4. Restaurants

Schwa

1466 N Ashland Ave, Chicago, IL, 60622
  • (773) 252-1466
  • Store is closed

Schwa Menu

  • Amuse

Healthy Meal suggestions for Schwa

  • Amuse

Sorry, We are updating this restaurant blood pressure menu details.

Sorry, We are updating this restaurant cholesterol menu details.

  • Lena A.

    I'm sure that I'm romanticizing the world of chefs, but if it was my job to satisfy human beings' five senses with five plates of food (we always seem to get an extra!), each plate challenging a different preconception of expectations and in a non-pretentious environment I would think I have a charmed existence. Instead, I'm a chemist.

    (5)

  • Michael B.

    Coming in from the cold! From the moment I stepped in off of the Ashland Ave. this place was an oasis in the desert. Jay Z pumping into the dinning room, warm smiles and kind words right out of the gate. I can honestly say I have never had a more enjoyable dinning experience in Chicago then this. Worth every bit of the $$$

    (5)

  • Patrick N.

    after calling and calling for months, we finally got a reservation only to have it canceled 3 hours before our meal was set to begin. luckily they were able to fit us in the following night and all was well. after handing over our bottle of buffalo trace for the staff, we took a seat at a two top upfront and were treated to about 15 courses of culinary excellence. all i will say here is that dining at schwa is totally worth the hassle, and i plan to try to get in again someday. pics in my blog.

    (5)

  • Tom P.

    Phone is disconnectd

    (5)

  • Rob B.

    Schwa Although, not every dish works, you are still glad they tried. This is the double diamond for a foodie night out. This place is the counter culture of "cuisine on the edge". This is not a place to take anyone who is afraid of food. It's not a place you want to take your mother to dinner. This is a place for foodies to enjoy someone who colors outside of the line. The ambience is little and so is the space. Rockin' music expletive ridden, only goes to highlight the cross directional attitude of the food. I went by myself because I knew if I took my partner, he would be in his own food hell here. I did the 9 course which became 11 with additions from the kitchen. What worked for me was the: The greeting, first names. I felt special before I sat down. Clarified Bloody - Amuse that was just that amusing and delicious. Octopus Poke - a real taste of Hawaii with taro and pineapple chips are more. It was as pretty as delicious. Elote - a take on local street food with popcorn. A total hit out of the park! And I am a corn snob, from Maryland land of silver queen. Halibut - amazing. Biscuits and Gravy - fantastic! Dessert. - incredible. Who would have thunk. Beyond description, lets just say never would have thought celery could work in dessert. Almost worked Taglaitelle - It was great but soo many ingredients, a few of them tripped over each other. Less would be more here. S'more - perhaps the most creative with "campfire" won't spoil the surprise, but it would have been better without the savory mole and just done as dessert Fell Short Cheese - great idea courgette, but over salted. Hendricks sorbet - great but rose flavor completely covered the juniper. Maybe that was the idea. free addition. Roe - This one totally missed me. The rapid-fire verbal description of each dish. With all that thought and preparation, seems a shame to run through what's on the plate in 10 seconds or less.

    (4)

  • Andrew A.

    I can't say this is the worst dining experience of my life because once a friend made me clam linguini, and I got violently ill from the canned clams she used. However, we have a contender for second or third place. After trying for about 10 months to get through by phone and leaving messages when I was able, I got a call back for a reservation, although they later cancelled due to maintenance problems at the restaurant. Months later, I got another reservation. I heard great things about the place, and I was exceedingly patient. Schwa reminded me of the restaurant in the Steve Martin movie, "L.A. Story" called L'Idiot (a reference to an earlier film of his). He tried to get a reservation and the staff gave him a time and date that was inconvenient, and then asked what he and his date might want to eat. The maitre D' at L'Idiot told him, "You think with a financial statement like this you can have the duck? You can have the chicken." Once we FINALLY got there, I had high hopes for tastes that were promised to amaze me and evoke emotion. The only thing I could taste was my own bile from constantly being annoyed by the dining experience. We weren't sure if our waiter was stoned, hated his job, or was rehearsing for a live theatre role. Dismissing the condescending and surly attitude of staff, we attempted to enjoy a meal, although the music was noisy and distracting. We brought a few bottles of wine to try to pair with menu choices, which only seemed to enrage the waiter even more. After nearly finishing the first bottle, and wondering if the wait staff took the evening off, we promptly left and found a much more accommodating restaurant. If you crave an atmosphere pretentious and churlish, this is the place for you.

    (1)

  • Bill O.

    Been thinking of how to put this review all together...bear with me if I ramble. I am a neophyte FFF (fine food fan), but I'll tell you what, I DESPISE getting killed for wine/booze on a restaurant bill. The markups are ridiculous. I understand that this is generally how restaurants make their nut, but there has to be a line in the sand that declares, "We are in the FOOD business." Schwa runs with the ball and more here. (Eh, I'll get back to it. Anyway...) Location and Space - Schwa is across from this monolithic tire store that looks like it was transplanted from Miami to Ashland Avenue. It looks like Dexter Morgan was buying Cubano sandwiches there. There's all kind of talk that Schwa is hard to find, so trust me... just look across the street from this garish display and you can't miss it. The place has 24 seats spaced well, with music bumpin'/pumpin' from 2 speakers left and right. Music was nice, different and quite groovy - a mix of techno, rap, hip-hop, etc. and surprisingly non-intrusive. The room is low-lit, but well lit. The washroom is accessed through the kitchen, so can you get a peek at the chefs' workspace. The very first thing I noticed was one of the cooks making a huge pot of oatmeal with a HUGE wooden spoon. I thought that was very amusing. My lovely date said they have wicked juniper soap and hand cream in the WC. Reservations - We grabbed a reservation for Feb. 13th. The reservation system? We had no problem with it. Frankly, the phone call back is a nice surprise, and we also received a call the day before to confirm. Just casual, laid back, and A-OK by us. Other Yelpers have had slightly different experiences but ours went without a hitch. BYOB - Sat down and met one of our chefs/waiters/busboys, and they took our drinks into the back. (Sorry it took a bit to get back to the booze comments.). We brought a good Riesling, great champagne and a 4 pack of Trappist ale. We were ready, I guess. If you ask for their wine and beer recommendations, they'll basically just encourage you to bring whatever you enjoy and they'll pair it with their creations as best they can. No stems or flutes here - everything is served out of sturdy tumblers. Remember, they are in the FOOD business. When we asked about wine glasses, our chef/waiter joked, "If we had them, we'd just break them." You are free to bring your own, but we kind of enjoyed doing it the Schwa way. Chefs/waiters/busboys - Now if you read/knew about this facet of Schwa, you might wonder, "How do these guys take care of it all?" They do it with overall ass-busting hustle. One of the chefs had their eye on us, while another chef presented and explained the dish. They work as a team to get every dish not just right, but PERFECT. Everyone knew every detail of each dish. Listen to them, because you are going to have combinations of food you definitely won't have in any Chicago eatery. And last, but certainly not least, the FOOD - We had nothing less than an at-least very good dish in our 11- course degustation menu ($110). With wine/beer ($49), this is truly the best restaurant I have eaten at dollar-for-dollar. I'm sure the 3 course meal ($55) is fine too, but it will just leave you wanting more, and you'll miss getting to stick around and watch these guys work as well as watch the other customers' happy faces for 3+ hours. Our faves? 1a. quail egg ravioli 1b. apple pie soup 2a. crab 2b. tiger fish 3. tagliatelle Runners-up include a solo little pretzel nugget filled with cheese soaked in Chimay ale, and biscuits and gravy with the cool little miniature biscuits we've ever seen. I ranked the courses as: "Dadgummit, this is some of the wonderfully best tasting substances in the whole universe. I really wish someone would let me sit alone in a mahogany and leather chair enjoying and consuming this until I become a sad documentary on The Science Channel." To: "If I had any foresight, I would have learned to make food like this so that I could become truly happy in my life." I could try to give details of the flavors and ingredients, but the boys in the back know better than I. They will explain and answer any questions you might have. And be sure to take in the wonderful aromas wafting from your plate before taking your first bite. Get to Schwa, and be quick about it! Brilliance is on the stove and cookin'! Seriously, the crew in the kitchen is making groundbreaking stuff. Don't miss it. Us? We'll be back in two beats of a veal heart's ventricle. PS. - Hey Schwa, thanks for letting me know about my lost debit card. Maybe the card wanted to hang around for the oatmeal/raisin oyster shooter "amuse" (first course). God knows I wanted to when I stopped by to grab my plastic.

    (5)

  • Lisa M J.

    If you plan on eating here, you should also have back-up dinner plans. We had nearly given up on Schwa after calling and calling only to have the answering machine pick up and tell us the mailbox was full. When we arrived at our hotel we asked our concierge if he had any magic concierge secrets and could get through for us. He, laughed and said that the restaurant was notoriously hard to reach and frequently "cancelled" on people at the last minute. He sort of tactfully indicated that the place might not be worth our troubles. Oh how we should have taken the hint. On a whim we decided "to call them one more time." Magically, someone answered and we secured a reservation for a few days later. On the day of our reservation we were in a small wine shop picking out some wine for dinner (Schwa suggested we bring 2). The wine shop owner confirmed what the concierge told us - that the place frequently closed per the chef's whims. He then paused and said, "... but you know it's not a Tuesday. I don't know if he needs a break after the weekends, but usually it is on Tuesdays that he just closes." Fast forward 1-hour. We are sitting in a cab headed back to our hotel (now with 2 newly purchased bottles of wine). It is about 4:50 pm and we get a call from Schwa, "We're sorry we are not going to be opening tonight. Do you want to reschedule ...." Sorry Schwa we didn't and we couldn't. The food must be pretty good for the place to get away with crap like this, but I find it rude and inconsiderate ( particularly since we had rearranged some of our other dinner plans after finally getting through to them). There are too many other great restaurants in Chicago to go through this hassle with them.

    (1)

  • Erika K.

    Read my full review here: thebuckwheater.com/schwa This place is not for the snobby crowd. If you're looking for an out of the ordinary but exceptional dining experience, than this place is for you! Truly, the meal of a life time. Chef Carlson is an artist.

    (5)

  • Galina M.

    Yes, it is ALLOHDAT and more!!!! Unbelievable restaurant, unpretentious and yet chic in its own ways. After being cancelled on, oohhhh, twice we finally made it there last weekend. We couldn't be happier of course and it def exceeded our expectations. Note: must bring six-pack for the guys, they like it, they give you extra stuff, they are nice to you. The atmosphere is very casual and it's a very small place maybe with 9-10 tables. The music is blaring LOUD, very loud, but it is still possible to make conversation - they played Rap music when we were there. There is a small window to the kitchen, so you can see the culinary genius, Michael Carlson (looks like a biker) and the rest of the staff. They change the menu seasonally I think. But overall it's just very creative, amazing combinations of flavors and just very well thought out. The quail egg ravioli thingy was the best, the Wendy's inspired soup was awesome, pretty much everything rocked...the dessert was the coolest part too...it involved dr.pepper which I haven't had since mmm high school i think. The service is nonexistent, but they're nice guys, really, just busy in the kitchen, etc. (no servers/wait staff, the cooks themselves serve you). This place is byob and they charge something like $2.50 per person corkage fee, which totally beats $12 cocktails at regular restaurants! I know, I know, you say, how do I actually GET a reservation there? Well, you gotta call at the right time. I called at 5:28 pm the first time, then I called at 11:22am the second time and both times they picked up obviously, but before this I had an alarm going on my phone to call Schwa every day around 5pm and around 1 am before they closed. So yes it can be tricky and yes you will most likely get canceled on but boooya, it's soooo worth it! Plenty of parking on the streets but if you choose to take the El all the better - 5 minute walk from the Blue line stop!

    (5)

  • Audrey S.

    I've been to Schwa and it is definitely a unique dining experience, but... if you make a reservation (good luck with that) you STILL might not eat there. We had reservations for Saturday night, and they called 2 hours prior to cancel on us! My fiancé had already decanted wine worth more than $100. It was our last bottle from our trip to Portland OR wine country. This is the second Schwa reservation that was cancelled on me at short notice. There are many, MANY excellent restaurants in Chicago. Yes, Schwa is unique, but why reward a$$hole behavior with your hard-earned money?

    (1)

  • Mercedes B.

    Eating a 9+ (they threw in extras) course meal + small intimate setting of fewer than 30 people + drinking BYOB + tunes from groups such as Pharcyde = Culinary AWESOMENESS! I would describe this place as Alinea's equally talented, but cool rebellious sibling. Same great quality of food with a very laid back atmosphere. If I could suggest any area of improvement it would be on the lighting...it was a wee bit dark for such great food presentations. I can probably thank my being able to score Friday night reservations after being put on a wait list a few days before due to Game 7 of the World Series and my indifference to baseball. Although, I have to say this was a home run for me!

    (5)

  • Angie K.

    I am extremely disappointed in Schwa! I made reservations for my 30th birthday 2 months in advance. They decide to call me up the Thursday before my Saturday reservation and leave a voicemail that they are canceling our reservation! I was so angry and disappointed! Obviously, a 30th birthday is a big deal. I had been so excited about celebrating my big day at Schwa. We had even bought them 2 big bottles of special Three Floyds beer (from the brewery)! They didn't even offer to make it up to me or even give me a reason for the cancellation. They just left me the same number that everyone else calls if I wanted to reschedule. So, obviously when I try to call the number back, I get their voicemail saying that their mailbox is full. Yeah, thanks. I will not be rescheduling. I have been telling everyone about this horrible customer service. I'm sure the food is amazing, but I do not need to waste my time with this place when they treat their customers like this. Jerks!

    (1)

  • Char Y.

    by some god send greatness, we were able to make reservations. we ordered the 3 course meal and ended up with 9 courses. all amazing but small (expected), definitely will come back!

    (4)

  • Bill H.

    Holy sex on a plate. The minimalist decor is genius, the music is awesome and so fitting, the service is fabulous, and BYOB is key! Definitely a place to experience - LOVE the laid back environment. No snobs allowed. Being a vegetarian, I had a *slightly* different experience than many people that have reviewed, but all in all, along the same lines as the regular menu.... It all began with a cherry-covered-chocolate sitting in a boozy vermouth concoction. WOW. (Yes, I stated that correctly - cherry skin stuffed with heavenly deliciousness.) Other dishes included gourmet "trail mix" which was a PARTY for my mouth, baked potato soup, the best tofu I have EVER consumed, handmade pasta with honey, mole risotto with graham cracker and campfire (AWESOME, I love the campfire smell!!), hush puppy with passion fruit and violet foam, quail egg ravioli, and pretzel bread nugget stuffed with cheese (!!!). They won me over with EVERY damn dish. And while eating dessert, "Black Betty" by Ram Jam played over the sound system - YES. Bonus points! --- People seem to be so uptight about the reservation cancellations, not being able to get through on the phone, and the "lax" service (not sure how someone could ever say that their service is lax because they are all over everything...). Lighten up! These men are artists, let them do their thing. They reserve the right to cancel on whomever they please for whatever reason, but you eventually get there, so don't fret! The one-star ratings are for the birds - if you have experienced, you would NOT be giving them such a number. Shit, even Charlie Trotter said it was one of the best meals he has ever had.... Schwa, me love you long time.

    (5)

  • Russ M.

    Where is the sixth star!?! this place needs it !!! I would have to agree with previous review, best meal of my life, no exaggeration. Everything about it was amazing ! Yes, booking is tough but get over it, its worth it and part of the fun. We were shopping in Wicker Park earlier in the day and when a clerk asked us what we were doing for dinner I said Schwa and she chirped "You got in!?" LOL. Best time to call is Saturday late aft, they are on the phone confirming other reservations so someone might pick up. Each course was unreal, my favourite was the Smores. For a tasting menu portions were generous, my girlfriend was full after the fourth course ( uh-oh but more for me :) She prevailed and we both waddled out of there full. Staff is great, not super friendly but no attitude either, they slowly warm up over the course of the night. Definitely hitting it again when I am in Chicago.

    (5)

  • Laura M.

    I'm giving it 5 stars in spite of the fact that my husband made reservations for my birthday about 3 months in advance and they called us 1-2 hours before to cancel (they weren't opening the restaurant that night). Which left us wanting to go somewhere nice in an hour with no reservations. :( Schwa ended up getting us in a few weekends later and it was well worth the wait. I thought the food was some of the more unique/creative dishes I have ever had. However, I didn't think every dish was amazing tasting (cool but maybe not the best food ever). For example there was a "campfire" shortrib dish which was served over a glass with campfire smelling smoke trapped inside. It was cool to release the smoke and the shortrib had toasted marshmellow (definitely left me feeling/smelling like I was sitting at a campfire), however it wasn't the best braised short ribs I have had (too sweet with the marshmallow). Anyways, overall we loved the experience (chefs bring out your dishes) and the overall creativity. It wasn't the best restaurant we have ever been to, but for the price, overall value (byob) and amazing creativity I would HIGHLY recommend and return. Oh, and don't expect 4 star/white table cloth setting or service. Not necessary here.

    (5)

  • Blake L.

    My favorite restaurant in the city. Any details spoil the surprise...

    (5)

  • Brittany B.

    Schwa might not be for everyone, but it should be! I went to Schwa with my husband for a Tuesday 5:30pm seating for my Golden Birthday and it was phenomenal. Reservations: I didn't experience any of the difficulties other readers have. Seemed fairly straightforward. We asked for wine recommendations on what to bring to this blissfully BYOB bistro, and we weren't given a toonnnn of guidance. I guess they assume people know their wine. Per the recommendations of the wonderful Yelp community, we brought some extra booze for the boys in the back. Environment: The dark, stark space is entered through a pretty shabby exterior. While it lacked a certain warmth of similar small spaces, it was comfortable enough. We were the ONLY (literally) people in the 25-seat spot. Later, a table of four and two came in (but the service stayed at the perfect level of attentiveness). I didn't mind the loud rap music for sure, but I could see how that might turn some people off. I recall LOLing with my husband when, during a pause in the waiter's explanation of a dish, rap lyrics chimed in all-to-clearly referring very explicitly to certain unmentionable coital acts. Awkkkwarrddd. Vibe: The place and the staff are so far on the opposite end of the spectrum of the fancy-shmancy, often intimidating fine dining scene, that it kind of circles back around to being intimidating again because it's just sooooooo hip and laid back. I felt a little bit like I wasn't quite cool enough to be there, but the staff was very friendly! I didn't feel like I was being judged when I wanted to start with our champagne right away (hey, it was my birthday!) and if I do say so myself, the champagne went perfectly with the first two courses! Service/Staff: The service was spot on for the ambiance. We really liked speaking to our server/host who had a completely unapologetic laid-back stoner/skater vibe. The drinks were poured frequently, and several times the chefs came out to share a shot with us, explain a dish or check to see how we were doing. THE FOOD: So this is why you're here. I felt like I was being treated to a private meal from one of the world's best chefs. Very special! The menu was different than what they had listed on their website and was $5 more per person as well (big whoop). All of the dishes were inventive and purely pleasant-everything was amazing, but I'll try to pick out a couple of unforgettable standouts. None of the dishes were too "challenging" (i.e. "icky-tasting" to the non-sophisticate like myself) to the palate (like some things I've had at similar places like Moto or Green Zebra). The Chef straddled the sweet/savory line perfectly throughout the meal. The dishes defied classification as any kind of ethnic cuisine, but there were certainly a number of influences present throughout (German, Norwegian?, Mexican, japanese, Italian etc.) We ended up with about 12 courses in all, once they threw in a couple of surprises (seriously, don't neglect the booze bribe!) The portions were just about perfect, and I almost made it to the end, but the ultra-rich beef mole S'more got the better of me in the 10th-ish course. My husband finished it off for me. I left super full but not over-stuffed. The procession of the courses was great and pretty well-timed, likely albeit a bit speedy on account of our being the only ones there. The most magical dish was the often referenced off-menu Quail Egg Ravioli. It was heavenly. Simply not to be missed. God's gift to food, the Pork Belly, was prepared at it's best, with a butterscotch sauce (which I was afraid would be too sweet/cloying) was just perfect. I'm pretty sure my last meal would be Quail Egg Raviolis and Pork Belly. A surprise stand-out was the Octopus appetizer. Paired with pineapple chips, a bit of proscuitto and balsamic and macadamia sauces, was a perfect, bright, tasty kick-off to the meal. Also, of note: my husband, not a dessert fan, loooovved the Celery Pie dessert (fun!). I guess I was looking to finish off with something a little more tart/less heavy, but he absolutely devoured his (and most of mine). No excuses - this is a must-go for anyone who likes fine food: obscenely reasonably priced, BYOB, ridiculously good food, friendly service, intimate atmosphere. Experience some really special food from a truly gifted chef. We'll be back!!!!!

    (5)

  • MaryAnne M.

    It's only fitting that this is my last review of the year. As Schwa is one of the finest dining experiences I've had all 2010. Like everyone else has confirmed, it is near impossible to get a reservation for Schwa. Once you pass through all the hoops, you get a call back. Then the waiting begins. It is certainly worth the hoops and wait. The staff is amazing, cool and casual. They explain each course in detail. But not in a haughty way. We had the 9 course menu, which in my opinion is the only way to go. The Amuse: Bloody Mary. Kind of. It was a shot of infused dill pickle vodka. I think. That's pretty much how the night went. The chef would bring each course out and we would puzzlingly stare at the plate, smile at Chef, wait for the Chef to leave and whisper: "Did he say "Biscuits and Gravy?" Yes. Yes he did. Biscuits and Gravy. Schwa style: Sweet Breads - Red Rye Gravy - Mustard. The Smores were a highlight as there is now photo of me out there somewhere licking the dessert glass. Yes. Licking. Beef Mole - Graham - Marshmallow - Campfire Schwa is five star inventive dining with a relaxed vibe. Don't forget a 6 pack for the boys in the kitchen, who, are kind of swoony by the way.

    (5)

  • Caroline M.

    Best dining experience. Ever. I had high expectations for Schwa, and for the most part, they were exceeded. We were greeted promptly by a (super adorable) chef. He explained the menu and gave us a few minutes to settle in. It was really dark in the dining room; a little tea light would have been nice so I could more comfortably read the menu, but I had to remind myself that no chicks work here....guys tend to over look things like that :) Service was quick. We got the 9 course & the pace at first was almost too fast. Once a course was done, they reset and the next course arrived within a minute or two. I was worried our meal was only going to last an hour, but service evened out and my companion and I were there nearly 3 hours. A few courses I loved: sunchoke soup (the most velvety soup I have ever tasted) quail egg ravioli duck and the amuse was quite good too (grapefruit cells & sorbet) A few courses that were a miss: Henricks gin (I appreciate variety of elements in this dish, but it was WAY too much gelee & tapioca. Too many soft textures for my liking). The cobia was delicious, but the amount of smoke overwhelmed my palette. This was preceded by a dish that also contained smoky bacon. Two dishes in a row with smoke elements seemed too redundant. And the dessert-I would have liked to have seen it go more sweet than savory. This comes from a girl who can eat cheesecake or pie for breakfast ;) What stood out the most was their plating!!!!!!! I think I stared at each dish for a few minutes before diving in. So many components, colors, textures on all areas of the plate, including the rim. Their plates themselves were beautiful. My favorite presentation was the cobia/watermelon served in the wavy bowl vessel. So colorful! I loved the interaction with the chefs; it made the experience more personal. This place rocks. I'm totally going back in a few months when the menu changes over to spring. Oh, and I'm going with a girlfriend or two so we can drool over the chefs.

    (5)

  • J P.

    Overall a fantastic experience!!!

    (5)

  • Jay L.

    I would give this place zero stars if I could. This is my experience trying to get a reservation. About a year ago, I tried to make reservations to Schwa. It was a very special occasion and I wanted it to be perfect. I called everyday at least 3x a day and left a message every day for about two weeks. I planned accordingly so that my reservation would be a few weeks away. Since they weren't returning my calls, I wrote them a letter, a very nice one at that. That's right, I wrote them a freaking letter and they still didn't respond and I was trying to make reservations for a WEEKDAY! I refuse to believe I live in a time and age where the roles have reversed and I have to beg to eat at a restaurant. There are plenty of options out there and this kind of service is ridiculous. I ended up calling L20, two Michelin star higher and much more accommodating.

    (1)

  • Andy D.

    My favorite restaurant experience by far. I was at Next the previous weekend and it doesn't even compare. If you're lucky enough to get a reservation, make sure to bring a bottle of Jamo for everyone.

    (5)

  • Nitin D.

    Eat great food and get drunk

    (5)

  • Carolynne M.

    I once heard a phrase that fits Schwa perfectly: "the only way you can act the way you do and still be employed is if you are brilliant". Don't think of Schwa as a restaurant. Think of it as part restaurant, part underground dining, part being invited to a friends house for dinner. Pretty much any "norm" you are familiar with in traditional dining is thrown out the window here. There are no waiters, there is no softly tinkling classical music being played in the background for "ambiance", there is no lets-go-on-OpenTable-and-get-a-table-for-2-tonight option. Think about it. The reservation system ALONE is absolutely, 100% fucking insane. You spend a week calling only to get a message that the mailbox is full. Then you finally get to voicemail where you leave a message, trying to sound cool and casual and not like you want to run out into the street screaming for joy like that time you were 14 and won INXS's "Kick" on cassette tape from a radio contest. But then you wait. And pace. And every time the phone rings you dive for it like some kind of madman hoping it's them. And they will ALWAYS call at that one time when you are on the El underground or when your boss wants to have a quick 5 minute meeting with you or you inadvertently set the ringer to silent. You curse violently and call back with shaking hands, hoping to get through this time. And you think dear god, is this worth it? Its a RESTAURANT for frigs sake. Ahh, but see, its NOT JUST a restaurant. You know this because you would never put up with this kind of BS from any other restaurant. Somehow here it makes sense. And the day finally comes. The boys greet you. They are very, very nice. There is a window to the kitchen. They are very busy and run quickly around the tiny space the whole night. Then these plates appear. Each one is tiny, but the most beautifully delicious thing you could ever hope to place on your tongue. And suddenly it is over. You are a little surprised because you feel like you could sit there and joke with the staff and listen to their great taste in music all night. And yes, it is brilliant and unconventional and other worldly. But it is also Schwa, and Schwa is an experience, not just dinner. This is love of the purest form, presented to you as food. Start dialing for that reservation now.

    (5)

  • sarah p.

    Schwa is so many things. -Delicious -Unexpected -Inventive -Imaginative -Playful Why I love it: -The music (talk about a soundtrack- be ready to rock!) -Skill & technique -Passion - you can literally taste it Love, love, love this place.

    (5)

  • Amy J.

    The...most....amazing culinary experience I've ever had. I went here on a whim after a girlfriend called and said she got a random reservation there. I think the best way to go is to call and say you'll take a reservation whenever you can. That's what she did. We did the 3 course meal which ended up being more like 6 courses or so for $55. We brought 2 bottles of wine (BYOB=LOVE) and after we'd paid (4 hours after we arrived) the chef started bringing out all kinds of other wines for us to try. The food was absolutely incredible, every bite we savored. I can not wait to go back for the 9 courses. The chef and his crew were so much fun, after we got them drinking wine! :)

    (5)

  • Julie R.

    This was the second time I was fortunate enough to be able to go to Schwa. This time, with my husband. He'd hear all about my first dinner there and was really excited about going. Michael and his staff could not have been more wonderful and the food was beyond our expectations. We arrived equipped with our own ice buckets. One with Veuve the other with Jaeger. Our first course was the gum drop, cotton candy pizza, inside out nacho and I'm not sure what the other sipping foam item was, other than delicious. And it went on from there. Each course beautiful, surprising and full of the flavors that only someone who loves food as much as Michael does could possibly create. We had the fabulous ravioli with truffle and quail egg, happy happy happy. I was a little concerned when they set the sardine can down on the table since I have an automatic gag reaction to that fish. Tried the first piece of it and sure enough, gag. Emergency Veuve gulp was required. For the next piece I followed the directions and took a bit of all of the other things on the plate. And I'll be damned, I could not even taste the sardine. Anybody that can do that is nothing short of brilliant. Oh, and there was shaved white asparagus with that that looked and ate like a pasta. I loved the tagliatelle!!! There was another outstanding dish with, I believe venison. That went sent me. I'm not talking here about getting the reservation, is anybody gonna be wacky that night, blah blah blah. It's not important. What is important is that you should consider yourself lucky if you've spent an evening there. And he played done Clash for me!

    (5)

  • Sally F.

    As much like performance art as a fine dining experience. The chefs a.k.a. waitstaff were right out of a Fellini movie, as was Carlson himself - *very* Brian Wilson. The food was delicious, but not as exciting as the ambiance. And clientele! Got our reservation on the third call, BTW.

    (4)

  • Christianna K.

    Do whatever it takes to get a reservation here! Schwa is definitely worth the wait and hard work to get a reservation. In fact, I think it adds to the overall experience. The food speaks for itself, and it will melt in your mouth. The chef's serve the food they prepare, and they will describe every detail on the plate including how long the balsamic glaze has been aging. I can't say anything bad about this place. It's an underground restaurant for any true foodie to enjoy :)

    (5)

  • John T.

    THE BEST GOURMET FOOD IN CHICAGO! I went with a few friends for a nice dinner after months of waiting to get in, and the place was packed. Granted, it is pretty darn small and in an odd location, but the food beats anything downtown. AMAZING. Everyone should try this place at least once because it is surreal. Also, the kitchen is literally most of the place, so the temperature in here tends to get warm. Try and wear some lighter clothing inside of your jacket, because I have been two times and each time I regretted not dressing lighter. You will thank me later for this. Also, do not think that this is your typical snobbish place, because it is not quiet and the chefs are quite interactive and even vulgar (he came out and did a shot with us and told us a joke that wouldn't be appropriate for this site [I keep things PG]). I LOVE THIS PLACE!!!

    (5)

  • Phillip R.

    I had been trying to get a reservation at Schwa for over a year. I surveyed the net for the best times, set myself daily phone reminders to call, and on occasion even tried to stop in to see if there were any openings. All were to no avail, until last night when I finally got through. Carlson: This is Schwa Me: Can I make a reservation for six people Carlson: Ya, when would you like one? Me: I will come in whatever day or time you tell me Carlson: Come in right now Me: Definitely, on my way. After celebrating, contacting the rest of my party and making a well orchestrated alcohol run I arrived to enjoy the fruits of my labors. Before I go in any further, it must be noted that I knew (and looked forward) to the unconventional experience chronicled by many I know who dined at Schwa. I understood and respected the "I don't give a crap about anything but the food" attitude. My expectations were not out of whack or damaged because they wouldn't pick up my phone calls. Over the next four hours we had eleven courses of which only one was truly great and unique (the often spoken about quail egg ravioli). Everything else was decent, but a pair of dishes were really close in flavor (The chef used the same overwhelming parmesan). The other really good two dishes were the least creative and unmemorable. The Hamachi was just plain bad, but forgivable. If everything else was a neutral, I would be describing Schwa to people as I do a 3-star movie, "It was fun, but not gonna make you forget 'The Godfather'". Unfortunately everything else was not a neutral. The host, who told us to just let him know when we wanted him to bring out our next bottle of wine at the beginning of the night, seem to get offended when we asked him for our next bottle and staged some sort of protest by not coming over to our table for 30 minutes (This was the sort of thing I kind of expected and shrugged off). After a couple more dishes, the same thing happened. The host, who was now visibly wasted - stumbling over the description and spilling water on the table every time he went to fill a cup, told me that he had not been serving us wine because he wanted to space it out and we were on our last bottle (We had finished four and had three left for a table of six). While his drunken drug references throughout the meal had been mildly amusing, things took a turn for the worse when he came to our table and oddly asked if anyone had "found anything on the floor in the bathroom." When one of my fellow diners joked that he had seen a clear plastic bag on the ground in there (He did not actually find anything of course, just going along with the drug related humor present throughout the night), the host had a meltdown. This is when the night truly became unforgettable. He began yelling at the table, claiming that we were thieves and saying that we owed him $200 for his misplaced drugs. After running into the kitchen, seeming to recount his delusion of what had just occurred he was obviously told by the other chefs not to return to our table. Though noble, the gesture failed to restrain him as he came out frequently to give us the finger and convey threats of what was "waiting for us outside" when his "homies got wind of what we had done" and that he was going to "mess us up" Our table figured this was some sort of elaborate prank that was going a bit too far. "The renowned chef's brother, isn't going to threaten our in the middle of the dining room, right?" At this point, we attempted to pay the bill when the chef came out, thanked us for the bottle of whiskey that we had presented them with when we arrived and asked us to please stay (He could hardly walk and was slurring his words). We sat through the next 3 courses like you sit through a dinner at a couple's house that has had a screaming match right in front of you. The chef stumbled out another two more times and was incoherent. The bill came, we paid the $900 and walked out the door. As we walked out, the host followed us with continual obscenities and threats. As tempers rose, the host suddenly changed course and said he had come outside to "squash" things and that there had been a misunderstanding...The icing on the cake for a truly awful night at Schwa.

    (1)

  • Alexander T.

    Rule 1: Do not rate restaurants at which you've never eaten. You have no insight, and your review skews the curve and messes things up for the rest of us. It is hard to get a reservation at Schwa. Or at least so I've heard. I got an answer and a seat the first time I called. Guess I'm just lucky. I could describe this restaurant in great detail (it is the most unique fine dining restaurant at which I've ever eaten), but this article from GQ will do a far better job describing it. Check it out it's a great read. gq.com/food-travel/alan-… My dinner at Schwa was the best meal of my life. I went alone on a whim. Just me, a book and 2 bottles of wine. Highlights of the meal were the Chicken liver pate with tamarind crust, peanut brittle, mustard greens and root beer consommé, and the dessert of candied sweetbreads. Both are unlike anything you've ever tasted, and both are transcendent. Another very strong entry was a course of a single ravioli stuffed with a truffle infused egg yolk. Encouraged to eat it all in one bite, it was a molten explosion of truffle flavor that was somehow more intensely truffle-y than truffles. That I still remember these courses in such detail is a testament to the quality as it has been almost 2 years since my meal at Schwa, and I remember it more vividly than my dinner at Daniel last Tuesday. The place is BYO, which defies all logic and reason. It also rocks. The chefs will take your wine into the back and serve you throughout the meal not only your own wine, but "donations" that other customers have left behind. I can just see them back there listening to Van Halen, drinking peoples booze to figure out what is going to go best with what. It has this really informal communal feel to it that is really fun and special. So go to Schwa. Or at least try to. And if at first you don't succeed, try some more. And if you get frustrated and want to quit, don't. It would truly be your loss.

    (5)

  • Ben S.

    We placed dozens of calls in order to get the reservation. The night before we got a call telling us the chef was hungover, not able to accommodate our reservation. We get a new date on the books, show up to a broken down store front with bent blinds and cracked glass, no host, loud music . . . just some guy pointing to a table. But that guy does apologize for our trouble, give us a great deal and is generally pleasant the whole evening. They even gave us a nice discount on our meal. And I can't stop thinking about that meal. That was special. So I am realizing I am just repeating all the rest of the reviews. If you can get a reservation and if they actually honor the reservation, you will never forget the food which is extraordinary. If I wrote this review moments after they canceled, probably would give 2 stars. But somehow I now just think it is quirky, almost growing respect for the brothers . . . they are doing it their way. It's up to us to decide to deal with it or go elsewhere. I'll deal.

    (4)

  • Patrick D.

    What M.C. is doing at Schwa with his crew of 5 is comparable to Alinea. That is a fact. You will not find a better value for fine dining anywhere in the city. Schwa, in my experience was as close to a perfect dining experience as you can get. Very fun atmosphere, delicious food, helpful and interesting service... The best time to make a rez is weekdays between 12-2.

    (5)

  • Greg N.

    I won't dillute the greatness of this restaurant with an excess of hype. It is the single best food experience I have had in my life. Everything about it....from the spartan, urban "shabbiness" of the interior to the carefully chosen playlists that serve as the musical backdrop....to the FOOD....was a refreshing departure from the latest cold, perfectly decorated $300 dinner for 2 that seems to be plaguing this city. Wait...where did we just eat, Sunda? Ummm....Epic? Schwa explodes every culinary cliche with the refreshing crunch of a Metallica power cord ....and Chef Michael's brilliant , visionary creations. The way you look at food will be forever changed....and you just might realize how SNOBBY we have become. One thing is for sure...you will NEVER forget this place. Bravo, fellas...take a bow.

    (5)

  • Rich W.

    There are so many reasons to not like this place. For the price, the setting was crowded and weird, the music was loud and funky, the location was out of the way, and the reservation process was a pain. BUT I FREAKIN LOVE THIS PLACE! The food is out of this world good! The octopus salad, the veal-heart tagliatelle, and the extra truffle ravioli were life-changingly delicious. The flavors were unique, but oddly enough the food brought a sense of nostalgia - you feel that you've had this before, but you can't remember where and when. Either way, the food is just so damn good!! The rest of the dinner was equally delicious. The only thing I found unimpressive was the dessert (good but not as good as the savories). But since the rest of the dinner surpassed my already-high expectations, I think a 5-star is absolutely justified. A few words on its service. Don't expect the traditional fine-dining service. They call you "dude," "man," or "brother." They all sound and look high on something that could be medicinal or herbal. But I felt welcome there. They were so genuine and friendly I felt I was their house guest. There was a charm in their funky way of service. It's not Alinea service, but it's certainly not Chinatown's piss-in-your-face attitude (btw I'm Chinese, so don't send me hate mails calling me racist. Just ripping on my own people here). Plus, BYO worked like a charm. My glass was never empty - this is more than I could say about some of the other high-end places with "traditional" service. If there are two places in Chicago that you MUST go, I'd say it's this and Alinea. Go to Alinea to feel pampered. Go to Schwa to feel like you're a guest at the chef's home. Both with amazing food!

    (5)

  • Mehul S.

    The wife and I went to this place a couple years ago after it first opened close to our old home. We had no idea it was by reservation only (and that there was a long waiting list), but they were still able to seat us. The whole dining experience was magnificent. With unique ingredients/dishes and great service (although they seemed a bit nervous), it was one of my most memorable dining experiences. I would highly recommend Schwa, especially as an alternative to higher priced places in and around downtown. We have yet to go back since (we want to respect the reservation system this time) but hope to arrange a special evening there soon.

    (5)

  • Mark L.

    I visited this place a few weeks back, and it is definitely an experience not to miss at least once when visiting Chicago. My friends raved about this place, so I was interested in tyring the place. It is a small restaurant with limited tables. You need to bring your own bottle of wine or beer. There is no front staff or waiter waiting on you. The kitchen staff comes out and serves you food. The food was good to great. There were a few hit and miss dishes but you left the restaurant feeling satisfied. The pork belly was good, but they could have gave a bit more. The ambience is rustic and the staff is friendly. I would definitely go back at sometime, but there are so many more unique restaurants to try in Chicago that are on my list. The only complanit I would have about Schwa would be to have a wine list so when we run out of wine it would be nice to order something else of the menu. Plus, by having a wine list it would bring more revenue for the restaurant as well. I would also switch out the stemless wine glasses for regular size Cabernet size glasses. Overall, great experience even with the loud music in the restaurant. Next time play some more mellow music like Mazzy Star or the Smiths.

    (4)

  • Thomas D.

    Schwa was an unforgettable experience. A few months out from a trip to Chicago, I read a couple of restaurant reviews and was intrigued by how hard reservations at Schwa were to come by. I kept calling for two days straight and got no calls. The next morning around 12:30 Chicago time, I called and finally somebody picked up the phone. I told them when I would be in town and if I could get a reservation for one person. The person on the other line said 5:30 on the 21st of April and the rest is history...... Finally after waiting for two months, the night had arrived and I was ready.. Before I arrived at the restaurant I made sure to get a couple bottles of beer and off I went. I arrived at 5:30 and to my surprise I was the only one there for 30-45 minutes. The hostess came and asked about any restrictions and also if I wanted a few extra courses. Obviously I had no problem with that. I won't go into detail of every single dish because there is not enough room to write, but I will go over some of the dishes that I will never forget. Potato Bar Soup- Inspired by the potato bars at weddings, this soup consisted of baked potato, fried potato skins, scallion puree? some bacon crumble and stretchy cheese on the side of the plate. Yes as amazing as it sounds. Chicken Liver Risotto- Risotto of chicken liver with a fruity gelee on top. This was insanely rich and decadent and was easily one of the greatest things I have ever consumed. Quail egg raviolo- Quail egg inside pasta with truffle butter. Pretty self explanatory and fucking delicious. Eaten in one bite, an explosion of flavor. Roe- Deep fried roe, violet foam and a passionfruit gelee- They told me to eat it all at once and it would taste like fruit loops. I tried it and they were right except it tasted ten times better. Just an amazing dish. Simply mindblowing. Butterscotch Braised pork belly- came with mango puree and was just brilliant. 'SMORES"- braised short rib in a chocolate mole sauce with graham cracker and marshmallow. Probably the greatest thing I have ever had. Such a weird combo that worked perfectly. Lift up the glass and there was an essence of campfire. Just insanity. Overall Schwa blew my mind. I loved the music they blasted in the dining room i.e. atmosphere and sage francis and I loved the fact that I could wear whatever I want and drink whatever I want while still experiencing some of the best food ever and unpretentious service. Whenever I am in the city, SCHWA will be first on my list. Not to mention the price for the amount of food and quality you get. There is probably no better deal you can find anywhere.

    (5)

  • Kristine M.

    If you don't know... Then don't! I'm going to miss your crazy ass's!! Better let me in every time i'm in Chicago...or I'll fire Vinny!

    (5)

  • John G.

    Went recently to Schwa. Lucked out with reservation - called, they answered, just like that. After dining there was completely non-impressed. Couple of dishes out of 11 were quite good, but that's about it. Most of the stuff was too sweet, several times in the middle of dinner we got dessert served for whatever reason (and then normal food continued again), whatever wasn't too sweet was just rather bland. Atmosphere was unique which was kinda cool (except _extremely_ loud music - had to shout most of the time). Overall food was not even remotely in the same class as say Alinea - even supposedly less "unique" places like Boka serve much, much tastier food.

    (2)

  • Greg B.

    Believe the hype. Do whatever you need to do to get a reso. Also, everyone brings them beer. Try something more herbal.

    (5)

  • jason e.

    F*ck the pedantic pretentious pageantry of so called "fine dining." F*ck using the "right fork" and choosing the "right wine" and getting all dressed up like the Queen of England when you're just Bob from accounting the next morning. And f*ck you for making me put on a jacket. I get enough of that at work. At Schwa, you're eating a mind-blowing meal cooked by hard working, bad motherf*ckers. It's upscale for the proletariat. It's food on par with Alinea in every way that actually matters. If you're reading this you likely already know that it has some quirks. These quirks don't exist to attack your lofty sense of self importance; they exist because Michael Carlson operates his business the way he needs to in order to deliver the best food he possibly can to your table. Made a reservation on the first call. Kiss my bitter Greek ass. The gorgeous, amazing girlfriend and I are both vegetarians, and chef didn't blink about it. We had no idea in advance what we were eating, as is always the case with prix fixe veg outside of seasonal vegetable menus from Trotter's, Avenues, etc... Accordingly, we brought a bottle of Martinelli Pinot, an Argentine Chardonnay, a bottle of Alsatian sparkles, and a second similar sparkler for the kitchen. We opened it all and paired as we went. Super duper rad. Apparently the best pairing for any meal is to have your favorite bottles open all night and to take whiskey shots with the kitchen. Hell yes. We poured a glass of the Martinelli for Chef and he called it "barn-yard-y." In a good way. Brilliant. Next time I'll bring wine for the adjacent tables as well. The food was beyond rad and made us giggle like Dick Cheney eating a baby. There was foam and other molecular fun, but the focus was on flavor above everything else. Restaurant owners, remember. the godd@mn food actually needs to taste good. Innovation is meaningless without substance. Schwa pulls both off with aplomb. Already plotting our return.

    (5)

  • Lauren P.

    See below reviews. One tip: Bring a 6 pack for the chefs.

    (5)

  • Casey F.

    I would love to give a review about the food but I can't get a phone call back from a left message and can't get anyone to pick the phone up over there. Why does it have to be this hard to get a freaking reservation to eat a dinner. I'll just take our business elsewhere.

    (1)

  • Brie Y.

    Amazing dinner, would love to try and go back sometime.

    (5)

  • Emily B.

    The staff is rad. The food is amazing. The atmosphere is privileged, but not pretentious. Be prepared for a mindf*ck when it comes to the food. It's incredible.

    (5)

  • Eric Y.

    How awesome is this place you ask? Well to simply say it....It's out of this world. It's one of those things where it's like OMG I CAN'T BELIEVE I'M EATING THIS!! Trying to get a seat at this place is almost impossible. It takes time and a certain love for food. It took me about 3 months of calling a few times a week for about 5-10 mins to even get though. At first I was scared that it wasn't going to be worth it, but I'm glad I was proven wrong, very wrong. It was a 9 course meal and then they give your some more. The menu changes pretty often from what I hear. Every dish to us was a suprise and the experience was unlike any other. The chefs made it an experience. I've never been at a place where the chefs come out and talk to you and joke around with you. That in it self was awesome. You look into the kitchen and you know they're having the time of their lives. One of the most memorable dish had hamachi fish sashimi and maple whip cream with bacon. AMAZING!!! It was the prefect compliment to each other. Something that was out of this world. It's just not right that something tastes that good. Even though everyone talks about the quail egg ravioli. I'm going to have to say it again....that's it's AMAZING! That burst of favor in your mouth.....one of the best dishes of the night. At the end of the meal, I was pretty sad that it ended. I wanted to keep eating, and it's a place that I would love to go again. If I can get lucky again and get reservations..... -Newbs-

    (5)

  • Kevin T.

    Schwa is a "love it or hate it" kind of restaurant, and it isn't for the faint of heart. That said, I enjoyed Schwa as much as any other restaurant meal that I've ever had. My dining partner and I had the nine course tasting menu. There wasn't a bad course. I also actually like the BYOB policy, unlike some others. Michael Carlson and Co. simply amaze. Go here if you get the opportunity.

    (5)

  • A I.

    dude, seriously? after ALL that effort to get a reservation i was so disappointed. if you're gonna be a jerk on the phone and a semi jerk in person then your food better be out of this world. well it wasn't. yes it was ok but for the price and friendlier staff you can go elsewhere... i.e. El Ideas, north pond.. etc. yes alinea is tough but not this tough to get a reservation. at least they pick up the phone and when you get there they are very friendly. yes schwa is BYOB and that's awesome.. but so is El Ideas so why would i ever go back to schwa? when i finally got through, they wouldn't even take a reservation. i throw out dates and they're like,,"yeah.. we're gonna be closed that day... yeah we're gonna be closed that day too. we're not really taking reservation right now. cool man" a week or so later they finally decided to give me a reservation. i saw the chefs drinking while they cook... and taking shots jameson whiskey with the customers. no wonder the food just so-so.

    (2)

  • Matt C.

    If you like unbelievably great food in a very cool atmosphere, make the effort to go to Schwa. Human vocabulary is still not capable, and probably never will be, of knowing, recognizing, and communicating everything that can be humanly experienced and felt. - Jose Saramago

    (5)

  • Matthew K.

    I might be rating this a bit lower than I should because I had such high expectations. My (now) wife and I had gone here for our first anniversary and we both remember it as one of the best meals we have ever experienced. A friend had a reservation and she got called out of town for work so I gladly offered to take it from her. My wife and I were super excited. You can even see on my yelp profile that my "last meal on earth" was going to be at Schwa - that needs to be updated...asap. We decided to bring a bottle of wine that we had been saving for a special occasion (Heitz Martha's Vineyard Cabernet) and also picked up two fairly expensive bottles of white wine from Binnys on the way. We got there at about 8:45 and were seated right away. The server/chefs were super nice and cool and we started to get really excited. Ended up being a let down with both my wife and I feeling pretty sick for the next 24 hours. The menu looked amazing but things were brought out completely out of order. The progression of food made no sense and we got different courses all together from the tables around us. There were long periods (20-30 minutes) where there was no food anywhere. Carlson (the chef) was funny but he was wasted and ended up leaving at about 11pm. We were there until 12:30. There was no "substantive" savory part of the meal. The courses actually got progressively worse throughout the night like the chefs were getting more drunk and taking less care. They kept "adding" courses but when you have to wait 30 minutes for a single bite course it gets a bit frustrating. Probably the worst part was the music. Now, the first time we were there they had the music and it was great. As I recall it was actually in the kitchen and not blaring in the main dining room. For us, we couldn't speak to eachother, couldnt hear the chefs describe the food and couldnt think. We both left with pounding headaches. Keep in mind, we go to our fair share of bars/clubs so its not that we cant stand music...but 3.5 hours of absurdly (and unnecessarily) loud music is just not pleasant when you are trying to have a nice dinner. The food was good, it was unique and creative and I appreciate that. But by the 4th course, my wife and I just wanted to leave because we had massive headaches. I should say the table next to us actually left and skipped their final three courses. They were there when we arrived and who knows, probably were in the 5:30 pm seating - they left at about 10pm. Sad to say it but I dont think I would go back to Schwa. They have done an incredible job of building up this absurd mysterious reputation for themselves but the quality of the food and service just simply isnt worth spending 300+ dollars and 3.5 hours of my life there. Unfortunate because like I said - about 4 years ago it was one of the best meals (food AND experience) I have ever had.

    (2)

  • Eric K.

    If you are debating as to whether or not to come here, definitely (attempt to) make the reservation. I would return here in a heartbeat over a place like Alinea or even Bonsoiree (another world class BYOB). Not only because the food was better, truly, soulfully better; but also because of the friendly, laid back (yet consummate) service and potentially (probably) stoned out atmosphere. When is the last time you've eaten innovative and flavorfully explosive gourmet food to the sounds of not only Redman, but also Helmet? If you want to tell people you've been to Alinea, go to Alinea. If you want to have a great time and possibly the best meal of your life, go to Schwa. Also, don't forget to bring a little something to drink for the kitchen. They are likely to return the favor during the course of the meal.

    (5)

  • Eric M.

    Honestly, I think we may have hallucinated the whole thing. Because of your own alcohol, the food, the decor, and the music, it's like we were transported to another dimension. A very delicious alternate dimension. To back up, yeah, I'm one of those assholes who got a res on the first try. My friend was telling me about Schwa, which I had never heard of, and could hardly believe his claims of how hard it was to get a res. I had to see this for myself. The phone rings...rings...rings..."Hello?". My mind races: HOLY...WHAT DO I DOOOO? I quickly browse my computer calendar for a free Friday, they say yes, and we're off. The outside is totally non-descript. It's across from that place on Ashland with electric palm trees that sells rims. You've maybe passed it a hundred times without knowing, but of course had been distracted by all the shiny rims in the window across the street. But once you step inside, it's hard to believe the space exists. Because of the lighting, a white and silver, it seems like you walked into a futuristic spaceship. That's a good thing. A note on the music: as has been mentioned, the music will alternate between gangster rap and hardcore hardcore with no discernible pattern. It's as if the music is used to get you into a mood of LET'S MOTHERF***ING EAT!!! And we mother f-ing did. We brought two bottles of wine. That seemed to be the right amount for two of us. We also wish we brought a few beers for the wait staff. There were fiver of them and it seems like they hold the positions of head chef, preparer, and waiter. But really, they all overlap in jobs and all are incredibly knowledgable about the menu. The chef will serve food, and the waiter will be helping in the kitchen. At first our interactions with the staff were the usual dinner-to-waitstaff relationship, but as the courses came out, we all started to thaw and loosen up. At one point, after my girlfriend called one dish "interesting" our waiter yells out "Interesting? That means she doesn't like it!" to josh her. If you get the 11-course (really 12-course) dinner, it'll take about three hours. Prepare to either have lots to talk about, get really drunk, or both (I chose both). The best dish had to be the quail egg ravioli. You only get one, the nirvana is fleeting, but damn is it fine. Now my girlfriend thinks she's a foodie...and I'm out a whole lot of money. Thanks, Schwa!

    (5)

  • V B.

    I'd love to give a more honest review of this place, but you can only make a reservation over the phone. And for the last week, their voicemail has been full, no matter what time of day I call. The husband considered driving over there and asking 1) for a reservation and 2) why don't you ever ANSWER. YOUR. PHONE. But that seemed like too much work on our part to give our business to a place. We're taking our swanky dinner money elsewhere. Such is the beauty of living in a city like Chicago.

    (1)

  • Laurence K.

    dam great meal thats all i can say

    (5)

  • Sean F.

    Edit 2: Still amazing. Had an awesome meal where they took excellent care of us after having had to cancel a few days beforehand. I know it can be annoying to get a last-minute call wiping out your hard-won reservation. I swore and called them awful names for hours afterwards. But they REALLY do try to make up for any inconvenience, which they could certainly get away with not doing. The baked potato soup was an amazing dish. So playful and fun.

    (5)

  • Steve K.

    I'll be genuinely disappointed if Michelin fails to give Schwa its due recognition. I called the restaurant at 4pm on Labor Day and was thrilled when Matt picked up the phone and offered up an 8pm reservation the next night. These guys don't fall into the same mold of all other fine dining restaurants. Where else can you eat a beef mole s'more with a campfire aroma while listening to jacked up hip hop in a BYOB space more fit for a large family than a restaurant? We did the 9 course, which ended up being 11 excluding the amuse (though they substituted the sweetbreads for a veal tongue dish) and they didn't miss with a single plate. The elotes and the smores dish were the favorites and the quail ravioli lived up to the hype. What Michael and his kitchen manage to do with these alternative ingredients is magnificent. After having done the Tour menu and wine pairing at Alinea this past spring, I wouldn't hesitate to say that the inventiveness and sheer quality of the dishes at Schwa compete. The only difference is I can wear a t-shirt and jeans and feel completely comfortable. Keep up the good work, Schwa. If only others in the industry could be themselves and sacrifice hoopla for comfort while creating Michelin quality dishes I would be a happier, albeit fatter, person.

    (5)

  • Don J.

    Had the best dining experience of my life in Schwa last night. Besides the food being amazing, the fun of interacting with the chefs really makes for a great evening. We arrived at 7.30 and we were greeted immediately by one of the chefs. The restaurant does not have any service staff but you still get better service than any fine dining restaurant I have ever been to. I brought 3 bottles of wine, one for me and the gf, the other two for the chefs. When I gave the wine to the chefs they said 'Dude, why don't we share all the wine". My kind of guy, my kind of place and I knew I was in for a great night. The amuse was a shot of a Bloody Mary. It wasn't like any Bloody Mary I had ever seen before. It was nearly transparent but had all the flavour of tomato, spices, pepper that you expect from a Bloody Mary. Great start. My favourite dish of the evening was the Apple pie soup. The soup tasted heavily of apples, cloves, olive oil and I would have been happy just having the soup. There was a savoury tart that had the most amazing crumble base, cheddar topping and apple filling. Amazing. I tried to eat this really slowly to make it last longer but I pretty much devoured it. I would have licked the bowl but gf was already disapproving of the way I was throwing the food and drink down my mouth. One of the benifits of bringing drink for the chefs is that they give you some hidden extra dishes. Our "extra" dish was a Quail egg filled Ravioli which you eat in one bite. As soon as you bite into the Ravioli, the quail egg explodes in your mouth and gives the most amazing feeling inside your mouth. All the other dishes were just as mind blowing as the next, like the tagliatelle dish where the milk they used is from cows that are not given water during the day so that the flavour of the milk is more concentrated. The dish was covered in black truffle and veal heart. Michael Carlson came to our table a number of times to ask us how we were doing, to top up our wine and to explain the dishes to us. The other chefs were very funny but were all clearly talented. One of the chefs (I think his name was Matt) had dislocated his wrist but was still cooking/serving tables/making jokes with customers and explaining the dishes. For a group of guys who apologise so much about the service they must know that their style and service is excellant and every bit as good as the food. Best dining experience I have ever had in a relaxed and fun environment. I have eaten in Alinea and I would pick Schwa any day over it.

    (5)

  • Bethany B.

    Love love this place! Had dinner here back in November and am still in love with the experience. We brought 2 bottles of wine which were alternated for us based on which pairings worked with which dishes. My reservation was actually canceled due to the restaurant closing for the night not once, but twice - but the guys at Schwa were incredibly nice and apologetic about it. They even comped a good part of the bill for us because of it (not at all necessary or expected, but very much appreciated!). I've been calling the last two weeks trying to get another reservation because I still can't stop thinking about how wonderful the meal was! I'll probably still be calling for a little while before I'm lucky enough to get in again...but at least I know it'll be worth it!

    (5)

  • Chris M.

    A rather fun experience. All in all it was about a 4 hour meal for the 9 course menu plus a few extras. I guess that night they were shorthanded two people in the kitchen so it probably doesn't take that long normally. Dress casually, jean are fine. Chef kept commenting on how much he liked my shirt. I should have traded him for a discounted meal. Here's was we had, I don't think I missed anything. 100/person, well worth it. I was totally full and entertained by the end. "bloody mary" - amuse octopus corn chowder & popcorn quail egg ravioli in brown butter tagliatelle w/ huckleberries & liver barramundi w/ anchovies sweetbreads & gravy roe & watermelon gelee & pickled rind - probably my least favorite of the night scallop honey bourbon - shot, kitchen staff needed a short break from cooking campfire shortrib pretzel ball w/ beer cheese filling tomato? sorbet - palate cleaners celery root cake

    (5)

  • Ajay K.

    Divine. Definitely "the" place for a special occasion.

    (5)

  • George M.

    Highly flavorful and elevated food in a non pretentious setting (and no it's not pretentious by virtue of trying hard not to be). I loved almost every dish that came out and whaaaat? It's BYOB! This is not your daddy's Charlie Trotter's. If people would describe you as two or more of the following, "boring, old, an accountant's accountant, staid, buttoned-up, high-strung, from the gold coast" then please save yourself a cardiac and don't go. While I can understand frustrations with last minute cancellations I suggest that it's part of the contract you sign with Schwa. This is part of what you are agreeing to when you make reservations. Schwa has a unique history with its star chef and is unapologetic for being anti-establishment. Also, let us consider how many times all of us have canceled on restaurants at the last minute. A unique 5 star foodie destination that gets away with not being luxurious (aside from the flavors) by virtue of being honest and upfront about its identity.

    (5)

  • Brooke S.

    I almost decided to write a one word review: LARDO. Then I decided that a few more points needed to be mentioned. The rest of the courses that didn't include lardo were pretty awesome as well. Amazing creativity, solid flavors and great staff. Thanks for taking extra special care of us. ;) Looking forward to coming back.

    (5)

  • Sagar N.

    Schwa, in many ways, is the quintessential Chicago fine dining experience. Fresh, rough around the edges, loud, and, yet, absolute genius. Our experience at Schwa wasn't without its issues but for an overall experience - you really can't beat this place. As everyone mentions, we had our issues with getting a reservation, but it eventually happened and that was that. Now, onto the important stuff. As you walk into a nondescript storefront on Ashland you walk into a singular square room with dim lighting and booming rap (Wu Tang) and a golden hue. Clean, neat table arrangements - I counted 26 chairs total. The furniture is sleek and sturdy - it seems they spent a lot more money on furniture than they did on room decor. Big unavoidable glass window in the back lets you see the chefs as the size up what to prepare next. We were greeted by a hipster-looking guy in skate shoes - I think this is Carlson's brother. He takes care of our wine, is funny, and very laid back. The 'waiter' here is almost singly handling the entire room (about 18 people) and does it without skipping a beat: water and wine always filled, new cutlery brought out for each course, new glasses for each new bottle of wine. He gives you the feeling that he'd rather be doing something other than managing the tables, but he does an excellent job overall and looks like he enjoys himself at work. Other than him there was, of course, Chef Carlson - big bearded, fila shirt wearing, quiet but friendly. Lastly there was a bald guy - tall, muscular, and mean-mugging but also nice enough. In short order after seating and getting our drinks started - the food train begins. Bringing out plates was the elaborate process - all three staff members come out, food is placed very neatly, and a short, succinct description of what we're about to eat comes out. The pace and spacing of the meal is ideal - never so fast as to keep your from enjoying your meal and never so slow that you get bored. The courses: 1. 'cherry covered chocolate' - short and sweet, the warm alcohol burn complements the sweet, rich tastes and gets things started well. 2. octopus, pancetta, microbasil, balsamic vinegar, and macadamia - clean and flavorful. Acidic tastes and fragrant smells. 3. baked potato soup with scallions and bacon - rich and savory - my 3rd favorite course 4. Surprise course - Quail egg ravioli, brown butter, truffle - INCREDIBLE - as good and rich as everyone says. Fat tastes really good. 5. Roe in many forms - passionfruit gelee with roe, some kind of roe-paste, and some fried roe/shrimp thing. - I loved the passionfruit taste with the roe and the contrasting textures but overall this wasn't the most impressive course. 6. Chicken livers, risotto, pomegranate sauce - the raw, gamey, iron-y taste of the chicken liver was off-putting for most of us although the risotto was perfect and went well with the pomegranate. 7. Scallops - outstanding but unfortunately overshadowed by the next. 8. Pork (belly?) - absolutely incredible course!! perfectly cooked and so so savory - beautiful caramel and orange colors - tasted as good as it looked and was the best course of the night. 9. 'Smores" - beef shortrib, graham cracker, something creamy: this was the most creative course of the night. Its presented as a cup on top of a cup. The upper one contains the ingredients while the lower one is filled with 'campfire' smoke. You lift the upper cup and release the smoke from the lower one. This was also an amazing course and the beef was the right combo of savory and sweet. Genius! 10. Cheese course - a small bite - tasted like some ricotta inside some bread. A nice palate cleanser of sorts. 11. Dessert - celery for dessert! I have no idea what the actual forms of celery that comprised this dessert but there was definitely a fried plantain and something that resembled a panna cotta. I loved this dessert with very clean flavors and not overly sweet. We left this place in a daze - having had one of the best meals of our lives. Anyone that lives in this city needs to try to make it to schwa at some point to experience this thing because it may not be there for too long. Honestly, I don't see how these guys make money considering the types of ingredients they use and the high level of effort needed to prepare most of these things. Nonetheless, it's an incredible experience and a must-have for any fine dining enthusiast. Advice: 1) don't use your phone unless absolutely necessary - it brings some unhappy faces 2) bring plenty of stuff to drink because the meal lasts a long time. 3) Also bring something for the guys in the back to enjoy - I brought some beer for the chefs and they appreciated it. 4)Lastly, just enjoy yourself! This place isn't pretentious, stuffy, and is absolutely informal. If you want to know more about something or how its made the guys like to explain it - Carlson himself goes into great detail about how a course is made if you just make the effort to ask!

    (5)

  • Dane K.

    Schwa is unlike any other concept I've encountered... It's brilliant business. You don't get a reservation here by accident; you're guaranteed to play phone tag for a few weeks, at which point you'll maybeee get a call back with their "other" phone number to call for your actual reservation. And no, once you get the new phone number you can't just keep it and call back. As disorganized as the reservations process may seem on the outside, on the inside I have a suspicion that they're onto everything. I even imagine that at the end of the night they sit around and have a few beers while replaying the greatest hits of whiny people begging and pleading for a reservation. Of course that's my imagination, but I hope it's like that. This process keeps the riff raff out--you don't go on OpenTable and click a button and hope for the best, if you want to eat here, you really have to want it. And so my first experience began on my most recent birthday, after Brian patiently played phone tag for a reservation. I've done the "chef's tour" thing a dozen times but this was probably my favorite execution of it. As expected, the place is small and intimate. The decorations aren't overly lavish--you're more likely to see Ikea decor on the walls than a Warhol. The food--and the guys that run it really--are what it's all about. I say this is a brilliant business because really, it is. It's a group of guys who don't answer to anyone but themselves. There's no waiter to fuck up the service. There's no maitre d' to pay. They are the front, they are the back, they are the business. This place operates more like dining at a dinner party than at a fancy restaurant; there's really nothing to hide here. The guy cooking your food is the guy who brings it to your table to explain it. If you have a question or comment, you're already at the source. It's as casual as you want it to be, or as grand, all at once. To me this characteristic is the pinnacle of fine dining, something very few places achieve. Course by course we were wowed with one surprise after another. And it's not gimmicky. It's not the "wow there's smoke flying out of my custom-designed bowl" wow, but a real wow in flavors and ingredients. My favorite course was probably the cauliflower tortellini, which was served with cacao nibs and a curry sauce. Yes cacao nibs. An unlikely combination that months later I still can taste how good it was. The sweet breads were candied and you may have thought you were eating popcorn (which made them 'user friendly' compared to other possible preparations), probably the best tasting sweetbreads I've ever had. Every course we had was well thought out and tasted great, but I won't bore you with the details. We arrived with 3 bottles of too cool for school wine (Pas De Nom, two bottles of Turley), one was intended for the kitchen but somehow we didn't convey that message well and I think we drank most of it. In the future, less wine is more. Not only did we drink too much, but after the first bottle of really good wine it's hard to really appreciate. And because you don't know the menu ahead of time, it's even harder to pair well, so the $100 bottle is probably better left for home enjoyment. In this case our choices were good, but one bottle less next time for us. The real issue came when I got home and expunged my entire meal, after having drank too much. I can't decide if this is embarrassing or brilliant, some might say this is the best of both worlds: I ate my heart out, enjoyed amazing food, and lost calories in doing so.

    (5)

  • Jamie J.

    I had the opportunity to dine at Schwa on 2/2/2013. I had a really good friend coming to town from Baltimore who had lived in Chicago for several years prior and was really excited about checking this place out after reading the reviews. She was really surprised that we even got reservations (I believe she took the advice of some of the Yelp reviews and called around 11am). I on the other hand really wasn't that interested in going but her excitement got me there. And then the BEST dining experience in my life began the moment we opened that old screen door to the restaurant. I was expecting something completely different. As we walked in some old school hip hop was playing, dark colored walls and a very minimalist decor. We were immediately greeted by one of the servers who directed us to any open table we wanted. Of course, I could go on and on about the food. It was incredibly unique and as each course was delivered (we had 9!) we blown away once again. I have to say that besides the fact that the food was amazing, I enjoyed the hospitality that we received by the crew. I mean the entire crew because they work as a team and service all tables together. Every time they approached our table with a course they had the biggest smile on their faces and gave us great descriptions of each item. It was like they were doing it for the first time and not as if they repeated this every night several times which we all know they do. I was sitting so I could see the window in the kitchen. I had fun just watching them preparing the dishes, laughing with each other and moving around to the music. In order to use the restroom, you have to walk through the kitchen, which is odd but also adds to the uniqueness of the experience. I believe our dining experience was about 3 hours. It didn't seem like we were there that long at all because we were having so much fun. At the end of the night, I walked back to the kitchen to thank the crew because they were so amazing and I enjoyed every moment of the night. I asked them if they would all be in a picture with us so we could remember this great night. They all did it without hesitation, but first we had to take a photo with the dishwasher, which we quickly agreed too! I would definitely post the photo if I figure out how I can. Schwa is BYOB, which is also a great aspect of the restaurant. I hope to someday return and have another Schwa experience! Thank you to the crew that serviced us that night! Another great reason why the hospitality is such a great industry to be a part of!

    (5)

  • Kristina B.

    Food was amazing as expected. Especially loved the halibut dish with bitter orange and the dessert with honeycomb powder. I found the menu to be very inspirational and hope to go there again.

    (5)

  • Sue B.

    Come on. The phone stuff is okay if the food/experience is outstanding. Umm, no. It's just good, that's it. El Ideas, Ruxbin, Alinea, and Goosefoot are HANDS DOWN better all around in the uber-foodie category. The coolest thing about Schwa is telling your friends that you got through and got a reservation. These guys need to get over themselves.

    (2)

  • Stacey A.

    Back in November, I told my boyfriend that I was going to take him out to dinner for his birthday and told him to think of an amazing place to go. He told me he wanted to go to Schwa. So I looked into it, and called for a reservation. In late November. In very early December they got back to me. And I missed the call. So I swore repeatedly, then called them back and left a message. They got back to me later that week saying they had an opening for two that very night. So I accepted and had a mini-stroke and then called my boyfriend to tell him to get hyped for some AMAZING food. So we got all giddy and starting thinking about the wines we were going to bring and what to wear and so on... And then Schwa called back, saying that the City of Chicago was going to be doing some work on or near the building and that their water was going to be shut off. Which, for those of you doing the math at home, meant that the whole restaurant had to be closed for the night. So the reservation we JUST MADE was null and void. The guys at Schwa were all kinds of apologetic about it and offered me the pick of the reservation litter: any day and time I wanted. So I went for a spot a week later, and broke the news to the boyfriend. A week later, I lost my job. The day after I lost my job, we were due to go to Schwa. Boyfriend told me to cancel the reservation and save my money and that we'll go when our finances are less tight. So I make the call and tell the boys at Schwa that they can give our spot away because I can no longer afford to eat there. They're sympathetic - and maybe a little moreso than the average schmuck on the street, because we've been playing phone tag for something like a month - and express their condolences. Five minutes later my phone rings. It's Schwa. They want us to come for dinner ANYWAY. And dinner is on them. We will be dining at the cost of FREE FIFTY-FREE. And then I cried. Because this kind of nonsense doesn't HAPPEN - not in real life, and certainly not to me. So we got ourselves prettied up and buy some wine, and headed on out to Wicker Park. And the gentlemen at Schwa were wonderful - personable, comfortable with the food (and they should be - the cooks are serving you and running the show there), and smartassed in a way you LIKE because it reminds you of your best friends who happen to be amazing chefs. (What? You don't have best friends like that? More's the pity, but you will FEEL like you have best friends like that while you're here.) And the food at Schwa was nothing short of AMAZING - the quail egg ravioli in brown butter with shaved white truffle, the veal heart with huckleberries, the apple pie soup, and the deconstructed PB&J dessert with black pepper ice cream were absolute standouts. I can't say enough good things about the food and it'll be a long damn time before I stop singing the praises of the chefs. We had an amazing night thanks entirely to the kindness and generosity of the gentlemen who run Schwa. Thank you, Schwa. Thank you so much. I want to send you cupcakes and hug all of you and you're all amazing, generous, wonderful people. Thank you.

    (5)

  • Charlie B.

    I have just been once before this place re-opened, but the best meal of my life. Ever. Just loved the food, and loved the environment, love the BYO idea. Love that you get to interact with the chef's. Loved the music playing. Just my idea of the perfect meal. Don't love that you have to plan three months in advance, though. I actually might be in an upcoming Budget Travel issue suggesting this place.

    (5)

  • Kristin S.

    Best meal of my life to date. Period. We came here while ago for my fiance's birthday, so I won't go into every course and how the quail egg ravioli changed my life, but believe me, go here! I had to call almost every day once the books opened for the month I wanted. I left a message the first time, but never got a call back, so I just kept plugging away at the phone until someone picked up and gave me my magic time on the date I wanted. Yay! The decor is minimal and you really do feel like you're part of the kitchen action. It's very small and BYOB. We brought a champagne and a white since we were nervous about overwhelming the food. For the two red meat courses, we were treated to a couple bonus glasses of red from a bottle they had in the kitchen. Woohoo! Service is super laid back, but attentive, and you can tell that the chefs (who serve you!) really care about the food and are proud of what they do. Every course was perfectly portioned and timed so that I was able to finish the meal without wanting to throw up and was delighted by everything put in front of me. Unlike some other experiences, each course complemented and built on the one before. Things just kept getting better and better. I can't wait to go back. Maybe I'll work up the nerve to start a slow clap for the chefs on my way out, which is what I REALLY wanted to do last time I was there.

    (5)

  • Arlene A.

    I have never, ever, EVER, had food that has been prepared with the care and precision that I have experienced at Schwa. While I was initially intimidated, the entire staff was nothing but warm and inviting. From beginning to end my palate was teased, tempted and ultimately satisfied with the amazing array of flavors that were presented to me. I've never been a tremendous fan of organ meats, but if they're prepared like they were at Schwa, I'm down with the offal. Veal heart wrapped with the most delicate tagliatelle with a beautiful nugget of talleggio. OMG frickin' sweet. I could probably go on and on about all the different courses, but you must go and experience it for yourself, I can't imagine anyone being disappointed.

    (5)

  • Jada M.

    This is the best restaurant I've ever been to in my entire life!!!!! I loved everything about it, except maybe getting in! Please know it's VERY difficult to get in, you call a number, leave a message and you get a call back whenever they get around to it. So as long as you know that you'll be OK. We went to celebrate my brother's graduation from medical school, it's BYO so we brought a lot of wine that they paired for us. although it's fine dining it's very casual! They play their own music (it was atmosphere a local MN band so I was in heaven). The chef's serve you as well. The food was beyond explanation and out of this world! If you are looking for a truly unique experience Schwa is the place!

    (5)

  • Kurt V.

    Bad-ass tasting Wins: octopus, baked potato soup, beef mole Fails: chicken liver risotto, butterscotch pork belly

    (4)

  • Vincent C.

    Where else can you eat veal heart while the Cool Kids are blaring overhead? Nuff said. Awesome, innovative, flavorful, all without the pretentiousness. Schwa is definitely an experience to behold.

    (5)

  • Michael M.

    There probably isn't a lot to say that hasn't already been said in the other Schwa reviews. I will say that yes, I had to call a few times and yes, our reservation got cancelled once, but it really wasn't that big of a deal because I knew both of those things were probably going to happen. The meal itself was incredibly fun, and almost more art than food. Everything we ate was incredibly thoughtfully prepared, and virtually without exception completely delicious. I found the table service from the chefs to be engaging and enjoyable, and it really seemed like they were having a good time. Those were 14 of the best courses I have ever had, and I would definitely recommend the experience. The music is really loud, but that is just part of eating at Schwa. Even if you hate the music (I actually really liked their selections), you will still have a good time because the food is special enough to overcome pretty much anything else about the meal you might not like.

    (5)

  • Steve K.

    This is the most fun we've ever had at a restaurant. The chefs serve you as there's no wait staff, and it's fun to interact with them as they explain the dishes to you. The quail egg truffle ravioli? OMG. Ridiculously good. We were there pretty late, and it was the birthday of one of Chef Carlson's sous chefs, so everyone in the kitchen and dining room did a shot together! We will definitely be back!

    (5)

  • Sanna M.

    Best restaurant experience I have EVER had. Seriously. Food was amazing, our 9 courses turned into almost 20, atmosphere was fun, and we ended up taking shots with the Michael Carlson and his kitchen staff. JUST GO, IT WILL CHANGE YOUR LIFE!

    (5)

  • Kelly N.

    They just cancelled on us too! 4 hours before our reservation. I saw a number of similar comments from other people as well. What is wrong with these guys???

    (1)

  • Tim P.

    I really wish I could offer a good review, especially after reading past reviews. However, when they call you on a Saturday afternoon to essentially say they don't feel like opening up that night, they should expect some knocks. Schwa, be quirky all you want - don't pick up your phone and only open when you feel like it - just don't expect that I'll ever be a customer.

    (1)

  • Evangeline L.

    Here's the skinny on a highly anticipated restaurant: The food was good, but not great. Four out of nine dishes were more sweet than savory, which I found rather odd. The oyster amuse bouche shooter had a sweet froth, a crab dish too, and a tiny piece of halibut was served with a giant "paint" of burnt marshmallow. There was just not enough fish for the amount of marshmallow which made this dish way off balance, not to mention the whole sweet thing again and again. What gives? On the other hand, some components were way too salty to eat (this was our table of five's consensus not just mine). ***The best dish of the night was a quail egg raviolo ***We had late reservations so perhaps its best to book early to avoid any kitchen mishaps... ***You'll be disappointed if you go for the three course so do the nine, however, my meal was not worth the price but fingers crossed yours is! ***The "experience" at Schwa was what its all about, in my opinion. The loud music, interactive/charming/funny chefs, and positive energy made up for the food...a little. If you haven't gone, you should go and give it a shot...maybe my night was an off night, I don't know. Judging from said night I wouldn't return for a repeat visit, but am glad I went. It just wasn't the "best meal of my life" or even the best I've had in Chicago...and I was expecting that.

    (3)

  • Neeraj R.

    Went here on tuesday and probably the reason another yelper's table was not ready. Food was amazing as always. The current menu is the best so far. Desserts were perfect! Cherry covered chocolate and bloody mary were amazing. I am going to be very sad the day I do not get the quail egg ravioli. So far that day has not come. The first time I went to schwa was in 2008, Left a message (one message) and received a call back. Its not a complex system. Did the same thing this time and got a reservation for 6pm on a tuesday night. This was my second choice but you need to be flexible. Anytime I go back to visit chicago Schwa is on the top of my list of places I need to go.

    (5)

  • Sam C.

    amazing food, casual chaos. just remember to bring the guys something to drink - the more they drink, the more entertaining they get (esp chef carlson). started with chocolate cherry and shot of makers. then coriander basil soda, amazing. duck. soup inspired by wendy's baked potato. quail egg ravioli (ridiculous). tortellini with apple. salmon roe that tasted like fruit loops. salmon. halibut. pheasant. some amazing ice cream. root beer inspired dessert. sure i am forgetting so many more courses which were equally fantastic. they were all amazing. def an amazing experience, and somewhere i will go again.

    (5)

  • Holly K.

    OK, as gushing review #109, I will keep this concise. Dinner here is like dinner at the home of a wildly talented and dedicated friend who is extremely type A about inducing sensory overload. If these guys weren't busy with that whole cooking/serving the other customers thing, I would have cuffed them to the table and had them tell me every single detail and history of each of the dishes we had. The amount of care that went into each course was inspiring. OK, gushing out of the way. The other relevant info: (1) BYOB and a low tasting menu price (comparatively) make this the only "best in chicago" restaurant yet that I would go to again. (2) If you are a twenty-something like me who occasionally feels a twinge of discomfort in superfancy places (like when Tru matched my napkin to my outfit, say), you will not feel any of that here. (3) I didn't make this reservation, so I didn't have to deal with reservation-pain. I understand some frustration, but if you live in Chicago, just call in and hope for the best - it's worth it.

    (5)

  • Gaius Kaligula C.

    my tasting at schwa in late december was the best meal i've ever eaten. it is worth whatever hassles you may endure. don't go pissed off, just bring a ton of booze and have a great time. i wore a shirt featuring the iconic image of raekwon's purple tape and they put "criminology" on during the second course. when i walked back to use the bathroom after dessert they popped a few more of the previous courses in my mouth after i commented on how awesome they tasted. these guys are truly doing their thing for love and for creativity with no motivations for profit/fame and as corny as it may sound, it shows on the plates. we are not industry people, not particularly what one would describe as well groomed (see: raekwon tees), and showed up with two large paper bags full of booze. they still treated us like VIPS and then brought us a bill that was less than half of what it should have been. i admit to being a cheap dude but we still dropped the full amount plus more because the food was so worth it. go. be enthuiastic. be persistent in making a reservation and exceedingly patient and polite when you get through. it will be worth it.

    (5)

  • Joe S.

    No description.

    (5)

  • Todd S.

    This is THE BEST food of my life! Thank you so much to the chef and everyone at the restaurant. Totally quirky. Hard to get reservations, BYOB, loud music, bring a gift for the kitchen. The chefs are artists and every night they create something special! I will be back.

    (5)

  • RJ W.

    One of the best dining experiences I've had. The staff was awesome. The food was creative, impressive and left a long lasting impression. I did have my first reservation cancelled and they were very apologetic of the whole thing. They can cancel my next reservation 5 times and I'll gladly wait. It's well worth it. Carlson was a super nice person as was Vinny. I wish them the best of luck in all that they do!

    (5)

  • matt b.

    Creative and delicious, consistently, over 9 (or so) courses, Schwa is one of a kind. I'd have expected "no frills" as far as service goes, but from filtering/decanting one of our wines to making sure our glasses were always full through the 3 bottles the 2 of us consumed during the evening (yikes), checking in on us constantly, and generally just being cool and jovial, service is stellar and enjoyable. This is no Tru, there will not be half a dozen staff making sure you are enjoying your time in the bathroom, or wiping your face with a towel made of gold bars, but you get constant attention, and they seem to be interested in your input (ours was "um that was great." over and over again, but whatever.) The food is SOLID. The portions are perfect (usually 1-3 bites, and sometimes you will be given stern instructions), and while there seems to be a theme as you progress, they are all totally unique, nothing duplicated or recycled, even with the "all fish, no meat" request. Even through the wine haze, I'm recalling courses, and wondering if they'll accept a standing reservation?

    (5)

  • Miranda E.

    I am so tempted to give this place a bad review just so people stop coming here and we can get a reservation. This is my favorite restaurant. Ever. I've probably been here about 5 times, and every time it's brilliant. I've heard it described as the "skate punk Alinea," which I think is so dead on. Actually, I think it's better than Alinea. I've had a dish I didn't like at Alinea, but I've never had anything other than exceptional food here. I come from a family of near-carnivores, who rarely touch a vegetable, unless it's a potato. Schwa served us beets once and we not only ate them, we practically licked the plate. I think that's the mark of a truly incredible restaurant--regardless of the personal food preferences of the diners, they have the ability to make any ingredient taste amazing. Also, they're really fun people to talk to. When I'm waiting for the bathroom (you have to wait in the kitchen), they always strike up conversation with me. That lack of pretension from people I think of as culinary geniuses is exactly why I love this place.

    (5)

  • Carol K.

    Call me a simple girl but after waiting 2 months to get into this place- I was eagerly awaiting an experience that has been described as one of the best food experiences in the city. Well, I say- save your money. Maybe it was an off night- the chefs did come to the table to tell us that they were having exhaust hood problems (in fact- they first told us that they were not going to be able to serve us) but they didn't tell anyone else that at the other tables- hmmm- maybe a hint of things to come? I like eclectic food, presented in an artsy way- this night it seemed like the art was taking precedence over the food as while everything looked great- 9 courses at $100 a person- we were all disappointed with the food. We knew it would be a little "out there" (how about beet juice in a shot glass served with a beet rolled in chocolate powder or ravioli with quails eggs, or caviar that had a caramelized topping to break through?) but usually it comes together better. My fav courses were the melon and prosciutto plate/soup, rabbit that came deboned and was delicious as well as a beef plate that had a small short rib on it (didn't care for the raw beef and quails egg and pickled beef that came on the same plate)and the spoonful of risotto. I kept hoping to get one of the selections that other people wrote about on here, but no luck. There are no waiters- the chefs do all the cooking and serving and explain each course and they put down the plate. Our chef seemed to be irritated with us that we chose to stay after he said they were having problems. I know he was stressed but it would have been better to hide that from us. We brought plenty of wines to serve with the courses and had some problems with the chef remembering to bring the right wine with the right course. Also- there are no wine glasses- you'll be drinking your fav wine in a water tumbler- somehow also didn't work for me. If you are going to go- keep a watch out- it's nondescript black awning doesn't make it pop on its block of Ashland- I actually drove by it twice and then thought maybe it had closed. I followed another couple into the door- only to find that they had not make reservations two months prior and they were sent away. We left disappointed as we had such high expectations. Again- call me a simple girl but a simple girl who won't be back!

    (2)

  • JoAnne H.

    What can a person say in a review that hasn't already been said? I am only adding a review here to keep their star count up as close to five as it deserves to be. My boyfriend and I went to Schwa in December 2009. He called, they answered right away, he talked to Michael Carlson directly, and got a reservation for the following night. That was quick! Nice Yelpers gave me the advice to bring in some alcohol for the staff, as well as for ourselves, so we brought them a nice six pack. The experience was just what all the other five star reviews say: a one of a kind experience where you savor every flavor, and hold the food in your mouth and taste the complexity. It was great. I loved every dish, and I will probably never forget them. I also very much appreciated that they gave us an extra course of the quail egg ravioli on the house. Ahhhh. That ravioli is not overhyped. But I have to say, I would probably go into a coma if I ate more than one. They are rich! If you can afford it, go to Schwa at least once in your life. You'll never forget the experience. Last note: people who have not eaten there should not write one star reviews to complain about the reservation system. Reviews should be about the food. Anybody could call Schwa up and find out on their own that the reservation system is tricky. Useless reviews.

    (5)

  • Brandon H.

    I just signed up for yelp solely to write this review. I went to Schwa almost a year ago and to this day feel compelled to write about my experience. I was more than excited when I found out that I was able to get a reservation. My date and I each brought a bottle of wine and off we went. Walking into Schwa is like walking into your best friends kitchen, music is playing everyone is talking and everyone is uber friendly. All of this aside the meal is what had me talking at the end of the night. We started out with an oyster amuse which didn't really do much for me and I was a little worried, silly me. To this day I still remember the majority of the courses I ate which I cant do for similar restaurants (Tru, L2O). The tiger fish is out of this world, the apple soup was amazing, but the best, the crackerjack sweet breads out of this world. The staff is amazing and you can really tell they have a passion for what they do. I cant wait to return.

    (5)

  • Cassandre P.

    Obviously I am going to give Schwa five stars because it was THE best meal I have had since moving to Chicago. But I do want to point out three not-so-negative cons about Schwa: 1) I felt like an a**hole when I left for shelling out $800 at Alinea the week before 2) I wanted to rip off my dress at the end of the meal because those guys in the kitchen are seriously hot and got me and my girlfriend seriously wasted which leads to my final point: 3) hot chefs+amazing food+lots of wine= difficult to keep my ADD in control and converse with frustrated friend

    (5)

  • Matt L.

    Remember that guy that didn't win The Next Iron Chef, but his food always looked awesome, Morou Ouattara? Do you remember why he got the boot? If I recall correctly (which is unlikely because I have the memory of a hand towel), it was because he always separated all the elements to his dishes, and his food was considered 'unapproachable' or 'required too much work'. Go look on the Farrah Olivia website and you'll see what I'm talking about. Welp (that's my combination of "well" and "yelp"... As in, "how you doing today?" "I'm doing welp, thanks"), I think Michael Carlson may be guilty of the same crimes of passion on some dishes. Except for the amuse, the pad thai, and the cheese course (blindingly good), all the dishes required you to get all the elements on one fork, which was no easy task after like 37 courses. Btw, they don't seem to like spoons at Schwa. I can understand this... The undignified nature of using the same utensil I use to scoop flaming hot cheetos and nacho cheese into my mouth may not be consistent with fine dining. Still, I found it a bit odd that they didn't give us a spoon for the French onion soup (my favorite dish regardless). So I won't go through the menu course by course, because I'm hungover as shit and I might need to go vomit (fuck you, wine!), but this was a really cool experience. I tried a bunch of things for the first time, including rabbit (I think I'd actually prefer Trix to that silly rabbit, not my thing) and jellyfish (which should probably be renamed jellofish, because it's more like a fish made out of jello). We also had one of the most interesting deserts ever: parsnip flan with sweetbreads, some sort of foam, and some citrus element (zest?). Together it all worked. If this kind of stuff doesn't appeal to you, I might say Schwa isn't for you, but if you're adventurous and have billions of dollars like me, Schwa is ftw. But before I go, I have to give a special shout to yelper Rob L. who happened to be dining at the table next to us. He reminds me of myself, if I were nice, had a dope ass wine collection, and were in really good shape. He let us try his '84 Opus One and even donated his remaining 1970 Port to our table. Tres awesome. Oh, and lest I forget, I wouldn't have even scored this reso if it weren't for the rad gal from NoCal, Erin P. I hope you're not having reservation-giver-upper's remorse now. I'd also like to thank god... Yeah, I know this isn't an awards ceremony, but I do feel like I just won an Emmy for my role in "11/7, The Opposite of 7/11: A Food Oddity". Sorry, now I'm just babbling. Gosh I'm hungover. Save me Jebus!!!

    (4)

  • Lynde G.

