gastro gnome wrote:Better yet: don't answer your phone. Show up at your scheduled time. Watch what happens.

At this point, it's performance art, challenging the very concept of reservations. They know all too well everyone on the internet is aware of the infamous plumbing issues. It's turning into a place merely housing who they want to house, which is basically visiting and fellow chefs, writers, and fun people, who are occasionally high-profile; there's a niche for that in Chicago. Stop scrubbing the graffiti, thrive on adrenaline, mellow hugs, critical praise, and inside jokes, put out occasionally mind-aligning cuisine; they're rebuilding a family and brand, and the public isn't (and maybe never was) the picture. I've been to Schwa, and you don't need a source other than the chefs themselves to support any of these claims. No good can come from calling these guys on it in front of other diners; they exist on margin, live on the edge of time, love food, have their place, and it's their call whether to have you in, which is also nothing new. It might also not be a restaurant. I am reconciled with the fact I've probably eaten there for the last time. Sometimes you have to accept the things you cannot changə.

And. . . Santander wins this thread.

First prize: dinner at Schwa! Maybe.

Santander is so cool he even knows how to make upside down e's. I bet Schwa will be calling him to fix the plumbing.

I wasn't going to post on this thread with respect to the request by the moderators to keep it to the food moving forward, but have been following it for a couple weeks. I disagree that we shouldn't call them on this practice to cancel due to plumbing issues. My husband and I were victims of this plumbing lie and last minute cancellation just a little over a year ago. We were rescheduled and really enjoyed the food (still remember the memorable dishes long after - the ravioli, veal heart tagliatelle, tiger fish - amazing). It was a very special occasion for us as it was the first night we went out together after having a baby. They did give us a discount, but my husband felt bad about the plumbing issue closing the restaurant for a night and tipped above and beyond to make up for the discount and then some. I feel like such a fool being lied to and then giving them extra compensation for it. Thanks to all of the posters for bringing this to light - I can make a better informed decision about giving my business to a more ethical establishment.

The idea that there is a "plumbing lie" that exists to get plebes out of the picture so that the favored few can dine has very little basis in fact. For one thing, Schwa was indeed closed last night. (Someone that I'll assume was in efood's party* tweeted that they went by and found the place locked up tight.) Whether it was due to bad plumbing, a sick cook or anything else, no one ate at Schwa last night, and I would wager a great deal that the same was the case on the vast majority of nights that they've canceled unexpectedly. That we have a single data point (Oswalt) which seems to indicate that one person was lied to does not imply that every time a reservation is rescheduled that it was due to underhandedness.

*ETA: Per the message below, I was wrong in the assumption that the Tweeter was one of the out-of-towners in efood's party. For clarification, the message noting Schwa's being physically closed last night is here.

essie wrote:I wasn't going to post on this thread with respect to the request by the moderators to keep it to the food moving forward, but have been following it for a couple weeks. I disagree that we shouldn't call them on this practice to cancel due to plumbing issues. My husband and I were victims of this plumbing lie and last minute cancellation just a little over a year ago. We were rescheduled and really enjoyed the food (still remember the memorable dishes long after - the ravioli, veal heart tagliatelle, tiger fish - amazing). It was a very special occasion for us as it was the first night we went out together after having a baby. They did give us a discount, but my husband felt bad about the plumbing issue closing the restaurant for a night and tipped above and beyond to make up for the discount and then some. I feel like such a fool being lied to and then giving them extra compensation for it. Thanks to all of the posters for bringing this to light - I can make a better informed decision about giving my business to a more ethical establishment.

No one said that this area was out of bounds. In fact, the exact opposite was posted.

You sharing your own personal experience with Schwa is absolutely fine.

=R=
for the moderators

To be clear, I do not think (nor did I mean to imply) that we were being shoved aside for someone else. I've been to Schwa many times and have never had anything but positive experiences with the guys their. (Including one time several years ago when I thought I had a reservation due to some messages left back and forth, they didn't think I did, and they seated and fed us wonderfully anyway when we showed up.) I took them at their word that they were closed. None of us drove by last night. We were too busy having a delightful meal at Takashi (mmm... delicious pork belly).

jesteinf wrote:Can we start a new thread solely devoted to people reporting cancelled reservations?

I understand (and share) your desire to read more posts about the dining experiences that people have at Schwa . . . but if the restaurant keeps canceling their reservations I imagine it makes it difficult to actually have a dining experience on which to file a report. Sort of a chicken and egg conundrum.

Has the Trib or the Sun-Times (or the Reader, etc.) written anything about this. Obviously this is more than a rare event. I think that only once in my life have I had a reservation canceled and that was because of a private party and we were informed over a month ahead.

