Editor's note: This story was originally published on April 29, 2016. Cleveland’s restaurant renaissance has been widely recognized. But closer to home, east siders still argue with west siders about which side of the Cuyahoga River has the best cuisine. Diners at a recent gourmet feast have cast their votes on the issue, and WKSU’s Vivian Goodman tallies the results in today’s Quick Bite. Competition is fierce, but friendly, at the first-ever “East versus West” competition of Cleveland chefs. More than a hundred diners have paid $135 a plate to sit in judgment after sitting down to tuna, steak, scallops, duck breast, braised oxtail and much more at Edwin’s in Shaker Square. Eight chefs are competing. Four from each side of the Cuyahoga. Too many cooks? Edwin’s has a warm, friendly kitchen. But it’s not large enough for eight cooks to prepare their contributions to the multi-course meal. So the visitors work under a tent set up in the parking lot behind the restaurant. It gets a little