Bakers & Hale

Bakers & Hale

7120 Montclaire Ave
Godfrey, Illinois 62035

  • Phone: (618) 433-9748
  • Hours:
    Monday 11 a.m. – 8 p.m.
    Tuesday Closed
    Wednesday- Thursday 11 a.m. – 10 p.m.
    Friday- Saturday 11 a.m. – 11 p.m.

Bakers and Hale knows food doesn’t get fresher than farm-to-table. Focusing on local, seasonal produce, cheese, and meats- with an on-site garden providing food grown directly where it is served- Bakers and Hale puts a twist on traditional American cuisine.

Creative spins on comfort-food favorites like smoked brisket tacos, unique pastas, flatbread pizzas, and Midwestern pork steak marry with weekly specials, soups, and salads concentrating on seasonal fruits and vegetables. Bakers and Hale sources ingredients not grown in their garden from farms in a 50-mile radius and sources its meat from Wenneman Meat Co. in Southwest Illinois.

Light your fire with appetizers like fried Brussel sprouts, charcuterie with home-pickled vegetables, or Bakers and Hale’s world-famous brisket nachos. Enjoy dishes like the popular burnt ends mac N cheese, garlic butter steak skewers, cheese tortellini Alla Panna, smoked pork belly, and baja-fried-fish tacos. End your meal with a seasonal fruit crisp, cheesecake, or gooey butter cake.

Bakers and Hale has both an indoor and outdoor bar- the latter being pet-friendly- and showcases live entertainment on Fridays, Saturdays and occasional Wednesdays. An Open-Mic night is hosted on Thursday evenings. Come enjoy the heated patio and have a drink with friends listening to some of the best bands in the region.

Bakers and Hale was established in 2018 under Chef Kelsi Baker Walden and Chef Rex Hale and has been featured in publications such as Feast Magazine, Sauce Magazine, The St. Louis Post Dispatch and The River Front Times.

Chef Kelsi Baker Walden grew up appreciating the importance of farm to table cooking and has worked at places such as Charlie Gitto’s on the Hill in St. louis, Harrah’s, McCormick and Schmick’s, The Restaurant, The Market, and Boundary.

Chef Rex Hale, a James Beard House nominee for Best Chef in the Midwest and Travel Channel winner for Best Roof-Top Bar in the World, has worked around the globe. Hale was executive chef at Brennan’s in Houston, The American Restaurant in Kansas City, Baby Routh in Dallas, The Cascades Hotel in South Africa, Jumby Bay Island Resort in Antigua and Little Dix Bay Resort in the British Virgin Islands.



  • Dinner
  • Group Dining
  • Lunch
  • Outdoor Seating
  • Restaurant Week
  • Sunday Brunch