Since 1998, Billy Bob’s has been located in the same spot in Ogden, IL.
But, it’s also hard to find.
“We’re under the water tower,” Billy Bob’s Manager Chuck Buck said.
What started out as a tiny bar was purchased by six friends, including the current sole-owner George Woodard, in 1998. Woodard said the previous owner had a consistent patronage, but upon a 7-day renovation that changed the shape of the bar area into a U-shape, the new owners started to believe that they could offer the Ogden area a little bit more.
Within a year’s time, Woodard, alongside his friend and co-owner Eddie and a few contractors, transformed the dining area, which held four tables, into a venue where families and friends could kick back and spend time together by playing pool or games.
Woodard said that’s what he was looking for as he raised his children, and that’s what he wanted to provide for his patrons.
“I think people just enjoy coming out, there are games for the kids to play and mom and dad can sit back and relax,” Buck said.
But, the food is what keeps visitors coming back time-and-time again.
Buck has had his eyes and menu set on providing quality food in liberal portions so that people don’t leave Billy Bob’s hungry.
From a crowd favorite of fresh crab-stuffed fried mushrooms, to prime rib and wings, Buck makes sure the menu includes a little something for everybody.
Woodard and Buck also like to spice up their menu with new items often. Whether it’s the “Patriot Burger” or shrimp served four different ways, the duo looks to add variety alongside their dishes that bring people back in for more.
Regular patrons know that they can expect their favorite dishes to show up on Billy Bob’s specials menu.
Buck said groups will also call ahead for ribs, making a special trip into Ogden. But, for locals, the highlight of the year is when Billy Bob’s offers their steak and lobster special during the winter months.
In a packed house on a Friday night, Cathy Croft from Urbana said she brings her husband and daughter several times a week for the fried mushrooms and friendly staff who “always knows what (she) wants.”
And four friends from Fithian said they followed Chuck Buck to Billy Bob’s seventeen years ago because they’ve “never found anything they don’t like on the menu” and because the food always comes out consistent.
“We’re still in business so we must be doing something right,” Buck said.
