TThhee F uFtuure ture
Chrostowski and his team are just scratching the
surface of what they hope to accomplish. (Look
no further than the colorful assortment of shirts,
jackets, and Chrostowski’s signature bowties
dangling from the pipes in his basement office for
evidence of how much time Chrostowski spends
at the restaurant.) Chrostowski wants to lengthen
his program and increase the
monthly stipend for students
from its current level of $200 a
month so that students won’t
need part-time jobs to make
ends meet.
He’d also like to purchase
nearby housing to give students
dorm-style living and a safe
home while they train at
EDWINS. Childcare, access to
drug rehabilitation services, and
a fitness center round out the
short list of to-do’s.
For now, Chrostowski is
humbled by the way his concept
has been embraced. “I want to
thank the people who come
and support us – the people in
the neighborhood and in the
community,” Chrostowski says.
“They’ve spoken with their appetites, with the cards
they’ve written – with all their support. A lot of
people said this was impossible.”
He also appreciates the role Shaker Square
plays in EDWINS’ concept. “It sets the pace in
terms of racial, gender, and ethnic diversity. It’s
significant historically. It has public transport and
it’s a crossroads of neighborhoods. And there’s a
community here that supports the businesses and
each other.”
Square resident Zack Bruell became close
to Chrostowski during his tenure at L’Albatros.
He says that EDWINS has always been part of
Chrostowski’s path.
“This is what he chooses to do. And he believes
in what he’s doing,” Bruell says. “If you’re stubborn
and you know what your vision is and you’re
relentless, you’ll succeed.” SL
42 SHAKERONLINE.COM | SUMMER 2014
When you go:
EDWINS is a 501(c)(3) not-for-profit, so there’s a donation line instead of a tip line on your dinner receipt.
Donations are fully tax-deductible.
Busy reservations times for the restaurant are 6 –7:30 pm. “No one wants to eat at 5:30 or 9. People think
it’s uncool to eat late, but it’s very European. Or eat early and then catch a movie,” Chrostowski suggests.
Be patient with the service. Some servers are just hitting the floor while others are more polished.
“Even with its inconsistencies on the floor, my team has to stay two or three steps ahead, so there’s a lot
of movement in order to insulate the students from a bigger mistake that a guest might see. I still believe
we can deliver a great experience because even what we may lack in perfection, we make up for
in energy,” Chrostowski says.
EDWINS is located at 13101 Shaker Square (northeast quadrant) and is open Mon.–Wed., 4–10 pm;
Thur.–Sat., 4–11:30 pm. Call 216-921-3333 or go online at opentable.com for reservations.