Hah, sicker than your average Poppa
Twist cabbage off instinct n****s don't think s**t stink
pink gators, my Detroit players
Timbs for my hooligans in Brooklyn
Dead right, if they head right, Biggie there every night
Poppa been smooth since days of Underroos
Never lose, never choose to, bruise crews who
do something to us, talk go through us
Girls walk to us, wanna do us, screw us
Who us? Yeah, Poppa and Puff
-"Hypnotize", AKA the first song that played during our 9 course dinner
Let me begin with the ending of my experience at Schwa: a drunk woman at the table next to ours remarked on how tall I am. She then bet me that all of her time at the gym has paid off and she could hold me in her arms. She then held me, like a baby. I returned the favor. Then we took shots of Jameson with the staff and my boyfriend and I stumbled home.
This is the ultimate spot for adventurous foodies who know how to have a good time. This is not your typical stuffy 5 star restaurant. This is a 5 star restaurant that is way fucking cooler because you can actually relax, eat, and have a good time. This isn't a good place to take your grandma, unless your grandma is the type to have a few too many glasses of pinot grigio and then take her wig off at the table.
I'm not sure what more I could say about the food. Obviously it is phenomenal. I guarantee you if Schwa was more 'proper' they would have 3 michelin stars. Thankfully they're not, but that means they only have 1.
Get the 9 course option and forget all of your dietary restrictions and non-fatal food allergies. Just let them do what they do best and worry about the rest later.
If you don't know much about Schwa do your research. Their Wikipedia page outlines how hard they work and how little they get paid. The small staff does this because they love it, not because they want to cash out or impress fancy people. I get pissed off reading the mediocre reviews on here because people don't seem to understand or appreciate that.
To be honest, we really haven't had a hard time getting reservations. We tried a few times a day for about 4 days and then got one. I called the afternoon after we ate there and someone answered the phone right away. I guess it's luck?
Bring the staff some booze. Why? Because that's the polite thing to do. Didn't your mom teach you that?
So I was really torn between a 4 and a 5. Then after thinking about it some I decided on the 4. Â I'll start off by saying that I am really not a "foodie". I don't typically go out for dinner to places that are a dining "experience" - that's not to say I don't want to ENJOY my dining experiences but I don't really seek them out! In any even, a friend emailed and said she has a reservation for three at Schwa. Another friend and I jumped on the chance! A Thursday night dinner with two good friends AND it's BYOB! Count me in. I didn't know anything Schwa or the food or the experience. So naturally I started googling. And then I got scared. What do you mean it's a tiny place where the chefs bring out your food and there is no wait staff? What do you mean we should bring the chefs a bottle of Jameson?! What do you mean they never answer the phone and it can take years to get a reservation?
We were the first to arrive and were immediately greeted and seated. I loved the laid back atmosphere, I loved the music and I loved every single one of the guys that came out to bring us our food! We went with the 9-course menu - it's was $115/pp. At the end of the day I think we counted and ended with something like 14 courses? I wish that they gave you something at the end that told you everything you ate because we honestly couldn't remember. I can tell you that I loved the quail egg ravioli shooter, really liked the thai soup, loved the tagliatelle, actually, really loved MOST of the plates they brought out. I gave it 4 stars because we didn't love all of the plates and I feel that for the price and the anticipation everything should be amazing...and for me, it wasn't. Also, our reservations were at 6 and we were done with all of our courses by 7:30! So we felt a little rushed and weren't sure why our meal was so short. I will say that I loved the experience and would probably want to try and go back for something special in the future!
I'm just going to say my meal ended with a hug for each of the chefs that brought out our food. This was the craziest, most awesome dining experience ever. I really enjoyed the excitement of getting there ("got the call"), being there and eating. I was happy and intoxicated. Flavors in my mouth were swirling around. Music was blaring, the energy was just super cool.
I died a little with a couple of bites, went to heaven a little, came back to earth and got to experience more. Ravioli was awesome as many reviewers point out. The drinkable, edible pansy in apple cider was awesome. The tom kha thing-a-ma-jig was nice to look at and taste but the texture was weird (but I finished it anyway because I was afraid not to, I donno). The gnocchi with bone marrow was one of the best thing I've eaten in life.
Just so cool. Please let me come back and I will hug you all over again!
Like everyone else that has been to Schwa, you either come in with a story or you leave with one. Â I have tried haplessly for years to get into this place, like most without an ounce of luck. Â Until one fateful school night at 1 am, out way too late with one too many cocktails in me....I see a few guys hanging outside the restaurant. Â I make the cab pull over, make some small talk and what do you know, 2 days later I have a reservation. Â Who says nothing good happens after midnight?