    Okay, here's the deal....quit the bitchin' about reservations and get your ass here. Now. If you are so uptight and making their process wrong... then call Maggiano's for a reservation. Exceptional things in life don't come that easy (good men, the perfect haircut, etc.) You are in good hands -- it will cost you around $125 a person. The chefs are as delicious as the food. byob: bring anything and everything...wine, red, white, sparkling, beer gin, port...you will make it work. The worst mistake you can make is not bringing enough. You will be here for 4+ hours. Bring something for the chefs as well.. Compared to Alinea, I liked far better. I thought the food tasted better than Alineas concentration on plating and presentation factor. I also like that the atmosphere here at Schwa is more rock and "fuck it" ...we are humans making ass kicking food...not so stuff like Alinea.... Don't be late. Don't expect things to be explained to you. Go along for the ride and just enjoy... Finally, what really blew me away...a guy at our table had been once before this trip about a month prior...the chefs remembered what courses he had on his last visit and make him his own individual courses for this time so he would "repeat" any courses. Wow. Schwa is top 3 in my restaurant favorites. I've eaten all over the world. Yum.

    (5)

  • Sarah Z.

    Well, they finally called me back. How do people get reservations at this place? Is there a secret club? I had the pleasure of FINALLY dining at Schwa last weekend. I must say that I kinda dig the joint. I loved the music, and laid back vibe. The space was very cool, but the decor needs a makeover. The service was very good but I did feel a bit rushed. The food was absolutely excellent... but all over the place. We had the nine course dinner and it just didn't flow. I need to go back to make a final determination of my rating. Does anyone know how often they change the menu? I'd look it up online, or call them... but, well.. you know. About a week later, I was at a wine bar and the guy sitting next to me was making that awful "hock a loogie" sound. When he saw that he was disturbing the people around him, he would do it louder. Finally I turned around to say "Do you mind!?" and it was one of the Chef/Waiters from Schwa!!! He remembered me too, because I was "the girl on crutches" when I dined there. I wonder if he does that kind of stuff in the kitchen..

    (3)

  • t. o.

    Everyone covers this pretty well. I coat-tailed with a friend when I was just in town for a job interview (I moved to Chicago later.) Had no expectation, didn't read anything. Friends brought copious amounts of booze, wine and beer for every course, and we got sloshed. We had a great time, and the experience was sort of hilarious, but this is food as an art event, not as sustenance. I have only rarely experienced such indigestion, and others in our party felt the same or worse later, and it wasn't just the booze. The chefs lavished us with experimental extra courses, so we ended up with over a dozen different dishes served to us, and few of those potentially hundreds of materials were meant to be conjoined in the human digestive system (or my mouth - many if-fy moments). And chefs in some cases badly needed baths - I mean, the smell overpowered the food at times. As did the blaring Norwegian black metal or gangsta rap. As I say, I had a great time, but I'm not over eager to return. I would recommend it to any adventurous eater, however. A good time, but this is not food to please you. It's about experimentation and challenge. I respect it, but don't feel very warm or fuzzy about it, nor would they want you to I imagine.

    (3)

  • Scott R.

    Yes, it is a pain to get a reservation here, but it is well well worth it. This is sort of part of the charm of the place. It is just a bunch of chefs that run the place who don't really care about reservations, waiters, hostesses etc. They invite you into their home for one of the most amazing meals you'll ever have. For my meal we went for my 30th birthday. We had our meal pushed back because they were hosting Charlie Trotter on the day of our original reservation. Michael Carlson called us personally and apologized and promised to make up for it, and he absolutely did. We went with the full menu, you shouldn't choose anything else. The courses followed along with the menu, then they brought out a single ravioli that was not on the menu. Our chef explained that the truffle he was shaving on the top of the ravioli cost more than he made in a month. It was the most fantastic taste I have ever had in my life. One of the most memorable courses was the lamb brains with morel mushrooms. Right when they were put at our table some death metal started playing on their in restaurant music system. It was cathartic sitting there eating brains listening to heavy metal pulse on the sound system. One reviewer complained about the music. It is eclectic and different, but I thought it added rather than detracted from the experience. Just be aware, these are just some chill dudes making you some awesome food. Having it be BYOB made it even more amazing. We brought a few bottles of wine and beer had some left over Trotter wine (which was awesome!). We just asked the chefs to match what they thought would go well with each course and they did an awesome job of mixing in the beer and the wine for each course. At the end of the meal they created a special dessert for my birthday. Then the check came and it was just a single number on a piece of paper that was less than the number of people * the menu price. They just chose a number. This was a phenomenal experience specifically because it was so different. These guys care about creating amazing food that easily rivals meals I've had at Alinea, Trotters, and Tru. An amazing experience, keep calling, it's worth it.

    (5)

  • Juno H.

    With great anticipation and excitement, we recently had dinner at Schwa, and what a disappointment! After all the hype (about the food, cool vibe and great service), we were strangely surprised by the mediocrity of it all. The food was ok - certainly edible - but not particularly memorable. The staff was attentive, although distracted and disinterested. We couldn't help but notice how unsophisticated they - and the whole place - seemed. WIth all of the options for exceptional dining experiences in Chicago, it will certainly be our last visit.

    (1)

  • Seth F.

    One of the best meals of my life. Everything is made with the kind of love of cooking you read about in cookbooks. At Schwa, you feel it in the food, in the way they talk to you about each dish, in the way they even comment on your wine and beer choices. These are the coolest dudes making food in Chicago right now, and they're also extremely nice. They went above and beyond expectations in making up for two reservations they had to cancel. Everyone should go to this restaurant. Everyone. Vegetarian, carnivore, and so on.

    (5)

  • Natalie K.

    THIS PLACE IS NOT FOR EVERYONE. It's true. If what you love is the neighborhood joint with gooood solid food, this may not be the place for you. However, if you get tired of the same food, if you are adventurous with your food (not a picky, easily squeemish eater), and don't mind dishing 110 for a meal (plus, it's byob. what can be better??? i pay 2/3rd the price of the menu for wine at Alinea), then it's perfect. The food is GENIUS. I have been there five times (the most recent being this past Friday) and of 36 courses (I've done the 10 and 3 course), I have flat out not enjoyed only ONE of them. At Alinea, through the 13 course meal, I will always have 2-3 that I think just don't work quite well. Schwa doesn't have the attention to every detail Alinea has, but it's just so much more fun, unpretentious, and relaxing. They recommend you to bring a bottle of wine per person. They give you extra courses. They will share with you their favorite beer or wine that pairs well with a particular course. If you're in town for one night, sure, go to Alinea for the oh so comfortable, cushy arm chairs and impeccable service. But, if you're here for a week, don't miss Schwa for a fun, adventurous, wine-full weeknight dinner. My favorite item on the menu (that i hope they never get rid of) is the rootbeer maki. It's green curry rice with hamachi in the middle wrapped in a leaf that has a root beer-like flavor. On top is dehydrated tamago (fish eggs) with rootbeer soysauce for dipping, a rootbeer shot for sipping, and a side of pickled carrot (much more delicate than pickled ginger). It sounds weird, but SO AMAZING!!! Your expectations have to be realistic in terms of service and atmosphere. They play whatever rap/hip-hop is on the ipod. Tip: if you want to get a reservation, call them every 20-30 minutes around 11am-4pm while you're at work. just give them a dial and they'll eventually pick up.

    (5)

  • Ruth C.

    I'm not sure I have anything new to add to the discussion on Schwa, but it's hard to let such a memorable meal pass without comment. It goes without saying that the food is incredible. Right up there with the best of the best but for me Carlson's ability to keep things (relatively) accessible while simultaneously blowing your mind is seriously badass. The apple pie soup, the veal heart and honey tagliatelle, the sweetbread biscuits and gravy - amazing. Oh and the memory of the biggest star of the night at our table - the unexpected pork belly - it's enough to make you weep. The older I get, the less desire I have to be sit in a stuffy dining room and "behave" for a whole meal. Here you wear jeans (or whatever the hell you want), the walls are spray-painted black and gray, the music is loud and in your face and no-one batted an eye while we were rolling our post dinner cigarettes at the table. By some stroke of luck my husband called at 10.30 am and by 2.30 pm we had a table for the same night. Now I'm experiencing the full mailbox that so many have talked about while I try to procure a table for April. Is it annoying? Yeah, a bit. Worth it? 100% And all for $110 a head? Insane. Completely insane.

    (5)

  • Tony C.

    Its like having dinner at your friends place but your friend is one of the greatest chefs in the world. Great experience, not a traditional "date" place but killer food and great staff.

    (5)

  • amanda g.

    michael carlson is a culinary genius. last night's dinner at schwa with two of our closest friends was probably the most enjoyable meal i've ever had. the food was pure perfection. there wasn't a single course that the four of us didn't love. we had a difficult time choosing our favorites and least favorites because everything was just so good. some highlights for us were (the descriptions are from memory so hopefully i'm not missing anything): chicken liver risotto with tallegio cheese, blackberry spread, yuzu honey gelee disc. raviolo with quail egg, truffle butter sauce and ricotta. potato bar soup with scallions, liquefied bacon, scallion purée, stretched cheddar and two crispy baked potato pieces with sour cream on the side. the entire experience was just amazing. and we vowed to attempt to come back at least once a year. all of that said, schwa isn't for everyone. like others have mentioned, you shouldn't come here if you intend to be pampered or if you demand a certain level of service. everyone there was so incredibly nice and friendly, but they aren't your typical michelin starred restaurant "servers". they're chefs that love their food and just want you to too. which is precisely what i loved about it. it was some of the best and most inventive food i've ever had, prepared and served by the people that made it. with no pretentiousness and with an amazing amount of heart.

    (5)

  • Brad C.

    As half the battle here is simply getting a return phone call from Michael, my March '09 visit has to been seen as a major success...suppose it helps, too, that the meal itself was, if nothing else, entirely fascinating. That it was only slightly memorable seems irrelevant, no? I must say I found it ironic that most of the successful dishes of the night were really nouvelle concepts--see the quail egg ravioli, sunchoke soup--whose sheer conceit was richness; they seemed to contradict the whole vibe and ethos of the place. Having said that, I loved the sweetbreads/parsnip custard dessert that I presume is universally loathed: it's such a bold deconstruction of dessert in general and cracker jacks (!) specifically. I might suggest waiting until the late spring to book; the menu should be more exciting with the arrival of fresh produce. Then again, at the going rate--they are underbooking and still had 10 no-shows the night I was there--I don't see how even this place, bizarre economics and all, can last, so you may want to stick close to the ringer.

    (4)

  • Leslie S.

    Well Schwa lived up to its reputation! Seth can canceled our reservation 2 hours before we were do to arrive! Not nice! Morton's stepped up to the plate and we had a wonderful dinner. Thank you Schwa.

    (1)

  • Chris G.

    Are you kidding me? We were lucky enough to have a friend that had a reservation invite us on a friday night. I was very excited to eat and experience Schwa. Our server Seth was very attentive to us and made the four of us feel right at home. We chose the 3 course meal option, which is actually 6-7 courses when it is all said and done. EVERYTHING!!!! Was fantastic!!!! Nothing could top the ravioli stuffed with quail egg!! IT WILL MELT YOUR FACE OFF!! Absolutley delicious. Big thanks to our friends ERIN and JASON for inviting us. Even better.. my wife and I made sweet, sweet love that night! Thanks Schwa, we will be back!

    (5)

  • Rachel W.

    Yes, I have had the pleasure/experience of dining at Schwa and Alinea within 3 days of one another. Due to this fortunate turn of events, I feel like this is almost going to be a comparison. Schwa is a restaurant you think up with your bestfriends when you are just sitting around dreaming up wild sh*t. And it turned out awesome. Alinea is like Schwa's older, more serious brother, or cousin maybe. (I'm stealing this line from the company I was with...) "Schwa is the type of place you could easily come back once a month to see what those crazies are up to in the kitchen. Alinea is a once, MAYBE twice a year place." Our reservation was "canceled" due to a sink breaking the night before, but rescheduled for the next night. Everyone was very nice about this (Michael apologized profusely), threw in some extra courses, and a few bucks taken off the final bill. Not too shabby. We did the 9 course and easily put down 2 bottles of wine. Really the only course I didn't like was the peanut brittle chicken liver. Luckily my date did, so he got two. Best by far was the lobster course, as well as one of the extras - a quail egg ravioli. I can honestly see why it's hard to get a reservation. The place is smaller than my bedroom. P.S. take your time on the way to the restroom! It's back in the kitchen and you can see what everyone is up to back there.

    (5)

  • Katie H.

    Schwa is a roller coaster of food. There are ups and there are downs, there are even twists and loops, it goes by too fast, and when it's over you are left a little dazed, with part of you screaming "woohoo, I want to go again!" and part of you just wanting to go spend some time in kiddie-land, waiting for your heart rate to return to normal. After taking a few days to process things, I think that while there were some things that I really liked, 9 course tasting menus may not be for me (I'm a little weird about textures and I hate all fruit and only like certain veggies, and the cost pretty much prohibits me from doing it again for a few months anyway). But I would come back for the 3 course where I have a little more control over what I'm served but I can still get a feel for what the chef can do. The place is small and very intimate. You feel like you are dining in your friend's house. When we were there, there were only 4 other tables sat. The chefs cook and serve so I can see why they don't fill the place...and why it's so hard to get a reservation. We brought 6 bottles of wine for 4 people and it worked out to be the perfect amount. Depsite my pickiness, I was determined to be adventurous. I settled in and prepared the the ride. We started with grapefruit ice amuse. Eh. I'm not a fan of grapefruit so I did my best to just swallow it down and move on. The Hendrick's gin salad with cucumber gelee and gin/rosewater granita taught me a very important culinary lesson- I detest gelee. The menu listed beer cheese soup online, which I was super jazzed about, but when we arrived the menu listed french onion (which I hate). As it turned out, it was a corn soup that was phenomenal. I can't remember exactly what was in it, but damn, it was creamy corny goodness. The jellyfish pad thai was okay. The jellyfish subbed for noodles. Once you got over the novelty, it was just a good pad thai. Then they brought us something not on the menu - ravioli stuffed with quail egg with shaved white truffle on top. Holy hell. I did NOT want to swallow, I wanted that taste to last forever. Why couldn't I have 15 of those? Next it was on to the whitefish roe with black garlic and bacon puree and poached asparagus with shaved asparagus made into noodles on the side. I didn't even eat much of the roe, the real star here was the bacon puree. Yum. Then came the smoked cobia in red pepper couscous with watermelon juice. Tasty. I had been very nervous about the morels and lamb brains. I did not want to eat brains! Another important lesson for me - I love brains! The brains had a thin crispy coating and were moist and soft inside, kind of the consistency of mashed potato fritters. The following rabbit dish was pretty unmemorable for me. The demi glace it was served with was really good, but the rabbit itself was a bit gamey. I totally forgot about the green curry and rootbeer cone until I read about it in someone else's review, so that sums about how I felt about that. Next was the cheese course - what a dissapointment. I. LOVE. CHEESE. This was not cheese. Okay, what do I know, I'm sure it was cheese but it wasn't good. It was like a custard consistency on the bottom topped with a caramely gelee. Ugh. Then came dessert. To me, dessert = chocolate. Candied sweetbreads, which were suprisingly pretty good, are not my idea of a good sweet finale to a meal. I was left feeling incomplete. And after 9+ courses and $280 for two people, I shouldn't feel that way. I really appreciate what they are doing at Schwa. The intimate experience, the great, unpretentious service from chefs (my one complaint on the service was I felt a bit rushed, we were in and out in 90 minutes) who clearly love what they are doing and are passionate about providing a unique foodie experience and pushing the envelope of traditional food combinations and preparations. But, when it comes down to it, I'm a simple girl. Give me juicy medium rare steak topped with blue cheese, some fresh crusty bread dipped in olive oil, and a hunk of chocolate for dessert and I'm happy. I'd rather have a meal of simple food that I love, than have something "interesting" that is just okay (or in some cases, not okay).

    (4)

  • Dave C.

    I went once and had an amazing date. Eventually convinced the girl to marry me. Thanks Schwa guys, for being part of the woo-ing. But I didn't review this place after that. Anyone can get things right once. I went back a second time the other week with a group of four and it blew my mind. Even better than the first time. Ridiculous. The weakest course was the drink that was the first course. Maybe trying to set the bar low? Anyway, everything after that was perfect. The music is loud. Typically rap. The service is good, though quite informal. So maybe it's not right for some crowds. However, for those of us that don't do pretention but like a damn good meal. Schwa fits that hole. One of our party was pregnant. A few courses, she couldn't eat the standard dishes. What they whipped up for her might have even been better than what the rest of us got. And they were completely and utterly wonderful about the whole process. My only complaint is the difficulty in getting them to call you back to get a reservation. It took four months. I always want to take company here but can't plan far enough in advance or I'd be there 4 or 6 times a year. In conclusion, go. Unless you're a dick. Then don't.

    (5)

  • Jessica A.

    I have just one word: amazing! I'll update with more when I can figure out what exactly I ate (we did the full shebang tour), am less hung over, and my head isn't swimming in awe.

    (5)

  • Janna V.

