SOUTH BEND, Ind. — LaSalle Grill, a staple of downtown South Bend dining, has been named a recipient of the AAA Four Diamond Award for the 19th consecutive year, an accomplishment unmatched by any restaurant in Indiana. There were only four Indiana restaurants named to the 2015 list: LaSalle Grill, The Carriage House, also in South Bend, Restaurant Tallent in Bloomington and Joseph Decuis in Roanoke.

To help put this accomplishment in perspective, only one current Four Diamond restaurant in Chicago has received the award for more years than LaSalle Grill while only three current Four Diamond restaurants in New York City have received the award as often as LaSalle Grill. Chicago’s Spiaggia holds 21 consecutive awards. In New York La Grenouille has received a Four Diamond rating annually since 1989 and One if by Land, Two if by Sea for 19 consecutive years. There are three restaurants in New York City who have received the award for 18 consecutive years: Gotham Bar and Grill, Gramercy Tavern and Nobu.

“Our focus is to provide the best possible service, atmosphere and ingredients to our guests. We believe in the farm to table concept, and we attribute our success to our use of local, sustainable foods and practices,” said Mark McDonnell, founder and proprietor.

“We are honored to receive this award for another consecutive year. It’s thrilling to be recognized along with such culinary powerhouses like Spiaggia and La Grenouille. It’s wonderful to win, but to keep winning means we are really onto something special here.”

Named for French explorer Robert de LaSalle, LaSalle Grill opened its doors on April 8, 1991. Over the years it has continued to provide delicious cuisine, a great atmosphere and award-winning wine list. LaSalle Grill opens at 5 p.m. Monday through Saturday.

Continuing its 79-year tradition, AAA rates more properties than any other rating entity. It is the only rating system that covers the U.S., Canada, Mexico and the Caribbean and the only rating system that conducts professional, on-site evaluations using published guidelines weighted by member priorities.