilgus Farmstead Jersey cow milk with leeks and warm spices, garnished with cornmeal biscotti, spicy apple chutney, and fried sage

Made daily from seasonal inspirations and local and southern ingredients always

Norwegian salmon marinated in sweet herbs and char-grilled, served with artisan lettuce, boiled potato and egg, lima beans, buttery croutons, lemon-basil vinaigrette

Gotham Greens butter lettuce, radish, shallot, candied pecan, Hook's Blue Paradise, Green Goddess

House cured and smoked andouille sausage with chicken in smoky black roux, with buttered Cahokia rice

Four pieces of the recipe some have called the Best in America, fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One thigh and one leg fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One breast and one wing fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice

Local Amish chicken smothered in onion gravy with butter and knefle dumplings, garnished with fried broccoli

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits

Viridian Farms oyster and lion's mane mushrooms smothered in dark roux gravy, tossed with knefle dumplings and garnished with pea greens

Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with parsley

Four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping

Anson Mills Carolina Gourdseed White flint grits cooked in Kilgus Farmstead Jersey cow milk with aged Cheddar cheese

Shredded potatoes cooked in butter with onion and green bell pepper

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

House cured and smoked andouille sausage with chicken in smoky black roux, with buttered Cahokia rice

Louisiana crawfish tail patties seasoned with mustard and cayenne and sauteed, served with sweet corn relish and remoulade

Fried crisp in Hazzard Free Farm cornmeal, with creamy buttermilk, deviled egg puree, and pickled Key West Pink Shrimp

Peppery pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish

Hazzard Free Farm cornmeal and sweet corn puffs served with spicy tomato chutney

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers

Local sweets simmered in Kilgus Farmstead Jersey cow milk with leeks and warm spices, garnished with cornmeal biscotti, spicy apple chutney, and fried sage

Made daily from seasonal inspirations and local and southern ingredients always

Local cauliflower charred on the grill with blackening seasonings, served on black walnut and Fresno chili romesco sauce

Hazzard Free Farm heirloom cornmeal baked in bacon fat, topped with whipped sorghum butter

King Arthur flour and Farmhouse kitchens butter, with whipped sorghum butter and homemade fruit preserves

Our acclaimed house course & smoked spicy sausage, chow-chow, sour cocktail rye, Dijon mayonnaise

Cajun-style blood sausage, sour cocktail rye, pickled peaches, homemade hot horseradish mustard

House cured and spice crusted before a long pecan wood smoking, with benne crackers, piccalilli, pimiento cheese

Our house-cured charcuterie board starts with local pasture-raised meats given time and smoke. Andouille, tasso, hamburgerwurst, and tete de cochon with toast, housemade mustard, and relishes

A sampler of each of our six house relishes

A Southern standby, green okra preserved in spicy sour pickle with Calabrian chili

Red cabbage, green apples, and chili peppers fermented with ginger

A.K.A. Chaw-chaw, chaw, or just chow, a cabbage and sweet pepper relish with a touch of chili

Gray Farms yellow squash and carrots in a sweet brine with aromatic spices

Classic cucumber pickles in a sweet cider vinegar-based brine with ginger, mustard, and garlic

Our gold standard. A Sweet and sour green tomato pickle relish with mustard seed, bell peppers, and onion

Local duck leg and thigh confit preserved in its own juices, served with homebaked sour pumpernickel, homemade horseradish mustard, and pickled peaches

Norwegian Sea trout seared in cast iron with brown butter, served with tempura-fried organic maitake mushroom, fingerling potato confit, sweet corn succotash, pickled beet beurre blanc

Sweet tea-brined pork loin roast and crispy boudin ball with baked bean puree and sweet potato hash

Indiana duckling confit cakes sauteed until crispy, served with creramed Anson Mills Brewster oat groats, savory pecan granola, broccoli two ways, and homemade plum butter

