Excellent | Worth a Detour

Hicks’
Review by: Michael Stern
“I am sixty-one years old, and I made my first tamales at age 16,” Eugene Hicks said several years ago when we asked him why the ones he makes are so especially good. Rich and with a hard kick of pepper spices, they are available by threes, sixes, or twelves. A plate of three is served with chili and cheese and baked beans and Italian-seasoned cole slaw.
Also, the day we stopped by, the dining room was closed. Hicks is actually a huge place, including a banquet/reception hall, but Mr. Hicks told us that two people had called in sick so he had closed the restaurant and was serving food only through the drive-up window. As it turns out, the dining room is closed most days when there is not a function taking place.
Directions & Hours
- Monday: Closed
- Tuesday: 11:00 AM – 6:00 PM
- Wednesday: 11:00 AM – 6:00 PM
- Thursday: 11:00 AM – 6:00 PM
- Friday: 11:00 AM – 7:00 PM
- Saturday: 11:00 AM – 7:00 PM
- Sunday: Closed
Information
Price | $ |
Seasons | All |
Meals Served | Lunch, Dinner |
Credit Cards Accepted | Yes |
Alcohol Served | No |
Outdoor Seating | No |
What To Eat
Hicks’ Recipes
Discuss
What do you think of Hicks’?