A good indicator of a successful restaurant is to come by during typical “busy” hours and see how many patrons are eating. That rule of thumb cannot be applied to Hodak’s because even during non-typical busy hours there is a line snaking around the inside of people waiting for a table. If you assume that most of these people are not first time visitors and willing to wait in line for fried chicken, Hodak’s must be something special and worth the wait.

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