St. Louis Wing Week Returns April 8-15, 2024

Cleveland-Heath

In this week's RFT, Ian Froeb reviews an impressive new restaurant, Cleveland-Heath in Edwardsville, Illinois. Read his review here. Photos by Jennifer Silverberg
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Cleveland-Heath occupies the space that was once Fond on Main Street in Edwardsville, Illinois.
Jennifer Silverberg
Cleveland-Heath occupies the space that was once Fond on Main Street in Edwardsville, Illinois.
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The bar at Cleveland-Heath.
Jennifer Silverberg
The bar at Cleveland-Heath.
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Wine racks line the wall adjacent to the bar.
Jennifer Silverberg
Wine racks line the wall adjacent to the bar.
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From the bar, looking into the dining room.
Jennifer Silverberg
From the bar, looking into the dining room.
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The dining area at Cleveland-Heath.
Jennifer Silverberg
The dining area at Cleveland-Heath.
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From the bar, looking into the dining room.
Jennifer Silverberg
From the bar, looking into the dining room.
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The dining area at Cleveland-Heath.
Jennifer Silverberg
The dining area at Cleveland-Heath.
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The dining area at Cleveland-Heath.
Jennifer Silverberg
The dining area at Cleveland-Heath.
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The Cleveland and the Heath are owners Jenny Cleveland and Eric Heath.
Jennifer Silverberg
The Cleveland and the Heath are owners Jenny Cleveland and Eric Heath.
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Bartender Jeff Barr.
Jennifer Silverberg
Bartender Jeff Barr.
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Server Ladan Mehmandoost waits on a customer at the bar.
Jennifer Silverberg
Server Ladan Mehmandoost waits on a customer at the bar.
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Owner Jenny Cleveland prepares a slice of carrot cake.
Jennifer Silverberg
Owner Jenny Cleveland prepares a slice of carrot cake.
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Owner and chef Eric Heath at work on a rabbit in the kitchen of Cleveland-Heath.
Jennifer Silverberg
Owner and chef Eric Heath at work on a rabbit in the kitchen of Cleveland-Heath.
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The soup of the day last Wednesday was pozole. It is prepared with braised pork, hominy, vegetables, cabbage and a spicy aioli.
Jennifer Silverberg
The soup of the day last Wednesday was pozole. It is prepared with braised pork, hominy, vegetables, cabbage and a spicy aioli.
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From the starter menu, Shrimp and 'Grits': It consists of wild Gulf rock shrimp, cilantro-tomato broth and sharp cheddar-chipotle polenta.
Jennifer Silverberg
From the starter menu, Shrimp and 'Grits': It consists of wild Gulf rock shrimp, cilantro-tomato broth and sharp cheddar-chipotle polenta.
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The Berkshire Pork Porterhouse -- a Rensing's Porterhouse pork chop, sharp cheddar jalapeno bread pudding, green beans and a sunny-side up egg.
Jennifer Silverberg
The Berkshire Pork Porterhouse -- a Rensing's Porterhouse pork chop, sharp cheddar jalapeno bread pudding, green beans and a sunny-side up egg.
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The Berkshire Pork Porterhouse -- a Rensing's Porterhouse pork chop, sharp cheddar jalapeno bread pudding, green beans and a sunny-side up egg.
Jennifer Silverberg
The Berkshire Pork Porterhouse -- a Rensing's Porterhouse pork chop, sharp cheddar jalapeno bread pudding, green beans and a sunny-side up egg.
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The steak of the day on February 8, 2012, was a ribeye. The steak of the day is served with crispy potatoes, Brussel sprouts and bacon butter.
Jennifer Silverberg
The steak of the day on February 8, 2012, was a ribeye. The steak of the day is served with crispy potatoes, Brussel sprouts and bacon butter.
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One of the starters, chicken wings.
Jennifer Silverberg
One of the starters, chicken wings.
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The Old-Fashioned Cherry Pie is made with tart pie cherries, a butter crust and is served with vanilla ice cream.
Jennifer Silverberg
The Old-Fashioned Cherry Pie is made with tart pie cherries, a butter crust and is served with vanilla ice cream.
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