About us

Simple, Seasonal, Scratch Kitchen neighborhood restaurant.  Fresh and Local....Taste the difference!

Alfresco dining at Grassroots_edited.jpg
Grassroots Grill


         Simple, Seasonal, Scratch Kitchen neighborhood restaurant.  Fresh and Local....Taste the difference!



From the owners of Deleece, Lynne & John bring you Grassroots Grill neighborhood eatery, where the food is simple, seasonal, and always made from scratch.  Whenever possible, we source ingredients from Southwest Michigan farms (less than 100 miles away), our own garden (two blocks away), or other local, sustainable, specialty producers like Gotham Greens (Southside urban greenhouse), Harrison’s poultry (Glenview), and Beeler Pork (Iowa). 


Our menu has something for everyone.  14-day dry aged steaks and burgers.  Organic, cage-free chicken.  Sustainable salmon from North Atlantic farms and mussels from the Prince Edward Islands Reserve.  We serve wild caught Great Lakes fish, delicious house-made linguine and a seasonal risotto that vegetarians adore. 


Our kid’s menu features the same high quality meats we serve adults.  We serve Kaminsky Farms meat for our kids’ burger and Harrison’s Poultry organic cage-free chicken for our kids’ tenders.  


Come enjoy our simple, seasonal scratch menu as we bring the freshness and relaxation of Michigan’s Harbor Country to the Southport Corridor.



​Executive Chef Tony Albanese

Chef Tony Albanese grew up in the western suburbs of Chicago.  Graduated magna cum laude with a BPS in advanced culinary arts, with a minor in hospitality management, from Robert Morris University.  He also studied under Chef Andrea Trapani at Apicius International University in Florence, Italy, where he also worked at three-Michelin-starred Ora d’Aria Ristorante. 


Tony has notably worked at Artisan Table Restaurant, Heritage Prairie Farms, The Tin Table in Seattle, and most recently as sous chef at Tesori and chef de cuisine at the Thomas Club.  He also collaborated with Chef Trapani on engagements at Eyrie in Oak Park and at the world renowned James Beard Foundation, among others, as well as leading successful popup events with Chef Charlie Hutchinson.  Tony is excited and proud to bring his blend of farm-to-table new American and classic Italian cuisines to Grassroots.