Beeler's Pure Pork rib tips and house-made hot link smoked over apple wood and finished on the char grill, with garlicky bacon fat fries, creamy cole slaw, and Saint Louis-style barbecue sauce

Alabama catfish fried crisp in corn and rice flour breading, served with creamy grits, sea island red peas, and tasso ham beurre monte

Crispy breast strips in our signature dredge, served on butter lettuce with Mighty Vine tomato and cucumber salad, pickled red onion, Hook's blue cheese, buttermilk herb dressing

Gotham Greens butter lettuce, radish, shallot, candied pecan, Hook's Blue Paradise, Green Goddess

Local sweets sauteed with jowl bacon and onion in butter, glazed with sorghum molasses and garnished with scallions

Hard-fried kennebec potatoes tossed in bacon fat & malt vinaigrette with parsley

Homage to the Gullah creators of Lowcrountry cuisine. Red peas, rice, benne, piccalilli

Four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping

Gotham Greens butter lettuce, radish, shallot, candied pecan, Hook's Blue Paradise, Green Goddess

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits

Local Amish chicken smothered in onion gravy with butter and knefle dumplings, garnished with fried broccoli

Fischer Farms oxtails braised in wine and simmered in their own gravy with tomato confit and broccoli, and sauteed sweet potato dumplings

Viridian Farms oyster and lion's mane mushrooms smothered in dark roux gravy, tossed with knefle dumplings and garnished with pea greens

Four pieces of the recipe some have called the Best in America, fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One thigh and one leg fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

One breast and one wing fried crisp in leaf lard with our famous recipe, served with buttermilk biscuit and gravy, choose grits, reezy-peezy, or gullah-style turnip greens

Louisiana crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice

Fischer Farms pork shoulder smoked over applewood and smothered in tangy Eastern Carolina-style sauce, served on a buttered roll with creamy cole slaw and bacon fat fries

House-ground Fischer Farms regenerative-ranched beef patty stuffed with pimiento cheese and grilled, with butter lettuce, tomato, bread & butter pickles, cayenne mayonnaise, pickled onion rings, with bacon fat fries

Grilled American cheese on homemade bread, fresh fruit

A half portion of our delicious shrimp & grits

Hand-breaded Amish chicken tender with buttered rice

Our homemade pimiento cheese spread with house made worcestershire sauce and Wisconsin aged Cheddar, garnished with piccalilli and served with vegetable sticks and homemade benne crackers.

A selection of our house-cured Cajun-style charcuterie, andouille, tasso, tete de cochon, and a surprise or two presented with pickles, relishes, crackers, and toast. Serves 15-20.

A selection of seasonal fruits (always local in season) with butter lettuce and creme fraiche sauce. Serves 15-20. 24 hours minimum advance notice please.

A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Serves 15-20. Minimum 24 hours notice please.

Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip.

Crusted in Hazzard Free Farm cornmeal and served with spicy remoulade and buttermilk herb dressing.

Amish chicken wings tossed in a light dredge and fried crisp, tossed in Louisiana-style hot sauce with Cajun seasonings, served with celery sticks and buttermilk herb dip. Minimum 24 hours advance notice please.

Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish.

Jumbo Gulf shrimp and pickled okra breaded and fried crisp, served with sweet chili sauce. Minimum 24 hours advance notice please.

Louisiana crawfish tails dressed in mustard and hot sauce and griddled in butter, served with pickled corn relish and spicy remoulade. 2-ounce patties.

Our acclaimed recipe fried in pork fat. Sold by the bird, each bird is eight pieces: two breasts, two wings, two legs, two thighs. A la carte, please order sides separately.

Please order at least 48 hours in advance. A whole chicken slow-smoked and finished on the char grill, served with extra Alabama white sauce on the side. One chicken is cut into four quarters: two breast & wing quarters and two leg & thigh quarters. Gluten free.

Done in the Cajun style, Atchafalaya basin crawfish tails smothered in butter and wine with onion and spices, served with steamed Cahokia rice. Gluten free.