But see:

GAF wrote:Guys, Let's Put on a Meal New York City Entry #108 Blue Hill at Stone Barns/Blue Hill

The first serious meal that I ate in New York this year was at Blue Hill. So to provide symmetry my friend and I decided to return, but now to Blue Hill at Stone Barns. We dutifully made a commitment and assured the reservationist that nothing could prevent us from showing up at the appointed time. And so we fought our way through Grand Central. Upon alighting in Tarrytown with plenty of time in the gray, thick, heated air, we hailed a cab to be told that a storm had blown through and traffic was slow. Yet, our cabbie was a roadmaster and we arrived at Stone Barns at precisely 5:30, just as promised.

Stop the presses! Tarrytown had just experienced what in New York passes for a tornado, not an Oklahoma Supercell, but what my friends in Tulsa call "a bit of wind." The storm knocked out local electricity. And after our long trek, we were informed by a staffette that the kitchen was closed.

Say it ain't so, Dan. At most restaurants this might be a problem, but Blue Hill should treat it as a challenge. This is a restaurant that prides itself on its ingredients. No heat? OK, let's picnic. At 5:30, there were daylight hours left and a few candles were to be had.

This was an opportunity for Dan Barber to demonstrate that cojones are not just to slice and fry. Here is where we separate the chef from the sheep. A stream of hungry diners appeared, each turned away with an apology and a smile. We were informed that the staff didn't want to enter the coolers because the food would spoil! Sheesh! An opportunity squandered!

Use that luscious asparagus, luxurious berries, oysters, clams, apples, beans, mint, lettuce, nuts, and guanciale. Whip up some Hollandaise. Who needs a blender? Pour oil and vinegar. Open some wine. Start a campfire for S'mores. Have the staff at Blue Hill downtown form a caravan. Show the customers your stuff and show it gratis.

Kman wrote:I understand (and share) your desire to read more posts about the dining experiences that people have at Schwa . . . but if the restaurant keeps canceling their reservations I imagine it makes it difficult to actually have a dining experience on which to file a report. Sort of a chicken and egg conundrum.

Kman, no conundrum. You just follow the advice that Ronnie_Suburban gave just days ago:

ronnie_suburban wrote:Moderator Note:

I think that most of us would like to see this thread move on. While the reservation and cancellation issues at Schwa are very much in-bounds, as G Wiv and others posted above, those general issues have already been discussed into oblivion on this thread. I believe the debate over them has played out, as well. Everyone here seems to know what the potential pitfalls are when making reservations at Schwa. They're either issues you can live with . . . or not. But I don't believe any minds here will be changed through further discussion of them. Weighing in with one's opinion of those issues seems like water under the bridge (or gasoline on the fire) at this point.

It would be greatly appreciated if everyone here could use a little restraint in their future posts regarding Schwa. If confused, a simple rule of thumb to follow would be to limit one's posts to one's own direct experiences with Schwa. In addition to actual dining experiences, those can certainly include experiences with reservations and cancellations. But again, weighing in just to voice which side of the debate you're on is pretty much a waste of everyone's time.

Thanks,

=R=
for the moderators

Darren72 wrote:

Kman wrote:I understand (and share) your desire to read more posts about the dining experiences that people have at Schwa . . . but if the restaurant keeps canceling their reservations I imagine it makes it difficult to actually have a dining experience on which to file a report. Sort of a chicken and egg conundrum.

Kman, no conundrum. You just follow the advice that Ronnie_Suburban gave just days ago:

ronnie_suburban wrote:Moderator Note:

I think that most of us would like to see this thread move on. While the reservation and cancellation issues at Schwa are very much in-bounds, as G Wiv and others posted above, those general issues have already been discussed into oblivion on this thread. I believe the debate over them has played out, as well. Everyone here seems to know what the potential pitfalls are when making reservations at Schwa. They're either issues you can live with . . . or not. But I don't believe any minds here will be changed through further discussion of them. Weighing in with one's opinion of those issues seems like water under the bridge (or gasoline on the fire) at this point.

It would be greatly appreciated if everyone here could use a little restraint in their future posts regarding Schwa. If confused, a simple rule of thumb to follow would be to limit one's posts to one's own direct experiences with Schwa. In addition to actual dining experiences, those can certainly include experiences with reservations and cancellations. But again, weighing in just to voice which side of the debate you're on is pretty much a waste of everyone's time.

Thanks,

=R=
for the moderators

I'm not sure what you are saying here. I read and understood RS's post. Please elaborate. Thank you.

I am reconciled with the fact I've probably eaten there for the last time.

Sadly, It looks like we'll never get to eat there. You'll have to work really hard to convince me that the food is worth that much bullshit.

