Call Them "Favorite" Foods: Cleveland-Heath Nears Opening
What can diners expect from Cleveland-Heath?
"We want to have fun, casual, good food, good wine, good beer," Cleveland says. "For lack of a better word, comfort food -- or favorite foods: chicken wings, burgers.
"We want to offer value and an attention to detail that you don't see in bar food."
There is a sample menu on the Cleveland-Heath website, with dishes like "Cheddar Ham Sliders" (cheddar drop biscuits with Benton's ham and pepper jam), a grassfed burger, barley risotto and beer-can chicken (a work-in-progress, Cleveland notes to temper Gut Check's excitement).
Cleveland is a native of Bethalto, Illinois. She and Heath met at a restaurant in Salt Lake City and then moved to California to attend the Culinary Institute of America. While in school, both worked at high-profile venues: Heath at Farmstead, a farm-to-table restaurant, which has its own herd of grass-fed beef; Cleveland for a year and a half in kitchen of Thomas Keller's Ad Hoc and a year and a half in the front of house of Keller's French Laundry.
Given Keller's reputation for exactitude, perhaps it is no surprise when Cleveland stresses again that the comfort -- or, rather, favorite -- foods at Cleveland-Heath will be presented with "a lot of attention to detail and quality."