Hands down, this was the most enjoyable dining experience I've ever had.  I was more than apprehensive coming in, I did not know what to expect or how the service would be.  Those concerns were alleviated as soon as we stepped in the door, the staff were honestly the friendliest people I have ever come across during a dining experience.  I have never met a group of people so in love with their craft and so driven to make the customer happy.  Their passion came through in the food and service.  Everything we ate really opened our eyes, they pushed the barriers of dining and I wasn't even sure what I was tasting half the time (I won't even bother describing what I ate because I'm not really sure about most of it.  The sunburst marinated tomato and the ravioli were two of the standouts though).  But I was constantly asking the chef questions and he was so happy to explain the process and thought behind each dish.  We went for the larger meal (9 courses I think), but they kept rolling out food after we were suppose to be done, by the time we left  we were completely over indulged in culinary genius.
If you can get in, please go, just know what you are walking into. Â This isn't some stuffy, white table cloth place with valet parking and strict dress code. Â Its a nondescript storefront, with ATCQ blasting and organized chaos going on in the kitchen. Â Go in with an open mind, plenty of booze (for you and the kitchen) and an unpretentious attitude and I promise you will have one of the finest dining experiences of your life.
Wow, this is a hard review to write, mainly because there is no way not to give 5 stars, based on originality alone. Was it the best meal I've ever had? No. But it was possibly the most memorable.
You simply can't prepare yourself for the atmosphere. Read all the Yelp reviews you want -- it still won't prepare you for the insanity that awaits inside Schwa. We arrived for our 9pm reservation and were ushered into the kitchen since our table wasn't ready. We weren't mad -- we were all restaurant people, and understand that waiting 10-15 minutes isn't a big deal, esp when you have waited months to get a reservation.
If you do a late seating like we did, expect the staff to be loose. Don't get me wrong, the food was mostly on point. But it's clear that everyone had been drinking for hours. Which is fine, since you'll be intoxicated, too, if you have brought enough to sustain you for 9+ courses.
These guys love what they do and it shows. It was hands-down the most unique dining experience I've ever had and there were numerous close-your-eyes-bites. I'm not sure I totally understood the arc of the meal -- many of the early courses were sweet and rich,almost dessert-like-- but I didn't really mind. It's innovative and you can taste the passion.
Really hope to go again but who knows when I'll be able to get through on the phone! Â I was sure Schwa would disappoint, given how much hype it has, but actually it still managed to surprise and delight me. I sincerely hope to hang out with those dudes again.
Without a doubt, the best dining experience of my life. Â I was pretty hammered by the end of the night so I forget many of the dishes. Â However, I do remember the quail egg ravioli being unreal. Â I also threw Chinese stars in the kitchen with Michael Carlson and took shots with the wait staff. Â I wore a Basquiat tee shirt and a pair of jeans. Â No one cared. Â Amazing night. Â Will definitely go back soon.
Review Source:Schwa is my favorite restaurant in America.
Schwa is me....so me.
maybe this is why i love it.
delicious food. great service. really nice people. very comfortable and unpretentious yet innovative.
I have been lucky to have been there as many times as i have been.
I am probably even lucky my gorgeous 10 year old son did not eat most his meals and i ate his too!!
I am drunk on the food i just had at Schwa even though i had no alcohol.
I feel blessed.
A well over due review.
I went last year on a date and was blown away by the food and the experience. I will preface this review by saying that this is not a place for burgers/fries/etc, you may not enjoy it much if you don't drink, and if you are looking for decor and romantic music... go elsewhere. This place is a foodie experience. No waitstaff or host's, just the chef's with minimalist design and some awesome music (90's rap when we were there).
We chose a 13 course meal, I believe, and ended up having alot more thanks to the guys. The food was phenomenal and I enjoyed the foodie talks every time our food was brought out, we were also invited back into the kitchen to see the chef's at work. Some memorable parts of the meal were the cherry covered chocolate's in bourbon and the fish roe/passion fruit gelatin... so good I remember them to this day.
Definitely an experience and worth the efforts of getting a reservation. Plan to visit again soon!
I have been here three times... This place has fantastic, exquisitely creative food, in an intimate environment. Â And BYO wine to boot, so you can experience a 5-star food experience for less than half the cost of Tru, Alinea, etc.
They definitely earned their Michelin star on the basis of food.
There are two drawbacks for this place... The decor is very plain/spartan, and it is very difficult to get a call back for a reservation. Â Several times I called the voice mail box was full, and it took them over a week to respond another time. Â Perhaps this issue has been addressed since the last time I dined here.
There are two parts to my review. Â The food and the experience.
The food is incredible. Â I've had fine dining throughout my adult life, and this is right up there in terms of taste, quality, creativity, and presentation. Â Things as simple as the apparatuses the portions are served in is awesome. Â Last night there were three courses that I'm still talking about today. Â The quail egg ravioli, the Thai soup in a Petri dish, and the goose liver called "fruity pebbles". Â I honestly can't get over how cool that was and how amazing it tasted. Â It was incredible.
The experience is one that I will never forget. Â I've been trying to get a reservation for about a year. Â It's a bit difficult because of the popularity, and style of the crew. Â I actually liked how casual they all were and the music that was being played (Wu-Tang FTW). Â There was a definite energy and style that made me feel comfortable and at home. Â I had no desire to look at the time or my phone. Â Just me, my lady, the food, and the fellas. Â
I highly recommend that you are persistent in trying to get a reservation and fully experience this outstanding restaurant.
