6 minute read
Point of Interest: Grace on Main
Redefining Local dining
A couple's journey of embracing their rural community.
By Haley Banwart
The Danish concept of hygge (pronounced hoo-ga) is more than just a quality of cozy contentment. It’s a way of life where food is often central to an experience, because of its ability to bring people together.
Since 2020, Grace on Main has served as a hyggelig — meaning nice or cozy — gathering place in Elk Horn, a Danish settlement where history and heritage are celebrated. Located just one block north of the Danish windmill, an iconic community landmark, the inspiration behind the dining destination is a story of serendipity.
From California to the Iowa Prairie
For Grace on Main owners Michael and Ilee Muller, the allure of Iowa was not only apparent in the picturesque rural expanses of the prairie but also in the welcoming embrace of its towns and the warmth of its people.
In the winter of 2015, the California natives made their first trip to Elk Horn to visit friends. Captivated by the community and its quiet lifestyle, Michael and Ilee began contemplating moving to the Midwest.
Unsure of their plans, everything began to fall into place when the Muller’s friends presented them with the idea to open a restaurant. A local eatery had recently closed its doors, and with Ilee’s business background and Michael’s 17plus years of restaurant and fine dining experience, the couple jumped at the opportunity.
In November 2019, the Mullers took a leap of faith and relocated from Sacramento with their two daughters to an acreage outside the Danish villages of Elk Horn and Kimballton. By January, renovations of the original Grace on Main location began.
“We called it Grace because we felt it was by the grace of God that we were able to move and open our restaurant,” shares Ilee. “We invested everything we had in the rural Iowa community we had visited less than half a dozen times.”
“We believed the people and the lifestyle Elk Horn offered would be worth the risk, and at the hardest time imaginable, Elk Horn proved us right.”
Overcoming the Odds
In another twist of fate, Grace on Main officially opened on March 18, 2020; the same day the announcement was made restaurants could only serve to-go orders in the early days of the pandemic.
“We quickly had to pivot,” shares Ilee. “We threw open our front door and served pizza and pasta through the window. After the governor gave the okay to offer dine-in service, we continued to face challenges as we could only seat 20 patrons while honoring social distancing.”
In a business with tight margins, Grace on Main managed to weather the storm despite declining sales, lost inventory and the inability to qualify for assistance given the cutoff dates and absence of tax documents from the prior year to demonstrate a loss.
“We had to get creative and expand our services to help us stay afloat and serve our community,” Ilee adds. “We offered weekly specials, added Sunday brunch and started our Nourish Meal Prep services.”
New Milestones and Meal Experiences
The Mullers credit the unwavering support of residents, visitors and the surrounding communities for not only helping keep their doors open during a difficult time but for helping their business grow and thrive as a result.
In 2021, Grace on Main moved to its current location where the Muller’s have expanded their specials but continue to offer the original menu featuring signature scratch-made pizzas, pasta, salads, sandwiches and a selection of delectable desserts.
Equipped with a new space that can seat over 100 customers, the couple also brought to life their culinary vision to host an intimate private dining experience called the Grace Gather Table Dinners.
“Realizing there are minimal opportunities in rural Iowa for foodies or individuals to enjoy an elevated dining experience, we wanted to allow folks to try dishes they otherwise might not have,” explains Ilee.
“At the dinners, Michael prepares a multi-course meal with five dishes specifically selected to fit a particular theme,” she says. “Diners arrive knowing the theme, but not the menu and seating is limited to 20 guests who experience creative dishes that excite and surprise.”
Shared Values and Aspirations
A further demonstration of the Muller’s local pride and commitment to community includes the renewable energy sources they have embraced as business owners. Like hygge, sustainability is an equally important hallmark of Danish culture and heritage.
Fortunately for the couple, the site where Grace on Main operates today was outfitted with solar panels and geothermal heating by the previous owner. Another environmentally conscious effort implemented includes takeout containers made from recyclable material.
Additionally, Grace on Main frequently partners with local farmers to source ingredients and Windy Hill Compost, an enterprise that serves as an ecofriendly outlet for composting the restaurant’s food waste while doubling as a local dropoff site in the community.
“As a restaurant, we offer more than just food. We offer a place to share a delicious meal, the opportunity to gather and to celebrate achievements,” says Ilee. “We strive to offer consistent excellence in food, atmosphere and hospitality while giving back to our rural community.”
Sustainability Award
Grace on Main was recently honored with the 2022 Sustainability & Innovation Award by the Iowa Restaurant Association. The Mullers initially began by repurposing kitchen scraps to nourish their flock of twelve chickens, aiming to curtail landfill waste. As the eatery expanded, they forged a collaboration with Windy Hill Compost, a local enterprise, to convert a greater volume of food waste into valuable fertilizer.
Alongside their efforts to minimize food waste, the Mullers have adopted eco-friendly practices such as utilizing recyclable to-go containers and harnessing solar and geothermal energy to power the premises. Currently, the restaurant operates on an impressive 88.5% renewable energy basis.
