General Info

Its original location was on "the Hill" and served the local community from the corner of Kingshighway and Potomac. In 1976, Grassi's opened its second location in what was then "West County" on the southwest corner of Route 66 (Lindbergh) and Conway. A few years later, Grassi's third location was opened in the "Central West End" along Euclid. The original location and the third location have been closed for many years. The second location has endured "the test of time" and is thriving amongst the lively "midtown" communities of - Frontenac, Creve Coeur, Olivette, Westwood, Huntleigh, and Ladue. In 1996, Grassi's second location moved from the corner of Lindbergh Blvd and Conway to its current niche at 10450 German Blvd. Over the past 40 years, Grassi's has had five different owners - Frank Grassi ("the Hill"), Jerry Watts (Central West End), Vito Agnello ('76 - '93), Glen Pariani ('93 - '12), and Frank Dyer ('12 - present). Grassi's unique location has it surrounded by many of St. Louis' most recognized private high schools - St. Joseph's Academy, MICDS, Chaminade, Villa Duchesne, CBC, and John Burroughs. In addition, Grassi's proudly serves the many employees of Monsanto's World Headquarters. Grassi's menu is simple Italian and the service is fast. Grassi's cafeteria style lay-out could arguably be the original Italian "quick service restaurant". The Italian salad and hot ham and beef sandwich ("House Special") are memorable and the most popular menu items. The dressings, sauces, meatballs, and roast beef are all made fresh from original family recipes. Grassi's proudly maintains its "from the Hill" roots. Our bread is baked daily by Joe Fazio's Bakery, our pizza shells are fresh from Vitale's Bakery, our cheesecake and "gooey butter cakes" are baked locally, and when available, we buy our produce from local farmers. Grassi's is a constant in an ever-changing world!Its original location was on "the Hill" and served the local community from the corner of Kingshighway and Potomac. In 1976, Grassi's opened its second location in what was then "West County" on the southwest corner of Route 66 (Lindbergh) and Conway. A few years later, Grassi's third location was opened in the "Central West End" along Euclid. The original location and the third location have been closed for many years. The second location has endured "the test of time" and is thriving amongst the lively "midtown" communities of - Frontenac, Creve Coeur, Olivette, Westwood, Huntleigh, and Ladue. In 1996, Grassi's second location moved from the corner of Lindbergh Blvd and Conway to its current niche at 10450 German Blvd. Over the past 40 years, Grassi's has had five different owners - Frank Grassi ("the Hill"), Jerry Watts (Central West End), Vito Agnello ('76 - '93), Glen Pariani ('93 - '12), and Frank Dyer ('12 - present). Grassi's unique location has it surrounded by many of St. Louis' most recognized private high schools - St. Joseph's Academy, MICDS, Chaminade, Villa Duchesne, CBC, and John Burroughs. In addition, Grassi's proudly serves the many employees of Monsanto's World Headquarters. Grassi's menu is simple Italian and the service is fast. Grassi's cafeteria style lay-out could arguably be the original Italian "quick service restaurant". The Italian salad and hot ham and beef sandwich ("House Special") are memorable and the most popular menu items. The dressings, sauces, meatballs, and roast beef are all made fresh from original family recipes. Grassi's proudly maintains its "from the Hill" roots. Our bread is baked daily by Joe Fazio's Bakery, our pizza shells are fresh from Vitale's Bakery, our cheesecake and "gooey butter cakes" are baked locally, and when available, we buy our produce from local farmers. Grassi's is a constant in an ever-changing world!