Wauwatosa · Est. 2009
The table is set
by what we picked this morning.
Reservations at Steve's Greenhouse Grill are tied directly to that day's harvest from our four-acre on-site greenhouse. Whatever our farmers carry in before dawn is what arrives at your table that evening — which means the menu you'll be served is, by definition, the freshest in the region.
Book your seat in the main dining room, the chef's counter, or the private cellar below.
Reserve Your TableBooking Desk
Four rooms. One harvest.
Choose where you'd like to sit.
Tell us a little about the evening you have in mind and our host desk will confirm your table within four hours during service. For parties larger than eight, please use the private events inquiry below.
A Note On The Menu
Why the menu you read tonight wasn't written this morning.
Every plate at Steve's Greenhouse Grill begins in the same place: a four-acre working greenhouse attached to the kitchen. By 6:15 a.m., six full-time greenhouse farmers have already walked the rows with our executive chef to decide what is at its peak that day. By 11:00 a.m., the tasting menu, the à la carte, and the chef's counter tasting have all been rewritten around those decisions.
This means two things you should know before you book.
First, the menu rotates every fourteen days — and within those two weeks, daily adjustments are made based on what the harvest yields. Dishes you may have seen on a friend's Instagram last weekend may not be available the night you visit. We think of this not as a limitation but as the entire point: sixty-eight percent of everything used in our kitchen is grown on-site, and the rest is sourced from partner farms within fifty miles.
Second, it means dietary substitutions are handled in conversation, not on a printed key. Our pastry and savory teams will work with you — but please tell us about serious allergies at the time of booking so the kitchen can plan around your visit.
— The kitchen at Steve's Greenhouse Grill
Before You Book
The questions our host desk answers most often.
If you don't see your question below, please call us at +1 (414) 555-0188 or write to [email protected]. We're happy to help.
4.8Average Google rating across 6,200+ reviews
184,000+Guests served since we opened in 2009
240Heirloom varieties grown on-site
22 yrsChef Marrone's kitchen experience, trained under James Beard winner Charlie Trotter
What is your cancellation policy?
For parties of up to eight, we ask for at least 24 hours' notice. Cancellations inside that window are charged a $35 per-guest fee. For the chef's counter and private cellar, 48 hours' notice is required, with a 50% charge for late cancellations. No-shows are charged the full check.
Do you accommodate large parties?
The main dining room accepts parties up to eight through this form. For nine to sixteen guests, the private cellar can be reserved semi-privately with a custom tasting menu. For anything larger — twelve to two hundred and forty guests — please use the private events inquiry at the bottom of this page; our events team handled 312 private events in 2024 alone, from rehearsal dinners to corporate galas.
Are children welcome?
Absolutely. We are a family restaurant in the broadest sense — families have been dining with us since 2009. High chairs and booster seats are available, and our kitchen is happy to prepare a half-portion of any entrée for younger diners. Please note the chef's counter is a quieter, longer-format experience and may not be ideal for children under ten.
What is the dress code?
Come as you are. Most guests dress in what we'd call "considered casual" — a collared shirt or a nice dress, but jeans and clean sneakers are welcome at every seat in the house. We are an open-fire kitchen and the dining room can run warm in summer; lighter fabrics are always a good call.
Do you sell gift cards?
Yes — physical and digital gift cards are available in any denomination and never expire. They can be purchased at the host stand or by emailing [email protected]. Gift cards are valid for dinner, brunch, lunch, the chef's counter, and any of our private events.
Can I host a private event here?
Yes. In 2024 we catered 312 private events, ranging from twelve-guest rehearsal dinners in the cellar to a 240-guest corporate gala held across the entire dining room and patio. Please use the private events inquiry below — our events director, Hannah Wells, will reply within one business day.
Private Events
Planning something larger than a table for eight?
Rehearsal dinners in the cellar. Corporate galas under the greenhouse lights. Wedding after-parties with a whole-hog roast from our hearth. Our events team handles gatherings of twelve to two hundred and forty guests and will build a custom menu around that morning's harvest.
Open seven days a week. Dinner nightly, brunch Saturday and Sunday, lunch Tuesday through Friday.