3. Big Jones
From traditional Gumbo Ya-Ya to the extravagant boucherie board, these heirloom Southern classics are not to be missed. The bar makes their Sazerac using a recipe that dates back to Nawlins circa 1913 with rye whiskey, cane syrup, local Herbsaint liquor, Peychaud's Bitters, and burnt orange.
5347 N. Clark St., Andersonville (773-275-5725)