EDWINS is a unique restaurant. The brain child of restauranteur Brandon Chrostowski, it is billed as “a hospitality center training ground for individuals seeking successful re-entry into the professional world.” Formerly-incarcerated students looking to learn how to work in the hospitality industry spend six months learning the ins and outs of the trade. Successful graduates are now working at top restaurants in Cleveland as well as other cities. It is a non-profit 501c3 organization (and as such does not have a tip line on the bill, but a “charitable donation”).
EDWINS’ restaurant sales subsidize the nonprofit’s mission. I prefer to think of it as a delicious upscale French restaurant. This is a wonderful mission and well worth supporting. And a HUGE step up from the previous restaurant that occupied the space, the old Grotto wine bar. This is a welcome addition to Shaker Square.
Chef Gilbert Brenot runs the kitchen. I have known about Gilbert since he had his own restaurant (Bistro 82) in Twinsburg and my sister waitressed for him back in college. The man can definitely cook. Everything that comes out of the kitchen is flawless. The restaurant focuses on fine French dining.
On the first visit I had a very small appetite, so I ordered a number of appetizers and small plates. I started my meal with a Parisian Mule, which features Tito’s Vodka, Creme de Cassis de Dijon, Fresh Lime, Fever Tree Ginger Bee. It was just as light and refreshing as I expected. I had heard wonderful things about the rabbit pie, so that was a must. The official description is Tarte de lapin au Parmesan et jambon en croûte (rabbit pie with Parmesan and prosciutto crust). 
The crust was flaky and definitely had a salty Parmesan and prosciutto flavor. Although a little drier than I expected, the filling was extremely flavorful and delicious. Everyone who had a bite of my pie enjoyed it. I accompanied the rabbit pie with the Artichauts barigoule (artichokes braised in white wine, olive oil and butter). They were perfectly cooked and were a nice complement to the rabbit pie. I split the Salade Niçoise (a fresh salad with Ortiz tuna, haricot verts, egg, potato, anchovy, tomato, red onion, Niçoise olives and red wine vinaigrette), and they split the salad on two plates for us. This was light and fresh and featured perfectly cooked tuna steaks. The size is small, but it is a nice side salad to pair with an entree.
I splurged on my second visit. I started with an an Aviation cocktail (Boodles gin, Luxardo maraschino liqueur, crème de violette, and fresh lemon) and the Bisque de homard (lobster bisque). It was very smooth and not overly creamy with fresh lobster meat served in the middle and decorated with a swoop of crème fraiche. My second course was the Tournedos de saumon gratiné au raifort et sa sauce aux concombres et crème fraîche (horseradish encrusted salmon with cucumbers and crème fraîche), and I paired it with a glass of California Chardonnay. I have to say that this is probably my favorite thing on the menu. Our server asked how I wanted the salmon cooked, and I left it up to the chef to prepare it as he saw fit. It was perfectly cooked (not too dry and not too moist), and the crème fraîche sauce with dill was the perfect accompaniment. I even used some bread to sop up some
of the sauce when I had finished the salmon.
Also worth noting is the Ratatouille avec tofu et pistou (Ratatouille with tofu and pistou sauce). The pistou sauce is a tomato-based sauce that was absolutely delicious. One of my friends ordered this and allowed me to taste it. I am not normally a huge fan of ratatouille, but this one has definitely won me over. It is absolutely delicious!
Everyone raves about the cheese service, which is very impressive, but for me the star of the restaurant is the Bananas Foster prepared table side. It is a delight to watch – from the melting of the butter, to the caramelizing of the brown sugar, addition of the banana and flambeing with liquors – and even more delicious and delightful to eat afterwards. One of my tablemates ordered it, and I have every intention of coming back just for the bananas foster! 
The gentleman preparing the dessert was a little nervous and had someone whispering what to do in his ear, but he explained afterwards that it was his first time preparing it. He did a wonderful job for a first-timer, and we made sure to complement him to the manager.
The créme brulée and soufflé are also outstanding choices. I have been lucky enough to try bites from my dinner companions. The sugar on the créme brulée was perfectly caramelized, and the custard was deliciously creamy. The soufflé was as light and delicious as you would expect. Be sure to order it with your meal, because it takes 25 minutes to make. You won’t go wrong ordering any of the desserts. Even the poached pear is delicious.
