Big Jones

"The signature Gumbo Ya-Ya at Paul Fehribach’s acclaimed Southern restaurant is packed with Amish chicken, andouille sausage, and buttered Arkansas rice. The Cajun dish can be enjoyed as either a starter or a full meal, and is available by the pint or quart. Big Jones is an anchor to Andersonville’s Clark Street, one its most decorated restaurants." - Naomi Waxman

"Big Jones has brought top-notch Southern cuisine to Chicago and has earned national spotlight. Though the Andersonville eatery is celebrated for its crawfish etoufee and pickle platter, the big favorite here is the fried Amish chicken, which is brined in herbs and spices and fried in leaf lard, ham drippings, and clarified butter. Fans of Popeyes should take note: chef Paul Fehribach admires how the chain fries chicken and has adapted those techniques in his kitchen." - Eater Staff

"Big Jones, the beloved Andersonville Southern restaurant, offers three seatings for its annual multi-course Thanksgiving dinner ($75 per person) at noon, 3 p.m., and 6 p.m. The opulent feast includes cauliflower bisque, Cajun-style deep-fried turkey, mashed sweet potatoes, and pumpkin pie. Celebrate the next day with nuremburger elisenlebkuchen (or German gingerbread) packaged to take home. Full bar and optional beverage pairings are available. Make a reservation via Resy." - Lisa Shames, Eater Staff

"Big Jones is dedicated to what it calls “heritage cooking,” so a lot of their food is made with old-timey recipes that have ingredients like sorghum molasses and house-ground sassafras. The best part about their Southern Thanksgiving spread is that you can eat a deep-fried turkey without worrying Uncle Bob will burn the house down. It’s a versatile spot that can accommodate groups of all sizes, and you can either dress up or be more casual. Most importantly, you can ask for seconds. The meal: Five-course prix fixe, $75 a person" - adrian kane, veda kilaru

"Thanks to rice flour, Big Jones’ juicy fried bird is gluten-free and has an everlasting crispiness. The chicken dinner at this Andersonville spot comes with your choice of light or dark meat, or you can get a bit of both worlds by getting a half chicken, our go-to. And though this seems like a big order (it also comes with sweet potato mash topped with rice and beans), it’s surprisingly light—you can eat all that bird if you’re flying solo." - john ringor, adrian kane