Cooked crisp in Weissenmuller's cornmeal, dressed with butter lettuce, pickled Texas Gulf of Mexico shrimp, spicy remoulade, green tomato relsih

Chicken, housemade andouille sausage, and homemade worcestershire sauce flavor this broth along with a dark, smoky roux, served with steamed Cahokia rice

Based on Chef Joe Randall's heritage recipe. Lump blue crab cakes, with Creole choron sauce and sweet corn relish

Popcorn-style okra crisped in corn and rice flour breading, tossed in a tangy sauce of ginger, gochujang, and kecap manis with toasted benne

Jumbo russets cut thick and cooked three times, served crispy with homemade French onion dip

Spicy mustard and turnip greens smothered in vinegary potlikker with coconut milk, smoked onions, fried corn dumplings

Werp farm Carrots candied with brown sugar and ginger then caramelized on the griddle, with sunflower seed dressing, Capriole chevre, honey pecan granola, preserved lemon, dill

Cavatelli noodles baked in bechamel seasoned with Vietnamese-style toasted garlic, Jarlsberg Swiss cheese, crispy bread crumb topping

Peppery pork & rice sausage ball rolled in panko and fried crisp, served with cayenne mayoinnaise and piccalilli

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

Luscious house ricotta-laced buttermilk biscuits spiked with cracked black pepper, served with honey coriander butter and klug farm strawberry icebox jam

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

Texas coast Gulf of Mexico white shrimp smothered in savory Tasso ham and shiitake mushroom gravy, served on creamy Anson Mills grits. Contains pork and gluten. Can be made gluten or pork-free upon request.

One breast and one wing, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

One thigh and one leg, gluten free and fried crisp in canola oil, served with red beans and rice, sweet potato puree, sweet chili sauce. Gluten free.

Four pieces of the recipe some have called the Best in America, gluten free and fried crisp in canola oil, with red beans and rice, sweet potato puree, and sweet chili sauce. Gluten free.

Four Star royal trumpet mushroom and Anson Mills Carolina heritage Vialone Nano x Nostrale rice porridge with white wine and local butter, werp farm mizuna and rocket greens

House-ground blend of Fischer Farms round, short rib, and heart grilled and double stacked with homemade pimiento cheese, Werp lettuce, tomato, bread & butter pickles. Choose fried potatoes or grits.

Rabbit three ways - chicken-fried foreleg, confit hind leg, and “porchetta-style” loin & belly with smothered okra, creamy Nichols Farm butterbeans, fried shoepeg corn, crisp bacon

Crispy fried Chesapeake bay blue crab, Benton’s bacon-scented Savannah Red Rice, charred Werp Farm rapini, pickled fiddlehead sauce gribiche

Florida snapper basted in brown butter, with werp farm parsnip puree, charred klug farm asparagus, sweet peas, potatoes Brabant, crawfish sauce Acadiana

Beeler's pork loin cutlet fried crisp in bread crumbs, creamed Appalachian blue barley & peas, Manzanilla sherry & onion gravy

Norwegian trout filet charred in cast iron, served with Creole sweet corn & cherry tomato salad, lemon=basil vinaigrette, local honey, Werp Farm oak leaf

A decadent one-pound cut of Fischer Farms beef Delmonico steak marinated in persillade and char-grilled, with avocado salsa verde and Choron sauce, thrice-fried potatoes

Anson Mills Carolina Gourdseed White corn hominy grits cooked in Kilgus Farmstead milk and seasoned with butter and Cheddar Cheese, finished in the oven. Gluten free, vegetarian.

Anson Mills sea island red peas and Cahokia Rice long grain with sea island benne and piccalilli

Select local farm greens tossed with homemade buttermilk herb dressing, candied pecans, Hook’s blue cheese, radish, and red onion

Based on an 18th-century Charleston receipt, Hazzard Free Farm cornmeal and hominy meal studded with sweet corn kernels and baked. Served with homemade fruit preserves and whipped sorghum butter. Gluten free, order by the dozen. Muffins are approximately 2.5 ounces each.

Rich with buttermilk and butter. Served with homemade fruit preserves and whipped sorghum butter on the side. Each biscuit is 3-4 ounces. Order by the dozen.

Please order at least 24 hours in advance. Sweet and delicate yeast rolls served with homemade fruit preserves and whipped sorghum butter on the side. Each roll is approximately three ounces. Order by the dozen.

What made our brunch famous. Creole yeast donuts smothered in powdered sugar. Three dozen minimum, 24 hours advance notice REQUIRED.

An American classic, with butter and preserves

Sweet milk rolls filled with homemade pimiento cheese before baking

Fragrant with sweet spices, with honey chili butter

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. Available same-day.

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.

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

A selection of local cheeses with homemade crackers and toast and fresh fruit garnish. Minimum 48 hours notice please.

Local cornmeal and sweet corn fritters studded with sweet onion and jalapeno, served with honey butter pepper jelly dip. Minimum 24 hours advance order please.

