“At the Big Easy Saloon the food is center stage, but people stay for the fun atmosphere.”

The founder of The Big Easy Saloon envisioned opening a New Orleans styled restaurant and bar where the food would take center stage but folks would linger to the sounds of nightly live jazz and blues. As a patron at the original New Orleans Café, Big Easy Owner, David Weinstein discovered Chef Dan’s talent for Cajun & Creole cooking.

Chef/Partner Dan Funk

Prior to opening The Big Easy Saloon in Paoli, Chef Dan was chef/owner of the New Orleans Café in Eddystone and Media. His first restaurant was the Chef’s Commissary in Media. While attending West Chester University, Dan began his culinary career under the direction of Chef John DeLuca at MacJons in West Chester. Dan was inspired by Chef DeLuca who learned his craft from the world-renowned Cajun chef, Paul Prudhomme, owner of “K Paul’s” in New Orleans, Louisiana. Dan credits his mentor, Chef DeLuca with unleashing his love of cooking and teaching him the secrets of New Orleans cuisine.

Chef Dan selects the freshest ingredients daily ensuring a unique specials menu including wild game. Finding ostrich, venison or rabbit with a unique cajun flare is not unusual.

Chef Dan Funk ‘s passion for creating a variety of traditional New Orleans fare is evident throughout the lunch, dinner, late night and Sunday brunch menu. Dishes like Jambalaya, Etouffee and Po Boys, as well as, his signature My Piece of the Pot Pie with sweet cream and buttery puffed pastry are house favorites. Try his pie with beef filet tip or shrimp, lobster and crab or the traditional chicken. Dan spices things up with a New Orleans Cheesesteak of onions, peppers, andouille sausage grilled with Cajun spices and thinly sliced rib eye on a South Philly roll. The fried oyster Po Boy and the Andouille Meatloaf sandwich are late night favorites.