10/10 dining experience.
I had tried to make a reservation from home in LA for at least 6 weeks prior to our trip to Chicago. I finally put them on speed dial to amuse myself with their "mailbox is full" recording. Upon arriving at O'Hare, low and behold "Vinnie" answered and I was able to get a reservation that evening for my mother and I.
The ambiance and decor is just as everyone has described. We came prepared with wine and some Jameson's for the kitchen. I did a shot or two with the staff. After a few minutes of bad rap music the staff and food take over and everything else is just background. The ravioli was, of course, sublime. One of many plates I licked that evening. Any plate that had truffles on it also got licked. Somehow it seemed fine to do that there. My mother especially enjoyed the Fruit Loop and Dr. Pepper courses which delighted me since she is pretty meat and potatoes.
To be able to have food, prepared by arguably one of the best chefs in the world, wine with your mother, bad rap music and a fabulous staff and honestly say it was one of the best and most memorable evenings of your life is beyond words. Thank you for that.
An awesome minimalistically decorated space in Wicker Park. One of the most unique BYOB, multi-course meals in the city. The staff made me and my fiancee feel right at home as they are the chefs, servers, and busboys for the evening. These dishes are creative masterpieces which make it worth every penny. Enjoying and relax to the loud rap music in the background :)
Quail Egg Raviolo is to die for...Remember to bring the chefs some craft beers along with your alcohol; they will really appreciate it. This was quite the experience and hope to go back in the near future.
INSANELY DELISH!!! Â One of our favorites in Chicago if not THE favorite!!
We have been lucky enough to get resos here a few times and love each morsel of food we have eaten. Â Yes it can take weeks or even months of calling daily to get a resos, but it is well worth it. Â The atmosphere is amazingly dark and dingy but fits the restaurants vibe, staff and food well. Â Every time we come, we bring a bottle of booze for the staff along with a few bottles of wine for ourselves. Â We always end the night taking shots in the back of the kitchen with the chef himself and other staff members which is just such a fun touch!!
I think the restaurant is amazing and even loved it a touch more than the great Alinea for what it is!!
Schwa was my first "Michelin Star" experience. And the food did not disappoint. I can't tell you exactly what I ate, but I can tell you it was near the best tasting dishes I've had. Our server was excellent as well, albeit a bit drunk, which made it an even more enjoyable experience. They were also blasting early rap and rock music, which made it a bit hard to hear each other, but was something I enjoyed.
I was lucky enough to avoid the reservation experience because I was invited by a friend who told me all about it. We asked about the process at the restaurant, and he simply answered, "it is what it is, just keep trying," which was the greatest answer. We also continuously asked him the best way to eat each dish, he replied, "however you'd like," which was also another great answer.
We brought them some jameson whiskey as well, they really appreciated it and definitely don't let it go to waste. The kitchen is pretty wide open and they are more they happy to shoot the shit with you a little bit as well as rip some shots with you.
Overall one of my favorite dining experience, and I'll definitely try and go back.
THE EMPEROR HAS NO CLOTHES
we had dinner at schwa last night. Â It was not too difficult to get a res, called for a few weeks (as i had expected) and got a reservation. Â my wife and i stopped for a cocktail at a pub on north and ashland just before dinner but did not bring any for the dinner. Â did not want to drive buzzed, maybe that was our mistake.
i just can not believe all these reviews on yelp. Â have any of you eaten a truly good dinner before? Â
we enjoyed watching michael and his team cook and serve the food, and we enjoyed the music plain (Atmosphere), and they did and adequate job of timing the courses but the food was not good. Â we had the 11 course menu and wound up getting 14 courses from the kitchen. Â
while we were TERRIBLY disappointed with the meal we had a fun night none the less, it was amusing trying to engage the person serving our food while they avoid eye contact and run back to the kitchen, as if they knew just how fake their food is.
my real issue is yelp.  folks:  this food is not good.  maybe michael and his crew are burnt out, tired, it would make sense considering they were drinking plenty of jameson while they cooked.  but this guy is not jim morrison.  he's not a lovable suffering artist who can throw down night after night.  that takes discipline.  michael, if you're reading this (i doubt you are) i'm sure you  believe that your menu makes sense to you, but that's where it ends. Â
yelpers: Â the emperor has no clothes. Â it's ok, i said it. Â i dont think i caught him on an off night because while i was choking on the smoke that was hovering around the dining room (from our lobster with pea puree and rambutan) the table next to us was giggling with delight. Â while i was gagging and forcing down the halibut with cocoa nibs and curried apricot puree, the couple behind me was amazed at how it all makes sense. Â it reminded me of being in the MCA and looking at the "piece" that was a stack of used cardboard boxed and scratching my head while everyone around me was marveling at the brilliance of it. Â you could say i didn't get it, but the purpose of putting flavors together at the most basic level is to have some balance and harmony, not to sit in my mouth and wish i hadn't put it in there.
i hope michael can step away from the restaurant for a while and get his life in order, being and addict is a full time job by itself.
his food is brave, without a doubt, but mostly it was just bad. Â
good luck schwa.
