EDWINS Butcher Shop

We recently popped over to the east side to visit the newly opened EDWINS Butcher Shop on Buckeye Road, just south of Shaker Square and the flagship restaurant.

They opened their doors in mid-December, offering traditional cuts of raw and cured meats, as well as several house-made items like bratwurst and sausages.

In addition to what you'd find in a traditional butcher shop, you'll also see a selection of dried goods, sauces and other condiments (a few locally made), and a handful of other small surprises in the shop.

Shoppers can also complete their meal preparation from a selection of wines by the bottle, draught beer sold by the crowler or growler, and bottled beer and soda.

But, you can also pop in to enjoy a selection of house-made sandwiches, soups, and other prepared meals. You can dine in, or take it to go. I scooped up a pickle from the GIANT jar on the counter, and it was crisp, juicy, and flavorful.

The butcher shop is part of the EDWINS growing campus, training recently released incarcerated individuals that are looking for a second chance and marketable skills. This is just one more step in the program's expansion plans. The future holds a spice shop and bakery, from what I've read.

EDWINS Butcher Shop
13024 Buckeye Road
Cleveland, OH 44120
(216) 417-1100

First Visit to Edwin's

What Brandon Chrostowski is doing with his new venture- Edwin's Leadership and Restaurant Institute, is bringing a fresh concept to Cleveland. Devoted to helping returning ex-offenders integrate back into our community, while teaching them invaluable skills and hands-on job training; they are providing culinary training, life-skills classes, housing, clothing, counseling, and other important support services. The student-run restaurant is officially open in Shaker Square (in the old Grotto Wine Bar space), and "R" and I decided to celebrate his birthday there.

The restaurant was busy on a Saturday night (a good thing), but this did lead to some noise level issues. We were in the smaller dining area, partitioned off from the bar and main dining room. Every table was filled, and it was often hard to hear "R" across the table. A couple of times the volume of the music got in the way as well. They seemed to be adjusting it throughout our meal.

Let's briefly talk about service. Our server, Jamar, was pleasant and attentive. He made a couple of recommendations, always cleared our used dishes promptly, and in general was very good. Making some casual observations of the room, there were often times that you could tell the servers were "in-training" by small missteps that they made. Another server crossing in front of our server as he spoke to us about the menu, our server presenting the check before asking us if there was anything else that we'd like that evening, and visible jitters from some of the waitstaff.  Brandon was constantly sweeping the room, checking in on guests, and playing a very hands-on role. Overall, service was a bit off from the level of skill and professionalism that you would expect at a fine dining restaurant, but they were clearly trying and hustling to do a good job. Time and strong leadership will certainly make a difference, and you can tell that the desire is there.

Now, on to the food. The "entrees" section of the menu is really more like "shared plates", and we decided to split the Tarte de lapin au Parmesan et jambon en croûte- Rabbit pie with Parmesan and Prosciutto crust ($9) at our server's suggestion. It was a small, warm, little pie of rabbit that was probably the best thing that we ate that night. It was almost sausage-like in texture, and full of flavor.

"R" ordered the Paupiettes de poisson du jour- Market fish wrapped in crispy potatoes with haricot verts and beurre rouge ($28). The mild white fish had a faint ammonia taste to it, so that was a little unappetizing. The shell of crispy potatoes was lost in this dish, but the sauce was the star on this plate. It was wonderful, and saved this dish.

I went with the Confit de canard avec ses champignons sauvages au risotto- Duck confit and wild mushroom risotto ($23) from the Plats Principaux section of the menu.

This dish was a little one-note in flavor, but the variety of textures was fantastic. My favorite part were the tiny, crispy pieces of duck skin that garnished the dish. The duck pulled off the bone easily, and the texture of the risotto was perfectly creamy.

If for no other reason, you have to visit Edwin's for the cheese service. Luckily, Brandon has brought over his love of good cheese and the elegant presentation of a cheese board from his days with Zack Bruell at L'Albatros. "R" and I prefer to end our meal with cheese, and the highly anticipated cheese board did not disappoint.

The fromages are $3 each. Each cheese is described with enthusiasm, and diners can build their own cheese plate based on your personal preference. Us? The "stinkier", the better. When this board is wheeled up to your table, you can't help but drool and elicit stares from around the dining room. It was a perfect ending to a celebratory meal.

Edwin's Restaurant
13101 Shaker Square
Cleveland, OH 44120

Edwins Launch Party

EDWINS Leadership and Restaurant Institute is gearing up to launch their unique non-profit concept in Cleveland, and last night brought us a fundraiser and official Launch Party in the eclectic home of Christopher G. Axelrod in the gorgeous condos at One Bratenhal Place.

Over 100 guests wandered through the rooms, admiring Axelrod's collections and furniture, and sampling food from some of Cleveland's best chefs. Each room brought us new surprises, and plenty of food to try.

After having some fun with the chefs supporting the cause, like Chris Hodgson from Hodge's (who was cooking up some rich and delicious gnocchi on a massage table),...

...a few speakers presented information about the Institute, and why they have gotten involved. "We have all made mistakes. Just some of us have gotten caught." So true. Everyone deserves a second chance, and that's just what EDWINS intends to do for its students as they provide housing, support services, and training for a career in the culinary industry.

Learn more about the cause, the restaurant that will be open to the public, and how you can help at www.edwinsrestaurant.org. They are working hard to open their doors, and you can get in on the ground floor as they form and work towards changing lives in Cleveland.

EDWINS Leadership & Restaurant Institute
12026 Mayfield Road
Cleveland, OH 44106

EDWINS Leadership and Restaurant Institute

When Brandon Chrostowski reached out to me to see if I would help him spread the word about his newest venture- EDWINS Leadership and Restaurant Institute, of course I said "Yes!" Brandon, the General Manager at Zack Bruell's L'Albatros, has helped make some nights really special for me at the restaurant. My last meal as I'm on my death bed? It would HAVE to include the cheese service from L'Albatros. I try to never miss their cheese dinner events, and many special occasions have been celebrated there. Brandon knows his stuff, and that is why I know without a doubt that this new concept will be successful in Cleveland.

EDWINS will be a non-profit restaurant that is devoted to helping returning ex-offenders integrate back into our community, while teaching them invaluable skills and hands-on job training. It will provide culinary training, life-skills classes, housing, clothing, counseling, and other important support services. Their services will be provided at no charge to its students. The restaurant will be open to the public, just as any other restaurant would be. This is an exciting and innovative concept, and one that they hope will catch on.

You can help! On Sunday, October 14th, EDWINS is hosting a fundraiser and launch party from 6-9PM. This event will feature chefs David and Karen Waltuck from New York's Chanterelle, Cleveland's own Karen Small from The Flying Fig, Zack Bruell of Parallax, Chris Hodgson of Hodge's, Paul Minnillo of Flour, and pastries from On The Rise. This great lineup of all-star chefs will create an unforgettable evening, and partner with potential EDWINS students to put out some great food to give us a taste of what's to come.

Only a handful of tickets are still available. Individual tickets are $200, or a pair for $350. You can purchase online via PayPal.

Your contribution helps to transform lives here in Cleveland!
$5,000 pays for one student’s tuition during the 26-week program
$2,500 pays for job placement and counseling services for two students
$1,000 helps furnish the new restaurant
$500 pays for life-skills classes for one student

All revenue from this event will help start EDWINS restaurant and training programs. To RSVP or make a donation, email brandon@edwinsrestaurant.org, or call 216.744.2606.

 

Disclosure: I was invited to attend the Launch Party, with a guest, in exchange for this post. However, I believe in this venture and would have shared this information with you regardless. The opinions stated are 100% my own.