Big Jones

All about Chicago’s favorite cornbread 😻

The best lunch 😻 it’s available for dinner and brunch too! Try making our lemon-basil vinaigrette yourself at home:

Makes one quart

Leaves from four ounces genoveses basil
1.5 teaspoons cracked tellicherry peopercorns
1.5 teaspoons kosher salt
1 cup fresh squeezed lemon juice
1/4 cup white wine vinegar
1.5 cups local clover honey
2 cups rice bran oil

In the blender, blitz the basil leaves with a couple tablespoons of the lemon juice until a bright green puree is obtained. With the blender running, through the feed hole ass the lemon juice in a steady stream, then the vinegar, and slowly pour in the honey. Finally, as making mayonnaise, pour in the oil in a thin, steady stream to obtain a fine emulsion that glistens pearly green. Blitz in the salt and pepper .
refrigerated up to two weeks but the color and flavor are most vibrant within four days:

Strawberry shortcake is one of the most iconic dishes at Big Jones, and it’s also one of the simplest. But it’s only here for about three weeks out of the year and the time to get it is NOW

Ingredients matter. We are fortunate to be able to work with Kilgus Farmstead to bring you the most delicious, most nutritious, fresh dairy available. And it allows them to keep farming the way they do, with Jersey cows, raised solely on pasture and who only eat grass like nature intended.

all about our rhubarb mojito featuring rhubarb from and mint from what grows together goes together 💕✨

Blackened fjord trout, creole sweet corn and tomato salad, lemon-basil vinaigrette, local honey, Werp Farm oak leaf, you know for summer

Lovely day on the patio even lovelier red snapper 😁🐟👊🐡