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Jan 21, 2018
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Posts Tagged ‘Edwardsville’

Cleveland-Heath owners sell restaurant, will relocate to Utah

Wednesday, August 30th, 2017



Big changes are afoot at Cleveland-Heath. Owners Jenny Cleveland and chef Ed Heath have sold the restaurant to Keith and Kari McGinness, restaurant industry veterans who have roots in the area, as reported by St. Louis Magazine. The sale takes effect Friday, Sept. 1.

Cleveland said she and Heath will relocate to Salt Lake City, where Heath is from.

“We’ve been here for seven years with my family, so it’s time to go out there and do the same for him,” said Cleveland.

Cleveland said she and Heath will work with The Pub Corp., where they both have history – the two actually met while working at one of the company’s restaurants.

“They’ve got four restaurants in the Salt Lake area,” she said. “We’ve been consulting with them for some time; Ed spent quite a bit of time out there last year. Early on, we’re just going to be getting to know the restaurants and working on some new projects eventually.”

Read More: New owner discusses future of Cleveland-Heath

While the transition will be bittersweet, Cleveland said she and Heath would remain connected to the area; she still has family and property in the Metroeast.

“The last thing we want is for people to think we’re just leaving,” she said. “I don’t want to say goodbye. This is our baby, and it’s grown into something that we could never have imagined.”

Heath will remain for the next month or so helping with the kitchen, and Cleveland will make frequent trips back to help with the transition. “If they call me in January and say they need help with something, I’ll be there,” she said.

The Edwardsville eatery has received much acclaim since opening in November 2011. Heath earned national nods as James Beard Foundation semifinalist for Best Chef: Great Lakes in 2015 and 2016, and Sauce readers have frequently voted Cleveland-Heath among their favorite restaurants in the Readers’ Choice poll.

Cleveland said the intent is to keep up those high standards and make the transition as seamless as possible.

“I want people to understand, the faces here are still the same,” she said. “Rick (Kazmer), our chef de cuisine, is getting bumped to executive chef. He’s been in the kitchen with Ed for years. And Eli (Barnes) will still be general manager.”

Photo by Jonathan Gayman 

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Jilly’s to open second location in Edwardsville

Monday, June 5th, 2017



Popular sweets purveyor Jill Segal, owner of Jilly’s Cupcake Bar & Café, is heading east to open her latest project, Jilly’s. Segal expects to debut in late June at 222 E. Park St., in Edwardsville, Illinois, just in time for the flagship restaurant’s 10th anniversary in July.

The new location will be somewhat similar to the original location at 8509 Delmar Blvd., in University City. There will be full ice cream service, including trendy, over-the-top crazy shakes, and all 16 flavors of Jilly’s cupcakes.

The food menu will be more compact initially, limited to cold grab-and-go items, though Jilly’s chef and self-titled “food dude” Dana Holland said eventually, warm dishes may be available. Production will still occur at the Delmar location, and food will be delivered to the Edwardsville store.

Segal said she was looking at the Edwardsville area for a while but just couldn’t find the right location, until she learned about the new building project off Highway 157. The 1,400-square-foot space is situated on the first floor of the new Madison Mutual building, and will seat approximately 30 with an additional 18 picnic table seats outside, and a private event room with another 20 seats.

“I personally think we’re in the best spot in Edwardsville,” Segal said.

Holland said the new concept might also be used as a model for future expansion.

Photo courtesy of Jilly’s Cupcake Bar & Cafe

Matt Sorrell is staff writer at Sauce Magazine. 

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The Scoop: Edwardsville Frozen foods is now Goshen Butcher Shop

Thursday, March 30th, 2017



An old Edwardsville favorite is getting a new name, a renewed focus and a top area chef. Local butcher shop Edwardsville Frozen Foods at 246 N. Main St., is now Goshen Butcher Shop, and chef Ben McArthur, most recently behind the range at J McArthur’s in Lindenwood Park, will helm its culinary program.

Edwardsville natives Bob Keyser and Jeff Merkel recently purchased the 70-year-old butcher shop. Keyser said they plan to keep the main butcher business and add a farm-to-table component with carryout and catering services.

Merkel recently joined the board of the Land of Goshen Community Market, and Keyser said they plan to partner with the market to source local products.

“We want to have a one-stop shop, where you can come in and get local produce and locally sourced meats,” Keyser said.

Keyser said they’re working with the Edwardsville Historical Society to recreate what the exterior of the building looked like in 1940s. “For the physical changes, we’re in the mapping and planning phases of those right now,” Keyser said. “We’re going to ease in and do things on a step-by-step basis.” He said the intention is to complete as many renovations as possible without shutting down parts of the operation. Interior renovations include a full kitchen, which should be ready in early summer.

While the kitchen is built out, McArthur said he’ll assist in the planning process and ramp up his knowledge of butchery. “What I’ve learned in school doesn’t always carry over into real life,” he said. “They’ve been doing it for 70 years here, so it’ll be cool to get more hands-on experience with it.”

