This Missouri Soul Food Hole-In-The-Wall Is So Good Locals Don’t Want It Blowing Up
Benton Boulevard has a way of pulling you off course, especially when the windows at Hole In Da Wall start to fog from the fryers. The first time I walked in, the cornmeal scent hit before the door shut behind me, and the room felt like a place that cooks with intention, not performance.
There’s no decoration to distract you, just the sound of fish hitting hot oil and the steady rhythm of orders called out with familiarity. I’ve seen regulars nod toward the catfish like they’re introducing an old friend, and first-timers go quiet after the first bite.
The plates are big, the flavors stay honest, and the whole place feels like soul food served with both hands.
1. Benton Boulevard Location That Feels Like A True Find
The corner sits modestly on Benton Boulevard, where buses hiss and neighbors wave between errands. From the sidewalk, the sign is straightforward and the windows show a working kitchen, not a staged set. I like that the block feels lived-in, the kind of place where lunch smells drift before you see the door.
Fried catfish and chicken perfumes the air, and the steam table glows with sides that look like they’ve been stirred all morning. You’ll spot pans of mac, greens, yams, and gravy that stands up to rice. The menu reads simple, which is the point.
My advice: park on a side street, step in with a plan, and order decisively. Hesitation slows the line, and those pans don’t wait forever.
2. A Small Dining Room With Big Neighborhood Energy
Inside, the room is compact, bright enough to read the specials, and buzzing with easy talk. Counter seats fill quickly while folks compare notes on which sides hit today. The laughter carries from the fryer to the door, a low soundtrack of routine and appetite.
Plates stack with catfish, wings, and meatloaf slices, each anchored by two sides and cornbread. The food looks sturdy and familiar, not precious, with portion sizes that suggest comfort first. Hot boxes cycle trays so the pace never lags.
If you’re new, watch the regulars: they order, step aside to the left, and keep the aisle clear. That flow keeps the kitchen in rhythm and shortens your wait.
3. Fried Catfish Nuggets That Regulars Order On Reflex
Golden nibs crackle the moment the lid lifts, releasing a toasty corn aroma. The nuggets look like they were scooped from a basket seconds ago, rough edges catching the light. When you reach in and the heat pushes back, a good sign.
They’re cut small enough for speed, dredged in seasoned cornmeal, and fried to a shattering shell. The fish inside stays plush and mild, never watery. A squeeze of lemon and a dab of hot sauce sharpen the corners.
Get a half-order if you plan to sample widely, but don’t skip them. People standing behind you might be here for these alone, and they vanish quickly at peak times.
4. Catfish Fillets With A Crunchy Cornmeal Coat
Start with the full fillet if you want drama: a long, curled arc of fish that crunches when tapped. The first bite is audible, a crisp edge giving way to tender flakes. The seasoning stays present without crowding the catfish.
They use a straightforward cornmeal dredge, no heavy batter, and oil that tastes clean. The fillets rest on paper, which whispers as the crust cools. A side of tartar or hot sauce lets you steer the flavor.
Order early in the lunch window if fillets are a must. They hold well, but peak texture happens right out of the fryer, and that’s worth the timing.
5. Fried Chicken Plates That Hit The Soul Food Sweet Spot
The sizzle greets you before the menu does, and the chicken emerges bronzed and confident. Skin snaps, juices run, and the salt sits exactly where it should. I noticed how the seasoning leans savory instead of sugary.
Pieces are classic cuts, dredged, rested, and fried until the crust holds its ridges. That technique keeps the meat moist and the coating lightly craggy. The plate comes with two sides, and gravy is available if you’re that person.
Ask what’s just dropped; thighs often land then. If you want extra crispness for takeout, leave the lid cracked so steam doesn’t soften your prize.
6. The Kansas City Po Boy People Keep Talking About
Here’s the curveball: a local spin on a po boy that stacks fried catfish with lettuce, tomato, and tangy sauce. The bread carries chew without shredding the roof of your mouth. The balance is appreciated, it’s not just a pile-up.
It isn’t a textbook New Orleans version; it leans KC by using their seasoned fish and house condiments. History here is practical: take what’s beloved, fit it to the line, serve it hot. The result feels entirely at home.
Ask for extra napkins and a split, especially if you’re pairing with sides. The sandwich is big enough to share if you’re chasing variety.
7. Meatloaf Days That Sell Out Fast
There’s a quiet buzz when the pan comes out, and the aroma turns the room patient. Slices hold together with just enough crumble for gravy to cling. I like how the edges caramelize, offering a little chew.
They serve it on select days, old-school style with brown gravy and mashed potatoes. The recipe tastes familiar, like a Sunday table, not a chef’s experiment. That sameness is the charm, steady and dependable.
Call ahead or check the day’s board to confirm availability. If you see it listed, commit; by midafternoon, the tray can be a memory and the line a chorus of almosts.
8. Mac and Cheese As A Non-Negotiable Side
The fork sinks into a baked top that barely resists, then glides into creamy elbows. Cheddar leads, buttery notes follow, and the sauce clings with intent.
This is the baked-pan method, likely finished in the oven so the cheese sets. No flashy blend, just a steady cheddar profile that doesn’t drown the plate. It pairs with everything from catfish to meatloaf without stealing the show.
Order one per person; sharing sounds noble until the last bites. If takeout, ask them to separate hot mains so the mac keeps its structure.
9. Collard Greens Done The Slow Way
A whiff of smoke drifts up when the lid lifts, and the pot liquor gleams. The greens are tender without losing their backbone. I tasted a gentle tang that brightens the bowl.
They cook low and slow, seasoned with aromatics and likely a savory meat element. The stems soften but don’t melt, signaling patient heat. You’ll want to spoon the liquor over rice or cornbread to catch every bit.
If you like spice, add a shake of pepper vinegar after your first bite. It wakes the greens without hiding their careful seasoning.
10. Cornbread and Other Homestyle Fixings
The cornbread lands warm, lightly sweet, and crumbly enough to drink up juices. A buttered top shines without turning greasy. You can use it as a utensil.
Beyond cornbread, look for yams, green beans, cabbage, and rice with gravy. Each side tastes like someone tended it, stirred when it mattered, and let it rest when it didn’t. Nothing feels rushed or underseasoned.
Grab extra cornbread for the ride home. It squares up perfectly with leftover greens or that last spoon of mac, and tomorrow’s lunch becomes obvious.
11. Affordable Prices That Keep It Democratic
It’s refreshing when a full plate doesn’t demand a second thought. The menu keeps prices within reach, aligning with the neighborhood. Folks here are ordering for families, no calculator panic at the counter.
Value shows up in portions, not tricks: real fillets, sturdy sides, and enough meat for leftovers. Specials rotate to stretch dollars without cutting corners. The register line moves fast because choices feel straightforward.
Bring cash and card, but check for posted payment notes near the till. Budget for an extra side you didn’t plan on; the math often says yes.
12. Takeout Rhythm With Bags Stacking At The Counter
Paper tickets flutter and the counter turns into a skyline of white bags. The pace is steady, punctuated by fryer sounds and names called out. I like watching the choreography settle into itself.
Food is packed snugly, mains and sides sealed to hold heat without turning soggy. Crisp items breathe when possible, lids half-snapped for texture. The staff knows what travels and packs accordingly.
Put your name on the order clearly and keep your phone handy. When the rush hits, responsiveness means your bag doesn’t wait in the stack longer than it should.