Crusted in Hazzard Free Farm cornmeal and served with spicy black walnut romesco. Gluten free. Vegan. Usually available same day. Larger orders require 48 hours notice.

Amish chicken wings tossed in a light dredge and fried crisp, tossed in our house made pickled peach hot sauce, served with celery sticks and buttermilk herb dip. Gluten free. Minimum 24 hours advance notice please.

Caribbean blue crab dressed in mustard and hot sauce and griddled in butter, served with spicy remoulade. 2-ounce patties.

A forever party favorite made Big jones style, seasoned with our house Vampire Slayer hot sauce and Creole mustard. Gluten Free. Minimum four days advance order required.

Medium button mushroom capes filled with Artichoke puree, topped with pecorino cheese, and baked. Gluten free. Minimum four days advance order required)

Buttery pastry filled with local goat cheese and homemade tomato confit, served with our own pickled peach hot sauce. Minimum four days advance order required.

Thick-cut Kennebec potatoes seasoned with malt vinegar and kosher salt, served with caramelized onion dip. Gluten free. Minimum 48 hours advance order required.

Louisiana crawfish tail meat and Cahokia rice patties breaded and fried crisp, served with spicy remoulade. Minimum four days advance notice please.

U/10 jumbo Galveston white shrimp poached in court-bouillon, served with freshly made cocktail sauce and remoulade. Gluten free. Minimum four days advance notice please.

Our acclaimed recipe, now gluten free and fried crisp in canola oil. Sold by the bird, each bird is eight pieces: two breasts, two wings, two legs, two thighs. A la carte, please order sides separately.

Minimum 6 birds. 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. 24 hour advance notice required.

Chicago-grown lion's mane and black oyster mushrooms smothered in dark roux gravy with sweet potato dumplings, garnished with fried onion straws and chow-chow. Vegan. Please allow 24 hours notice.

Ferndale Market Amish turkey thighs smothered in their own gravy, served with steamed white rice and garnished with sliced green onion. Please allow four days notice.

Four Star Mushrooms black maitakes fried crisp in rice flour tempura, served with sweet chili sauce and steamed rice with sweet red peppers and broccoli.

The dish the Chicago Tribune called "an absolute knockout." Gulf of Mexico white shrimp simmered in a savory tasso ham (pork) and shiitake mushroom gravy, served on creamy Anson Mills grits

Niman Ranch pork brisket bones cooked over hickory wood with Fischer Farms beef franks, smothered in Chicago-style barbecue sauce. Gluten free, please allow four day lead time.

Crispy boneless chicken tenders made by Big Jones' famous recipe, served with buttermilk herb and barbecue dipping sauces. Three days advance order, please.

Fischer Farms spare ribs slow-cooked over coals with a dry rub and served with tangy Memphis-style sauce. One week advance order, please.

Please specify pork or chicken under "special instructions" Fischer Farms pork shoulder or Miller Farms chicken slow roasted over coals, shredded and bathed in tangy vinegar-bases Carolina-style sauce. Comes with split milk rolls. One week advance order, please.

Locally grown Cahokia long grain rice with Cajun seasonings and just a hint of spice, Four Star Mushrooms lion's mane and maitakes, broccoli, sweet potato, and sweet peppers. Vegan and gluten free.

House cured & smoked andouille sausage and amish chicken in black roux with Cajun spices and house-brewed Worcestershire, accompanied by steamed Cahokia Rice. serves 6-8 as a main or 20-25 as an appetizer.

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

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.

Gotham Greens butter lettuce, local radishes, Hook's blue cheese, red onion, candied pecans, homemade green goddess dressing

Organic grape tomatoes with shoepeg sweet corn and sharp Cheddar cubes in basil herb vinaigrette with a hint of Creole spices, on a bed of local butter lettuce. Three days advance order, please.

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.

Bite-size slices of decadent double chocolate pie spiked with bourbon, pecans and marshmallows. 50 piece minimum, one week advance order required.

Chocolate chip cookies with nutty benne seeds. Four days advance order required.

Buttery pastry billed with lemon curd and local Michigan raspberries. Four days advance order required.

Our decadent bread pudding served chilled in bite-sized portions with fragrant spiced whipped cream

Louisiana-style fry pies scented with sweet spices and iced with almond milk royal ricing. 4 dozen large tray (48).

Devil's food cupcakes with chocolate ganache filling and chocolate cream icing. Four dozen (48).

Vanilla Creme cupcakes with Boston cream filling and vanbilla buttercream with rainbow sprinkles. Four dozen (48).

Richly spiced pudding spiked with bourbon whiskey and baked from scratch - please allow thirty minutes. Served with bourbon vanilla butterscotch sauce: Vegetarian.

The daintiest white cake in Swiss buttercream scented with pistachio, with rum-soaked fruits and candied pecans.

Local rhubarb baked in a butter cookie base with heirloom oat and wild black walnut crumble topping

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.

Newly released! This paperback version of Chef Paul’s lauded cookbook is lighter and easier to leaf through for folks who like a more compact book package. Same great stories and recipes, with updated plaudits!

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.