ReportWire

Tag: EDWINS

  • EDWINS Launches New Dominick Farinacci-Curated Jazz Series – Cleveland Scene

    [ad_1]

    “We’re trying to get the lighting right,” says jazz trumpet player and band leader Dominick Farinacci as he walks into EDWINS Leadership & Restaurant Institute carrying several boxes of string lights. Looking dapper in blue blazer, Farinacci, who’s just started booking jazz shows on weeknights at the Cleveland Heights restaurant and music venue, is prepping the stage for the Jeff Hamilton Trio, the first national act he’s booked as part of a new partnership with EDWINS. The show, which took place last night, represents the start of a curated jazz series that will highlight both local and national jazz acts.

    A Cleveland native who’s become a national jazz star, Farinacci started playing Cleveland when he was just a teenager. At the time, Nighttown (now EDWINS) would regularly host big jazz acts in its dining room.

    “I’ve been playing Nighttown since I was 14 or 15,” says Farinacci from the club’s basement. A small black carry-on bag with luggage tags on it sits by his side. “I took classes at Tri-C through when I was still in high school. That’s when I was playing around town. I used to play the [now shuttered] Club Isabella and a bunch of other places too. How many times did I play Nighttown? I can’t even count. At least 100. I did 20 New Year’s Eve shows there. This has always been one of my homes in Cleveland for many years. I saw so many legendary shows here too and got to play with so many great artists.”

    In March of last year, EDWINS owner Brandon Chrostowski reached out to Farinacci and asked him to perform at the venue.

    “I did a couple of nights early on after it became EDWINS,” he says. “I love the sound of the room and appreciate Brandon’s commitment to figuring out what the next chapter looks like. A few months later, we talked about putting together a concert series for the weeknights and start to build it out that way. On Friday and Saturday nights, they have great local musicians playing. But we wanted to do this dedicated concert series. We are not trying to replicate what Nighttown used to be because that was a different time. We want to re-imagine what it might look like getting behind Brandon’s mission. How can we really help to complement that and bring something of arts and culture significance here?”

    At the moment, Farinacci has booked about eight shows that’ll take place at EDWINS between now and the year’s end. He’s particularly pleased that the series starts with Hamilton and says he’s a “fan and admirer” of the veteran drummer.

    “He’s an iconic figure in the jazz world,” he says of Hamilton. “He’s on several albums that Tommy LiPuma produced with Diana Krall and Paul McCartney. I’ve worked with pianist Monty Alexander, and the first time I got to play with Jeff was with Monty at the Smith Center in Las Vegas. I’ve always loved Jeff’s trio, and this is a new trio.”

    Hamilton’s visit comes at the end of a three-week run that took him to Indianapolis. In addition to performing at EDWINS, Hamilton will give a free master class at Tri-C. He’s no stranger to Cleveland.

    “I played Nighttown many times,” he says while finishing a pre-concert meal. “I played here with [bassist] Ray Brown and [pianist] Benny Green and I’ve played here with my trio. I’ve played Cleveland quite a bit. The venue now looks like a much more comfortable room to listen to music. Acoustically, we did the soundcheck and there are no mics on. We are able to play acoustic up there. Acoustically, it’s a great sounding room, and the staff has been great to work with.”

    The upcoming schedule includes several notable acts.

    “Part of what I want to do is celebrate the great musical culture of Cleveland,” says Farinacci. “[Percussionist] Jamey Haddad is going to play two nights on Oct. 8 and 9. He just got off the road with Paul Simon. He lives right around the corner. He’s a gift to our community. Vanessa Rubin (Oct. 16) will bring her group. Wycliffe Gordon (Oct. 30) is a legendary trombonist. I met him when I went to New York to sit in with a rehearsal with Wynton Marsalis. Jim Caruso’s Cast Party is coming in November. That’s a little different. It’s this wild, off-Broadway open mic event that he established at Birdland in New York. It’s a fun and funny inspiring community experience. We’ll also bring together great pianists from the local scene with Joe Hunter, Jackie Warren, George Foley and Dave Thomas. I don’t think they’ve ever performed together.”

    The lineup also includes up-and-coming jazz vocalist Stella Cole, who just signed with Verve Records. She performs on Dec. 3, and Farinacci says it’ll be her first-ever performance in Cleveland. And Farinacci will recruit some of his musical friends to join him for a New Year’s Eve performance.

    Farinacci says he hopes to build upon a foundation of jazz in Northeast Ohio that stretches back decades and now includes a good handful of venues. The fact that EDWINS has a noble goal of “empowering formerly incarcerated adults through culinary arts, hospitality training, and paid-in-life opportunity,” as it’s put in its mission statement, is an added bonus.

