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EdgeWild opened at on 1071 S. State Route 157 in Edwardsville on Thursday, Aug. 16. Credit: Lauren Healey
The 5,500-square-foot building has room for about 100 people with another 60 seats on the patio. Credit: Lauren Healey
The green chili-jack cornbread is topped with a dollop of chipotle-honey butter. Credit: Lauren Healey
From left, the Cool as Cucumber features rum, simple syrup, lime juice, muddled mint and cucumber while the Paradise Island has three rums – coconut, pineapple and dark – along with pineapple and orange juice. Credit: Lauren Healey
The roasted salmon and beet salad is composed of spinach, arugula, goat cheese, red onion, toasted pecans and tarragon vinaigrette. Credit: Lauren Healey
The Freshman 15 burger features lager mayo, mac and cheese, house-made chips and American cheese. Credit: Lauren Healey
Bar manager Chelsey Henschen pours a Blonde Juele by 4204 Brewing Co. Credit: Lauren Healey
The shrimp masa cake includes tortilla strips, Chihuahua cheese and green chili cream. Credit: Lauren Healey
The cinnamon sugar doughnut holes are served with a trio of dipping sauces: caramel, fresh berry compote and melted chocolate. Credit: Lauren Healey

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Lauren is a longtime journalist who has honed her writing, reporting, editing and photography skills in various roles at newspapers, magazines and websites in the Midwest. Her time spent with Sauce since...