Paul Fehribach Planning Po'boy Shop & Midwestern Tavern

By Amy Cavanaugh in Food on May 26, 2013 4:00PM

We're big fans of everything Big Jones chef Paul Fehribach does, so we're really excited about his plans for two new restaurants: a po'boy and butcher shop and a Midwestern tavern that only uses ingredients from the Great Lakes foodshed. The chef spoke with the Good Food Festival & Conference blog, and shared details about the upcoming projects.

The tavern, tentatively titled Nonesuch, named for one of Johnny Appleseed's antique cider apples, will feature "old style cured meats, sausages, locally grown produce, and a host of local brews."

“I want to do a Great Lakes Foodshed restaurant…to show people that it can be done,” he says. “The Good Food movement, right now… is still very much tied to a lot of exotic ingredients.” The Mediterranean diet, with its focus on olive oil and wine, might be delicious and healthy, but if it’s not from the Midwest, it’s not going on the menu at Fehribach’s new restaurant.

The restaurant is still in its nascent stages, but Fehribach hopes to start looking for a space in July.

The po'boy shop will happen a little sooner—Fehribach is looking for a space right now, and said that it "would be a pretty quick and easy thing to open."