We have a reservation on the 12th, have a few quick questions:

1. Our friend has asked for a modified menu (no pork/beef) will it be worth it for her?
2. Will our wine end up on other tables? I feel like some people described at times the kitchen just taking the bottles and using everything they had back there to pair with the menu for everyone in the restaurant. Trying to figure out whether to bring higher end bottles.
3. Is 4 bottles wine plus 2 bombers of beer too much for four people for the length of the meal?
4. Anyone have any recs on varietals?

Thanks for any help.

What timing! I was about to post for recommendations for wine! My reservation is for tonight and there are 4 bottles of wine on my desk at work right now. I was told to bring "light-bodied" wine. Which of these 4 should I bring?

1. 2004 Dominio do Bibei Ribeira Sacra Lalama (Spain)
2. 2006 Ramey Cabernet Sauvignon, Napa Valley
3. 2008 Cambiata Albariño, Monterey
4. 2006 Captain's Reserve Sauvignon Blanc (Rubicon), Napa Valley

pizano345 wrote:We have a reservation on the 12th, have a few quick questions:

1. Our friend has asked for a modified menu (no pork/beef) will it be worth it for her?
2. Will our wine end up on other tables? I feel like some people described at times the kitchen just taking the bottles and using everything they had back there to pair with the menu for everyone in the restaurant. Trying to figure out whether to bring higher end bottles.
3. Is 4 bottles wine plus 2 bombers of beer too much for four people for the length of the meal?
4. Anyone have any recs on varietals?

Thanks for any help.

1. Would it be better if she could eat whatever they served? Probably. Will it still be amazing? Almost assuredly.
2. Not if you don't want them to. Sometimes they will offer to let you opt into the wine co-op for the night. You can always decline. Other times, if other tables aren't seated near the time you are, it won't make sense and you won't even be given the option. I wouldn't necessarily show up with higher end bottles, though...it doesn't really fit the aesthetic.
3. I don't know your tolerances, but that may be a bit over, perhaps by a bomber or two...but you can always leave it with the kitchen if you don't get to it. They will certainly thank you for it.
4. On our last visit we brought a sparkling Vouvray, a dry Riesling and an uncharacteristically light Priorat. The Riesling wasn't the best fit, but the others did nicely.

CrazyC wrote:What timing! I was about to post for recommendations for wine! My reservation is for tonight and there are 4 bottles of wine on my desk at work right now. I was told to bring "light-bodied" wine. Which of these 4 should I bring?

1. 2004 Dominio do Bibei Ribeira Sacra Lalama (Spain)
2. 2006 Ramey Cabernet Sauvignon, Napa Valley
3. 2008 Cambiata Albariño, Monterey
4. 2006 Captain's Reserve Sauvignon Blanc (Rubicon), Napa Valley

I'm no expert, but I'd go with 1 & 3.

Thanks kl1191! I was leaning towards those two as well! The other two were gifts so I wasn't too excited about them...

Besides Schwa, I can't think of another restaurant that resonates with me so deeply at every level. I love, love, love, love, love, love, love, love this food. I'd never photographed a meal there, so I hope everyone will humor me even though my photos don't improve on anything posted upthread, and I don't have time to comment on everything.

Like past visits, I had many favorites last night. The potato soup with fried potato skins, Barely Buzzed cheese and really tangy creme rocked my world. Though not novel and a matter of pure aesthetics, I'm a sucker for the hang-over plating of the pulled cheese. Something about droopy food for me. I also loved the seared scallop with rutabaga balls preceded with a shot of clarified aquavit. The caraway set the stage beautifully for particularly the scallop but also the greens. Maybe the best dish last night was the wild boar jerky-chicarrones-dried mulberry granola (or pork-ola, as one of my dining companions commented; there were no grains), which was served in a small cup nestled over a rich, silky consomme of the same ingredients. Extremely delicious.

Less to my liking was the short rib s'more, but I want to know if they're using wood and, if so, what kind in the prep of this dish. The toasted marshmallow is exceptional. Finally, the pickled violet (?) digestif made me not want to drink any of the Averna amaro I brought. Hell of a nightcap and sign of spring, just the perfect amount of herbaceousness. I get to go back to Schwa fairly soon. I'm ready for more.

After being being canceled by the folks at Schwa on three separate nights, I finally showed up to take my rightful seat. We passed by the place and it looked closed. From the outside it looks like it has been closed for months. We found parking which is no small feat. We opened the door and went in, the place was dark and foreboding, kind of like the closing scene in a scooby-doo cartoon. As we opened the second door we entered the dining room. A guy in a checker shirt who looks like a cross between a herion addict and Riff Raff greats us. I tell them my name and it can't be found. Upon further inspection, they have me down for Saturday, it's Thursday. There was an empty table for four to our right and he smiled and said "ok, sit here." I just know somewhere else in the city a client with Thursday reservations is getting a call about faulty plumbing. At least he won't be hearing on this forum how Patton Oswalt was dining at Schwa on the same night.

