Wedron Office

Chicken Dinner | Tavern
One of the best

If you are driving along 35th Road north of Ottawa, Illinois, you can’t miss Wedron Office. It is the only thing around that is not a cornfield. It sports a pool table up front and a hospitable bar in the center of the restaurant; and when there is no worthy sporting event to broadcast, the overheads are tuned to Tru TV (which was playing a show called “Busted in the Buff” when I visited). One would expect mediocre food in such a place, but one would be wrong.

“You like the cream of mushroom soup!” says the waitress when she comes to clear away the emptied bowl. “You know,” she boasts, “It is homemade.” It is pleasant soup, not too woodsy, nothing dramatic, but truly homey in a Midwest homemaker sort of way: bits of celery, lots of pieces of mushroom that are just past al dente.

Fried chicken is a house specialty. It takes a while because it is cooked to order. The wait is worth it. Each piece is enclosed in a thin envelope of crust, with trailing squiggles of seasoned batter all about that are a joy to lift off. The dark-meat thigh is thick and juicy, and while its flavor is not intrinsically exciting, it does provide some counterpoint to the crust, which is so thrilling that one is tempted to just peel it away and eat it without the meat – like having all the bacon off your breakfast plate but leaving behind the eggs and toast. I was hunting every little crumb of it on the plate by the end of the meal.

Wedron Office also makes a point of serving bluegill, which isn’t all that common on restaurant menus because it takes a good half-dozen small fillets to make a meal. Unless you are adamantly anti-fish, this is a dish you want to eat. The little fillets are white, sweet, and moist, reminiscent of lake perch, enclosed in a toasty crust that is teasingly salted. Forget tartar or cocktail sauce; either would be only a distraction.

What to Eat
Wedron Office, Fried Chicken
Fried Chicken
Drumstick crunch
Wedron Office, Bluegill
Bluegill is a tavern delicacy.
Wedron Office, Cream of Mushroom Soup
Cream of Mushroom Soup
While there is nothing dramatic about this fine cream of mushroom soup, it is homemade and homey, well-stocked with bits of celery and tender pieces of mushroom.
Directions and Hours
closed now
Sunday10am - 12am
Monday10am - 2am
Tuesday10am - 2am
Wednesday10am - 2am
Thursday10am - 2am
Friday10am - 3am
Saturday10am - 3am
This restaurant is featured in the following eating tours.
4 stops | 122 MILES | 2 hr 18 min

In this land of boundless cornfields, crunch-crusted fried chicken is a magnificent obsession in restaurants plain and fancy. Locals sometimes call it tavern fried chicken because nearly every restaurant that serves it is a place to drink, either a pub or a supper club. Another interesting common denominator is that the chicken customarily is served…

Open Year Round
Meals Served
Lunch, Dinner, Late Night
Credit Cards Accepted
Alcohol Served
Outdoor Seating

Other Nearby Restaurants

  • Merichka’s

    Crest Hill, Illinois

    Saturday-night splurge meals are Merichka’s specialty, but the Roadfood lure is Poor Boy Steak — an under-$10 sandwich sopped with margarine & garlic.

  • Rip’s

    Ladd, Illinois

    Rip’s is the best fried-chicken destination in the chicken-rich Illinois River Valley. Crunchies — bits of insanely yummy fried skin and batter — are a bonus.

  • Gene & Jude’s

    River Grove, Illinois

    Natural-casing, all-beef Vienna brand hot dogs are slim and snappy at Gene & Jude’s. They come dressed to order and topped with excellent French fries.

  • Paradise Pup

    Des Plaines, Illinois

    Char-grilled burgers and fries topped with Merkts cheddar cheese as well as classic Chicago red hots make Paradise Pup a best bet.

  • Verucchi’s

    Spring Valley, Illinois

    Verucchi’s is an Illinois River Valley supper club serving Italian-American classics as well as fine Italian fried chicken with the local-favorite pasta, ravs.

  • Serena Cafe

    Serena, Illinois

    Serena Cafe is a gathering spot for local farmers to dig into large plates of biscuits & gravy or scrambles for breakfast and tenderloins and burgers for lunch.