Established by Chefs Chris Hodgson and Scott Kuhn, Hodge’s will integrate an upscale approach into the playful grab-and-go grub— look for a seasonal menu that may include items like gourmet sandwiches, lobster corndogs or foie gras nuggets.
Expect the classic gourmet comfort food that has been featured on the streets by Hodgepodge Truck, but up a notch.
The eatery will seat 140 patrons in the 4,400-square-foot interior, and another 100 on the 2,000-square-foot patio. A separate chef’s room will seat another 16.
Hodge’s will source most of its menu from local farmers and other purveyors, such as Huron-based The Chef’s Garden, Hiram-based MacKenzie Creamery and other area farmers markets.
Hodge’s will be open for lunch and dinner Monday through Saturday and will serve dinner on Sunday.