The chicken is fried in a blend of leaf lard and ham drippings—not vegetable oil. This renders the skin crispy and mahogany-brown while the meat stays juicy. The technique is old-school Lowcountry, and the flavor is deeper than typical fried chicken. It comes with flaky buttermilk biscuits made with Pine River Dairy butter.
Tips from diners
The fried chicken is the headline—order it and skip everything else on a first visit. You won't regret it.
The chicken skin is crispy and nearly shatters under your teeth—ask about any special preparations if you want extra crispness.
Collards cooked the right way—braised slowly with ham hock until they're tender but still have texture. The cooking liquid is flavorful and slightly spicy. This is the classic Lowcountry side that pairs with everything.
Tips from diners
Get collards with any dinner—they're a perfect complement to the meat.
These are not light, fluffy biscuits—they're Southern biscuits made with real butter and buttermilk. They come warm and buttery, with a crispy exterior and tender crumb. The house jam varies seasonally and complements the richness of the biscuit.
Tips from diners
The biscuits are a revelation if you've only had Northern biscuits—they're rich, buttery, and tender.
Available seasonally when tomatoes are underripe and tart. Fried in cornmeal batter until the exterior is crispy and the interior stays firm. Served with a remoulade or warm vinaigrette. A traditional Southern appetizer done well.
Tips from diners
Fried green tomatoes are only available in summer when tomatoes are in season—ask before ordering.
Order a plate to share as an appetizer—crispy and bright, a great starter.
This is a true gumbo—starting with a slow-cooked dark roux that provides depth and color. Housemade sausage, chicken, and pork create a rich, layered broth. It's spiced but not hot, with a complexity that comes from slow cooking and real stock. Served over rice.
Tips from diners
Gumbo is filling and warming—a complete meal on its own with the rice.
Shrimp in a rich, spicy gravy made with tasso ham and mushrooms, served over fluffy, creamy grits made with good cheese. The shrimp are cooked perfectly—just cooked through, not rubbery. The grits are the anchor, rich enough to stand up to the spicy gravy. This is Lowcountry cooking at its best.
Tips from diners
The grits are creamy and substantial—they're a complete component, not just a base.
Pair with a side of collard greens if you want to add more Lowcountry flavor.
Founded in 2008 by Paul Fehribach and Mark Armantrout, Big Jones celebrates Gullah Geechee (Lowcountry), Cajun, and Creole cooking with dishes built from heritage grains and old preparations from the 19th and early 20th centuries. Most breads use heritage grains, and the restaurant sources from over 40 local farms plus artisan producers in the South. Food & Wine, Bon Appétit, and Southern Living have all recognized Big Jones as one of the most acclaimed Southern restaurants in the country.
Closed Mondays. Reservations recommended for dinner, especially Friday and Saturday. Walk-ins accepted but may have wait times.
Weekend brunch is award-winning. Open 10 am Sunday, and you can make reservations in advance.
Great for groups and celebrations. Large tables available with advance notice.
Seasonal menu changes rotate dishes in and out—check the website for current specials and availability.
Page last updated: