Any news on Schwa?

I'm sorely missing Lovitt and eagerly awaiting the opening of Schwa (or at least that's what I was told it might be called) in the same space on Ashland. Does anybody have any information on a potential start date? I did a google search and came up with nothing and I also checked the old Lovitt website - looks like they'll be up and running soon in Washington state, but no info on the new restaurant in the old space.

According to the new issue of Chicago Mag. it's already opened.

Schwa
1466 N. Ashland
773-252-1466
BYOB

Best,
Michael

Thanks for the info! I just called and they expect to be open by the last weekend in August.

Schwa will be opening our doors (hopefully) the first week of September. Michael and crew have been very busy learning all the finer points of remodeling.. The place is beautiful and we can not wait to share it with all of you. Thank you for your interest and please check schwarestaurant.com for info or feel free to call us with questions. Thank you . Keri

ladyofthehouse wrote:Schwa will be opening our doors (hopefully) the first week of September. Michael and crew have been very busy learning all the finer points of remodeling.. The place is beautiful and we can not wait to share it with all of you. Thank you for your interest and please check schwarestaurant.com for info or feel free to call us with questions. Thank you . Keri

Thanks for updating us, Keri. Can you give us an idea of what we can expect from Schwa? Is there anything you can tell us that goes beyond what the press capsules have told us? What's your favorite dish that the Chef is going to be featuring on the menu?

Best,
Michael

schwa should be opening the doors sept 12th. we will be closed sundays.
i can tell you the menu looks fantastic and we can not wait to get back to cooking, nevermind laying wood floors and putting in sinks.... we hope to see many of you soon

we are opening the door on friday the 16th and i really mean it this time!
we are so pleased with our end result and hope everyone will enjoy the beauty as well. please be patient with us as we are taking limited seating for the first few days so all goes perfect. our website will be up by next friday and has some great pictures. we hope to see you there!

keri and micheal

ladyofthehouse wrote:we are opening the door on friday the 16th and i really mean it this time!

Thanks for the update...

But I have one question: Why did you name the restaurant 'schwa', which in linguistic terminology is the name for the colourless or neutral or indistinct vowel?

Just wondering...

Antonius

Antonius wrote:But I have one question: Why did you name the restaurant 'schwa', which in linguistic terminology is the name for the colourless or neutral or indistinct vowel?

A,

In case that your question is missed (as mine was earlier in this thread), I can supply an answer from a recent "Dish", Chicago Mag's newsletter:

Michael Carlson...says he picked the restaurant’s name (the same as the dictionary term that refers to an unstressed vowel) because he wants the place to be “unstressed,”

Best,
M

Michael Carlson...says he picked the restaurant’s name (the same as the dictionary term that refers to an unstressed vowel) because he wants the place to be “unstressed,”

M:

Thanks for passing that on... This question has puzzled me each time someone referred to the restaurant.

I hate to be a stickler for accuracy but, in fact, while schwa is often an unstressed vowel, there is in fact no necessary connexion of schwa to any status with reagrd to 'stress'. Schwa can be stressed and often is in many languages. And unstressed vowels are hardly all schwa, either in English or other languages.

Oh well, I confess the name seems rather silly to me (especially since, I believe, it goes back to a Hebrew word meaning 'nothingness, void' or something along those lines) but I doubt there are many folks (beside you!) who are not linguists who will puzzle over the name, much less realise how odd it actually is.

Let's hope that the restaurant is more 'unstressed' than it is 'colourless', 'neutral', or 'indistinct'.

Joking aside, I wish them much success.

Antonius

Not to mix apples with oranges, I eagerly await Ampersand: an American bistro.

Christopher Gordon wrote:I eagerly await Ampersand: an American bistro.

Too ordinary, after Alinea and Schwa.

Perhaps Virgule: A wine bar.

How about Period...the Ultimate Restaurant (say no more).

How 'bout...

Ümläüt

A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

A

Cedilla: Tapas Provencale

|, The Bar for Tobacco Lovers

#, the amsterdam coffeeshop?

~ as in "hey, youse got any of dat"

%, an after-hours haunt for servers.

:

High fiber smoothie and juice bar.

I hereby declare this thread totally and utterly hijacked.

Maybe a new thread just for giggling at punctuated dining?

trixie-pea wrote::

High fiber smoothie and juice bar.

Shouldn't that be : (to go) ?

This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.

chefg wrote:This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.

I don't think his culinary skills are being called into question at all.

Antonius wrote:Oh well, I confess the name seems rather silly to me (especially since, I believe, it goes back to a Hebrew word meaning 'nothingness, void' or something along those lines) but I doubt there are many folks (beside you!) who are not linguists who will puzzle over the name, much less realise how odd it actually is.


Antonius

My nomination for next LTH quote.

Antonius wrote:How 'bout...

Ümläüt

A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

A

With Billy and the Boingers as hosue band

(see who gets that reference...)

Vital Information wrote:

Antonius wrote:How 'bout...

Ümläüt

A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

A

With Billy and the Boingers as hosue band

(see who gets that reference...)

What are the emoticons for "ack oop"?

Does anyone else find it interesting to see this board get its first post from certainly one of the area's and arguably one of the world's top chefs, and see the discussion return almost immediately to a silly (albeit entertaining) discussion of punctuation and emoticons?

Welcome chefg - hope to see more posts.

chefg wrote:This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.

ChefG,

Thanks for the info and welcome to LTHForum.

Enjoy,
Gary

nr706 wrote:Does anyone else find it interesting to see this board get its first post from certainly one of the area's and arguably one of the world's top chefs, and see the discussion return almost immediately to a silly (albeit entertaining) discussion of punctuation and emoticons?

Welcome chefg - hope to see more posts.

I'm very happy to see chefg as a member of lthforum. I'm sure he will contribute greatly to the discussions here if he chooses to become an active participant (I'm hoping he does).

I think a lot of the reason that this thread has taken the direction that it has is because even though a representative of Schwa is taking part in the discussion, dispite repeated questions as to the food and approach to cooking that this restaurant will take, all we get are canned pre-formed PR type responses with little substance. All that leaves us to discuss is the interesting choice of names for this new restaurant. I'm sure the discussion will shift as soon as there is something of substance to talk about.