McArthur will focus on private and public events and  high-end carryout items, as there won’t be seating in the shop. McArthur said the dishes include local produce, foraged greens and mushrooms and freshly butchered meat. “It’s going to be composed though,” he said. “It’s not just going to be thrown in a to-go box.”

McArthur said he’s excited to work in the area. “I love Edwardsville, I love the small-big town feel of it,” McArthur said. “When I was at J McArthur’s, we were working with 40 or 60 different farmers, and it was a bit of a challenge. But here, it’s not. It’s just a drive up the road, so it was attractive to me to be able to get develop closer relationships to the farmers.”

And longtime fans need not fret: Keyser said Herbie the Hereford, the oversized cow mascot, will remain on his rooftop perch.


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Extra Sauce: Top 10 Scoops of 2016

Thursday, December 29th, 2016

From big chef changes at Niche Food Group to new taco restaurants in Kirkwood and steakhouses in Sunset Hills, here’s the dining news you were most excited about this year.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get The Scoop on the latest St. Louis-area restaurant news.




1. The Scoop: Kirkwood to see new taco restaurant

2. The Scoop: Owners of Sugarfire Smoke House to open burger joint this fall

3. The Scoop: Catrinas opens in Edwardsville




4. The Scoop: Jimmy’s on the Park closes after more than two decades

5. The Scoop: Joey B’s fourth location to open in April

6. The Scoop: Twisted Tree to open in Sunset Hills




7. The Scoop: Nate Hereford to exit Niche, Brasserie’s Nick Blue to take the helm

8. The Scoop: Old Standard Fried Chicken to close

9. The Scoop: Two Plumbers Brewery & Arcade to open in St. Charles




10. The Scoop: Firecracker Pizza and Beer to open in The Grove


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Extra Sauce: Top 10 Sneak Peeks of 2016

Thursday, December 29th, 2016

From new arcade bars downtown to long-awaited breweries in Maplewood, here are the 10 places you couldn’t wait to check out before they opened in 2016.

Don’t miss out! Follow Sauce Magazine on Facebook and Twitter to get Sneak Peeks and First Looks of the latest St. Louis-area restaurant, bar and shop openings.



1. First Look: Start Bar downtown

2. Sneak Peek: Farm to You Market in Washington



3. Sneak Peek: Sardella in Clayton

4. Sneak Peek: The Sliced Pint in downtown St. Louis

5. Sneak Peek: Wicked Greenz in Clayton



6. Sneak Peek: Side Project Brewing in Maplewood

7. Sneak Peek: Yolklore in Crestwood

8. First Look: Catrinas in Edwardsville




9. First Look: Nathaniel Reid Bakery in Kirkwood

10. Sneak Peek: Nixta in Botanical Heights

Photos by Michelle Volansky 

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The Scoop: Queen’s Cuisine to open tea room in Edwardsville

Wednesday, June 15th, 2016



Anyone for a spot of tea? This Friday, June 17, Queen’s Cuisine opens its first brick-and-mortar location, Queen’s Cuisine Tea Room, at 120 S. Main St., on the corner of East Park and South Main streets in Edwardsville.

Owner Jane Muscroft launched Queen’s Cuisine in 2007, serving afternoon tea in people’s homes. Since then, Muscroft has expanded into Edwardsville’s Land of Goshen Community Market and Tower Grove Farmers’ Market, using commissary kitchens to create a variety of British-inspired baked goods including sausage rolls, quiches and 10 different scones.

“It’s been my ambition to find my own tearoom,” said Muscroft. “I’m looking forward to having a spot where our regular customers can come and where we can expand what we offer.”

Queen’s Cuisine slowly outgrew the commissary kitchen, so Muscroft found the Edwardsville facility, a house-turned-commercial space, with a 400-square-foot tearoom that will seat 30. Diners can look forward to Queen’s Cuisine’s farmers market offerings, as well as a lunchtime menu of soups, Cornish pasties and coronation chicken.

Equipped with a permanent location, Muscroft plans to collect Queen Cuisine’s disparate activities under one roof. She has already moved monthly afternoon teas previously served at Fleur De Lys Mansion to the tearoom, and plans to evaluate her presence at farmers markets after the 2016 season in order to extend the tearoom’s hours to Wednesday and Thursday. Muscroft also hopes to begin offering cooking classes.

Queen’s Cuisine Tea Room will be open Friday and Saturday from 10 a.m. to 4 p.m., with afternoon tea reservations available after 1 p.m.

The Scoop: Foundry Public House to open in Edwardsville

Friday, June 10th, 2016




The newest entrant in the Edwardsville food scene has taken up residence at 126 N. Main St.  Foundry Public House opens Tuesday, June 14, in the former Robust Wine Bar space. Co-owners Greg Elmore, Jason Armbruster and Rodney Lanham aim to create a place that crosses a neighborhood pub with an upscale dive bar.

“Everybody loves a neighborhood pub, and everybody loves a dive bar,” Elmore said. “We wanted to build the kind of place we wanted to hang out in.”

