Tarte De Lapin Au Parmesan Et Jambon En Croute, $10 | Edwins Restaurant
Owner Brandon Chrostowski draws inspiration from his time at Chateau Belmont in France's Loire Valley for Edwins' salty, buttery rabbit pie. A twist on the French classic, it is one of the restaurant and culinary school's most popular dishes. "The whole cuisine is built around what the region produces," he says. "It is the epicenter for rabbit." The peasant dish, typically made with ground rabbit in a stale breadcrumb crust, gets updated with Parmesan and prosciutto for a touch of luxury.
13101 Shaker Square, Cleveland, 216-921-3333, edwinsrestaurant.org