    “When I was growing up in the ‘90s, I would play seven nights a week,” he says. “I did this 24-7, and the scene would support itself. That is what is required to create a vibrant music community. All this stuff that’s popping up is wonderful. It’s not too much. The quality is wonderful and culturally important. Looking at the history of this venue and all that went on here before it became EDWINS, it’s exciting to me that we can establish a venue with wonderful artists from here and the community and around the world. Any other city that has a vibrant jazz scene, it’s not just one or two places. It’s many places. That said, we are looking to establish our own identity at EDWINS. Given the important role that EDWINS plays, there’s a perfect alignment between its mission in the community and the cultural importance.”

    Subscribe to Cleveland Scene newsletters.

    Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter | Or sign up for our RSS Feed

    [ad_2]

    Jeff Niesel

    Source link

  • Edwins Rekindles the Spirit of Nighttown While Charting a Deft Course Through French Dining – Cleveland Scene

    [ad_1]

    The old Nighttown had a sneaky way of turning moments into hours. A true neighborhood pub, it was the type of place you’d pop into at happy hour for a quick drink with a mate. But one round often turned into two, so the prudent thing to do was to order a quick appetizer. And then, just as you were about to settle up and sally, other friends invariably would roll in, turning that brief meet-up into a full-fledged outing. The next thing you know it’s 10:30 p.m. and you’ve Irish-goodbyed the gang because they showed no signs of letting up.

    That situation never happened to me at the new Nighttown, the lukewarm revival from the Red Restaurant Group, but it certainly has at Edwins. Since moving in, Brandon Chrostowski not only has found the ideal new home for his mission-based restaurant, he also has rekindled the soul and spirit of the building. In hindsight, there was no better outcome for the property than the one we now enjoy.

    After the roller-coaster ride that we all endured – one that included the abrupt closure of a Cleveland Heights landmark, a four-year wait for a refurbished replacement, and the subsequent collapse in one quarter of that time – the transition to Edwins has been a breath of fresh air. Chrostowski’s outsized personality fills every nook and cranny of the meandering place, the food feels uniquely suited to the rooms, live jazz has returned to the stage, and people are eagerly filling the seats.

    The true beauty of Edwins lies in its range and flexibility. Under one roof there are multiple bars, dining rooms, menus and vibes. Where one sits on the property determines whether he or she will be ordering off a brasserie menu, fine-dining menu or smaller bar menu. Sundays usher in a family friendly buffet brunch.

    There may be no prettier sight than the freshly installed raw bar in the main pub. No fewer than a dozen varieties of East and West Coast oysters are displayed on a shimmering bed of ice. After being shucked to order, our mixed dozen ($30) arrived on a large silver platter with mignonette, house hot sauce and fresh lemon. Also on the ice-covered tray were plump, perfectly poached shrimp cocktail ($12) and sauce. We paired the seafood with glasses of unoaked chardonnay ($9) and French sauvignon blanc ($8).

    It’s surprising how at home Edwins’ brasserie dishes feel at this famed Irish pub. Our table quickly filled with plates of steak tartare ($14), potato and ham croquettes ($9) and frog legs ($15). Bombarded with heaps of garlic, butter and fresh parsley, the frog legs have made the journey from Shaker Square unscathed. The croquettes are warm, crisp and comforting, but the tartare is too finely minced for our taste.

    Those plates were soon replaced by others bearing chicken paillard ($23), braised beef short ribs ($25) and steak frites ($33), three satisfying and agreeably priced dishes. Covered in dark, rich gravy, the braised beef and truffle mash will be a popular winter item. If the chicken was pounded any thinner, it would land in a different dimension. It is lightly breaded, pan-fried and paired with green beans and pomme puree. Cleveland’s best steak frites now resides in Cleveland Heights, where expertly grilled strip steak is sliced, paired with a mountain of crisp fries and laid to rest in a pool of decadent Bearnaise.

    Diners in search of a more upscale experience should book a table in the main dining room, where a menu offers a choice between a la carte dishes or multi-course tasting menus. The latter requires a table-wide commitment. This is where you’ll find Edwins chestnuts like foie gras terrine, Maine lobster salad, seafood sausage, duck confit, bouillabaisse, horseradish-crusted salmon and others.

    Few operators are as comfortable as Chrostowski pivoting from gilded seven-course tasting menus with wine pairings to smoke-filled cigar and burger nights on the patio. The chef and host glides between the two worlds, often within the same hour, with confidence and comfort. One moment he’s easing the cork from a rare bottle of Burgundy, the next he’s cracking open oysters with the speed and skill of a Big Easy lifer.

    A pleaser at heart, Chrostowski continues to check things off our collective wish list. Happy hours are back and better than ever, with steals and deals on beer, wine, cocktails and food. Late-night dining is back, with service stretching past midnight most nights. And live music is back, both in the form of free weekend sessions as well as select ticketed events curated by Dominick Farinacci. What more can one ask for?

