Cuisine:

• Others
• Southern
• Contemporary

Big Jones Description:
Paul Fehribach's simple-on-the-surface Southern spot serves what he's coined as "contemporary coastal cuisine." Spicy-sweet baby-back ribs slathered with house-made Worcestershire sauce aren't generous in portion but prove big on flavor; a fried green tomato BLT notably ups the ante on a classic. High ceilings and bright walls washed in natural and chandelier lighting lend a genteel feel, which is furthered by the offering of afternoon tea. Expect classic Southern libations and small-batch brews to be on offer. An appealing breakfast menu includes homemade pan bread french toast with grilled bananas and orange blossom butter as well as poached eggs with char-grilled Tallgrass beef sirloin, crisp potato cakes, béarnaise sauce and potatoes O'Brien.


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