Had an incredible boozy dinner at Schwa last night. Chef Carlson is a force of nature. The food as described in other posts is wonderful, clearly a labor of love for the man. Nine bottles of wine prevent me from recounting everything in its glory. With the exception of the cocoa nib consume everything was a home run for me. I found the cocoa nib dish to be just a touch too bitter for my taste buds. Things like the root beer maki and hendricks gin bubble tea are creative without being gimmicky. As for the qual egg ravioli. I told the chef that I am going to nominate him for a nobel prize. Keeping the yolk soft after cooking is ethereal.

As dinner progressed rap was bumped, death metal heads were banged and shots were poured in the kitchen. Thank god my car was still parked on ashland avenue (my wife left her keys on the dash--doh!) this morning after a $90 cab ride to Highland Park last night.

The atmosphere at Schwa isnt for everyone, but if you like a party with your food all I can say is wow.

Anybody know what's up with Schwa this weekend?!?

I recently moved to Boston after living in Chicago for a number of years. I had been meaning to check out Schwa for some time now. I had the opportunity to come back this weekend for a conference, so I spent a couple weeks in July calling the restaurant daily and leaving messages to make a reservation. I finally got through and was able to secure a table for last night, Saturday 8/22. I gave my credit card to hold the reservation. I even called last week to confirm the reservation and spoke with Carlson himself. I was psyched for the upcoming dining experience.

Well, my fiancee and I showed up last night to the restaurant only to find the doors shut, lights out, and no one around. There was a handwritten note on the door saying something to the effect of "closed for unforeseen circumstances, sorry if we weren't able to reach you." Given their notoriety and past history of not returning calls for requesting reservations, I doubt any effort was made to reach me to cancel their side of the reservation. I certainly did not get any missed calls or voicemails from the restaurant.

This is serious poor form. Words cannot express how angry I was/am about this affront. I flew in from out of town in part to dine at Schwa, and no advance notice was given that the restaurant is closed. This is not how one runs a restaurant. It shows absolutely no respect for the customer. No respectable restaurant does such a thing. I don't care how good the food is; they don't deserve my business and frankly, no one else's patronage.

Maybe they had a death in the family, or the chef (or his baby) was taken suddenly, desperately ill? (I don't know this, so don't start any rumors, I'm just thinking of reasons why).

But it's basically a 3-4 person operation. If the head chef were to have some sort of emergency, or the water/electricity were to go out at the last minute, I expect they would have to close.

It doesn't lessen your disappointment, but there might be real reasons. From what I recall the last time they closed they DID call people.

I would guess that Leek is correct (although do not know for sure). I think that it is very likely that they tried to call, but couldn't get through, but who knows. While Schwa is a restaurant (and a thrilling one at times), in some regards it is like dining with friends. I am sure that there was a real emergency and if you return to Chicago, I think that it is very likely that they will make sure that you get a table and that you have a great meal. But I realize, as well, how frustrating it can be in dealing with Schwa on occasion. It is a trade off.

iDoc, I'm sure there were serious circumstances to leave you in a lurch on what would have been a very special dinner. Personally, on a seperate day I experienced a cancellation the day of my reservation due to kitchen hardware problems. Fortunately, they called and left a message with apologies and promises to make it up. Unhappy as I was, the promise was kept. A week later I was dining at Schwa and they put on great show of skill and generosity. I know we all have high expectations for this level of dining, but GAF made a great analogy when comparing dining at Schwa to dining at a friend's. These guys are super classy and if you give them a chance to make it up to you, I'm sure you will be very happy.

iDoc -- I'd be furious too. I would have expected a phone call with someone begging forgiveness. Let us know if you ever get one.

I don't think that most people understand how different Schwa is. They cannot open one night without Michael being there. If they did you would be even more pissed off. This isn't a conventional restaurant or business. This is what makes it great, and aggravates people.

jdymeats wrote:I don't think that most people understand how different Schwa is. They cannot open one night without Michael being there. If they did you would be even more pissed off. This isn't a conventional restaurant or business. This is what makes it great, and aggravates people.

