The Bluegrass Story

Bluegrass was born from the vision of Jim Lederer, a restaurant industry veteran with nearly four decades of experience. Jim began his career in 1984 with Stouffer’s Restaurant Corporation, where he soon developed a partnership with Chicago restaurant legend Don Roth and spent nine years as General Manager of Don Roth’s in Wheeling.

Jim later joined Lettuce Entertain You Enterprises, leading the kitchen at Bub City, before partnering with Chef David Teichman to launch Crawdaddy Bayou in Wheeling. After the restaurant’s successful first year, Jim spent several years consulting and traveling throughout the food and beverage industry while remaining deeply involved in the local community.

His community involvement ultimately helped lay the foundation for Bluegrass. Jim established the Restaurant Row Hospitality Group through the Wheeling Prospect Heights Area Chamber of Commerce and began developing the concept around a simple idea: exceptional food and service at a casual, approachable price.

In 2004, Chef David Teichman joined Bluegrass as its original chef and partner, helping bring that vision to life.

Since opening, Bluegrass has become a longtime part of the Highland Park community. Jim has served on the city’s Design Review Commission and, alongside Mayor Belsky, helped launch the Taste of Highland Park in 2005. Bluegrass has also supported local schools, youth programs, and numerous community organizations over the years.

Today, Bluegrass continues to evolve while staying true to its roots. From wine and beer dinners to shrimp, crawfish, and lobster boils, BBQ and smoking events, and celebrations like Mardi Gras, Cinco de Mayo, and Oktoberfest, Bluegrass continues to create new ways to bring people together.

The menu, wine list, and craft beer selection are constantly evolving, with an emphasis on fresh, approachable food, great drinks, and a lot of fun.