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| Ma Glockner's Restaurant opened in 1937 on Thanksgiving Day originated by "Ma Glockner" herself. This one room restaurant accommodated 25 people. Ma's famous "berched" ½ chicken dinner and homemade cinnamon buns were born. The dinner consisted of a ½ berched chicken, French fries, lettuce and tomato with mayonnaise, and cinnamon buns. In 1937 this dinner cost $.50 per person. One year later a salad was added to the chicken dinner including "Ma's" homemade deluxe salad dressing (Louisiana French). On the weekends there could have been a two hour long line waiting to get served this famous chicken dinner. From 1937 - 1971 there were only waiters serving meals (no women) and they were required to wear full waiter jackets, dress shirts, and bow ties. The restaurant was always closed on Fridays and Mondays and 5 months during the winter months. "Ma" passed away in 1968 and her sons took over the business. They sold Ma Glockners Restaurant in 1971 to the Blais Family. The Blais Family kept the restaurant closed on Mondays, but opened on Fridays and added Baked Stuffed Shrimp to the chicken dinner only menu on Fridays. In February 1997 the Blais Family sold Ma Glockners Restaurant to the Ballarino Family and they now serve Ma's famous berched ½ chicken dinner, homemade cinnamon buns, baked stuffed shrimp, and added many, many more menu items to the arena. Please check-out our delicious menu and catering menu. | |
| Ma Glockner's Restaurant evolved from accomodating 25 customers in 1937 to the current number of 400 seating capacity. We have a smoke-free dining room, a cocktail lounge with a screened in porch, and Keno, popcorn machine, video golf, and juke box. | |
| What is a berched ½ chicken? The raw ½ chickens are laid neatly in a deep rectangle pan and layered one on top of another. Water is added to the pan along with a special seasoning sprinkled all over the chickens. The pan of chickens are covered and then placed on burners in order to par-boil for many hours to allow the seasonings to soak into the chickens. The pans are then set to the side of the flat-top grill and are cooked to order. The chef takes the chickens out of the pan and sets them on top of the flat-top grill. The chicken cooks on the grill (without being moved) for approximately 10 minutes. This allows the skin to get crispy on the outside while the chicken stays moist and delicious on the inside. |
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| Yum...Yum. |