    Last Friday was my lucky day...I was invited as a last minute replacement for Rob L's and Katie and Dan's Schwa adventure. I had been looking forward to trying it forever. I love the space. It walks the fine line between home-y and restaurant beautifully. I was a little surprised by the decor at first, but as the meal started, I realized just how perfect it was for the space and the food. Unlike some people, I loved the music...I admit, it was a little surprising at first, but again, it really added to the experience in a way. Everything really came together in the end. I wont go into too much detail about the food since everyone else is doing that but I was pleasantly surprised by a few dishes in particular. I was in love with our salad course (the Hendricks gin/cucumber/rose/ coriander jelly thing) I'm a big fan of textures/temperatures and I really thought this dish really worked. A lot of the textures were surprising (like the white chocolate chard) and I really enjoyed it. I also learned that I love brains...they are like the most perfectly poached egg yolk...when it hovers between solid and liquid. I'm not sure if its because I've been to a few restaurants of this type now, but I wasn't as wowed by the experience as my fellow diners. Everything was excellent, but something was missing for me and I cant quite put my finger on it. Maybe I'm just culinar-ily jaded. Also, while my pocketbook really loved the BYOB, I think i missed having professional wine service. And while all the chefs were very nice, I like a little more explanation with my food when I am unfamiliar with it...some of them were happy to oblige - others not so much (he said he didn't feel very talkative today). Overall, it was a wonderful experience...I think it is better for smaller groups rather than bigger ones and if i came back I'd come back in a 2 some not a 4 some.

    (4)

  • chris c.

    Small area but awesome fine dining experience. Hard to get in (reservation) bc of the limit of tables but worth it! Bring mulitple wine choices for the dishes. The thing I remember most is the Quail Egg Ravioli and remember that I wanted more.

    (5)

  • James D.

    Once again, fantastic experience. Having lived in NYC for the last year, and traveled around the world, there is just no place like Schwa. Fleur de Lis in San Fran is awesome (get the beef cheek). John Besh's restaurants Luke and August in New Orleans, as well as Cochon and Stella, are very good. Countless restaurants in NY later, there really is no place like Schwa. You can't dispute the food scene in Chicago, and you can't discount how good Schwa really is.

    (5)

  • C H.

    I can literally say that my experience at Schwa (and I am in no way a Prius driving douchbag or a "yummers' hipster foodie) was pretty close to ethereal. If you Google Schwa, you might come across a Chow post where a woman with terrible grammar wrote something like "Schwa -- a anomole?" Although the attempt at correct spelling was also a fail, the description was completely correct. anomaly/näml/ Noun: Something that deviates from what is standard, normal, or expected. The angular distance of a planet or satellite from its last perihelion or perigee. Prior to coming here, I expected to be let down -- I had started to over-hype it to myself and every time I do this, nothing ever lives up to expectations. After eating there, I can honestly say that it lived up to every expectation and then some. Something that I barely see mentioned in the write-ups on Schwa, and something that I don't think many people know is that they spend something like 70-80% of the money the restaurant takes in on the food itself. That being said they lose their ass quite a bit to put bad-ass food on the table for all you newbs, so respect. At the end of the night, when you are "tipping" -- you are making up food costs probably. They don't expect that...but keep it in mind if you are one of those "So I have been to Alinea and I have been to Schwa..."people. Highlights of my meal (besides the amazing service): *A Salmon with Pink Lemonade - This salmon is crazy -- it's like a chicken-salmon. As if a chicken and salmon got together, listened to some Barry White and out came this dish. Meaty, and just so tender at the same time. I will FOREVER DREAM OF THIS. *One Bite Quail Egg Ravioli. Which, if I am not mistaken -- is a raviolo. Anyway, no one makes anything like this...and it' is a staple. * Apple Tortellini? *Chocolate -covered cherry, or wait I am sorry -- "We had a chocolate covered cherry and we said "f*ck that." *Potato Bar Soup. Holy s*it , potato crisp. *A crab salad that reminded me of Fishermans Wharf on a cold, March day, but that was way better than Fisherman's Wharf crab salad could ever be. *Roe - Deep fried roe, violet foam and a passion fruit gelee. Explained as "Fruit Loops". *Basil infused homemade soda. *Mustard ice cream? I am missing like four more courses.... Our service and food was top notch. I am happy to say that I had the chance to eat there. It wasn't just one of the most memorable meals of my life -- it was one of the most memorable experiences of my life.

    (5)

  • Jo W.

    Disclaimer -- have been to Alinea (5 stars) and Charlie's (4 stars) For traditional foodies, this place is a little unfinished (read cheesey decor, raw music, and uncomfortable chairs) and I would not come back for two reasons. 1. The main waiter was almost rude -- and was mixing up our white wines throughout the first three courses. Okay so I get it, you're edgy -- but no need to have an entirely unprofessional attitude/not listen. Or look like you just rolled out of bed. 2. With respect to the food, I was at 50-60% of liking the dishes. This hit 90% for both Charlie and Alinea. Moreover, all of us were hungry when we left -- perhaps this could have been helped with some good table bread -- which we didn't get. Sure this is a cheaper foodie experience but I still don't think it was good value.

    (3)

  • Kathy K.

    This place is a feast for the senses. The quail egg ravioli is to die for. This is a must for all foodies. The neighborhood and place itself are off the beaten path but the food will take you away to another planet.

    (5)

  • Anna K.

    Wow I was just reading a review for this place and the guys said the food at other local establishments such as lou's, Picante, and Smoke Daddy are just as good. Buddy, they are a completely different class. A Ford Escort will get you from point a to point b but riding in the Beamer is a much different experience. Are you picking up what I am putting down here? Smelling what I am cooking? You get the point. Schwa is entirely it's own experience. I have called about 5 times since May trying to get reservations. I finally got them for January 7th. I was so stoked as it was a birthday "surprise" because she had wanted to go there for a long time. Then my phone rang on the 7th. Shit, their flue broke and they have to cancel the told me. Ahh but all of the birthday dreams were shattered. Ahh, but they were more than happy to reschedule us for last night. The place's curb appeal leaves alot to the imagination. Just a black sign with simple white writing that says schwa. Grafitti on the door. Absolutly perfect. When you walk in the place is little, simple and absolutly perfect with the rap/hip hop playing. There are a bunch of guys in the back cooking. They gave us our seat and apologized several times for cancelling. They were extremely attentive the whole time and I never ran out of wine or water or food! Our menu is as follows. 1. amuse (oyster shooter): I was a little confused as to what to do with this so I swallowed the oyster whole. I asked if I was supposed to chew or just swallow. He said whatever you want I am not here to tell you how to eat your food. 2.Beet Risotto: Beautiful presentation but tasted even better. A bright red dish. 3. apple pie soup (savory): This was one of the most amazing things I have ever had in my life. It was thick and rich and oh so delicous. 4. crab (peekytoe crab w/ pine, mushroom, caramelized plantain): Wow. Wow. that is all i have to say. 5. maki (with green curry, rootbear, and awesome little fried roe on top): Not usually a fan of roe. but I ate it and it was good.good blend of fresh and fried. 6. quail egg ravioli,: One bite and it basically melt in your mouth. Then you find yourself sucking butter up with a spoon. 7. pork: some of the best pork that I have ever had. So tender and juicy. 8. kona kampachi: Amazing. They had a carmelized something to go with it that gave the soft fish a great sweet crunch 9. a cheese puff, a celery-based cake with white chocolate side: I hate celery and this was one of the best things I have ever tried. The entire experience here was my probably my favorite ever. I have a feeling some friends and I will have something to celebrate come summer. I can't wait till we can make it back ;)

    (5)

  • Karen N.

    Just had dinner at Schwa last night. Price is up to $105 for 9 courses now. Food is comtemporary American done very well. If you're a self proclaimed foodie, wondering how Chefs rejunvenate old pairings or come up with new food compositions. Then this is your restaurant. Store front looks like a hole in the wall. But when you step in, it's an understated, elegant room. Service is minimal but adequate. And I appreciate discussing each course with my server. The kitchen staff bring you your food, expains all the ingredients to you and takes care of giving you new forks and knives after each course. I personally don't care about stemware. They do give you a new glass each time you pop a new bottle. Outstanding courses: Chestnut soup, quail egg ravioli, the rabbit, tumeric ice cream. Some courses came out on plates like paintings on canvas. A few misses too: the risotto as cheese course, the beet juice at the beginning. Nothing special. I went to Alinea before everybody got googoo gaagaa over it. I believe Michael Carlson's Schwa will become the same phenomenon.

    (4)

  • Christina P.

    Ease up kids. For those of you bashing on Schwa's business approach to not taking reservations, just calm down. Seriously. These chefs are some of the most amazing guys in the business and I'm pretty sure the last thing they care about is your whiny attitude. You'll get in - just keep trying. I called on a Tuesday evening and the mailbox was empty. Left my name & info and also noted that "I'd take a reservation whenever they had an opening" Sure enough, they called back three days later saying they had one for the following evening. My philosophy is that being open minded and being kind in your voicemail is key. They don't want to listen to a bunch of cranky soon-to-be-customers. Market yourself, ok? Now onto the evening: absolute bliss. The whole experience is pretty surreal. A tiny home-like setting. Soft lighting. Views of the kitchen. I can't really do the food justice by trying to go into detail, but it was the best I've ever had. It was also great to have each chef come out and explain the dishes... answer questions ... or just make small talk. My friend Amy & I brought two bottles of wine - one prosecco and one pinot noir. It worked out beautifully. And for those asking if you're supposed to bring your own glassware - they have actual wine glasses now. But, I think it's ok if you bring your fine crystal if that's what you'd like. All in all - if you have any sense of upscale dining without pretension, call and be nice. You'll get in eventually.

    (5)

  • Bryan W.

    Displaced Manka's Inverness Lodge as #1 meal in my life!

    (5)

  • Jordan V.

    A good friend just took me here to celebrate my birthday. I hadn't been since it closed and reopened but wasn't disappointed. The food is still innovative and playful and the atmosphere is still casual but attentive. Food: My favorite dish was the aged risotto flavored with beet and garnished with beet slices and escargot caviar (a new luxury item, the chefs informed us). My least favorite was the single spear of white asparagus (overcooked) served with black garlic and caviar pastes. A good holdover from the pre-closing days was the quail egg ravioli which paired really nicely with vintage champagne. Service: The chefs are busy but take the time to make you feel welcome. I would have loved to have a menu so I could better remember the components (they kind of blow through the descriptions) but, hey, it keeps you wanting to come back. Otherwise, nothing was ever in want of a refill and after we had finished our meal (and two bottles of champagne) they plied us with red wine from the kitchen until we were afraid to overstay our welcome. One of the chefs even gave his coat and another, his smokes, to a customer sitting across from us. How's that for service. A few tips: Keep trying to get a reservation - I had luck calling on a Tuesday afternoon. As for wine, definitely err on the side of going lighter. The two bottles of champagne worked perfectly with every dish. This is not a place where you want to bring one bottle of cab.

    (5)

  • K P.

    The service was nice. The guys who work there are really cool and they make awesome food. Down to earth people and great food, what more do you want? You can go here and just enjoy food. and the music is great too.

    (5)

  • David W.

    I have been anxiously waiting to return to Schwa for over a year now and last night was finally my night. For months I have checked the website, google searched, and actually called once a week to see when they would open their doors again. Finally a month or two back an actual person answered the phone and took my reservation! We armed ourselves with two bottles of Sauv Blanc and what turned out to be another overhyped California Chardonnay (Schwa is BYOB!). All four of us ordered the ten course tasting menu and sat back an enjoyed the eclectic hip hop and awaited our first dish. Below I have listed the ten courses with brief descriptions of each. (The chef added two courses which brought the total to twelve) amuse Chilled Grapefruit something a rather with Table Side Shaved Black Truffles. This bit was served atop a glass cube and we were instructed to throw it back like a tequila shot. stone crab: bananas, celery, coriander This dish was excellent. Baby bananas, banana puree, celery puree, a warm brioche banana thingy, and some delicious crab. It sounds a bit all over, but the flavors worked very well with one another. beer cheese soup: chimay, pretzel A very intense chimay based soup served with chimay foam, mustard skins, and a pretzel. The soup was amazing and rocked your mouth as soon as it hit your tongue. pad thai Marinated jellyfish replaced your traditional noodles and a peanut puree replaced the crushed peanuts you're used to, but oddly it all ended up tasting like really good pad thai. artic char roe: pumpernickel, lemon, rutabaga Pumpernickel blinis with roe. Yum Yum Yum..... kona kampachi: galangal, lime, maple Yum! liver & onions Not your traditional liver and onion. antelope: butternut squash, white chocolate The flavor combination on this dish was as odd as it was delicious. cheese Truffles and cheese cake. Hmmmmm... Yummmmmmmmmmmmmmm. dessert Candied sweet breads! Nuff said. canape: sea urchin ice cream Not sure if this will ever be part of Baskin's 31 flavors, but it was interesting. ravioli: quail egg, truffle oil I had this dish on my first visit to Schwa and was excited to say the least to see it again. Rich and beautiful! The space is warm, minimal, and TINY. I counted 24 total chairs. Despite what many say the service has been on point on both visits. Despite the lack of a wait staff the folks at Schwa are friendly, informative, and attentive. It's like the geek chic love child of Moto and Alinea! Phenomenal experience and brilliant food. 4 Ten Course Tasting Menus ---------------------------------------------- $540 NOTE TO THOSE WHO HAVE NEVER BEEN AND WROTE NEGATIVE REVIEWS: I know that it's almost impossible to get reservations, but you have to give this place a break. They only have four people working there and twenty four seats available each night. They offer a $200 tasting menu for $105 and that causes serious demand. I'm sure if they hired a hostess, a sommelier, bussers, servers, and reservations person the price would raise and Schwa wouldn't be Schwa anymore. Finally, If you want the proper wine glasses, I'm sure Schwa would be fine with you brining your own.

    (5)

  • M H.

    Cracks me up to read people's reviews about how hard it is to get a reservation, how loud the music is, theyre so mean to me on the phone and that makes me sad......it is what it is people (and most of thatt isnt true, besides the music. Its loud and its great). So dont post garbage negative reviews about it, especially if you dont even eat at the restaurant, Yih. Stay in California, no one cares. If you eat there and dont like the food, thats fine then. Post that. These are some of the coolest, most down to earth people you will ever meet. They treat you as you treat them. Plain and simple. Michael Carlson is a genius with food and the stuff he comes up with, possibly while youre sitting at the table, is amazing to see and taste. Its gourmet food on LSD, its a dining experience youll never forget and sometimes, if things go well, you wont remember either. People next to us drove on a whim from Upstate New York to eat there that night and you would never expect them based on appearance. But they were great people, knew everything about food, and they get Schwa. Thats why theyre there. So just go, roll with what happens and let the chefs do what they do. If you cant handle that exact plan, dont go. You wont enjoy it and youll whine about it on Yelp.

    (5)

  • Eric M.

    Am I now ruined for life? Have I peaked too early? I feel I just defeated the hardest boss in the game in the first level. What's all this nonsense I'm trying to convey? It's simple, this is the best meal I think I have ever had. And Schwa had a lot to overcome. Long story...be warned. So a friend of mine went here and told us it was the best meal they ever had. I considered myself in the know on food and felt lost when I had never even heard of the place. I then did some research and learned all about the famous dinner that caused them to close and their subsequent reopening and apparently impossible reservation system. So my wife and I's anniversary was in October. We decide to try and go here. I give a call in mid-September and to my surprise get someone on the phone right away. I get the date and time I want and I'm thinking "This isn't so bad" The day before my reservation I get a call just confirming my reservation. I'm feeling pumped. The day arrives, my wife and I are ready to head over and at 4pm I get a call. One of the chefs is sick. They can't run if they're not at full staff. They apologize and say to mention this cancellation if/when we want to come back. Ok. Nothing I can do about this but it definitely didn't make me feel too happy. My wife's birthday is in February so we decide to try again then. I call back in January, get the voicemail, and this time leave a message mentioning the cancellation. I get a call back about a week later and I get a reservation. Day before we get the call about the confirmation, but I'm still nervous (actually had a backup reservation at another restaurant). By 3pm on the day of I haven't heard anything so I call to cancel the backup and then at 4pm I get a call saying their fridge is broken. This time they offer to schedule something right away, so we get a reservation for a week later. The day comes and this time no cancellations and we're actually going to eat! So, as you can imagine, there was a lot to live up to. And they did. I think there are enough reviews here about the food, decor, staff that I would just be adding to the line of compliments. Let me just say every single dish I had there was outstanding. There was nothing I would not eat again. And if you're wondering, yes we did get a nice discount on the bill but I would've been happy to pay the full price. Love this place and I'm nervous that every place I go to after is going to pale in comparison.

    (5)

  • Julie B.

    I have read so many of Schwa's wonderful reviews so when I was invited to attend by Yelp's ever so wonderful - Rob L. to join him and some friends last Saturday, I was literally on a calendar countdown. Small and intimate, great music (sorry if you are expecting Beetoven) it's far more hip - subtle hip/hop. Service like no other place I have been to before - the chef's serve you themselves!!! This is a culinary treat and adventure. Two choices: 3 or 9 course meal - we opted for the 9 courses!!! I loved everything placed in front of me and a few times really did want to lick my plate clean. They did an outstanding job pairing the wine we brought (I probably lost count though since soooo much wine was brought). I really appreciate what Michael and his crew have created and can't wait to go back!

    (5)

  • Marie L.

    I am not usually a very lucky person but I took a "How well do you know your Chicago chefs" quiz sponsored by Thrillist.com and became the luckiest person in Chicago for one night because I won a free meal for 2 at Schwa. It wasn't the easiest feat to get a hold of someone to make the reservation but from what I know the chefs handle pretty much every aspect of this tiny restaurant including serving and reservations so the always full voicemail is understandable. Michael eventually called me to work out a reservation and when he called again the day before the dinner to confirm my reservation, he asked if I would like to bring 2 extra people to dinner on the house. AS IF I WOULD SAY NO. I scrambled to find 2 food-loving friends who were available and we got our motley crew to the restaurant the next night. Needless to say, it was one of the best dinners I've ever had. I think that's all you need to know even though it's been said a million other times here and elsewhere. It's kind of a bummer to read the menu on some website beforehand, just wait 'til you get there and enjoy it. It's a pretty intimate experience because of the size of the place and the chefs constantly streaming in with plates for your table. The staff is young, friendly, probably very tired, and cute. Bring some beer for your table and for the chefs while you're at it.

