I’ve been cooking in Chicago for 22 years. It has been a wonderful experience for me. The challenges and excitement of creating, opening and running a restaurant can be overwhelming. The highs and lows, the joys of success, along with the disappointments are sometimes difficult to handle. Resilience is crucial, a restaurant can take over your life. Having opened 5 different restaurants in 10 years, I have lived through the emotional and physical rigors of “restaurant life”. I’m grateful for all the ups and downs and have learned so much along the way.
I have recently teamed up with my brother Michael Jones for the 6th time to open Wrigley BBQ. This my first and hopefully not only venture in Barbecue. I’m in South Carolina and Tennessee often through my travels because my daughter Jessie is at school at USC. I found myself always eating the barbecue in the south and wanting to bring those flavors to Chicago along with the “Jack Jones’ touch”, which includes a propensity for complex flavors. We do it low and slow in a wood fired smoker using fresh fruits woods. All meats and products are from local farmers. Grass fed beef and vegetarian fed pork and chicken are the mainstay at Wrigley BBQ.
The neighborhood is terrific, we’ve got the Cubs and Chicago’s finest bars… so when you’re in the area, please come in to taste some authentic slow cooked southern barbecue. WE’RE SMOKING GOOD!
Chef Jack Jones attended Kendell College and was a graduate of its first graduating class. He has worked at some of Chicago’s finest dining establishments including Yoshi’s Café, Printer’s Row, Terczak’s and Spiaggia.
Three of Jack’s restuarants have been featured in Chicago Magazine as top ten best new restaurants: Jack’s on Halsted 1998, Atlantique in Andersonville 2000, and Bistro Marbuzet in Forest Park 2001.
In September of 2012, Jack left Jack’s on Halsted, an American bistro, to open his sixth venture, Wrigley BBQ.