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Time to get Kaddywampus

Published: Wednesday, July 9, 2014 11:00 a.m. CST
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(IVS photo/Ken Schroeder)
Tom and Kris take a rare moment to relax before getting ready for the evening crowds.
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(IVS photo/Ken Schroeder)
Homemade tacos with homemade salsa and a special Mexican sour cream are just one example of the great menu at Kaddywampus.
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(IVS photo/Ken Schroeder)
The latest addition to Kaddywampus is the backdoor patio, finished last year. Comfortable seating, a bar and a big screen TV make it a great place to spend a relaxing evening.
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(IVS photo/Ken Schroeder)
The main dining area at Kaddywampus is cozy, with all sorts of sports memorabilia on the walls.
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(IV Scene photo/Ken Schroeder)
Choices, choices choices — if you're wanting something unique in a mixed drink, you've come to the right place. Kaddywampus has its own "Fear Factor" rack, with mystery bottles for a dollar a shot. Take the dare?

One of the definitions of the word “kaddywampus” is “crazy.” Is that word applicable to the Kaddywampus Sports Bar and Grill in Granville?

“Absolutely,” Kris Hall, part owner of Kaddywampus said. “We wanted to do something that nobody else does. Our menu is very eclectic with a lot of things you don’t see everywhere else. The decor is just who we are, which is not always quite right. Kaddywampus says that.”

Kaddywampus will be celebrating four years of business on Labor Day weekend, and Tom and Kris Hall have been able to expand the business and their offerings each year. Last year, the Halls opened the patio in back of the building with a bar and comfortable patio furniture for a quieter, social atmosphere. Of course — being a sports bar — there’s a 52-inch TV on the patio for watching the latest Chicago sports game/fiasco/etc.

“Next year, I’ll be taking out the rugs out here and laying down AstroTurf,” Tom said. “The asphalt gets kind of hot during the summer. It’s one of the things you learn as you go.”

The Halls started their journey into Kaddywampus with a sports bar in their home. The Halls enjoyed it but thought there was more they could do.

“It never seemed to be big enough,” Kris said.

“A lot of people would come over there, sit and drink beer at the bar and have a good time and conversation,” Tom said. “This place came open, and I said ‘Let’s open it.’ She said, ‘You’re crazy.’ I said ‘Let’s give it a shot,’ and here we are.”

“It’s one of those things where all of the cards in the deck fell into the right place at the right time,” Kris said. “So here we are.”

“I’ve always had a taste for it, so I really wanted to do it,” Tom said.

Kris brings 32 years of restaurant experience to the table, with 25 years of working at the Uptown Grill in LaSalle and various bartending jobs before that. While the Halls enjoy working for themselves, Kris said they don’t really see it that way.

“I think the more important people are the customers,” Kris said. “If they get angry, that’s an issue. You hope that never happens.”

“When you get your regulars back at a neighborhood bar, you’re doing something right,” Tom said.

The Halls freely admit it’s been an uphill battle.

“We went in during probably one of the worst economic times there is,” Kris said. “We figured, if we’re going in at the worst, it can only get better. Hopefully.”

Kaddywampus has a friendly, cozy atmosphere with a wide assortment of libations and some great food. Food ranges through burgers and sandwiches to appetizers. However, there are, as Kris said, some eclectic items on the menu as well, such as the green rice ball appetizers — balls of green rice casserole breaded and deep-fried. Daily specials are also varied like tacos or homemade lasagna.

“Almost everything we make is homemade,” Kris said. “I’ll start my day around six or seven (a.m.).”

The kitchen at Kaddywampus is open Tuesday through Saturday from 11 a.m. to 9 p.m. The bar is open 9 a.m. to “close,” Tuesday through Saturday, usually around midnight. Sundays are “Fundays” at Kaddywampus, with sports on three big screen TVs throughout the bar and festivities throughout the day.

Kris' Green Rice Casserole, served as is or deep-fried as an appetizer.

2 cups uncooked Minute Rice

2 cups cheese sauce (Cheez Whiz)

2 bags chopped frozen broccoli

1 large chopped onion

2 cans cream of mushroom soup

2 sticks melted margarine

3 ribs of celery, minced

Mix all ingredients together, put in a coated baking dish and bake at 350 degrees for one hour.

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