Big Jones

The flavors of a Creole standby in the format of a chop suey joint classic. Our homebaked New Orleans-style French bread stopped with spiced shrimp puree and pan-fried in duck fat and butter

Homemade peppery crawfish tail and rice sausage croquettes, served with cayenne mayonnaise and piccalilli

In a dark roux with house-cured bacon & ham, shrimp, catfish, crawfish, and crab with Cahokia rice

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

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

A sampling of up to eight of our homemade pickles with homebaked sour pumpernickel and whipped sorghum butter

Piquant spread of aged Cheddar cheese, homemade Worcestershire, and pimientos, with piccalilli and benne crackers. Pescatarian (contains Worcestershire sauce)

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

House-cured and smoked blend of white tail deer and pork, pan-fried and served with creamed choucroute, sour pumpernickel, and homemade hot pepper peach preserves. Gluten free.

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

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.

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.

Piquant pork and rice sausage breaded and fried crisp, served with cayenne mayonnaise and green tomato relish. Generally available same day. Larger orders allow four days notice please.

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

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.

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

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

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

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.

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 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.

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.

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

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.

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.

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.

Sweet milk rolls filled with homemade pimiento cheese before baking

An American classic, with butter and preserves

Fragrant with sweet spices, with honey chili butter

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

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.

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

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

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

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

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

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

Local Michigan strawberries macerated in sugar with a touch of Grand Marnier, accompanies by shortcakes and whipped Kilgus Farmstead Cream

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

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.

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

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.

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.

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.

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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.

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.

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.

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

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.

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.

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

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

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

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

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.

Tangy lemon curd in buttery rice flour pastry with candied black walnuts and huckleberry conserves

Louisiana alligator tail and house-cured andouille smothered in spicy Nichols Farm plum tomato gravy, aromatic Arkansas rice

Great Lakes Walleye loin seared with crispy skin and brown butter, served with creams shoepeg corn and morel mushrooms, candied baby carrots, pea greens. Gluten free.

Fischer Farms flatiron steak marinated with garlic, gochujang, and fruit juices then char-grilled, served with crispy Nichols farm fingerling potatoes, broccoli raab, and bottarga jus. Gluten free.

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

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

Locally grown maitake and oyster mushrooms atop Anson Mills Appalachian Blue Barley in Always Somethin’ Farm cushaw squash puree, pea shoots, piccalilli

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.

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.

Fischer Farms oxtails braised in red wine and plum tomato gravy, nestled with purple sweet potato dumplings, broccoli two ways, and tomato confit

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.

Cahokia rice stir-fried with Gulf of Mexico white prans, toasted house andouille, pulled chicken, our housemade worcestershire and a clutch of shpices, served on a sizzle platter with a sunny side-up duck egg and hog crackling. Gluten free.

Two sides of walleye belly fried crisp in cider batter, with thrice-fried potatoes, hush puppies, and spicy remoulade

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

Two dainties fresh baked to order, served with roasted jalapeno honey butter

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.

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.

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!

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.

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

Miller Farms Amish chicken rubbed with spices and charred, served with Gotham Greens butter lettuce tossed with tomato confit, cornbread crumbs, avocado, and buttermilk herb dressing. Gluten free.

Crispy Gulf of Mexico oysters fully dressed with spicy remoulade on homebaked French bread, served with hushpuppies

A double patty of Fischer Farms regenerative ranched Black Angus beef ground in-house and char-grilled, fully dressed with homemade pimiento cheese. Choose seasoned frites or creamy grits.

Crispy Gulf of Mexico white shrimp fully dressed with spicy remoulade on homebaked French bread, served with hushpuppies

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.

Local white cornmeal fritters served with spicy remoulade

Cavatelli pasta with four blended cheeses in a piquant mustard cream sauce with buttery bread crumb topping. Pescatarian (contains Worcestershire sauce)

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

Gotham Greens butter lettuce tossed with shaved red onion, local radishes, candied pecans, and Gorgonzola cheese in our green buttermilk-herb dressing. Gluten free, vegetarian.

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

Spicy mustard and turnip greens smothered in vinegary potlikker with coconut milk, smoked onions, cornbread crumbs, sea island benne