At Grasse’s Grill, the practice of showcasing local ingredients isn’t a fad, it reflects the owner’s farming roots. Head chef Jim Grasse grew up on a dairy farm, and he and his wife, Jessica, tap into that heritage with a menu of familiar comfort foods like Nana’s mac-and-cheese ($10.99). Food focuses mainly on grilled sandwiches and burgers with salads and a few entrees. Iva’s meat loaf sandwich ($7.99) arrives layered with smashed red potatoes, a side of coleslaw and small bowl of gravy for dipping. Other popular selections include the Big Bay Stacker (a burger topped with brisket for $9.99) and the cherry chicken salad made with Door County fruit ($8.99). Early-summer visitors enjoy fresh seasonal strawberries and ice cream with grilled poundcake in summer. The drink menu also promotes local products with Door County wines and Wisconsin beers.

Vintage farm signs, Grasse family photos and customer snapshots give this place the homey feeling of a small-town diner or neighborhood tavern. About 80 patrons can sit at tables and booths inside, and an outdoor patio holds a few additional tables for al fresco dining.