New owners revitalize Lockport’s historic Tallgrass restaurant

Almost by chance, four business partners bought a renowned fine dining restaurant in Lockport and decided to give it a fresh look.

Giedre and Giedrius Lescinskas of Lockport and their business partners Birute and Ramunas Januskevicius of Highland Park bought Tallgrass Restaurant at 1006 S. State St. in Lockport in January 2024 and then reopened it Nov. 1, 2024.

“We wanted to make it more accessible and more affordable for everyone and not just a once-in-a-lifetime experience.”

—  Giedre Lescinskas, co-owner of Tallgrass Restaurant in Lockport

Tallgrass was nationally known for its classic set-price French cuisine in a restored Victorian building. The new owners are maintaining that spirit in updated ways.

“Lockport needed an upscale restaurant,” Giedre Lescinskas said, “and our hope was to revive and start fresh with the same name, yet a whole new look, taste and feel to the place.”

The owners remodeled the building to create a sense of openness to the small space and transitioned the menu from classic French cuisine to modernized French fusion, although the current menu still is based on French cooking methods, Giedre Lescinskas said.

“We have combined traditional cooking methods, fresh seasonal ingredients and global influences into our menu,” Giedre Lescinskas said. “We also plan to rotate the menu as the seasons change.”

Preserving ‘rich history’

They planned to remodel the Opera House building to its original two levels, with a restaurant on the first floor and event space on the second, Giedre Lescinskas said.

But when they learned Tallgrass was up for sale, they couldn’t pass it up.

“My husband and I have lived in Lockport for more than 20 years,” Giedre Lescinskas said. “When there were not many restaurants here, Tallgrass was always here, and we dined there a few times.”

Up until this point, Tallgrass’ new owners had experienced fine dining only from the customer side, not as restaurant owners, Giedre Lescinskas said.

But neither could they bear for Tallgrass’ “40 years of rich history” to just vanish, Giedre Lescinskas said.

So the new owners assembled “an experienced team” to bring their vision to life: dishes that “showcase seasonal ingredients with creative flair and savor a feast for the senses,” Giedre Lescinskas said.

“With perfectly paired cocktails and wines, we aim to create a dining experience that leaves lasting memories,” Giedre Lescinskas said.

Making it ‘more affordable for everyone’

In addition to focusing on French fusion, customers can order all menu items al la carte, Birute Januskevicius said.

That way, people may order what they like – even just cocktails and an appetizer or only the main dish – rather than commit to three or five courses, Giedre Lescinskas said.

“We wanted to make it more accessible and more affordable for everyone and not just a once-in-a-lifetime experience,” Giedre Lescinskas said. “We wanted to make a restaurant where you can come on a Friday night and not just your birthday or anniversary.”

Current patron favorites include French onion soup, filet mignon, and Duck L’Orange – although every items sells very well, Giedre Lescinskas said.

She said she feels that’s because the menu is deliberately small and focused on very fresh seasonal ingredients and dishes made from scratch, an impossibility with an extensive menu.

Still, Giedre Lescinskas can’t predict customer preference. Some days Tallgrass runs out of fillet mignon; other days it runs out of lamb.

“I don’t know how people make those decisions,” Giedre Lescinskas said with a laugh.

The owners plan to gradually expand the menu to included a curated cocktail and wine program and host unique events such as chef’s tastings and farm-to-table dinners, Giedre Lescinskas said.

“We want our customers to enjoy an upscale dining experience without the need to travel to the city,” Giedre Lescinskas said.

Refreshing its traditional charm

Giedre Lescinskas said the goal was to create a “cozy and elegant space” while keeping the spirit of the former Tallgrass alive and “refreshing the historical elements.”

Birute Januskevicius said she loved the “traditional old charm in the space”, such as the tall ceiling and the antique furniture.

“We wanted to keep as much as possible the things that were here,” Birute Januskevicius said.

But during the remodeling, owners added windows and a patio for warmer weather to increase space and a sense of openness.

“The space is still very small that it’s sometimes hard to accommodate walk-ins,” Birute Januskevicius said. “But when the patio will be open, that will be welcomed.”

Despite the slightly bigger space, Birute Januskevicius said reservations are recommended, especially on Friday nights and weekends.

Giedre Lescinskas hopes that within five years, Tallgrass will be a “cornerstone of the community” and a “thriving destination known for its exceptional culinary experiences.”

For now, the goal is for each guest to experience “outstanding cuisine paired with heartfelt hospitality in a comfortable and welcoming setting,” Giedre Lescinskas said.

“Our focus is on building meaningful connections,” Giedre Lescinskas, “and ensuring every visit is memorable and satisfying.”

For information, including hours of operation for January, call 815-838-5566 or visit tallgrassrestaurant.com.