Drawing on their experience in the restaurant industry, the three designed Foundry Public House to emphasize a bar program. To that end, Foundry will boast 16 drafts and 55 cans and bottles ranging from Anheuser-Busch products to rarer, artisanal bottles. Similarly, wine will be available by the glass or, if guests are so inclined, they can spring for bottles. Whiskey will dominate the spirits and cocktails menu. “We want to be a drinker’s paradise with really good food,” said Elmore.

That food will come courtesy of chef Thomas Hayes, most recently from the kitchens at Bar Louie in St. Charles. Hayes is building a menu that will offer what Elmore described as an upscale twist on Americana with elements of Southern comfort. Guests can expect chicken and biscuits, diner-style burgers, beer-cheese fondue, steak sandwiches and more. There will be gluten-free and health-focused options, as well.

“The bar is kind of like church,” said Elmore. “It’s the one place everyone is welcome. We want to be a neighborhood staple and be a place that’s not pretentious and everyone is comfortable.”

Look for Foundry Public House to be open Sunday through Wednesday from 11 a.m. to 1 a.m. and Thursday through Saturday from 11 a.m. to 2 a.m.


The Scoop: Crushed Red to open in Edwardsville

Wednesday, May 11th, 2016



St. Louis born and bred Crushed Red Urban Bake & Chop shop will open its next location in Edwardsville. Located on the ground floor of a new construction building at 222 E. Park St., this will mark the fourth location for co-founder and chief expansion officer Powell Kalish and CEO Chris LaRocca.

“We’ve been looking for several years for a location in Edwardsville, but couldn’t find the right spot,” said LaRocca. “Our concept makes sense for the area and for the lifestyle of the Edwardsville consumer.”

When it opens in late fall, the restaurant will accommodate 102 diners inside with an additional 40 or so patrons on a patio. The menu of chopped salads, soups and pizzas will be the same as other area locations and will be included in Crushed Red’s Limited Time Offer menu trials where new menu items are tested.

“If we get a good response, we consider that items for permanent menu placement,” said La Rocca, who said the This Pear is on Fire Salad was one of the successful LTO offerings.

LaRocca and Kalish plan to open four locations in 2016 including one in Columbia, Missouri and two additional unannounced locations.


The Scoop: Source Juicery opens doors in downtown Edwardsville

Wednesday, March 2nd, 2016



Fresh juice and good vibes were flowing on Tuesday, March 1 at Source Juicery in downtown Edwardsville as owners Michelle Motley, Lisa Hudson and Chrissy Stevens, formerly of the Cleveland-Heath kitchen, opened the doors of their healthy food-to-go concept at 220 N. Main St.

“We wanted to fill a gap for healthy food for healthy people on the go,” said Motley. “You get busy and find yourself turning to unhealthy choices because it’s convenient.”

Source Juicery offers cold-pressed juices made by grinding the whole fruit and pressing the resulting pulp in a hydraulic press. Motley said this exposes the juice to less oxygen, resulting in options like a Carrot Cake made with carrot and apple juices spiked with cinnamon. Smoothies are also available like the Purple Power loaded with blueberries, banana, almond butter, nut milk, vanilla Greek yogurt and vanilla whey protein.

Source Juicery also offers prepared healthy breakfasts and lunches using locally sourced ingredients from Sun Farms, Joe’s Market Basket and others. Dishes featured on the menu include a quinoa bowl with roasted veggies and Cleveland-Heath’s kale salad, which the neighboring restaurant prepares for Source Juicery. For a filling snack or breakfast, overnight oats are made using certified gluten-free oats, chia, blueberries, pecans, maple syrup, vanilla and almond milk.

Diners can carry out their packaged food home or to enjoy their meal in the 20-seat shop. Source Juice’s hours for pick-up and dining are Tuesday through Friday from 7 a.m. to 3:30 p.m. and Saturday from 7 a.m. to 1 p.m.




Extra Sauce: In case you missed it…

Sunday, January 31st, 2016

From chef changes at The Scottish Arms to new eateries in Webster Groves, Midtown and Edwardsville, here’s a rundown of everything that went on last week in the STL food scene, ICYMI.




1. Chef Will Volny now leads the kitchen staff at Bixby’s, the restaurant located on the second floor of the Missouri History Museum operated by Butler’s Pantry.

2. Executive chef Carl Hazel fired his final ticket at The Scottish Arms on Wednesday, Jan. 27. He worked at the Central West End restaurant since 2007, having left in 2012 and returned again in 2013.




3. Webster Groves welcomed its newest restaurant when Olive & Oak fired up the burners Jan. 26 at 102 W. Lockwood Ave.

4. The tide has gone out for good as Coastal Bistro & Bar closed its doors Saturday, Jan. 23 after five years in business.




5. It was out with the arcade and in with asada when Catrinas opened at 1027 Century Drive in Edwardsville.

6. A longtime Maplewood bar and grill is closing to make way for a new gastropub. The Muddled Pig is set to open doors in mid-February in the space currently occupied by The Wood at 2733 Sutton Blvd




7. Pappo’s Pizzeria & Brew Co. opened doors in the former home of Six Row Brewing Co. in Midtown, serving up pizzas and house beer.




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