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The RiverBend Growth Association has named Bakers & Hale as its Small Business of the Month for February 2021.
Established in 2018 by co-owner and executive chef, Kelsi Baker Walden, and consulting chef Rex Hale, the farm-to-table restaurant is a place where you can enjoy American cuisine with comfort food flair and stick around for a drink afterwards.
This farm-to-table restaurant in northwestern Madison County that opened in 2018 sits off the beaten path with an unassuming presence, but don’t let that downplay its awesomeness.
Getting your mitts on a menu will reveal the upscale fare. It’s obvious they take pride in culinary creativity and quality. There are lunch, dinner and brunch menus, along with specials. We ordered from the lunch menu.
Bakers & Hale, a unique farm to table restaurant, located in Godfrey, IL, is a wonderful destination for delicious, farm fresh food and fun seasonal cocktails!
Kelsi Baker Walden, Executive Chef, was highly influenced by her mid western grandparents, who were both farmers. When she’s not in the kitchen preparing your meal you can probably find her digging around in the garden gathering fresh picks for her next creation. The garden sits just outside of the patio bar.
Kelsi Baker Walden and her family hails from the area around Godfrey and wanted to open a restaurant in the building that previously housed the restaurant and bar the Rotten Apple. She reached out to Hale to join in the endeavor.
Chef Rex Hale, an avid supporter of local produce, would be able to grow his own on site. More importantly, he would be able to mentor the younger Baker Walden on her first starring role. While he is the “head chef” and the name St. Louis diners are likely to know, she is running the kitchen.
When thinking back on where she got her love of food, Kelsi Walden Baker, the co-owner of the new Metro East restaurant Bakers & Hale does not hesitate. It was Grandma Baker.
Chef-owner Rex Hale – who previously ran four restaurants including Boundary and 360 St. Louis under Lodging Hospitality Management – debuted Bakers & Hale on Aug. 6, a fresh, farm-to-table concept with longtime employee, friend and Illinois resident Kelsi Baker Walden.
“I think the most exciting thing is that we can cook with the seasons,” Hale says. “We can actually grow things on the property, serve things out of the garden and have an opportunity to share our love for food with people in this area.”
The locavores at these spots source their ingredients from the region.
Rex Hale is pretty much living his dream, chopping up signature salads in his own restaurant — with produce grown on his own grounds.
“All of this is from the garden here at Bakers and Hale,” he says, gesturing to a table full of vegetables.
Longtime friends and colleagues Rex Hale and Kelsi Baker Walden officially opened the doors to their seed-to-table restaurant Bakers & Hale at 7120 Montclaire Ave., in Godfrey, Illinois, on Monday, Aug. 6.
With the official opening a week or so away, the owners and operators of Bakers & Hale gave some local officials a chance to try out some of the food at a ribbon-cutting ceremony last week.
A new restaurant named Baker’s and Hale is creating a lot of excitement and anticipation around Godfrey. The restaurant at 7120 Montclair Ave. in Godfrey, the old Rotten Apple location, is expected to open within an estimated month.