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Acclaimed Edwardsville restaurant Cleveland-Heath announces new owners

Cleveland-Heath

An exterior view of Cleveland-Heath in Edwardsville as seen on Tuesday, Jan. 31, 2017. Photo by David Carson, dcarson@post-dispatch.com

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The acclaimed Edwardsville restaurant Cleveland-Heath has announced a change in ownership. Evan Buchholz, who in July began his second stint as Cleveland-Heath’s executive chef, and his wife, Gina, will take over the restaurant from current owners Keith and Kari McGinness on Dec. 6.

Gina Buchholz tells Off the Menu she and Evan had been thinking about opening a restaurant of their own for some 15 years when the McGinnesses approached them about owning Cleveland-Heath.

“It's the perfect environment,” she says. “It's everything that we want. There's a wonderful staff. It's a wonderful community.”

The McGinnesses announced the change Sunday on Facebook.

"We have made many special relationships while owning Cleveland Heath, and expect that many of those will not end now," their post reads in part. "We are going to pursue other opportunities in the future, but in the short term, we are ready to take some time to relax!"

The Buchholzes will be Cleveland-Heath’s third owners. Jenny Cleveland and Eric “Ed” Heath opened the restaurant in 2011 at 106 North Main Street in Edwardsville.

Cleveland-Heath earned rave reviews, and Heath was a James Beard Award “Best Chef: Great Lakes” semifinalist in 2015 and 2016. The restaurant has been a mainstay of this critic’s STL 100.

Heath and Cleveland sold the restaurant to the McGinnesses in 2017 and moved to Salt Lake City.

Gina Buchholz says she and Evan are excited to continue Cleveland and Heath's “legacy and the things that they really started here, because it's got some really fantastic bones, and we're excited to expand and update on that.”

Diners can expect the return of some Cleveland-Heath favorites, she says, as well as dishes that feature the seasonal bounty of local farms.

Breathe easy, fans of Cleveland-Heath’s signature Brussels sprouts side.

“Everyone is very concerned that we're getting rid of the Brussels sprouts, and that will absolutely never happen,” Buchholz says.

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