Heritage · since 2011
Pork chop, fried egg, green beans
A thick, brined pork chop, a runny egg, fresh green beans and capers. The kind of plate that turns a Tuesday into something.
Gourmet comfort, since 2011.
A small-town kitchen with big ideas. Made from scratch, sourced from farms in this region, served on Main Street in Edwardsville.
James Beard Semifinalist 2015 & 2016
Sauce Magazine Readers’ Choice 2015
St. Louis Post-Dispatch · STL 100
Feast Magazine · Featured Restaurant
Illinois Business Journal · 2022
Edwardsville Intelligencer
Fourteen years on Main Street
Crab-stuffed tomato & tomato bruschetta
The promise
Our favorite comfort foods,
Our favorite comfort foods,
made with care.
We cook food we want to eat. Brisket and burgers, brussels sprouts and short ribs, pies and pôt de crème. We brine the salmon. We bake the brioche. We make the cocktails one at a time.
Most of the ingredients come from farms in this region. The technique comes from years in good kitchens. The room comes from 1800s Edwardsville. The welcome comes from the people who own the place.
Signature dishes
The plates that
The plates that
came back home.
When Evan and Gina took over, they brought back the dishes that made this place. Some have been on the menu since the first week in 2011.
House-cured
House-cured salmon
Cured in-house for four days. Sliced thin, served with crème fraîche, dill, and grilled rye bread from our kitchen.
Worth the wait
Seasonal cobbler
Whatever fruit the farms hand us this week, baked under a butter-sugar crust and crowned with vanilla ice cream from the freezer.
A charming small-town spot with big-time flavors and even bigger presentations.
St. Louis Magazine
14
Years on
Main Street
Main Street
60
Seats in
the room
the room
2
James Beard
semifinalist years
semifinalist years
600+
Five-star
reviews
reviews
From the bar
Made with care.
Made with care.
One at a time.
Custom cocktails built from fresh ingredients. A long bourbon and scotch list. Rotating local and regional craft beer. An evolving wine list with Old World and New World picks by the glass.
The bar takes walk-ins. Sit, watch the work, order the Heath.
Making of the Bourbon Island
Behind the bar
Evan & Gina
Evan & Gina
are doing the cooking.
Gina and Evan moved back to Illinois in 2017 with their kids, Avery and Jake. Evan was fortunate to be hired by Jenny and Ed, and worked alongside the founders before taking over the kitchen they built.
Today Evan runs the kitchen as Executive Chef and Gina runs the front of house. They kept the room. They kept the name. They put the original Heath dishes back on the menu their first week and they're still there now.
Evan & Gina Buchholz
Beyond the dining room
Bring us
Bring us
to your table.
From a thirty-person rehearsal dinner to a box lunch for the office. The kitchen scales. The standard does not.
Private Events
Rehearsal dinners, milestone birthdays, corporate gatherings. Our private room seats up to 30 with a dedicated menu and service team.
Plan your eventCatering
Boxed lunches for the office. Family-style trays for a backyard. Holiday meals to take home and finish in your own oven.
View catering menuGift Cards
For the birthday, the thank-you, the just-because. Any amount, by email or in the mail.
Buy a gift card
Bring the dog
Your pup eats with you on the patio.
In partnership with Pup Kitchen, we serve real meals to your dog while you eat yours. Order for them right alongside your lunch, brunch, or dinner.
Barking Good Turkey Meal
$7
Turkey, brown rice, sweet potato, blueberries, carrots, green beans, peas, spinach, safflower oil.
Chicken Pawt Pie
$7
Chicken, potato, brown rice, sweet potato, carrots, green beans, peas, spinach, safflower oil.
Hearty Beef & Pawtatos
$7
Beef, potatoes, brown rice, carrots, green beans, peas, broccoli, safflower oil.
Tonight or this weekend
A table is the
A table is the
easy part.
Reservations open seven days out. Walk-ins welcome at the bar. Saturday brunch starts at 10.