If you're lucky enough to score a reservation at Schwa, prepare yourself not merely for dinner, but rather for an unparalleled dining experience.
Upon entering Schwa, which seats about 23, the rest of the clientele sized up our party of four, curious about who else was able to nab a reservation for that evening. Â Schwa is not for the faint of heart. Â The music is loud, the atmosphere is raucous, and that's exactly what you're there for. Â Michael Carlson (don't call him Chef) is relentless in his innovation with each dish. Â He and his staff are able to combine flavors and ingredients in ways that you've never imagined. Â Dishes like Salmon with Pink Lemonade and Candied Grapefruit or his famous Pad Thai with Jellyfish Noodles are just two examples of the glorious (and seemingly endless) bounty of food that Michael and fellow kitchen crew-mate Brian delivered to our table.
Schwa is BYOB, so make sure you bring an assortment of beverages as you never know what magical dishes will land on your table. Â Tip from the pros: Bring something for the kitchen staff. Â You can't go wrong with Jameson, and you're likely to end up sharing shots with Michael Carlson and the staff anyway, so it's a solid investment.
Throughout the night you'll meet most of the kitchen staff as they all work together to prepare, course, and deliver your dishes. Â By the end of your meal you'll feel at home at Schwa, hanging out with the staff who are best described as the coolest people you don't know; however you'll never be made to feel ignorant or like an outsider. Â Roll with the experience and you'll soon be on the ride of your culinary life.
My favorite thing about our unforgettable night at Schwa is that it truly was an "experience," in that the music, the lighting, the attitude of the staff, and the food all worked together seamlessly. Â Never have I believed that a chef cared more about the happiness of the guest than at Schwa. Â I told Michael Carlson last night and I'll tell you now, I don't know where I'm eating dinner tomorrow but wherever it is I'll be thinking about Schwa.
My second meal at Schwa was unfortunately a bit of a letdown. No drama in terms of cancellations or what not and the food was still very good - but was overly tame of an experience. Part of the allure of Schwa is having some drama and an out of the box experience. Chef Carlson tonight never left the kitchen area and other than some racy lyrics on the soundtrack, the experience tonight was very PG-13. Just days earlier Chef Carlson had been arrested for launching fireworks in back of the restaurant, so perhaps he was in a somber mood because of this incident; whatever the case he did not appear to be himself.
It was nice that the menu had significant changes from my last meal there this past winter (only about a third of the dishes were the same), but the ambiance was just meh. Chef Carlson's brother has left Schwa for Next and the servers we had tonight were friendly enough, but it was not the traditional Schwa experience - it seemed rather sterile. Apparently Chef Achatz was in house the night before, but tonight they were not even at capacity and was not anywhere near the high energy experience I received several months ago. As Chef Carlson is so incredibly talented I probably will return in 2013, but tonight's toned down Schwa experience was disappointing. My first dinner at Schwa I will always remember (and still is one of the top ten dinners I have ever had), but after a lackluster encore I have to drop my rating to four stars. When at the top of it's game Schwa is among the very best restaurants in Chicago, but the issue here is consistency; too often Schwa fails to live up to it's potential. Hopefully Schwa will be able to commence delivering a more consistent product during the coming year, but without losing it's racy, edgy ambiance.
I got lucky!
The food at Schwa is truly amazing and very innovative. Bring the chefs some gifts (aka, Jameson Irish Whisky!) and you'll be def set for a night to remember!
Started with a great amuse of chocolate covered cherry in a sweet cocktail of cherry. The texture was like nothing I've ever tasted (between explosive and creamy)! That was paired with a soda made of flowers! Truly 5-star and innovative.
What I like about Schwa is that fact the chefs bring out your food! So, you could always ask questions and get a definite answer. The chefs also brought us gifts of booze and food not on the "menu."
The second dish was soup in a petri dish! But this was no simple soup! It was Chef Carlson's version of a Thai soup made with kappa and iota carrageenan to create a smooth gel texture that rivals anything I've had at Alinea or Moto in Chicago. The tiny mushrooms made this dish truly cosmic! There was so many little details that I wished I would not have been on my 4th libation of the night!
Chef kept bringing out food and drinks and chatting! The crew at Schwa is small and very knowledgeable!
The horchata and rice krispy treats = Awesome
The roe with lavender air = Epic
The salmon
The squab
The pork belly
The turmeric ice cream ...
Too many drinks to recall! I will say that these dishes all were so complex yet so good and easy to eat that I'm speechless!
Then came the Chefs signature = quail ravioli with black truffle (Note: seems like fresh  black truffles where in every dish) This dish was full flavored and memorable  as one of the best things I've ever tasted in my life!
That's how good Schwa is! It's probably the best food you'll ever eat in your Life! Throw in getting to know and chat with the chefs...priceless!
Good luck getting a table at this establishment!
If you are expecting a traditional Michelin Star restaurant experience, then Schwa is definitely not your place. Â Schwa is the most bizarre restaurant experience I have ever had. Â I went into Schwa expecting a wild ride, and they did not disappoint!
