Big Jones

Chef-owner Paul Fehribach brings the flavors of New Orleans to Andersonville at this homey (and, frankly, bizarrely decorated) spot. But this is not simply jambalaya and gumbo—Fehribach approaches coastal Southern food with a deep respect for its history, yet also with his contemporary cooking skills. The result is a menu unlike any other in Chicago, filled with housemade hams and charcuterie, Southern-inspired fare like sweet tea-brined pork loin, and, yes, gumbo and barbecue. As good as all this is for dinner, it's even better for brunch or—the very best option—lunch, when Fehribach offers the Boarding House Lunch: biscuits, cornbread, spicy greens, mashed potatoes and the crispiest, juiciest fried chicken in the North.