First photo from Post-Dispatch files; add'l photos sponsored by restaurant
Cleveland-Heath
In 2017, Cleveland-Heath gained new owners as founders Jenny Cleveland and Eric “Ed” Heath sold the Edwardsville restaurant to Keith and Kari McGinness. In 2018, Cleveland-Heath changed chefs, with executive chef Rick Kazmer leaving for Three Sixty in downtown St. Louis and his chef de cuisine Evan Buchholz stepping into the executive chef position. As with the ownership change two years ago, Cleveland-Heath’s character of higher-end comfort fare combined with an everyday neighborhood-restaurant ambience has not changed. My most recent meal here included the classic posole, warming with a coiled chile sting, and the Chiva Cubana, smoked, braised and then sauteed crisp to order lamb over a black-bean stew heady with garlic, ginger, jalapeño and mint.
Hours: Dinner daily, lunch Monday-Friday, brunch Saturday-Sunday
Last year's ranking: No. 14
Opened: 2011