HOTCAKES EMPORIUM 5201 East US Highway 36 Avon, IN 317-745-6262 hotcakesemporiumavon.com
Writer / Jamie Hergott Photography Provided
It’s no surprise that local brunch spot Hotcakes Emporium is known for its pancakes. Gus Dagres, the restaurant’s owner, says there’s no secret. It’s just quality ingredients, whole eggs, and his flair for delicious food. “The pancakes are unbelievable,” he says. “We have the best pancakes. We always make them fresh.” Dagres, owner of four Hotcake Emporium locations in the Indy area as well as OPA! in Avon, calls himself a very good, but very picky, eater. He credits his cooking knowledge and his dynamic tastes to his mother. He recalls being with his mom constantly as a young boy growing up in Greece.
Crepes, waffles and French toast with various toppings make dessert for breakfast completely acceptable. Omelets, skillets, burgers, sandwiches, soups, melts and gyros are also served throughout the day. Dagres prides himself on fresh, quality food, all prepared in-house. “I pay a little more for everything to keep a good quality,” he says. “Food has to be healthy. Nothing is prepackaged or frozen. We don’t use garlic powder. We don’t use onion powder. We use the real stuff. Nothing is pre-made. I’m a picky eater, and I trust my quality of food.”
Dagres feels it’s important to know where food comes from and what’s in it. He uses Black Angus beef for any beef dishes, cooking it with fresh herbs and draining all the “We did not have babysitters so I was next fat. He knows and trusts his to her, whatever she was doing,” Dagres says. sausage and bacon supplier. “She had a good palate, and she was always telling me in the kitchen, ‘Bring me that, Dagres values family and bring me that, bring me that.’ I got into the relationships. When asked if cooking thing because of her. I found out he would expand Hotcakes that I like the good stuff.” Emporium or OPA!, he Brunch and breakfast food are no exception. Hotcakes Emporium is known for its pancakes, made with fresh ingredients and whole, cracked eggs. Dagres emphasizes that he never uses liquid eggs in any dishes at any of his restaurants. The pancakes come in various flavors and types. The menu also features cheesecake pancakes, for which customers can choose strawberry, chocolate, cherry, Oreo and Black Forest.
answers cautiously, noting that the coronavirus crisis has made expanding business tricky. He also wants to keep a close eye on the restaurants he currently runs. “Many people want me to come to their area,” Dagres says. “We don’t want to jump too far and then not be able to manage anything. This is a family thing.”
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Dagres appreciates the loyalty and support of the community, often handing out discount cards or free desserts. “I feel my customers are my family,” he says. “I feel like Avon is my little village in Greece. Everywhere I go, people talk to me. I always am so thankful for their support.” Dagres’ entrepreneurial spirit and commitment to various skills, from construction to Greek music, have served him well through the years. He moved to Chicago from Greece when he was 17 years old, and by 21 he had already opened his first dine-in and carry-out sandwich shop. The shop was so popular that he opened
