Southern hospitality is hard to come by…especially in Chicago. Luckily, Big Jones chef Paul Fehribach is bringing the charm — Southern-style — this Sunday at Dose.
How, you ask? In the form of food, of course. Follow the tantalizing smell down the stairs and there you’ll find him, slinging chicken and sausage gumbo and shrimp and grits like a true Southern gentleman.
Real Southerners have the pantry to prove it. You can, too, thanks to an assortment of organic, hard-to-find Southern staples: Stock your Carolina gold rice next to Antebellum coarse grits; pop heirloom yellow flint popcorn and serve Aromatic Arkansas and Laurel-aged Charleston gold rice at your next gumbo get-together.
Pick up andouille, tasso, and blood sausage by the pound, too.
Need we say more? Come and get it, y’all.