Cooked Louisiana-style, given a hard fry in corn and rice flour breading. Gluten free. Each piece is approximately 3.5-4 ounces before breading. Served with spicy remoulade on the side.

Please order at least 48 hours in advance. Louisiana-style, Texas Gulf of Mexico white shrimp (21-25 count) boiled with our house cured & smoked andouille sausage and red potatoes, tossed in butter and Cajun seasonings. The shrimp is served shell-on; shells are edible and the crunch is cherished by connoisseurs, or you can peel & eat. Served with hot sauce on the side. 5 pounds shrimp, 5 pounds potatoes, 2 pounds andouille serves 10-15 as an entree. Gluten free.

Please order at least 24 hours in advance. An old Fehribach Family recipe, Miller Farms hen stewed with Knefles, a chewy Southern German farmhouse dumpling.

Texas Gulf shrimp, pulled chicken, and homemade andouille sausage steamed with Cahokia white rice and trinity, seasoned high with Cajun spices.

Anson Mills heritage Carolina Gourdseed White hominy grits cooked in Kilgus Farmstead milk, baked with Cheddar cheese on top. Gluten free.

A Gullah method of cooking greens, smothered in coconut milk with benne (heirloom sesame) seed and hot peppers. Gluten free and vegan.

A Gullah and Geechie tradition. Sea Island red cowpeas mixed with long grain rice and garnished with piccalilli and scallions.

Our blend of four cheeses baked with cavatappi pasta in a decadent sauce spiked with mustard and hot sauce, topped with buttered bread crumbs.

Our classic recipe of shredded hash brown potatoes cooked in butter with green bell pepper and sweet onion. Gluten free.

Please order at least 24 hours in advance. Red potatoes pureed with garlic butter and creme fraiche and baked. Gluten free.

A must with barbecue and a treat with fried chicken or seafood. Finely shredded cabbage, sweet peppers, and onions tossed with Duke's mayonnaise and Creole mustard. Gluten free.

Please order at least 24 hours in advance. Red skin potatoes tossed with chopped boiled egg, celery, scallions, and a mustardy sauce based on Duke's mayonnaise.

Named for Gotham Greens' vertical garden on the South Side. Butter lettuce, radish, shallot, candied pecans, and blue cheese. Creamy buttermilk herb dressing served on the side. Gluten free.

Please order at least 24 hours in advance. In the New Orleans style, boozy with bourbon and scented with sweet spices, smothered in caramel sauce.

Please order at least 48 hours in advance. A Southern classic which needs no explanation, except that we use a special snickerdoodle topping.

Minimum order 24 sandwiches

Our medium-spicy hot sauce for garlic lovers! Red jalapenos, cayenne peppers, roasted garlic & onion, cider vinegar, brown sugar, kosher salt. 5-ounce bottle.

Our mildest hot sauce, flavored with pickled local peaches and sweet spices. Delicate and floral, this one packs a softer punch. Ripe peaches, Fresno peppers, onion, cider vinegar, sugar, spices, kosher salt. 8-ounce bottle.

Our spiciest hot sauce, for those that love the heat! Jerked (rubbed with spices and cooked over coals) carrot, onion, and scotch bonnet peppers with allspice, black pepper, thyme, our housemade worcestershire sauce, molasses, cider vinegar, kosher salt. 5-ounce bottle.

Chef Paul's first cookbook and a gem. Over 100 of Big Jones' most famous recipes you can make at home, from the amazing cornbread to ice creams, pickles, fried chicken, even our andouille sausage recipe is in there! With stories of the people and places that bring Southern cuisine to life. University of Chicago Press, 2015. 300 pages.

Now available! Chef Paul's love letter to his home region in the form of 140 recipes, filled with stories and anecdotes about the people and places that make Midwestern food come alive. Painstakingly researched, it's full of thrilling surprises. 300 pages. University of Chicago Press, September 2023.