The staff at Schwa is extremely nice and accommodating. Â Chef Carlson is one heck of a cool guy! Â And what's not to like about his story (article in GQ). Â The dinning experience started great. Â The chefs were attentive and courses were coming out at a good pace. Â It was about half way through the meal however that things became a tad bizarre. Â The music got turned up. Â There were 20 minute lags between courses where guests were invited into the kitchen to throw knifes, drink shots with the chefs, and socialize. Â Two hours into the meal, it was apparent that the staff was completely smashed which probably accounted for the inconsistencies. Â But this is Schwa's persona, they don't care. Â They know this, the public knows this, and yet Schwa is one of the hardest places in Chicago to get a reservation. Â Kudos to Schwa!
Bizarre and surprisingly fun experience and all, I didn't think on that particular night the food at Schwa rivaled that of other Michelin Star restaurants in Chicago. Â Out of the approximate 14 courses, some were excellent while others disappointed. Â Despite all its praise, the quail egg ravioli was salty and didn't compete with Alinea's black truffle explosion like I had hoped. Â The chefs were intoxicated so maybe that had something to do with it, but I didn't feel that Schwa's food stood out as one of the better restaurants in Chicago. Â I am optimistic and will be back.
Amazing from start to finish.
Forgot the negative reviews about attitude problems, etc....everyone was cool as shit from start to finish.
It is definitely a dining "experience". You don't know whether to continue staring at your plate or dive in. Â
The quail egg ravioli was the best part of the meal. Insane Flavors. Very rich. Â
Some items were better than others. Â Some very unique. You can see a lot of time and energy and pride went into everything that was served.
I would highly recommend this place to anyone looking for "art" on a plate.
I am hoping to go again soon if I can finagle reservations again!
Someone tell Yih that he missed the point with the restaurant. Â Poor guy has no idea what he's talking about.
I've been here three times and had the same experience almost every time. Â Perfect. Â I love that there's no winelist (bring your own, prepare to share). Â I love the music (most enjoyable when you see people in suits looking around confused because they came for a 5-star without reading the fineprint). Â I love the food (dude trained in Italy, worked with and for some awesome names, and knows his shit). Â I love the chef.
My first dinner here, back in 2008, had me seated with my back to the room. Â He was at a table behind and to my left explaining the dishes he'd just set down to the couple. Â As with most of us Italian-types, he talks a lot with his hands. Â I heard a clink and then a crash as a glass shattered against the back of my chair. Â He'd accidently slapped it off the table while talking. Â I whipped around and he looks at me, says "Fuck, did I do that? Â Sorry." and goes back into the kitchen to have a guy come clean the glass and see if I was cool. Â When he came out a few minutes later with our next course, he apologized again, but it was unnecessary considering how perfect an environment that makes.
You'll have random, sometimes angry music. Â You'll have great items (maybe including the poached quail egg raviolo with truffle butter - fuck yes!). Â You'll taste some random wines (because he'll pour every bottle around every table unless you ask him not to, which would be lame of you).
The price is solid at just over $100 per person. Â Bring a little something as a gift for the kitchen and it'll be appreciated. Â I usually bring some WI beers. Â On one of our visits he did an extra course with a foam from a New Glarus Fat Squirrel. Â The man has talent and a personality. Â I'll take this over a Trotter dinner any time.
You have GOT to be kidding me. This is the worst fine dining experience I've ever had and I haven't even arrived at the restaurant.
In the past 2 weeks, I've called over 50 times only to be rebuffed by their constantly full inbox (ever heard of pushing the rubber button with the word delete under it?), or to be answered and put on hold and listen to loud music, power tools, and kitchen noise then hung up on, or the best is to be told in a crass manner with elementary school vocabulary that I couldn't be heard regardless of which mobile or land line I used and hung up on.
I'm not your "dude" nor someone to be blamed when your phone lines, blown eardrums, or loud environs are the issue. Hire a tech, turn down your crap, and attend finishing school and learn some receptionist etiquette.
After reading the other reviews regarding cancelled reservations, loud music disrupting what has decent odds at being an above average meal, and similar difficulty at getting reservations, my wife and I are not going to fly 1863 miles to endure this nightmare of an experience.
Our hard earned dollars are going to go to Moto, Alinea, Charlie Trotter, or even the disturbing foie gras lollipops at Graham Elliot instead.
Forget the 70+ calls to get the reservation experience. Â You walk in, the chef and his crew will take care of you. Â Nicest, most unpretentious staff I've ever encountered. Â Food was beautifully presented and frankly, I felt like I took advantage of the restaurant when they serve us a gazillion courses of amazing food for $110pp. Â Most memorable dishes were the Thai curry soup pudding in a petri dish and the salmon and grapefruit strewn all over my plate with all the condiments. Â Would definitely go back anytime.
Try to get some nice beers ahead of time for the staff as the only liquor store we found there was a Hispanic grocery store. Â Not good choices.