Finally, we got in. They food was amazing. Just look at the previous post with pictures, that was our meal too. Everything was fantastic. I tried to get the Saturday reservation that was now vacant. They couldn't do it, I am sure there are a dozen or so people with histories like mine, who's turn it is to eat there.

All in all in was probably one of my most memorable nights out, having been canceled three times previously. The staff was strange but efficient. My water was never empty, my wine glass was always filled. The cooks who presented the food were spot on with descriptions and timing but dressed for a midnight show at the rocky horror picture show. I loved my meal and totally enjoyed the presentations. What a cool concept. They even apologized for calling my phone at 1 am. At the end of the night a dinner for 4 was $400, discounted for the ordeal that preceded this Thursday night.

Would I go back again. Yes in a heartbeat great food in a truly unique experience. Will I go back. Probably not, too many places that honor my reservations and wouldn't cancel someone three times. If they ever find a way to fix the lottery it is to get in, I would be happy to eat the food again.

At least he won't here hearing on this forum how Patton Oswalt was dining at Schwa on the same night.

I am happy to hear you finely was able to get rescheduled and enjoy your meal. I have no doubt it was frustrating and am glad you reported back with the outcome.

Though for the record I can't stress enough my regrets over my initial post about Patton Oswalt dining that evening. I had read his tweet about dining at Schwa that evening and shortly later read about your cancellation. Assuming he was in the same boat as you I foolishly posted about the tweet without thinking for a moment anyone was being bumped. That thought never occurred to me at the time and to be honest I'm not entirely convinced such is the case now. Only later after reading Oswalt's tweets during dinner did I realize I likely set the foundation for controversy. I tried to stress it was wise not to speculate, but realized it was fruitless as the bullet had already been fired and in no way could I retrieve it. I've been a member of many of these online food/restaurant forums from their very beginning. And those that know me can attest I avoid controversial, off topic, and strongly opinionated topics like the plague . The thought that I may had unintentionally initiated one made my gut sick. My deepest apologies to you if I contributed to what must have already been a frustrating situation and the LTHForum. Lesson learned....I'll think twice before a click of the mouse.

Not a problem at all. On each of the nights I was canceled, I enjoyed a fantastic meal at another restaurant. Life is too short to be upset about things like this.

Absolutely phenomenal restaurant. They may have their warts, but when they're on, Schwa can't be touched. Had one of my favorite meals ever there tonite. Way better than waiting in a 12hr line for aviary.

Harpua is spot-on here...when they are hitting on all cylinders, i put Schwa up there with anybody around. Never been disappointed, always surprised when i have allowed Carlson and crew to take me to a whole different experience.

classic....when we went the first time, Carlson was using Hendricks gin in one of the early courses (still seems fascinated by it) and we just started humming Bathtub in total euphoria. so now whenever i hear that song, it takes me immediately back to Schwa and that first amazing dinner.

Heading to Schwa on Wednesday night (hopefully) photos to follow!
(Update)
Oops! left the compact flash card at home!
so no photos

best dish was the quail egg ravioli

Was the menu last night much different from the one happy_stomach posted pictures of?


My last visit was mid-April, with my menu being almost identical to the one above. Fingers crossed my reso will be on for tonight, just wondering if much changed.

good luck people...I have 2 friends that have had 3 reservations canceled in the past month. I've been there twice and loved it, but I'm done with this place. There are too many other options in the city where I love to spend my money.

Eh, I've been canceled on once, so I know the feeling, but I also know what I'm getting into when I make the reso. Having a backup plan is always key.

mhill95149 wrote:Heading to Schwa on Wednesday night (hopefully) photos to follow!
(Update)
Oops! left the compact flash card at home!
so no photos

let me get this right. photos are allowed, but cell phones (convos?) aren't? Can I text? I mean, if I can't Live Tweet that meal I'm gonna die.

TonyC wrote:

mhill95149 wrote:Heading to Schwa on Wednesday night (hopefully) photos to follow!
(Update)
Oops! left the compact flash card at home!
so no photos

let me get this right. photos are allowed, but cell phones (convos?) aren't? Can I text? I mean, if I can't Live Tweet that meal I'm gonna die.

not sure but I forgot a memory card... no photos
meal was OK but the guys I was with (who had been there more than once) said that the kitchen was "not hitting on all cylinders"