Ask just about anyone from St. Louis what local restaurant they most associate with fried chicken, and they’re likely to tell you Hodak’s Restaurant & Bar. The Benton Park restaurant has become an institution in the city, celebrated for its delectable fried chicken. The prized poultry is always fresh and never frozen, is hand-breaded and fried in-house, and served with generous portions of the eatery’s sides like crinkle-cut fries, mac and cheese, coleslaw and baked beans.
Although Hodak’s been a staple of the St. Louis dining scene for over 60 years, it has had just two owners and operators. In 1962, Tony and Helen Hodak opened the restaurant and continued to operate the business with the help of their children until 1989, when the torch was passed to current owners Charlene and Ralph Hegel.
Initially opened in the early 1960s, the eatery had to relocate several times before settling into its current location at 2100 Gravois Ave. These moves were necessitated by both business expansion and highway projects. In 1994, the Hegels expanded the dining room into a neighboring building dating back to the 1860s, which once served as a blacksmith shop. The dining room was constructed around the old blacksmith forge, preserving a piece of St. Louis history in the process.
Guests who dine at Hodak’s are immediately welcomed by a warm and inviting atmosphere. The restaurant is adorned with chicken-themed artwork lining the walls and various merchandise near the bar featuring humorous and suggestive sayings. Wood accents and exposed brick contribute to its homey, comfortable vibe.
As diners enter the main dining area, the aroma of fried chicken is in the air, enhancing the inviting ambiance. The space features a mix of bar, table and booth seating to accommodate groups of various sizes, as well as a banquet room available for private parties. Customers can also place bulk orders for fried chicken and other menu items for outside events.
“It’s a relaxed atmosphere, and our servers try to make everyone feel at home,” said Charlene Hegel.
Another testament to their success is the long tenure of so many of the staff members, many of whom have been with Hodak’s for decades, with several servers and other team members boasting 15 to 20 years of service. Hegel attributes the restaurant’s enduring appeal to its legendary home-cooked style food and the loyalty of its dedicated staff, who ensure smooth daily operations and keep guests returning.
When it comes to customer favorites, the fried chicken plates and wings are the biggest draws. Other popular chicken items include the Nashville hot chicken sandwich, chicken fried chicken and chicken strips. Additionally, repeat guests can’t get enough of the fried mushrooms, which are breaded in-house, and Hodak’s Toothpick, a large frank wrapped in bacon, stuffed with pepper jack cheese and deep fried.
“We always serve good food at a good price. Our portions are huge, and nobody ever walks away hungry,” Hegel said.
In addition to chicken, the menu features charbroiled items such as salmon, chicken breast and brown sugar pork chops, which can also be breaded and fried. Seafood offerings include fillet of cod, jack salmon, catfish and jumbo fried shrimp. Vegetarian options include the I Can’t Believe It’s Not Chicken salad, Tastes Like Chicken Parmesan and the Impossible Burger.
Beyond the food, Hodak’s boasts a full bar offering wine, cocktails, seltzers and, according to Hegel, the coldest beer in town, served from a large trough filled with ice. With such generous portions, it may be hard to save room for dessert, but the establishment offers a selection of cakes and pies, along with New York-style cheesecake made in Kansas City.
“We’ve got something for everyone,” Hegel concluded.
Check out the slideshow below for a look at some of Hodak’s offerings.