The problem is that they did not call to apologize.

teatpuller wrote:

jdymeats wrote:I don't think that most people understand how different Schwa is. They cannot open one night without Michael being there. If they did you would be even more pissed off. This isn't a conventional restaurant or business. This is what makes it great, and aggravates people.

The problem is that they did not call to apologize.

I agree. A business is still a business, whether it's a one person operation or 100. If I made an appointment with a client and didn't show without calling, I would lose the client.

Im with Idoc, I would have been pretty mad, and find the no phone call to pretty unacceptable, no matter how "different" Schwa is.

And common sense is common sense. At this point, anyone who even half reads this forum, and then acts with surprise and horror regarding Schwa's lack of telephone grace, has only him or herself to blame.

Kennyz wrote:And common sense is common sense. At this point, anyone who even half reads this forum, and then acts with surprise and horror regarding Schwa's lack of telephone grace, has only him or herself to blame.

That is true. Assuming you've read this entire thread, you'd have to be nuts not to have a backup plan.

Boy! At the risk of being permanently barred from this board:


It's just one meal.
There are many people in this world with much, much more serious problems. Yours was easily solved by going to one of the hundreds of delicious restaurants in this fascinating city.
I realize the purpose of this board, but the level of vitriol in these posts is astounding. I don't ever plan on going to Schwa, but I suspect that the people who work there are just human beings, with lives, and are doing their damndest to make really good food for other people to enjoy. They are not saving lives, or the planet from alien invasion.
Step back for a second, and if this is your biggest problem, thank the universe that you have been so blessed.

Well said DANAK. Now run, run fast.

danak wrote:Boy! At the risk of being permanently barred from this board:


It's just one meal.
There are many people in this world with much, much more serious problems. Yours was easily solved by going to one of the hundreds of delicious restaurants in this fascinating city.
I realize the purpose of this board, but the level of vitriol in these posts is astounding. I don't ever plan on going to Schwa, but I suspect that the people who work there are just human beings, with lives, and are doing their damndest to make really good food for other people to enjoy. They are not saving lives, or the planet from alien invasion.
Step back for a second, and if this is your biggest problem, thank the universe that you have been so blessed.

Very true, but iDoc's issue really stems from him having travelled here for this meal and then being left in the lurch. While it's true that, given Schwa's track record, you have to wonder if travelling here to go to Schwa is a wise move, everyone should expect a business to run like a business. The prior suggestion to have a back-up plan was a good one.

Oh boy...time for at least 5 pages of hand-wringing! Quick, to the torches!

My rare foray into the fire...

I feel for iDoc. But here's how I look at this.

Say I live in San Francisco, and I have a reservation at Schwa

Scenario 1:

I get a call the morning of the flight about an emergency and my reservation cannot be honored.
I cannot cancel my flight without losing the fare.
I get on the plane feeling pissed off and upset for 4 hours.
I spend the entire weekend feeling pissed off.

Assuming you flew on Friday and returned on Sunday, minimum number of hours feeling pissed off: approx 72 hours + rest of life?

Scenario 2:

I get on my flight, happy as a clam (are clams really happy?).
I get to the restaurant and find out they're closed and that they tried to get a hold of me.
I spend the entire weekend feeling pissed off.

minimum number of hours feeling pissed off: approx 36 hours + rest of life?

Scenario 3

I get on my flight, happy as a clam (are clams really happy?).
I get to the restaurant and find out they're closed and that they tried to get a hold of me.
I go to Mario's for some Peach Italian Ice.

Minutes pissed off: about thirty (assuming Mario has peach ice - otherwise lengthy and clinical depression).

danak wrote:Boy! At the risk of being permanently barred from this board:


It's just one meal.
There are many people in this world with much, much more serious problems. Yours was easily solved by going to one of the hundreds of delicious restaurants in this fascinating city.
I realize the purpose of this board, but the level of vitriol in these posts is astounding. I don't ever plan on going to Schwa, but I suspect that the people who work there are just human beings, with lives, and are doing their damndest to make really good food for other people to enjoy. They are not saving lives, or the planet from alien invasion.
Step back for a second, and if this is your biggest problem, thank the universe that you have been so blessed.

