Jazz & Blues
May 11, 2018
Big Jones is stylish Southern-focused eatery which also offers an intriguing list of classic cocktails. The kitchen and the bar are really working in harmony here. Chef Paul Fehribach is big on history and he’s creating dishes with a focus on fare from New Orleans, the Gulf Coast, Carolina Lowcountry, and Appalachia using traditional ingredients and techniques. The food menu includes dishes like authentic gumbo, Cajun blood sausages, catfish made to a 1910 recipe, shrimp and grits and some award winning fried chicken. A similar approach has been taken to the cocktail list. Their take on the iconic New Orleans drink, the Sazerac, is served over ice with rye, cane syrup, Peychaud’s Bitters and absinthe, while the smoky, smooth El Popo mixes Rittenhouse rye, lemon, lime, simple syrup, egg white, mezcal, Mole bitters, and Angostura. They stock a great range of whiskies and also serve a couple of vintage punches, including Chatham Artillery Punch which blends citrus, brandy, bourbon, rum, green tea, and muscatel, topped off with cava. The room is light, bright and welcoming and there’s also a dinky little patio tucked behind the restaurant, which is lovely on summer evenings. Their Sazerac Italian ice is a must-try if the sun is shining.