Big Jones

10/01/2026

We use dozens of varieties of heirloom apples over the fall! In this vid they’re Empires from Klug Farm, come this weekend and they’ll be Northern Spies from Seedling 🤤

09/28/2026

09/25/2026

Appalachian Wedding Cake ca. 1880 starts tonight with the rest of the early fall menu 😁 sorghum spice cake layers with homemade apple butter, the current batch being Empire apples from Klug Farm. Gussied up with some candied black walnut and whipped crème fraiche. Back in the day, guests would each bring a layer of cake to a wedding and the bride’s family would slather them up with their own apple butter or a sauce made from dried apples. They’d say you could tell how popular a bride was by how tall the cake stood after all the guests had arrived and all the layers were added. NGL this is as tasty a wedding cake as we have ever had!

09/24/2026

Epic kitchen takeover October 11 to benefit The Edna Lewis Foundation tickets at link in bio also in comments below don’t miss this one !

09/21/2026

We’re already looking forward to brunch this weekend 👀👀👀

09/18/2026

New for brunch tomorrow 👀👀👀 oxtail breakfast burrito in chicharrón de queso-crusted tortilla, avocado, benne pecan salsa matchaaaaa 🔥🔥🔥

09/17/2026

Seven guest chefs, one very special evening. October 11, seven guest chefs will take over our kitchen to benefit The Edna Lewis Foundation link in the comments below ⬇️

09/16/2026

Have y’all met Lucas? He’s been with us a couple years now, is a very talented bartender, and our best-rated server on Google. We’re proud to have Lucas on our team!

09/14/2026

Happy hour 😄😄😄

09/11/2026

Halibut season will be winding down soon so we’re winding up 😄

09/11/2026

A summer favorite these won’t last much longer 😀

09/10/2026

Sunday evening, October 11 we are hosting six guest chefs for a harvest supper in support of the Edna Lewis Foundation. Dinner will be epic and the vibes will be immaculate. Please mark your calendars and plan to join us! Tickets at the link 😎😎😎

Paul Fehribach, Edna Lewis Foundation Board Member and Big Jones Chicago Executive Chef, invites you to join a six-course feast and fundraiser to support the…

09/09/2026

big jones is closed today, Wednesday, September 9, for some equipment updates. We apologize for any inconvenience and will see you tomorrow!

09/08/2026

09/01/2026

Have y’all met Aisha Jumah ? We welcome her back Wednesday after she missed some work due to an injury on vacation. Y’all should come say hi and wish her well! She’s been out top performing server for over five years, and she also TikTok’s about wellness and aesthetics. She’s like family here.

08/27/2026

A few reasons this dish is a legend 🐟

08/26/2026

🤤😄😎

08/24/2026

Sound on 😊

08/18/2026

Some recent specials we hope y’all got a chance to partake of 😀 it’s August meaning everything but the seafood comes from local farms Nichols Farm & Orchard Liz Werp Mick Klug Farms Fischer Farms Natural Foods and moreeeee 🫶🏻

-Sorghum & ginger-bbq’ed Fischer Farms spare ribs, sweet corn, potato, and Key West pink shrimp banh tom, garlicky charred green beans

-tempura Chesapeake soft shell crab, stuffed bell pepper “casino”c eggplant barigoule, green tomato salsa verde

-Cast iron-seared Florida red snapper, farmer’s market ratatouille, beef tallow confit red norland potatoes, pickled peach relish

-heirloom tomatoes, homage cottage cheese infused with herbs, fennel confit, pickled Jimmy nardello peppers, tarragon

-roasted Florida red grouper, heirloom tomato and peach cornbread panzanella, salsa verde

-Peach cobbler, snickerdoodle crust, Tahitian vanilla bean icing

-lemon confit & ricotta roll (brunch)

08/15/2026

🫶🏻🫶🏻🫶🏻

08/15/2026

Shopping our local farmed markets not only makes our food more delicious, it’s more sustainable both environmentally and economically. Added benefit: no explosive diarrhea in our salads.

08/13/2026

Delicious and healthy often go hand in hand who need wheat when Carolina Gold Rice does the trick! Anson Mills Mick Klug Farms Muddy Pond, Tennessee

08/10/2026

This peach cobbler won’t last forever 🥹 Michigan peaches are perfect right now it’s time to enjoy them, let us make one just for youuuuuu 🥰

08/05/2026

This is an old pic, we took to launch our Brunch Happy Hour in 2017, and while we all know how inflation has been, we’ve held the line on our Saturday/Sunday bloody and mimosa pricing to this day, and we’re still not raising them! Eight bucks, that’s it. And we use the good stuff. Get a great deal on your brunch libations while we serve you what we believe is the most delicious and sustainably sourced brunch in Chicago 😎