First “Shake the Square” Week Kicks Off Tonight


Like a mini Restaurant Week devoted to Shaker Square, the first ever Shake the Square event kicks off tonight, March 10th, and runs through March 17th. As in the case of those other Restaurant Weeks, participating eateries will be offering special $33, three-course prix fixe menus.

"It was just a thought we had to make some noise, rattle some cages, and remind people that we're here and we're proud of what we've got," explains Edwins founder Brandon Chrostowski.

Joining Edwins (13101 Shaker Sq., 216-921-3333) in the promotion are Balaton (13133 Shaker Sq., 216-921-9691), Fire (13220 Shaker Sq., 216-921-3473), Sasa (13120 Shaker Sq., 216 767-1111) and Zanzibar (13225 Shaker Sq., 216-752-1035).

Edwins will be offering a first course choice of soup or salad, a second course choice of short rib beef Bourguignon, salmon with ginger lemon butter sauce or ratatouille with pesto coulis, and a third course choice of cheese or chocolate mousse.

Zanzibar will start diners off with an appetizer platter of soul rolls, fried green tomatoes and jerk wings. Dinner choices include ½ baked chicken, Zanzibar Ultimate Feast, or penne pasta with shrimp and chicken. For dessert, there's peach cobbler or bread pudding.

Fire will be offering a first course choice of endive salad or bison meatball masala fondue, a second course choice of tandoor beef sirloin or vegan tandoor roasted pear and almond polenta, and a third course choice of split fudge brownie or assorted berries and bittersweet chocolate.

Sasa will be offering a cold Bento box with salad with ginger dressing and yellow fin tuna sashimi, a hot bento box with Kobe meatball, scallop with yuzu, salmon namban-yaki and shrimp tempura roll, and for dessert, green tea ice cream.

Balaton will be offering salad or appetizer, goulash, paprikash, stuffed cabbage or schnitzel, and homemade dessert.

Some non-restaurant merchants will be getting involved as well by offering 33 percent off select items.

For more info, check out Shake the Square.

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Douglas Trattner

For 20 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work on Michael Symon's "Carnivore," "5 in 5" and “Fix it With Food” have earned him three New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor garnered the award of “Best...
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