We had the scoop on Big Jones (5347 N. Clark St.) in Andersonville at the beginning of the month, and now the details are really coming in.
Owned by chef Paul Fehribach (who was most recently the chef/GM at Schubas and Harmony Grill), the restaurant will be rooted in Southern coastal cuisine with Caribbean influences.
In step with the current trend, Fehribach plans to work with local farmers for regionally grown produce, pasture-raised meats and dairy for his seasonally inspired menu. Offerings like a blue crab and wild mushroom pie, fried green tomato BLT (tres interesting!), and Niman Ranch Baby Back Ribs basted with an in-house-brewed Worcestershire sauce sound good to me. Big Jones will also feature an extensive selection of classic cocktails and a daily afternoon tea service from 2-5pm. The tea service will offer three plates of finger foods—sweets, savories and relishes.
Some may remember the venue as the old German bar Augie's, but now the 2,650-square-foot space has been totally renovated to look more like a warm Southern setting you'd find in New Orleans or Charleston. Look for it to open in mid-March.