Fans of Big Jones chef Paul Fehribach take note—the chef at the cult-favorite Southern restaurant is working on two new projects. The larger one, tentatively titled Nonesuch, will be a tavern and brewery focusing on Midwestern farmhouse fare like cured meats, sausages, local produce, and local beer. He's also looking to find a spot as soon as July in a "hipper neighborhood" to open a smaller po' boy shop. It sounds like Nonesuch will have a longer timeframe. [Good Food]
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