Let’s give the proper respect to ‘the most important meal of the day’.
— Chef John Currence

Chef John Currence's success in Oxford Mississippi is well documented. So when we brought Big Bad Breakfast to Alabama, we had to make sure we got the food just right. 

John's breakfast mantra is simple: "Let's give the proper respect to the most important meal of the day". BBB Oxford set the standard with its own smokehouse and a menu that produces all of the recipes in house. That means that our Big Bad Bacon, our Big Bad Sausage, andouille and chicken sausages are smoked in our own processing facility in North Alabama, made from Alabama-raised hogs and chickens. We make our own jellies and preserves, fresh squeezed orange and grapefruit juices, our own granola, our own sauces, marinades and dressings. How many other breakfast joint can say that?

Chef John Currence and Nick Pihakis met through the Southern Foodways Alliance. When Nick saw the success John was having in Oxford, and the quality of the food and service there, it was an easy decision to join forces and bring BBB to Alabama. In June 2014, through Nick's restaurant group Fresh Hospitality, we opened our first Alabama location on Highway 280, near Greystone. Local operating partner James Claborn was invited to join the team after several years of excelling at Jim 'N Nick's BBQ. 

john currence


“In that moment, cooking became a greater joy than I had ever known. I was telling a story through the food we created. It was personal, it was impassioned, it had meaning.” 
― John CurrencePickles, Pigs & Whiskey: Recipes from My Three Favorite Food Groups and Then Some

FRESH Hospitality


With roots in Birmingham, Alabama, and Nashville Tennessee, beginning with Jim ‘N Nick’s, followed by Taziki’s Café, Fresh Hospitality’s portfolio includes brands such as Martin’s Bar-B-Que Joint, Donald Link’s Cochon Butcher, Little Donkey, Saigon Noodle House - Avondale, and I Love Juice Bar.  Fresh’s brands have received national awards and press recognition, and Fresh’s core team brings together the knowledge of veteran CEOs, operators, and franchisees that have been involved in restaurants for decades.




John Currence

Come by to have breakfast and lunch with James Claborn - local owner- and Chef Jason Davis!


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