Big Jones, Chicago

This Andersonville spot could be described as “slow food meets Southern cooking,” with traditional dishes cooked using seasonal, local ingredients and served in a low-key, but still white-tablecloth, setting. Start with a Dark & Stormy cocktail (rum with house-made ginger beer), proceed to a starter of delicate fried green tomatoes, and continue to an entrée such as pulled pork with fried okra or our favorite, blackened catfish. To our dismay, the fried-green-tomato BLT has been taken off the menu, but a waiter recently confided that the kitchen will make it on request. Among the desserts, the red velvet cake wins hands-down.

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