We round off our second anniversary celebration with more sustainability.

From the restaurant's website:

"Big Jones ( brings you delicious dinner, brunch, lunch, and desserts inspired by Southern heirloom cooking from New Orleans, the Gulf Coast, and the Carolina Lowcountry. We are inspired by the history and richness of Southern cooking. We use an abundance of local, seasonal, sustainable, and organic ingredients. We are a 3 Star Certified Green Restaurant and a Right Bite sustainable seafood partner.

"We feature Southern heirloom cooking with a focus on sustainably grown heritage and heirloom crops and livestock, sustainable seafood, and contemporary American kitchen techniques. Chef & co-owner Paul Fehribach's vision is forward-thinking cuisine grounded deeply in the rich and diverse heritage that is the Southern kitchen, using the ark of history to bring you food that is as refined as it is down-home satisfying.

"We proudly use only whole animals for all of our pork, poultry, and game. All charcuterie, sausage, bacon, and ham made in house. Our fresh dairy is by Kilgus Farmstead and non-homogenized. All eggs are by Moore Family Farm from Watseka, IL or Ellis Family Farm, Benton Harbor, MI. All preserves and pickles made in house from local or organic vegetables and fruits during peak season. All pork, chicken, duck, and rabbit by Gunthorp Farm or Slagel Family Farm. Beef and lamb by Mint Creek Farm, Q7 Ranch, or Slagel. Field corn (hominy and cornmeal) by Three Sisters Garden in Kankakee, IL and Spence Farm in Fairbury, IL. Corn grits and a dozen+ heritage grains by Anson Mills in Columbia, SC (certified organic.) Carolina Gold Rice and rice flour by Carolina Plantation in Darlington, SC. Aromatic rice by Southern Brown Rice in Weiner, AR (certified organic.) Fruits and vegetables from more than two dozen local farms in season. Crab by Ponachartrain Blue Crab, sustainably wild caught American blue crab. We are a Shedd Aquarium Rite Bite Sustainable Seafood parter and only serve sustainable seafood. Please ask us about individual products or farms, our suppliers are so much of our story."