Any restaurant that focuses on Southern heirloom cooking and has recipes featured on the menu dating back generations better have a true Southern spirit to go with it all. Fortunately at Big Jones, chef-owner Paul Fehribach has brought together the traditions beautifully and continues to build on a heralded history of his own in Andersonville. Alongside the Savannah fish fry and gumbo ya-ya, Fehribach offers anywhere between 75 and 90 bourbons seasonally (along with a total of 120 American whiskies), including the hard-to-fine collection of Pappy Van Winkle, George T. Stagg, Eagle Rare 18, Parker’s Heritage, Willett 23 and Hirsch 20. Beyond that, what makes Big Jones really special, in addition to a collection of old and new bourbon cocktails, is its 2,000-member Big Jones Bourbon Society. Anyone can sign up at the restaurant and get a bourbon passport, which allows you a free pour of the Whiskey of the Month and early access to special bourbon dinners with the likes of Julian Van Winkle and Harlen Wheatley.
THE DRINK TO DRINK:
Simple: Mint Julep in the spring with fresh local mint, an Old Fashioned in the summer and Sazerac in the winter.
KNOW BEFORE YOU GO:
Bourbon pairs especially well with Big Jones' rich food like grits, gravy and barbecue so don't be afraid to order a bourbon cocktail or on the rocks to go with dinner—or brunch.