I had no expectations and had thankfully not read any reviews. Â I did brush up on the history of the chef and the place before going via their website. Â The menu wasn't even close to what they were actually serving so that's there only for as an example.
The wife and I loved every minute of our experience in the place. Â From the nondescript look to the low level of lighting and the gangster rap playing as we were seated. Â The biker gang, I mean staff were super friendly and really excited to be serving us. Â Out of all 9 or 10 courses with a few bonus ones in there, we only didn't like one. Â But this didn't even matter or take away from the evening. Â
But the entire experience was just fantastic. Â And while we were in the kitchen saying good-bye, we were handed shots of Jameson....
From what I remember these were the dishes we had that evening:
Red Hook Cocktail (Their take on a Manhattan) cherry coated chocolate in whiskey (amuse)
Orange blossom soda
Pig face cassoulet with crunchy duck skin
Wendy's Potato Bar course: Potato soup with bacon emulsion crispy potato skin and chive puree and sour cream
Ravioli w brown butter sauce with quail egg.
Tortellini with celery root puree and black truffle and apple and celery
Salmon roe course: Key lime fritter. Candied papaya and something else with lavender foam
Sous-vide Salmon with black truffle grapefruit gelée and brioche.
Turmeric ice cream in a spoon with mustard caramel and date purée
Foie Gras dusted in brioche and cocoa nibs on top of apricot purée with candied kumquats.
Quail with bourbon. Popcorn bubbles. Corn rye wheat custard. Â
Rice Krispie treat with a parsnip horchatta.
Their take on Doctor Pepper puree with Jameson.
And a final bite of onion soup lollipop in a brioche crouton
This was the best dining experience to date!
REALLY REALLY good, innovative food. Â However, can't give it a 5 star because I've eaten at Alinea and that deserved a full out 5 star, this place, sure was great but not over the top incredible. Â The atmosphere threw me off a bit even after reading almost every review on this place. Â Looks run down from the outside, and once we walked in, we were the only people in the restaurant. Â I'm not sure I can even call this place a "restaurant" since it was just a rectangular shaped small room, little decor, nothing on the walls and small tables/chairs. Â Oh, they covered the tables with white cloth so that's what gave it away as a restaurant for us.
Very casual atmosphere, however they try to be fancy with their dishes. Â They came out all very tiny (as expected) and with a lot of unique flavors. Â It was all great but once again, nothing over the top amazing to justify the price per person.
What really bothered me was the EXTREMELY loud, unnecessary loud music that was blasting from the speakers. Â I could not hear my husband and he was right in front of me. Â Totally unnecessary for a tiny restaurant like this. Â I get it, they want to be "cool" and "different" but the rap music wasn't what bothered me, it was the loudness.
We came here basically because of all the hype. Â Will we be back, probably not. Â Are we glad we came, sure b/c now we feel more "complete" as foodies.
Overall, great marketing on Schwa's side for not answering their phones making it almost impossible to get a reservation. Â We just got lucky, called one afternoon and they answered. Â If you're as curious as we were and have the cash, go for it. Â
Great friendly, casual staff.
We've been to Schwa twice and both times my husband was able to get through for a reservation on his first try - dumb luck, I suppose.
Schwa is like that dinner party that is thrown by people so much cooler than you, you're not really sure how you got invited. Â However, after the wine starts flowing and you get comfortable, you're in the kitchen doing Jameson shots with everyone.
(yes, this actually happened.)
Start to finish, our meal was simply spectacular. Â Highlights included pink lemonade sous vide salmon, coconut-crusted foie gras with apricot puree, pheasant, a mushroom "petrie dish" with Thai flavors and obviously the quail egg ravioli. Â
Service and atmosphere was fun and totally unpretentious. Â If you're looking for impeccable service, this is not the place. Â The music is a little too loud, the server a little...ummm...whiskey'ed up, the language a little coarse - all in a good way. Â It's all part of the vibe that you're at a dinner party at someone's home instead of a Michelin-starred restaurant. Â The irreverence of it all is refreshing and makes the experience, in my opinion.
(pro tip: bring a little something for the kitchen staff. Â it will not go unappreciated.)
After months of trying to get a reservation at Schwa, we finally scored a primo time slot of Saturday night at 7:30pm. We remembered they threatened to cancel our reservation if we didn't confirm but of course there was no way to confirm since they didn't call us and their voicemail box is always full! With that said, we showed up at the restaurant half-expecting to not be able to get in. Fortunately we got in and had an outstanding meal! Â A friend suggested we bring a bottle of Maker's Mark as a gift so we did, it appeared to be appreciated but who knows?
Our waiter was a nice guy named Jacob, and he was a lot of fun. When he laughs, he sounds EXACTLY like Seth Rogen. :)
We went with the 9 course tasting menu (but you can see they gave out a few extra) and here are our half-ass notes on each course:
1. Manhattan chocolate cherry (amuse)
2. Pig face cassoulet with crunchy duck skin
3. Potato soup with bacon emulsion crispy potato chive emulsion (this was the "Ode to Wendy's salad bar" course)
4 Â Ravioli w brown butter sauce with quail egg. They said not to bite this, but it was a huge ass ravioli so it took me a few bites to get it down.
