Big Jones

Chef-owner Paul Fehribach brings the coastal South to Andersonville at this homey (and, frankly, bizarrely decorated) spot. But this is not simply jambalaya and gumbo—Fehribach approaches his food with a deep respect and contemporary cooking skills. The result is a menu filled with housemade hams and charcuterie, Southern-inspired fare like sweet tea-brined pork loin, and, yes, gumbo and barbecue. As good as all this is for dinner, it’s best for the “Boarding House Lunch”: biscuits, corn bread, spicy greens, mashed potatoes and crispy, juicy fried chicken.