    Edwins
    12383 Cedar Rd., Cleveland Hts.
    216-921-3333
    edwinsrestaurant.org

    Subscribe to Cleveland Scene newsletters.

    Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook Twitter | Or sign up for our RSS Feed

    [ad_2]

    Douglas Trattner

    Source link

  • Edwins Rekindles the Spirit of Nighttown While Charting a Deft Course Through French Dining

    [ad_1]

    click to enlarge

    Photo by Doug Trattner

    The frog legs at Edwins

    The old Nighttown had a sneaky way of turning moments into hours. A true neighborhood pub, it was the type of place you’d pop into at happy hour for a quick drink with a mate. But one round often turned into two, so the prudent thing to do was to order a quick appetizer. And then, just as you were about to settle up and sally, other friends invariably would roll in, turning that brief meet-up into a full-fledged outing. The next thing you know it’s 10:30 p.m. and you’ve Irish-goodbyed the gang because they showed no signs of letting up.

    That situation never happened to me at the new Nighttown, the lukewarm revival from the Red Restaurant Group, but it certainly has at Edwins. Since moving in, Brandon Chrostowski not only has found the ideal new home for his mission-based restaurant, he also has rekindled the soul and spirit of the building. In hindsight, there was no better outcome for the property than the one we now enjoy.

    After the roller-coaster ride that we all endured – one that included the abrupt closure of a Cleveland Heights landmark, a four-year wait for a refurbished replacement, and the subsequent collapse in one quarter of that time – the transition to Edwins has been a breath of fresh air. Chrostowski’s outsized personality fills every nook and cranny of the meandering place, the food feels uniquely suited to the rooms, live jazz has returned to the stage, and people are eagerly filling the seats.

    The true beauty of Edwins lies in its range and flexibility. Under one roof there are multiple bars, dining rooms, menus and vibes. Where one sits on the property determines whether he or she will be ordering off a brasserie menu, fine-dining menu or smaller bar menu. Sundays usher in a family friendly buffet brunch.

    There may be no prettier sight than the freshly installed raw bar in the main pub. No fewer than a dozen varieties of East and West Coast oysters are displayed on a shimmering bed of ice. After being shucked to order, our mixed dozen ($30) arrived on a large silver platter with mignonette, house hot sauce and fresh lemon. Also on the ice-covered tray were plump, perfectly poached shrimp cocktail ($12) and sauce. We paired the seafood with glasses of unoaked chardonnay ($9) and French sauvignon blanc ($8).

    It’s surprising how at home Edwins’ brasserie dishes feel at this famed Irish pub. Our table quickly filled with plates of steak tartare ($14), potato and ham croquettes ($9) and frog legs ($15). Bombarded with heaps of garlic, butter and fresh parsley, the frog legs have made the journey from Shaker Square unscathed. The croquettes are warm, crisp and comforting, but the tartare is too finely minced for our taste.

    Those plates were soon replaced by others bearing chicken paillard ($23), braised beef short ribs ($25) and steak frites ($33), three satisfying and agreeably priced dishes. Covered in dark, rich gravy, the braised beef and truffle mash will be a popular winter item. If the chicken was pounded any thinner, it would land in a different dimension. It is lightly breaded, pan-fried and paired with green beans and pomme puree. Cleveland’s best steak frites now resides in Cleveland Heights, where expertly grilled strip steak is sliced, paired with a mountain of crisp fries and laid to rest in a pool of decadent Bearnaise.

    Diners in search of a more upscale experience should book a table in the main dining room, where a menu offers a choice between a la carte dishes or multi-course tasting menus. The latter requires a table-wide commitment. This is where you’ll find Edwins chestnuts like foie gras terrine, Maine lobster salad, seafood sausage, duck confit, bouillabaisse, horseradish-crusted salmon and others.

    Few operators are as comfortable as Chrostowski pivoting from gilded seven-course tasting menus with wine pairings to smoke-filled cigar and burger nights on the patio. The chef and host glides between the two worlds, often within the same hour, with confidence and comfort. One moment he’s easing the cork from a rare bottle of Burgundy, the next he’s cracking open oysters with the speed and skill of a Big Easy lifer.

    A pleaser at heart, Chrostowski continues to check things off our collective wish list. Happy hours are back and better than ever, with steals and deals on beer, wine, cocktails and food. Late-night dining is back, with service stretching past midnight most nights. And live music is back, both in the form of free weekend sessions as well as select ticketed events curated by Dominick Farinacci. What more can one ask for?

    Edwins
    12383 Cedar Rd., Cleveland Hts.
    216-921-3333
    edwinsrestaurant.org

    Subscribe to Cleveland Scene newsletters.

    Follow us: Apple News | Google News | NewsBreak | Reddit | Instagram | Facebook | Twitter | Or sign up for our RSS Feed

    [ad_2]

    Douglas Trattner

    Source link