I do not recall iDoc saying this was his/her biggest problem. I think iDoc is certainly within the realm of reasonableness to be upset that he/she didn't get a call. Schwa canceled on me once, several hours before dinner, but I got a call. I don't think it is particularly friendly or helpful to make it appear as if iDoc is somehow wrong or unreasonable for being upset, even if he/she did have a back-up plan. What's more, iDoc clearly said that he/she is coming for a conference, not making a special trip just for Schwa.

danak wrote:They are not saving . . . the planet from alien invasion.

I hope that should Michael have to cancel on these interplanetary aliens, he will make SURE that he reaches their cell phones. I wouldn't want to be around pissed off Martians with loaded death rays. Even if they plan to be in town for a conference.

Darren72 wrote:

danak wrote:Boy! At the risk of being permanently barred from this board:


It's just one meal.
There are many people in this world with much, much more serious problems. Yours was easily solved by going to one of the hundreds of delicious restaurants in this fascinating city.
I realize the purpose of this board, but the level of vitriol in these posts is astounding. I don't ever plan on going to Schwa, but I suspect that the people who work there are just human beings, with lives, and are doing their damndest to make really good food for other people to enjoy. They are not saving lives, or the planet from alien invasion.
Step back for a second, and if this is your biggest problem, thank the universe that you have been so blessed.

I do not recall iDoc saying this was his/her biggest problem. I think iDoc is certainly within the realm of reasonableness to be upset that he/she didn't get a call. Schwa canceled on me once, several hours before dinner, but I got a call. I don't think it is particularly friendly or helpful to make it appear as if iDoc is somehow wrong or unreasonable for being upset, even if he/she did have a back-up plan. What's more, iDoc clearly said that he/she is coming for a conference, not making a special trip just for Schwa.

I know about Schwa's past history. At the minimum, I expected a phone call or some sort of notification, something not entirely unreasonable, even for Schwa. Seemingly no attempt was made to contact me. After this weekend's events, I have no desire to dine there. No matter how "special" Schwa is, it's still a restaurant and a business. As was stated several posts above, one expects a respectable business to run like a business, else you lose customers. Their prior track record is unacceptable, no matter how small of an operation it is or how exquisite their food is.

Actual Scenario

We get on our flight, happy as a clams (are clams really happy?).
We have foie gras and Sauternes duck sausages at Hot Doug's for lunch, even happier than clams.
We get to Schwa on Saturday night and find out they're closed.
We meet up with friends at the Publican for beer, pork, oysters, and good company.

Minimum number of minutes feeling pissed off: approx 45 minutes, until waiter brings over Rochefort trappist ale...

iDoc wrote: I know about Schwa's past history. At the minimum, I expected a phone call or some sort of notification, something not entirely unreasonable, even for Schwa. Seemingly no attempt was made to contact me. After this weekend's events, I have no desire to dine there. No matter how "special" Schwa is, it's still a restaurant and a business. As was stated several posts above, one expects a respectable business to run like a business, else you lose customers. Their prior track record is unacceptable, no matter how small of an operation it is or how exquisite their food is.

Actual Scenario

We get on our flight, happy as a clams (are clams really happy?).
We have foie gras and Sauternes duck sausages at Hot Doug's for lunch, even happier than clams.
We get to Schwa on Saturday night and find out they're closed.
We meet up with friends at the Publican for beer, pork, oysters, and good company.

Minimum number of minutes feeling pissed off: approx 45 minutes, until waiter brings over Rochefort trappist ale...

iDoc-

I'm glad the weekend worked out for you, even with the Schwa problem. How was the food at Publican?

LOL! Maybe I should start a thread on whether clams are really happy!?
*edit: Thank you, Google!

Glad to hear that you found somewhere else to go. Publican is really good, huh? You just reminded me I need to go back! Hot Doug's too... hmmm foie gras dog... Which reminds me of a comment a co-worker said last week about the Wurstkuche here in LA:

"I can get my sausage glazed with white truffle oil?!"

