Shrimp & Grits at Big Jones


As you can probably tell, I’m on a bit of southern kick this week, especially after yesterday’s post about some of my eating highlights in Charleston. When you’re in the Lowcountry, near the Carolinas on the Outer Banks, one of my favorite dishes has to be shrimp and grits. True, the rest of the South has embraced this dish (one of the best versions I can recall was at Two Sisters Kitchen in NOLA, not to be confused with the touristy Court of Two Sisters in the Quarter). But I’ve rarely found exceptional versions in Chicago. Fortunately, the entire philosophy at Big Jones, in Andersonville, is about staying true to historical southern cooking with a strong emphasis on sustainably-raised and sourced products. That’s why it’s not surprising to see those lovely Anson Mills grits serving as a corny canvas for the homemade tasso and sauteed Gulf shrimp. I think chef/owner Paul Fehribach has come as close to the Lowcountry ideal as is possible, and I hope you’ll agree.


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