"Big Jones in Andersonville shows off Southern cuisine by making dishes that have bold and bright flavors, and using few processed ingredients. They serve a lot of old-timey dishes (like chicken fried in leaf lard and “crawfish étouffée circa 1930”) throughout the day, but brunch is the only time you can get their famous buttermilk biscuit egg sandwich with Creole hot sausage or the excellent beignets. Plan on not moving very fast after eating here." - adrian kane, veda kilaru, john ringor
Sandy Noto
