For a quick bite or a sit-down meal, eat at Ed’s in Edwardsville
A new eatery will open its doors this month in downtown Edwardsville.
Ed’s Delicatessen, located at the former site of 222 Artisan Bakery at 222 N. Main St., is at the tail end of being an active construction zone and has some shiny new … well, everything.
The deli is in the hands of four owners: Ed Heath, Tim Foley, Samm McCulloch and Rick Kazmer, who have a combined 80 years of experience in hospitality, according to a description of the business online at culinaryagents.com.
Having heard his name over the years, I finally got to meet Heath in person at the deli. Also on the scene were Foley and McCulloch, whom I met as she was on her way out the door on business.
Kazmer isn’t currently in town and is expected in mid-October.
Rather than holding a sitdown interview, Heath and I walked and talked (which I usually prefer), and he gave me an overview of what they’re trying to do with the new fast casual concept.
Get a quick bite or enjoy a leisurely meal
The deli will be fast casual for the most part, according to Heath.
With employees at the nearby courthouse in mind, Heath said part of the concept will be to provide grab-and-go options. People don’t always have time to stop by, order, wait for said order and be able to eat it, so he wanted to make things as easy as possible for them.
For those who’d like to enjoy a more laid-back meal, seating will be available in the dining area and around the full-service bar.
To benefit the ease, speed and happiness of the guests, tables will have QR codes for ordering, said Heath. Folks don’t have to come up and wait in line at the counter when they want to order or get another drink.
Cocktails, beer and other drinks will be available. The bar has four beer taps and two wine taps (one white, one red), with room to grow. Bottles of wine will also be available.
Ed’s Delicatessen will offer a variety of deli sandwiches, salads, sides and more.
The Ed’s Delicatessen website introduces the deli with the following message:
“We make sandwiches, and damn good ones too. Our goal is to make food that makes you smile. Our menu will feature an array of options, including incredible salads, soups, sandwiches, and snacks, as well as a retail section showcasing stocks, sauces, oils, vinegars, and anything else you adventurous cooks might want for your home kitchen. We mean what we said about making you smile, so come check us out.”
Here’s a sample of what’s on the menu:
Reuben: Corned beef and Swiss with Dijonnaise (combo of mayonnaise and Dijon mustard), red onion on the side;
Roast Beef: Roast beef, Motz (slang for mozzarella), Dijonnaise, arugula on a hoagie with au jus;
Crab Roll: Red crab salad with chili crisp and butter lettuce on a New England roll’
Mortadella: Mortadella with shaved fennel, mixed greens and mayo on focaccia;
French Ham: Jambon blanc and butter with cornichons on a baguette;
And Pork Belly, Cold Cuts, Fried Bologna, Chicken and some veggie options like the Beet Reuben, Falafel Burger and Classic Veggie.
Sandwiches come with a salad updated or Dirty’s Chips.
Other menu items include salads from the deli case (Mediterranean, brussels sprouts, Greek pasta), salads made to order (classic wedge, seasonal arugula, Martine salad), soups of the day and desserts.
Retail items will also be available and include chicken demi-glace, crab salad, chicken broth, sliced meats, chicken liver pâté, pickles, pints of soup and more. Folks will be able to check out these items in a display case.
The menu is limited for now and will expand. Heath is working hard to make everything affordable for everyone. Entrée prices range from $8-$25.
A quick tour
Upon entering the south entrance of 222 N. Main St., folks will find a cooler with grab-and-go sandwiches and salads and a refrigerator (provided by Excel Bottling Co.) offering cold beverages.
At the end of the front counter is a display case that Heath said will beautifully showcase available retail food items.
The fronts of the ordering counter and bar are tiled with a dark blue subway-style tile (I am a fan). The walls are lighter and brighter than they were when 222 Artisan Bakery resided there.
Most of the walls are now white, and a wall on the grab-and-go side is a light green color.
Black pendant lighting fixtures hang from the ceiling along the bar and dining side. One of the fixtures is white and came from the old firehouse.
Heath said that in addition to the old lighting fixture, there will be a lot of Edwardsville tributes throughout the deli. He wants to focus on supporting the town and surrounding area.
Work on the site was done by local companies using locally sourced supplies, such as CS Log Rescue & Furniture of Highland (bar and counter) and John Beck Steel in Collinsville (wall sconces).
The construction work started about two months ago, according to Heath.
When he learned in November that 222 Artisan Bakery would leave, he contacted the landlord. The lease was signed around March, and they’ve been in the space since April, he said.
With the kitchen, Heath said they “have all the space we need” and can adjust as they go.
The cooking and prep areas are pretty streamlined, with the cold food area to make the sandwiches and salads at the front. Along the partially tiled wall (more subway tiles!) beyond that are two sandwich presses, then another counter to assemble foods.
An ice machine, bread ovens, grill and refrigeration are all toward the back of the kitchen. A walk-in cooler with room for another is also at the back of the space.
There is also room for what Heath called a “commissary area” that can be used for catering. For example, if a large order comes in from the courthouse, they can make accommodations.
There is room for dry storage and veggie prep too.
Outside behind the building, Heath said he’s pushing to get a concrete pad installed – the whole area is currently slated for asphalt.
He wants to make the space attractive and fun for eventual outdoor dining.
With the approaching opening of Ed’s Delicatessen, Heath admits to feeling a bit rusty after taking time off from running a restaurant.
He spoke of himself and his former partner Jenny Cleveland during their early restaurant days. “We were 29, we didn’t know what we were doing,” he said, adding that he knew they weren’t qualified for what they wanted to do but did it anyway.
He and Cleveland founded Cleveland-Heath in 2011. They sold the business in 2017.
In opening a new place, he says he’s nervous but feels better working with a whole experienced team this time.
Running a restaurant is “always a work in progress,” he said.
About the partners
Ed Heath
Heath is a two-time semifinalist for Best Chef (2015 & 2016) in the annual James Beard Foundation Awards, a prestigious honor that recognizes culinary and food media industry leaders.
He studied at The Culinary Institute of America (CIA) and has experience in the hospitality industry in cities that include Napa Valley, Chicago, St. Louis and Salt Lake City, according to his LinkedIn profile.
Tim Foley
Foley is known as “The Wine Guy” and was previously general manager and sommelier at Edera Italian Eatery in St. Louis’ Central West End. According to a March 2022 post on the Edera Facebook page, he was also the sommelier at Emeril’s Delmonico.
He was the owner of Erato, an Edwardsville wine shop that he later expanded to include a restaurant.
Samm McCulloch
McCulloch’s résumé includes experience at Cleveland-Heath (front-of-house manager), Taste in St. Louis (general manager), Brass Bar (Central West End) and Tales of the Cocktail (New Orleans).
She also participated in The Beverage Alcohol Resource (BAR) 5-Day Program, which specializes in the field of spirits and mixology (creating cocktails). According to Foley, she’s one of the best mixologists in the country.
Rick Kazmer
Kazmer is another alum of the CIA as well as Cleveland-Heath, where he was previously executive chef. He left there in September 2018 to become executive chef at Three Sixty in St. Louis. He also worked at Binkley’s Restaurant in Phoenix.
The Phoenix, Arizona, native spent time “chefing all over the country,” said Heath.
About Ed’s Delicatessen
Ed’s Delicatessen is located at 222 N. Main St. in Edwardsville and opens soon.
For updates and additional information, visit edsdelicatessen.com or instagram.com/edsdelicatessenedwardsville.
