Edwins set to expand into former Fire space at Shaker Square

Edwins team with CEO Brandon Chrostowski at center. Photo courtesy Edwins.

Edwins team with CEO Brandon Chrostowski at center. Photo courtesy Edwins.

Acclaimed chef and restaurant owner Brandon Chrostowski of Edwins Restaurant and Leadership Institute is opening Edwins Too in the former Fire Food and Drink space at Shaker Square, bringing a much-needed shot in the arm to an area that has struggled with vacancies in the wake of the coronavirus.

Edwins Too, which will initially operate with a six-month lease coupled with a five-year option, promises diners a “culinary adventure” with three-, five-, and seven-course prix fixe menus, including vegan options, as well as a rotating monthly chef-in-residence.

According to a press release, Edwins Too will be open in November for two Friday and Saturday dinner seatings with reservations required, Saturday and Sunday brunch, and Sunday evening service. Additionally, weekday private dining may be booked for lunch and dinner events.

“Edwins Too allows our students, graduates and Management Fellows to elevate their crafts, and showcase the healing power of food, while delivering on the EDWINS promise to strengthen, support and enrich the community,” said Chrostowski in the release. “When the space across the way became available, we had to take the chance to create something extraordinary.”

Edwins Too promises proper social distancing, thorough disinfecting and cleaning procedures, and air purification and ventilation systems aimed at creating a healthy indoor dining environment as the weather gets colder.

The restaurant trains formerly incarcerated individuals in culinary and hospitality skills. Its life-skills campus in the Buckeye neighborhood of Cleveland also houses a diner, bakery and butcher shop. Recently, Chrostowski also started a management-training program, and some of the Edwins Too workers are graduates of that program.

According to an article by Cleveland.com’s Marc Bona, Chrostowski never stopped when coronavirus hit, he just “rolled a grill outside and began doing what he knows best: Non-stop hustling. It worked. The customers haven’t stopped coming.”

The onset of winter and challenges at Shaker Square didn’t give him pause, either. “But as patio season has dwindled and his indoor space remains limited by social-distancing restrictions, he said to himself, ‘I’ve got to do something – why not?’”

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