5. Tagliatelle with celery root black truffle
Awkward!  Two dudes from Peoria  walked in without reservations and tried to fast talk their way into a table. Jacob politely said that the restaurant could not accommodate them tonight.
6. "Fruit loops" Key lime fritter. Papaya glee
7. Salmon. Black truffle grapefruit. Brioche.
8. Turmeric ice cream in a spoon. Mustard caramel.
9. Halibut apricot purée. Cocoa nibs. Candied kumquats.
More awkwardness. The two Peoria dudes came back again, but this time they brought a bottle of booze with them as a bribe to get a table. It didn't work.
10. Quail with bourbon. Popcorn bubbles. Corn rye wheat custard. Â
11. Rice Krispie treat with ricotta.
12. Doctor Pepper puree with Jameson.
13. Gooseberry with something.
You might notice that there is very little (if any) similarity to what they're serving versus the menu posted on the website. Therefore don't spend too much time trying to pair your wine with the online menu, just bring a ton of wine since it's BYOB. I would say that it's mostly a white wine menu, so plan accordingly.
The restaurant is definitely tiny, but fortunately the music wasn't too loud the night we were there (I know others complained about that). Overall, it was an amazing meal and experience and we're already scheming to figure out how we can get reservations again. One thing that we WON'T try is showing up without a reservation, telling them we're from Peoria and bribing them with booze. :)
The secret's always been out about Schwa - amazing food, amazing experience and impossible to get into. Among other things. The real *secret* about Schwa is something you can't really put your finger on, at least I can't at least. It probably has a lot to do with the set up of the kitchen, its staff and ambiance. With a host, waiter, head chef, sous chef, other cooks and more all working together - with Jameson - on all the jobs in the restaurant, visible to the 20 or so guests in the house, the energy and "we're all in this together" feel is amazing.
We ordered the 9-course tasting menu, obviously. In looking back throughout the meal, losing track of the courses, we came up with more like 11 or 12 or 13 courses if you include the cherry-covered-chocolate-in-whiskey amouse bouche and the coriander and basil (and something else) soda course.
On to the food. The key highlights for us were the "baked potato" soup that "pays homage to the baked potato bars of the 1980's at Wendy's" w/ emulsified scallion and bacon to match the puffed pork belly; the quail egg ravioli with aged Parmesan and brown butter; Â the pheasant and whiskey ingredients; salmon sous-vide; and pig head with brioche bread emulsion all stood out. Add the coconut crusted foie gras on apricot 'jam' and you've got most of your major food groups covered. And then some.
At three hours plus for service and conversation, we were woefully under-prepared BYOB-wise, bringing *only* a bomber of Sofie and a bottle of Cabernet. So, in reading between the lines on that sentence, let this be a warning: dinner at Schwa is over three hours long and you're going to want to have a stockpile of beverages to get you through the night. For us, luckily, we made nice with the staff early and they offered up a couple of beers from their private stock to carry us over and to make sure we "kept up" with them.
The *secret* about Schwa isn't exactly a secret, but a part of me feels like if I went into more detail about the vibe or the food I'd somehow be taking away from it. Bottom line, Schwa's flavors and fun are game changers in what gourmet food is all about. White table cloths and Michael Jackson on the speakers? Yes.
HEAVEN! What an amazing experience
After trying for weeks to make reservations, I miraculously got same day reservations (and major brownie points from my husband).
I don't want to say too much to ensure the surprise factor for future diners, but the food was EXCELLENT, service was great (the chefs serve you - so they really know about the dish), and the atmosphere is anything but stuffy. They welcoming you into the kitchen anytime - and it's pretty much unavoidable since you have to walk through the kitchen to get to the bathroom (and after 2+ bottles of wine, you will make at least one trip back there). They even invited us back into the kitchen to take Jamison shots with them.
They ended up serving us around 12 courses - all delicious. Not only was the presentation there, but the taste was as well. And it's SUPER reasonably priced considering you are eating the food prepared by a world-renowned chef.
My husband was completely enamored with this place (which is rare for him)- as was I. If you get the chance to go here, GO! It's worth it!
Likes:
-Besides the fact that it's harder than Stanford to get into, it's completely unpretentious. The chefs take their work very seriously but don't take themselves seriously.
-Reminds me of Seattle, low key, grunge, hipster
-Good value for the price. You don't walk away thinking what did I eat? I'm still hungry!
Dislikes:
-For 9 courses we only really loved 2 of them: duck cassoulet and the wendy's potato bar.
-While the flavor profiles were nice there was always one element that was overpowering. Something was either way too rich or too sweet. I think I ate a ball of butter in the one of the courses.
-There was neither enough depth in the flavors or a good juxtaposition between textures. While, the courses were very creative, they were still 1 dimensional and I think that is more due to one element overpowering the whole dish.
Conclusion:
There's a lot of really good restaurants in Chicago that are easier to get in and in my opinion, taste better.
