Carbonatix Pre-Player Loader

Audio By Carbonatix

Bakers & Hale is now open for business at 7120 Montclaire Ave. in Godfrey, Illinois. Credit: Michelle Volansky
From left, partners Kelsi Baker Walden and Rex Hale, floor manager Melanie Siegel and bar manager Rory Morse Credit: Michelle Volansky
The restaurant grows most of its produce onsite. Credit: Michelle Volansky
The house bloody mary is made with Blue Stem vodka, local tomatoes and comes with a choice of garnishes – cheese and brisket burnt ends or house pickles. Credit: Michelle Volansky
The Watering Can outdoor bar area seats 120. Credit: Michelle Volansky
The restaurant’s main dining room seats 60 and features tabletops with original artwork from area Montessori students. Credit: Michelle Volansky
The Bakers & Hale bar area seats 75 and has plenty of TVs for sports fans. Credit: Michelle Volansky
Bees In The Carrot Patch combines fresh carrot juice and J. Rieger Midwestern Dry Gin. Credit: Michelle Volansky
The menu features uber-fresh dishes like quesadillas made with huitlacoche and Marcoot gouda. Credit: Michelle Volansky
The artisanal cheese board has a selection of cheeses from Baetje Farms along with accouterments like local honeycomb and grilled bread. Credit: Michelle Volansky
The scallop crudo is seasoned with a mix of dehydrated spices and tomatoes. Credit: Michelle Volansky
Garden tomatoes are accented simply with Marcoot mozzarella. Credit: Michelle Volansky
Desserts include the chocolate gooey butter cake with seasonal fruits. Credit: Michelle Volansky
Seared scallops are paired with corn, tomatoes and lemon verbena. Credit: Michelle Volansky
Tom’s Garden Party, a take on the classic Tom Collins, includes fresh cucumbers, chocolate mint and Pinckney Bend American Gin. Credit: Michelle Volansky
Smoked chicken legs from Doublestar Farms are made with a peach and chili glaze and served with sweet corn and roasted squash. Credit: Michelle Volansky
The Calhoun Smash is made with Calhoun County peaches and a choice of bourbon or vodka. Credit: Michelle Volansky

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.