While Brandon Chrostowski’s v ision at Shaker Square
is a noble one, its success depends on maintaining the
top-quality food he serves at EDWINS.
The richly painted blue-gray walls, floor-to-ceiling
windows, and white tablecloths topped with classic French cuisine
transport diners at EDWINS to a place far away from Shaker Square.
Paris, perhaps, or Bordeaux. The food, all exquisitely presented,
is exotic and alluring, from simply seasoned and
sautéed frog legs to a sublime braised rabbit
served with a Dijon mustard cream sauce.
COURTESY OF EDWINS
SHAKER LIFE | SUMMER 2014 35