Chef Michael Carlson, "everyone needs to fucking relax"... "your tripping me out and it's hard enough to cook on mushrooms"... "I don't know... maybe it's this guys mustache (points to my boyfriend)... maybe it's my beard... I dunno... I'm gonna go in here (kitchen) now".
...is how the first 5 min at Schwa played out. i have to be honest... this is EXACTLY WHAT WE EXPECTED AND HOPED FOR. my boyfriend and I knew this was gonna be a trip. we opened our wine. handed over a bottle of Makers as a gift (which was used within the hour... and btw they prefer Jameson for next time. never single malt though).
what we did not expect is how small Schwa was. correction...HOW PERFECTLY SMALL it was. so intimate. so perfect.
first amuse (red hook) arrived. unsure I hesitated and asked chef "drink or eat first?" Chef, "just eat the fucking cherry!"
ahhhhh. ok! happily!
9 courses turned into 16. thank you so much to the entire staff. a group of chefs who truly love what they do. it is an unbelievably fun and unique dining experience. such a small space. such a smart and well executed concept. they know exactly who they are and what they want to do.
there were a couple courses that I had not seen in any pictures of schwa recently. dishes they were "working on". and they were fun dishes for sure. it's so awesome how they involve you in their creative process. I am not gonna tell you what dishes they were... then you wouldn't be surprised, dumdum.
in closing... if your not sure if you will like this restaurant DONT GO. let someone else who doesn't suck get your spot instead.
This review has been a long time coming. Maybe because it's taken this long to get over the hangover of Schwa. The dinner was back in December and it was the most memorable meal I have had in a very long time.
First and foremost, you know what you're getting yourself into when you try to snag a table at Schwa and when you're dining there. Presumably, you've done research (Yelp, food blogs, internet), you've read and heard the stories of Chef Michael Carlson, and you know they do things on their own terms. So why all the 1-2 star reviews whining about reservations cancelled several hours before the scheduled time, about why it's so difficult to get a person on the phone to get a reservation, about why the music is so loud while you're dining? To those I say, you should have done your homework before even booking at Schwa. Your results are your own fault.
Now back to your regularly scheduled review. From the outside it looks like a deserted building. No welcoming lights illuminating. Graffiti on the building. Windows shuttered. You almost question yourself before peeling back the black outer door to reveal another door leading to the restaurant. Upon entering, music is blaring and Seth immediately comes and asks if we have reservations. I say we do and hand him a 6 pack of beer for the kitchen crew. We also brought along a bottle of  red wine to drink along with our meal. Now onto the courses:
Amuse: Cherry covered chocolate sitting in a Red Hook cocktail
1st Course: Peekytoe crab, guava, asparagus, pink peppercorns
2nd Course: Baked potato soup, potato skins, bacon, cheddar, sour cream
Additional Course: Chef Carlson's signature quail egg yolk raviolo, brown butter-truffle oil sauce, parmigiano reggiano shaving
3rd Course: Tortelloni, crab apple, celery, shaved black truffle
4th Course: Steelhead roe, passionfruit, violet
5th Course: Salmon, grapefruit, pink lemonade
Additional Course: Turmeric root ice cream w/ mustard caramel
Additional Course: Seared scallop, cocoa nibs, brioche, curry, apricot
6th Course: Rabbit, strawberry, bread pudding, honey
7th Course: Lamb, blueberry, cashew, mushroom
Cheese Course: Pretzel gougere filled with Chimay cheese, Chimay beer foam, mustard "skin"
Additional Course: Gooseberry covered in white chocolate nestled in lavender foam
Dessert Course: "Dr. Pepper and whiskey on a plate", Dr. Pepper gummy, whiskey ice cream, vanilla bubbles, paired with a glass of Dr. Pepper
As you can see the $110 9-course meal can easily turn into more with the kitchen's generosity. There also were free glasses of Malbec given to us just because. Every course was original, amazing, playful, whimsical, and all fun. You have to be open-minded when dining at Schwa. When dining at Schwa you don't feel like you're in a restaurant but you're invited into Chef Carlson's home where he and his crew are cooking AND serving the food. Everyone is having a good time and enjoying the atmosphere. That's how it was and it was the most unique and laid back dining experiences I've ever had. If I will be lucky enough to snag a reservation again, I will definitely be back.
I told myself I wouldn't write this review if it happened to me.
After LITERALLY months of calling daily I scored a reservation for my husband's 50th Birthday. Â I was in Chicago for that week - I flew in wine for our dinner (you have to check it!) and purchased stems locally. Â
The day before the dinner I got a call confirming my reservation. Â 4 hours before dinner I received a voice mail telling me the restaurant was not going to be open that day. Â REALLY - 4 hours before?? Â I really don't know if they actually were closed but I do know that I was in a position where I had little time or access to the internet to find another restaurant on such short notice for my husbands birthday. Â Oh - in the message they said I could call back and reschedule - IT TOOK ME OVER A MONTH TO GET THROUGH TO THEM IN THE FIRST PLACE!
No matter how you slice it, it is a common theme here, very disrespectful.
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