Video of the Grand Marnier Souffle: https://www.instagram.com/p/C-9KbFLJW7s/
The service is impeccable – almost too much at times, with several people coming by to ask how everything was. Our water glasses were always full, bread was always replenished, and every tiny request was quickly fulfilled. They definitely get an A++ for service.
Contact info:
EDWINS Leadership and Restaurant Institute
13101 Shaker Square
Cleveland, OH 44120
(216) 921-3333
group encourage your fellow diners to bring cash!
My father would love it.
I’m not sure what my fellow diner chose here, but it is beautifully plated so I wanted to include it. It looks like a taco and a beef enchilada.
According to the Pickle Bill’s website, the name Pickle Bill’s was conceived back in 1967. Its first location was on Old River Road in the Cleveland Flats. It was in business for 11 years and had a fairly limited menu. In 1982, Pickle Bill’s relocated to River Street in Grand River. There was a fire in 1998 and it was a total loss. The restaurant rebuilt and reopened in January 2000. There is no mention of the Lakewood location (which is now Deagan’s) on the website, but I remember eating there several times in the 1990s.
cinnamon honey butter, these things are the bomb. You can see from the photo how much cinnamon is in the butter from the darker color. It’s almost worth the trip just for the fried dough, but luckily they have lobster, crab legs, shrimp, various sampler platters and all kinds of all-you-can-eat specials.
are a lot of work, but worth it once you fish the succulent chunks of crab meat out of the shell.
The fish dinners serve huge filets of fish that extend over the sides of the plates. Two of my friends who are vegetarian but eat fish and chips loved their fish dinners here. One ordered it with the chips (aka French fries – pictured), while the other ordered the corn on the cob. Both pieces of fish extended over the sides of the plates. I am fairly certain the fish in the photo on the right is the panko-crusted walleye, but they also offer perch, tilapia, salmon and cod fish dinners.
The happy hour menu is fairly extensive, featuring all small plates, half pitchers of draft beer and select sakes, wines, martinis and cocktails for just $5.
One other must are the SASA fries. The fries here are something really special. They come with two choices of house dipping sauce (I prefer the creamy orange one, but both are delicious), and the fries are covered in shichimi pepper, a spice mix, and sesame-roasted, sun-dried seaweed flakes.
, arriving in a flaming foil package that has been doused in a liquor (sake?). The brief brush with heat gives the teriyaki sauce a smoky quality that seasons the lobster, crab, Chinese broccoli and masago (bright orange fish roe) filling. I simply can’t get enough of the delicious char flavor. It’s such a unique and delicious roll!
I must mention the cute white bottles and dipping plates for soy sauce that they use with the sushi. The dipping plate is curved to allow the soy sauce to collect in one half, leaving the other half somewhat elevated so you can rest your sushi there if needed. Very elegant!
from 6:30 a.m. to 3 p.m., but one Yelper also warned that if you get there after 2 they may have closed early so be forewarned if you are looking to get there towards the end of their work day.
chutney, bacon, coleslaw and Maui sweet onion potato chips on toasted sourdough. It was warmed in a panini press and all I can say is WOW! This sandwich was DELICIOUS. The flavors blended together perfectly. The smokiness of the turkey, the sweetness of the chutney, the creamy freshness of the coleslaw and the crunch of the potato chips just worked together so well! Each bite was an absolute delight. I have a new favorite sandwich.
ologna, Monterey jack cheese, lettuce, tomato, pepper rings and Italian dressing on a hoagie roll, to eat later that night. The hoagie did not disappoint. The bread was soft, the meat was fresh and the Italian dressing dripped from the sandwich, which I always view as a sign of a good sub. I hate subs where you can barely taste the dressing. I ordered it with a side of “potato chippers” – homemade kettle chips that are seasoned and served with a Ranch dipping sauce. The Ranch dressing was necessary, because the pepper seasoning was intense but good.
The pulled beef baguette with maple slaw and Prosciutto Americano with honey butter and arugula also sound delightful. The menu changes with the season, because all of the sandwiches use fresh, locally sourced ingredients. They particularly thank New Creation Farm, Miller Livestock and Wolff Farm.
I have since made this my go-to pizza place when I am craving pizza and want to go out. The seats may not be comfortable, but the pizza is so delicious I don’t mind.
Cleveland Rocks, Cleveland Eats 