David Hammond wrote:Schwa is closed.

http://www.timeout.com/chicago/blog/out-and-about/

*Stunned*

=R=

*Stunned*

Well, as the title I gave to my initial post suggests, I'm not. It was a high wire act running on the intense dedication of its staff, I'm not surprised it was comparatively short-lived (two years is longer than many places, however-- ask Geno Bahena). It was lightning in a bottle, to be caught quickly and treasured in the memory. Best of luck to all involved, it goes without saying we'll hear from them again-- and as Time Out says, what a way to go out!

Mike G wrote:

*Stunned*

Well, as the title I gave to my initial post suggests, I'm not. It was a high wire act running on the intense dedication of its staff, I'm not surprised it was comparatively short-lived (two years is longer than many places, however-- ask Geno Bahena). It was lightning in a bottle, to be caught quickly and treasured in the memory. Best of luck to all involved, it goes without saying we'll hear from them again-- and as Time Out says, what a way to go out!

Well, it was more the timing that stunned me than the actual closing -- especially after the big event that took place there last Friday. I too, figured that Schwa wasn't a "forever" endeavor and have always figured that chef Carlson and company would eventually move on to bigger and hopefully, better things.

But closing, on the heels of the meal served there last Friday; that was a bit of a stunner for me.

=R=

Le Schwa est mort, Vive le Schwa!

My wife and I shared a magnificent 5th anniversary dinner at moto on Friday. Our final choices had been moto and Schwa. I celebrate moto, and lament for Schwa, hoping its auteurs will land firmly on their feet.

I seriously want to cry.

I feel like I was just kicked hard in the tripe panzanella salad.

Guess that renders this debate moot.

*sigh*

Tribune puts a different spin on it than Time Out:

Chicago's 26-seat gem Schwa announced informally today that it will shut down "indefinitely" until some of its staff members can sort out personal issues.

Reminder to self: do not put the words "sort out personal issues" in a press release. Anyway, indefinitely and closed could be the same thing or could be very different things-- I guess we'll see.

I just received a call from Schwa canceling my reservation next week and letting me know that the restaurant will be closed indefinitely. I was going to post here, but I see that word has spread fast.

I'm not surprised for the same reasons Mike G isn't.

I just hope Chef Carlson lands his next gig in Chicago. He's a very talented guy with a lot of passion and I really look forward to the next act.

Best,
Michael

Mike G wrote:Tribune puts a different spin on it than Time Out:

Chicago's 26-seat gem Schwa announced informally today that it will shut down "indefinitely" until some of its staff members can sort out personal issues.

Reminder to self: do not put the words "sort out personal issues" in a press release. Anyway, indefinitely and closed could be the same thing or could be very different things-- I guess we'll see.

Yeah. Yikes. I can think of about 8 different though slightly euphimistic ways that they could have conveyed this in a much, much gentler way.

I kind of feel sorry for the staff members now--no doubt this announcement has most people wondering what kinds of "personal problems" they all have.

bananasandwiches wrote:no doubt this announcement has most people wondering what kinds of "personal problems" they all have.

Not so much for those of us that have spent time in the business, I'm sorry to say. I wish the crew all the best and look forward to the next incarnation (and hope if flies under the radar for at least a little while ) .

gave them the rock star treatment , what did you expect? them not to act like rock stars? be happy they're not all addicted to coke by now. this is classic chef burn out.
Trotter's pursuit of perfection is often well understood by his proteges; what may not be is Charlie's understanding of the beauty of human frailty and the importance of assembling a strong team on which to rely, ....and a fat bankroll.

I remember being nervous as hell and in over my head, during the week I spent training to replace his sous chef 18 years ago. It's just as well that he fired me, as I was appalled to watch as 15 lbs of one day old monkfish was thrown in the garbage. perfection isn't always what it's cracked up to be, but it does explain the price tag.

http://www.timeout.com/chicago/blog/out ... ut/?p=3168

Chef Michael Carlson has posted a Craigslist ad seeking chefs...

fleurdesel wrote:Chef Michael Carlson has posted a Craigslist ad seeking chefs...

Link?

Here's the Craigslist listing.

My understanding, from a reliable source, is that the restaurant will re-open before the end of the year. I don't mean to be spreading unconfirmed rumors but it would be exciting if it were true. Really, a return by chef Carlson in any form would be great news.

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Hey, if the rumor were confirmed, it wouldn't be a rumor.

GAF wrote:Hey, if the rumor were confirmed, it wouldn't be a rumor.

I bumped into former Schwa sous chef Nathan Klingbail a few weeks ago who mentioned he was now at Alinea.

G Wiv wrote:

GAF wrote:Hey, if the rumor were confirmed, it wouldn't be a rumor.

I bumped into former Schwa sous chef Nathan Klingbail a few weeks ago who mentioned he was now at Alinea.

'Tis true, indeed. I spoke with him when I was there on 11/14. He seemed very much at home.

=R=

For what it's worth, I ran across this blurb in the Trib:

Schwa rebirth?
Michael Carlson, the chef behind BYOB foodie favorite Schwa tells us he’s re-opening in early 2008. Rumors were swirling when he abruptly shut the doors in early October, but Carlson says he had planned a much-needed break after months of 100-hours weeks. He says rather than burning out and “risk doing shitty food," he took time off to hang out with his baby daughter – and yes, she likes his cooking – and play handyman around the restaurant (he’s giving the place a detailed cleaning, upgrading the floors and he’s also considering new lighting). Although the exact opening date is still in flux, Carlson in no rush to get back: He hopes to reopen late January at the earliest.

Driving past there today, I think I saw someone painting the outside a cheery yellow. I hope this is another sign of an impending re-opening.

Does anyone know when Michael Carlson and Schwa will begin to take reservations again. According to TOC, they will honor canceled reservations in early February, and then new reservations for the last half of February. When I called, the message said that they are not yet accepting reservations.

Schwa has been missed.

I read this online today
http://www.timeout.com/chicago/articles ... meback-kid

I called this afternoon and the man who answered told me that they would be taking reservations hopefully in a week.

I told him that I was happy to have them back. And I am!

I have reservations for Saturday Feb. 16th. I will report my experience and will try to remember to take pictures.

Mario wrote:I have reservations for Saturday Feb. 16th. I will report my experience and will try to remember to take pictures.

How did you get this? I just called and the recording said they still aren't taking reservations.

I can't wait to eat there again.

I have no news on reservations, but just reading back a few pages on this thread is making me eternally grateful that I ate there last March, and have the signed menu (by all 4 masters in the kitchen!) and photos to aid in my memory. I have that menu posted in my office, which makes my non-foodie colleagues just laugh at me.

I drive by Ashland and North every night so I will post a note as soon as I see the lights on again!

I called today and actually spoke to someone. He said they would be taking reservations next week.

JLenart wrote:

Mario wrote:I have reservations for Saturday Feb. 16th. I will report my experience and will try to remember to take pictures.

How did you get this? I just called and the recording said they still aren't taking reservations.

Didn't they say that they'd be contacting all the people who had reservations canceled due to the closure?

Michael Carlson of Schwa (1466 N. Ashland Ave.; 773-252-1466) is back in the kitchen of his hallowed BYO after three months off, working on new dishes like a beer cheese soup. Expect a mid-February reopening, which means: You should’ve made reservations a month ago. . . .

Chicago mag. email known as "Dish" sure got this wrong...