One kitchen.
Three eras on Main Street.
Three things about
how we cook.
Comfort, made carefully.
"Gourmet comfort" is not a contradiction. It is a discipline. Familiar food, made the way it deserves to be made.
Local when it's better.
We use what's best, sourced locally when we can. That changes the menu every few weeks. It's worth it.
Happy people.
Amazing food, great drinks, happy people. That's the order. If a night doesn't end with happy people, the first two didn't happen.
An 1880s building
on a real Main Street.
106 North Main has stood since the 19th century. Brick walls. Tall front windows with the wordmark etched on them. The kind of building where the floors creak in a way you start to enjoy.
Sixty seats inside, a small private room in back, and a bar that takes walk-ins. It is the room we want to be in. We hope it's the room you want to be in too.
Cleveland & Heath.
Jennifer Cleveland and Eric "Ed" Heath met at a brewery kitchen in Salt Lake City. Both worked the line. Both went on to the Culinary Institute of America at Greystone in Napa Valley, where Jennifer received the school's Culinary Award. Their resumes ran through The French Laundry, Ad Hoc, JoLe, and Farmstead. Their next move, in 2011, was to move to Edwardsville, Illinois and open a sixty-seat restaurant on Main Street.
The idea was simple. Comfort food, made with the kind of care most kitchens skip. Local ingredients when they could find them. A short menu that changed with the seasons. Cocktails made one at a time at the bar.
The food worked. Sauce Magazine readers voted it their favorite restaurant in 2015. The James Beard Foundation named Ed a semifinalist that same year and the next. St. Louis Magazine called the place "a charming small-town spot with big-time flavors and even bigger presentations."
The dishes from those years — the brussels sprouts, the smash burger, the mushroom fondue, the pork belly, the coffee-rubbed short ribs — survived two ownership changes. They're still on the menu now.
The McGuinness years.
In 2017, Keith and Carrie McGuinness took over from Jennifer and Ed. They kept the name. They kept the room. They kept the Heath dishes on the menu. Regulars kept coming. For five years, the place stayed the place.
When they were ready to step back, they wanted to hand it to someone who would do the same.
We literally went back to square one in the beginning, to what Ed and Jenny had established.
Evan Buchholz, on taking over
Buchholz & Buchholz.
In December 2022, Gina and Evan Buchholz took the keys.
Evan trained at Le Cordon Bleu and spent twenty-plus years in good kitchens — Rustico in Virginia, Rosa Mexicana in DC, Perennial on Lockwood in Missouri. Gina grew up fifteen minutes east in Troy, Illinois. She runs the front of the house. They had been waiting on the right room in the right town for a long time.
Their first move was to look backward. They put the Heath classics back in their original form. Then they started layering in the new — seasonal dishes from local farms, Saturday brunch, a deeper bar program.
A table is the best way
to read this story.
Reserve a quiet Tuesday. Book a Saturday for a birthday. Walk in and sit at the bar.