And no he did not mean it "that" way!

I hope someone who has reservations tomorrow will post to let us know if they have reopened. I'm in the midst of trying to make reservations...

efood wrote:I hope someone who has reservations tomorrow will post to let us know if they have reopened. I'm in the midst of trying to make reservations...

According to Grant Achatz's tweets and such, Schwa is open again, and he's dining there tonight.

So this time they took the precaution of closing mysteriously even before Achatz got there.

CrazyC wrote:My rare foray into the fire...

I feel for iDoc. But here's how I look at this.

Say I live in San Francisco, and I have a reservation at Schwa

Scenario 1:

I get a call the morning of the flight about an emergency and my reservation cannot be honored.
I cannot cancel my flight without losing the fare.
I get on the plane feeling pissed off and upset for 4 hours.
I spend the entire weekend feeling pissed off.

Assuming you flew on Friday and returned on Sunday, minimum number of hours feeling pissed off: approx 72 hours + rest of life?

Scenario 2:

I get on my flight, happy as a clam (are clams really happy?).
I get to the restaurant and find out they're closed and that they tried to get a hold of me.
I spend the entire weekend feeling pissed off.

minimum number of hours feeling pissed off: approx 36 hours + rest of life?

GAF wrote:Scenario 3

I get on my flight, happy as a clam (are clams really happy?).
I get to the restaurant and find out they're closed and that they tried to get a hold of me.
I go to Mario's for some Peach Italian Ice.

Minutes pissed off: about thirty (assuming Mario has peach ice - otherwise lengthy and clinical depression).

I'm just hoping that my travelling from Toronto (and it isn't *just* for Schwa) doesn't jinx me. Ha ha (that's a nervous laugh). Even thought I have yet to secure the reservation, I already have a backup booking, but it's still a backup.

I'm hoping to read my scenario as such:
After securing a reservation...
I get on my flight, happy as a clam (are clams really happy?).
I check into my hotel, do a few touristy things and then get ready for dinner.
I get to the restaurant and have a wonderful meal (with superb company).

I suppose this means I should follow up in a couple months time.

gleam wrote:

efood wrote:I hope someone who has reservations tomorrow will post to let us know if they have reopened. I'm in the midst of trying to make reservations...

According to Grant Achatz's tweets and such, Schwa is open again, and he's dining there tonight.

apparently he wasn't the only one... Bristol's Chris Pandel tweeted about Schwa this morning. sounds like he was there last night as well.

There is magic in the world...

given the many reservation-related posts in this thread, I thought I'd chime in to share a positive one. i've been brainstorming where to take an out-of-town family member to give her a nice and unique Chicago dining experience. I already have lots of the great-food, but downscale places lined up, but was hoping to come up with something more "special" that a) would not be featured in Chicago tour books; b) is not featured on the Food Network; c) would have fantastic food (preferably a degustation menu); d) would not break the bank, big time. I wanted the meal to say something special about Chicago, and make her feel like she was at great place more likely known only to locals.

Long story longer...on Wednesday of this week, it hit me, Schwa would be great. Alas, I thought, there is no way I will get a reservation with such short notice. Maybe I could get on a waiting list if someone canceled their reservation. But, I was feeling brave and strong enough to handle a rejection, so I called them anyways. The first call was greated by a voicemail, so I gave up. Then, a few hours later, at about 2PM, I called again in a moment of boredom. The phone was answered, and I humbly asked if (I know it is a long shot) but if they could accommodate two for Friday at any time. I was told they were pretty booked, hold on,.....and then I heard someone in the background say, Sure...tell them we could do 5:30.

And so, I'm happy to say that I obtained a reservation for 2 for Friday at 5:30PM, with just two days notice. Yes...there is magic in the world and all Schwa reservation experiences are not bad. Hopefully, they will be open when I arrive.


I should mention however, that I did tell the guy on the phone that I have an internationally recognized myspace page and twitter feed that mentions restaurants and that I know Steve Plotnicki's work -- let's see how they take it when I tell them to screw their degustation menu and surprise me. [JUST KIDDING -- coudn't resist -- just fun shout-out to the magnificent and incredibly revealing L.20 thread (viewtopic.php?f=14&t=17702). That is one great discussion, with many nuanced layers. A thanks to DutchMuse for putting themselves out there and taking the flak with dignity. You've gotta love this forum.]

Like going to the dentist, I visit Schwa twice a year - but on Ashland Avenue without dread. Michael Carlson cleans my tastebuds. And most recently I visited on the first of September (with the cheery companions of VI and his spouse the newly-monikered 6 (VI and 6) and a shy New Yorker named Steve.

Some culinary thoughts come to mind. First the dishes seemed more self-assured with fewer missteps than any meal that I have yet been served at Schwa. The experience of dining a Schwa is often that of being offered a grab bag. Typically in a menu of nine (or tweleve – counting extras) courses there are a few goofs. A few dishes that miss the mark, but that was not the case last night. It is true that there were dishes superior and a few less so (and the canonical Quail Egg Ravioli), but no blunder. And the restaurant seemed humming (aside from the wine glass that one of us broke). The other thing that struck me about the menu was that although we were in the golden days of approaching harvest, the menu was not seasonal, perhaps deliberately so. Pea soup, ramps, and rhubarb – and plantain, Meyer lemon, and coco nibs were gathered from other times and places.

Chef Carlson cooks in the modern style with many snags of flavor on each plate, permitting the food to be interactive. He is less concerned with “combining” flavors, but placing them on the plate for the diner to mix as she will. The tasting menu this week ranged from the assertive: a mixed woodsy, tropical crab dish with pine, mushroom, and plantain sauce and a brilliant, intense tortelloni with dominant coco-nibs bits, served with mild curry and cauliflower.

In contrast, the pea soup with menthol crystals and Meyer lemon foam was less forward and assertive, but subtle in memory. This soup contrasted with a dessert soup: strawberry-rhurbarb which had assertions plenty: although both liquids were reminiscent of spring and not a coming Midwest autumn.

Carlson’s maki roll with root beer sauce was an evocative combination of flavors. Somehow the rootbeer, rice and fish worked. The lobster with ramps and pancetta was another success, perhaps more for the available textures than for the tastes themselves. Tonight the cheese dish – talegio with honey powder was particularly fine – sweet and pungent in a tiny ramekin. A composition of corn, which included popcorn, was less impressive texturally, and was the weakest dish of the night. By the end I was struck that the dishes were not deconstructions of other dishes, but often inspired compilations of flavors.

At the end of the meal one of Chef Carlson’s cooks asked us which dish we liked least, a somewhat odd request, suggesting that perhaps this was a new menu (we should have asked). Too quickly I responded the pea soup, perhaps because of its being out of season and the somewhat wan quality of the peas, but over the past few days the memory of the dish has grown in pleasure. Today I would say the corn medley (with candied sweetbreads) was least appealing mostly for the texture – popcorn deserves to be served naked with a diaphanous robe of melted butter.

Still, even if the meal was seasonally out-of-sync, it shows a chef listening to his own climatological drummer, creating some of the most temperate winds and rains in this town.

My apologies for the quality of some of the photo and for some of the descriptions of ingredients (I was not taking careful notes, and relied on a menu that was changed from printing to serving)


Crab, Pine, Mushroom, Plantain, Banana Sauce


Pea Soup, Methol Crystal, Meyer Lemon


Tortelloni, Cauliflower, Coco nibs, Curry, Cheese


Quail Egg Ravioli


Maki, Green Curry, Rootbeer, Pickled Carrots


Lobster, Fava, Pickled Ramps, Pancetta, Parsley Sauce, Black Pepper


Medley of Corn with Candied Sweetbreads


Pork Collar, Zucchini, Garlic, Borage, Anchovy


Talegio with Honey Powder


Rhubarb-Strawberry Soup with Foie Gras powder