    (5)

  • Adam C.

    On Food: Incredible. For the price, the meal was, by far, the best I have ever had. On Reservations: Try calling between 1 and 3. Call well in advance and leave the date on the machine (if you don't get an answer). Either continue to call or just wait and hope. They seem to call folks back a couple of days before their requested reservation date.

    (5)

  • Derek M.

    Hands down the best food and the best dining experience I've ever had in my 33 years of life. I've never seen chefs work so hard and serve such high-quality, creative, inventive, tasty food in all my life. This place should have six stars. We had fun with 4 people, but you can also dine as a couple or alone. Keep calling them to get a reservation it is worth it. They know where to put their efforts (in the food rather than their voice mail system) and that will put a huge smile on your face when it's your turn to sit down and enjoy this food. Amazing!

    (5)

  • Dana H.

    Well worth the wait for a reservation...and officially, my new favorite place to eat in this city. The food is phenomenal...the chefs are simply brilliant. We loved every single dish of our 9-course tasting; sending the plates back (almost) licked clean. The chefs are the waiters...and the service is spot-on...our water glasses were always full, as were our wine glasses. It is a restaurant you could only find in a city and prob only in NYC or somewhere Europe. It is truly a hidden gem in that when you pull up to the front door, it couldn't be more uninviting. You walk into a tiny dining room and the front door is literally steps from the tiny open-air kitchen. This was my first visit, so I was slightly concerned, but having read all the fab reviews from those who braved before me, my anxiety was more of excitement than hesitation. And, with the first course...an amuse...they had me...anxiously waiting for the next...and the next. I was blown away...it's just that fantastic. It's BYOB, so bring plenty of wine. I did not plan accordingly and quickly realized that one bottle for 2 people was not going to make it thru 9 courses...but, the table next to us was more than happy to share theirs. We were the 8:30pm seating and after a while (time flew, so not sure exact time), they cranked the music...so, if rocking out while dining on haute cuisine offends you, eat earlier. I loved it...and you will, too, if you love food, uber-cool cooks and funky places.

    (5)

  • Rachel D.

    I heart Schwa. I heart Michael Carlson. Oh, yes. Awesome birthday celebration last night. And, after one full year of visiting every 4ish months...I have to say I never had the same dish twice, save the quail egg ravioli, and was absolutely thrilled with the fun, nerdy way these kids play with food. Frogs legs and strawberries...yep, that worked. Tallegio cheese is nummy. Rattlesnake tastes like dirt...and I like that. Fish ribs fried in tempura are super tasty...I didn't know you could do a rack of fish ribs. Lamb brains rank as one of my favorite foods. Tequila gelee is fun to lick off the plate, as is brown sugar vinegar. Slurp. And, my boss wants to eat his way out of a bathtub filled with quail egg ravioli and truffles. N.E.R.D. tunes were rocking. Sweet. I dig it. Michael Carlson, you rock. Gaetano, thanks, sweet thang. Cheers, rd

    (5)

  • Amy N.

    We had really amazing food at Schwa. Loved every single course, and just blown my mind off with the surprise course, quail egg ravioli. Sunchoke soup was my other favorite. Wow! Schwa was better than Trotter, Everest IMHO, par for par with Alinea. I also love that all the chefs, include Michael Carlson, come out and present you the course. I love that you get the words from the creator, which to me feel personal, rather than from a well-trained server. Why the 4 star, you ask?! Well, I love that it is a BYOB joint, but it comes with the price that our champagne wasn't served in a flute or that our wine needs some breathing and no decanter was avail. Of course, everyone gripe about their reservation system. I had to cancel my reservation at Graham Elliot when Schwa offered us a 9 pm table and I'm glad I did. Sorry Graham!

    (4)

  • Slu S.

    My wife and I made it to Schwa last Friday evening after a long time looking forward to it. It was nothing short of spectacular. I went in with high expectations, and they totally blew me away. The menu consisted of 1.) Grapefruit-Black Truffle Amuse 2.) Hendrick's Gin Salad with cucumber gelee and gin/rosewater granita 3.) French Onion Soup with brioche topped with melted Gruyere. 4.) Jellyfish Pad Thai 5.) Off Menu Quail Egg Ravioli with shaved white truffle on top. 6.) Whitefish roe with black garlic and bacon puree and poached asparagus 7.) Kobia in red pepper couscous with watermelon juice. 8.) Morels and Lamb Brains 9.) Sous-vide rabbit with rabbit rillette and kidney 10.) Green curry and rootbeer cone 11.) Cheese course 12.) Parsnip custard, maple syrup and lavender foam with passionfruit and candied sweetbreads. Highlights were the jellyfish pad thai, the rabbit rillette, the brioche with gruyere, and finally the ravioli, which as far as I remember, was the best thing that I have eaten. Chef Carlson brought out the white truffle and showed it off like a kid showing off his new bike. His enthusiasm for his food is clear as is his talent preparing it. We swapped some wine with the table next to us, facilitated by Chef Carlson. We had a spectacular time and look forward to returning.

    (5)

  • Charlotte Y.

    GENIUS. And yes, I'm a sucker for a man who is as creative, downright personable and gifted as Michael Carlson is. I had the pleasure of dining in his restaurant when he first opened (some time ago, I know), but finally, after begging and pillaging (ok, so I just called 4 times a day for 13 days until someone answered to get a reservation; no one was injured, except for maybe my secretary who kept hitting speed dial), I got a reservation and had the absolute honor of dining here last night. Other than the term, GENIUS, the only other description I have is FLAWLESS. My companion and I had a later reservation so we opted to pass on the 9 courses and instead do the 3 courses. I started with the white anchovies and I can honestly say that I am now beyond that absolute horrid experience in the Rivera Maya in Mexico where I had an anchovy pizza that just about ruined me for life. Anyway... as far as a main course, I had the seared cobbia with maple syrup infused foam. I didn't think fish could taste so fresh and yet, so interesting, The flavors were pure, clean and absolutely right on. Everything had its own flavor - the fish, the sauce, the pickled item on the edge of the plate - but still complemented one another in ways that I can't really put into words. My companion started with the beer soup with pretzel roll (nothing like anything you've ever tasted, even if you've done all the beer tastings and beer/course dinners in town). His next course was the lamb with white chocolate infused foam, which he said was spectacular. This, coming from a man, who hated dining at Tru, Everest and thought Ambria was passable, means a lot. Dessert was wonderful, although I must say I've entirely forgotten what it really was. I only recall that it had caramelized sweet breads and those little nuggets were unforgettable. Who knew you could caramelize a sweet bread!? All I can say is Michael knows and appreciates that dining isn't always just about taste and presentation. His ability to combine those ideas and still fuse some import into teaching people about the values associated with texture and emotion are entirely apparent. There is a reason why F&W named him Best New Chef for 2007. He downright deserved it.

    (5)

  • Jennifer K.

    5 Stars, all the way. Would give more if I could. This meal was amazing. Go with an open mind and you won't be disappointed. Highlights for me were def. the quail egg ravioli, which I had heard so much about, and got to enjoy. Yes, you're going to want many more of them. Also, the fish that was the substitute for the lobster-may have been sea bass? It came with fava beans, pickled ramps and some dehydrated quinoa? Whoa. So much flavor. Also the pork was to die for. I would definitely come back and try this place again after the menu changes. So many little surprises lurk around every corner. We brought lots of beer and just enjoyed the entire experience. About halfway through, it started to get a little bit crazier and the vibe changed, the music got louder, we just loved every minute of it. 11 courses, 3 hours later, money well spent. Kudos to the chefs!!

    (5)

  • Tyler A.

    IMAGINE THIS a handful of bearded, inebriated Chicago hipsters cooking for you, pouring your wine, and dishing out impeccable plates (ex: shaved truffle over raw quail egg ravioli complete with shaving and thoughtful/big-word explanation) over and over again to your sparkly white tablecloth table while the latest underground house mixes are thumping over honestly, ghetto speakers... If you can picture all that, then you can imagine Schwa. I mean this endearingly of course, as I loved it here. It's like the antithesis of fine dining, a big middle finger to Alinea; the long haired Andre Agassi at Wimbledon; A Ricky "wild thing" Vaughn; a five year old brat running around and messing up all this nice shit at Tru The guys, as I'll call Michael Carlson and his crew, (which includes at least his brother, I figured out) are laid back, KNOW their food and are very polite and attentive in their service, sure - but you figure out quickly that this is not a place where you're gonna care (you shouldn't) if your glass of water /wine has been empty for longer than 2 minutes (it probably won't be, in fact) or your napkin wasn't folded into a swan while you were in the bathroom. If you want formal, they'll give you formal, if you wanna laugh and joke and toast, that's where they're at! I got their attitude as Food first, Drink second, Be happy third. Simple easy stuff. Sure you can come to Schwa, having dined at Trotter's last week in your navy blazer and bring in your 200 dollar of wine, just learn that they're not gonna turn that Gangsta Rap down... Ignore that table of drunk rowdy people, because that is gonna be you shortly my friend... And finally yes, you did just see your chefs/waiters take shots of Jameson through their kitchen window, you might be shocked at first, but you'll get used to it buddy. Just enjoy your food. And onto the food. Some Notes: 1. 10 courses + plate change + bonus - Quail egg ravioli, dumb luck I'm sure :) 2. Incredibly complex dishes - continent to continent explored, Total Avante Garde Cuisine.. not necessarily a lot of molecular gastronomy stuff, but trust me when you hear the explanations you'll be impressed. 3. Immaculate presentations, colors, textures, plating, balance, abstract, playful - really amazing 4. It may have been the wine, but I actually was hungry after the dinner. Point being portion sizes are very small, probably not a good idea to fast all day and eat here. 5. Taste - I find its best you open your palates/mind (as best you can) prior to eating at these kinds of places... get kind of mentally psyched up for stuff you wont be used to.. That being done, I think you'll enjoy your meal much more. I wasn't afraid to say at the end of a dish, "hey I didn't like it too much" But you usually appreciate what was trying to be done. My meal was mostly on the sweet side and I'm more of a savory guy, but still enjoyed it nonetheless. Here were my standouts: Tagliatelle - hand made, spiraled into a cone, topped with diced veal hearts, shaved truffle, huckleberries, cheese - savory + sweet = superb Quail egg ravioli - their signature I suppose.. Warm liquid egg, butter, fresh pasta, Parmesan reggiano, solid piece of shaved truffle. Maki - My favorite. homemade fish maki rolled in Hoja Santa leaves instead of Nori, topped with fresh and dried (read: crunchy) roe, curry pickled carrots and housemade root beer. The Hoja Santa leaves have Sassafras in them... like root beer Tiger Fish - beautiful plating. South american firm fish, with pickled watermelon, red pepper accents, served on Israeli couscous Sweetbreads - See, I've been kind of tricked into thinking sweetbreads are the greatest food on the planet because I've only had them at outstanding restaurants where they turn what I know to be frigging disgusting and turn it into food crack... so of course this was delicious: Candied sweetbreads, roasted corn, banana puree, Patron gelee, Carmel, micro cilantro, popcorn. One day I'm gonna buy a bag of them, attempt to cook them at home and scar myself for life, I'm sure Pork - Collar cut Pata Negra Jamon de Espana, borage flowers, fermented black bean sauce Cheese - Cheese filled pretzel bites with beer foam - mmmm I agree with those saying it might be worth calling randomly to see if they have a table. I made reservations a few weeks in advance but heard nothing until the day OF. Final Note, Michael Carlson is cool.

    (4)

  • Michael O.

    So I really want to love Schwa because it speaks to me in so many ways. Unpretentious chefs making world class food; a BYO policy I love; food that rivals Tru, Alinea or Trotter's -- but despite all those great things, I won't ever go back. You all know the drill on the nightmare trying to get reservations and how much personal effort it takes to make one. Well get this, I made reservations two months in advance for four of us. I get confirmed. I show up and they tell me that "you called and changed it to a 2-top." I explain that they are mistaken, that it must be someone else who did that and they say sorry, it's been changed and we can only seat two of you! So, I look like an idiot to my friends and we've got to find somewhere else to go on Saturday night at 8pm. They called the next day to tell my "hey, our bad, we made a mistake." But the problem is that's just their attitude. So, sorry but I can take the indifferent service, the crowded room, but it's still an expensive meal and I do expect some minimal effort at providing service. Go at your own risk, and I'd suggest a back up plan.

    (1)

  • Liz M.

    I don't have a ton to add to all the other reviews. My only advice is go. Just go. Reservations actually weren't a pain in the ass - I called every 15 minutes or so on a Tuesday starting at noon - they answered the phone on the second try. Bring a variety of wine that goes with everything. They'll pair it for you. Embrace the music. You might find something you like. The menu last night was amazing. The chefs do a wonderful job of making traditionally "icky" food accessible. Octopus? Don't mind if I do. Chicken liver risotto? Didn't even know I liked chicken liver that much. Plate after plate was pretty much licked clean by everyone at the table. Highlight of the night was the baked potato soup - complete with bacon mousse and sour cream puffs. Don't forget to stop by the restroom to say hi to the chefs - and catch some of the action in the kitchen.

    (5)

  • Cathy H.

    When that in October with its showers sweet, I called Schwa restaurant and a person did I meet, Who picked up the telly, Promised to fill ma belly. When in November with anticipation, I heard from Schwa to confirm my reservation, And breathless I was, Until they canceled and killed ma buzz. When in December I was supposed to go, To Schwa restaurant, this time fo' sho, But they canceled again, And boy, I felt hopeless then. When in January I finally did eat, The beauty, the wonders, of a Schwa feast, The friendly chefs, Did pick up the check. ** Disclaimer: I am not a poet. As if you couldn't tell already. The actual review: Just got back from Schwa, and IT. WAS. AMAZING. If my poem was unintelligible, here's the skinny: I got two reservations and got both canceled (the first res was on my 6th anniversary!!!), the restaurant actually got me a new reservation and picked up the tab. Talk about awesome. The food: Incredible. Our menu: amuse (oyster shooter), crab (peekytoe crab w/ pine, mushroom, caramelized plantain), apple pie soup (savory), tagliatelle (with huckleberries, black truffle, and diced veal heart), maki (with green curry, rootbear, and awesome little fried roe on top), bonus quail egg ravioli, tiger fish (w/ carrot, marshmallow, cardomon), biscuits and gravy (w/ sweetbreads, gravy and mustard), pork (with zucchini, garlic chips, and white anchovy sauce), a cheese puff, a celery-based cake with white chocolate side, and a bonus dessert of violet-infused cones w/ white choco foam, beet ice cream, and a peppercorn. The food review: The bad: some things seemed a bit over-salted. But I have kind of a weird relationship with salt--I tend to think things are either over-salted or not salty at all, so um, take my salt eval w/ a grain of salt?! The good: EVERYTHING. The pork was unexpectedly phenomenal. I could eat that stuff all day. The quail egg was, duh, amazing. The maki was unexpectedly phenomenal--who thinks to fry roe?! It was fantastically crunchy and added amazing interest. I can't really tell you anything about the food that people haven't said a thousand times over (it's amazing, creative, how do they think of this stuff, the breadth of their talent is incredible, blah blah), but I can tell you that my incredibly picky dinner companion (seriously, his favorite restaurant is Chipotle, and until he got to college, he pretty much only ate chicken, spaghetti, pancakes, burgers and pizza--no joke) LOVED the meal and called it "the best meal of his life." So, for those of you who, like me, often live/eat with incredibly picky eats, fear not! If my picky eater loved it, yours probably will too. The service: Not sure what everyone means by "curt service," etc. I thought the service was phenom. Seth was our main person, and he was thorough, efficiently, and friendly. They let us try some of their own stash of beer, gave us two freebie dishes, and were super apologetic about the prior cancellations (even though we were more than happy to be there!). They picked up the check without us even mentioning anything about the prior cancellations, which was awesome. The chef popped by our table several times to ask us about the food (including the new biscuits and gravy--first night on the menu) and was very nice. Overall, some of the best service I've ever had (and very low-key, not in-your-face, not overly chatty--really perfect). The atmosphere: I actually thought it was fantastic. A nice space, and I thought the dim lighting and interesting music (aka not soft boring faux-classy stuff) made it laid-back and romantic. The low-key atmosphere made it so much easier to enjoy the food--no pretension! In conclusion: PLEASE go. Well, actually, please don't go, so it'll be easier for me to get reservations. Kthxbai.

    (5)

  • allison k.

    So much fun! I've been to many of the top restaurants in Chicago, but this one was one of the best experiences! It's a little bit unorthodox but that's what makes it so good. The dining room is small, there are only a few tables, and you are served by the chef's. They blast rock music from the kitchen as they bring out dishes of some of the best food around. You really get a chance to get into the spirit of things as you banter with the chef's and enjoy your BYOB drinks. Don't forget to bring enough to share! Update: Went back for a second visit. Shouldn't have! I had such a fabulous time the first time that this second visit totally ruined it. Went earlier in the night with a bigger group and the intimacy just wasn't there. Food was still very interesting and fun but just overall didn't have the same je ne sais quoi.

    (4)

  • PJ B.

    The food is the best that you will ever have. I am not going to insult anybody by trying to wrap my English around it. As a former restaruant critic and a sociopath, I can attest that you won't find anything better in Chicago...that's not why I am writing today. I am writing to pay homage to the Brothers Carlson...two of the coolest cats that I have come across in all of my travels. There are ballads, myths and legends circulated about men less than you. Thanks again for Saturday night. Michael and Seth, you define "good people".

    (5)

  • Anisha A.

    We lucked out and got in on a last minute cancellation after much phone and walk-in stalking by my cohort. Utter serendipity, as it was his birthday. Schwa is brilliant. We splurged on the 9 course menu and were there for 3+ hours. The dishes were complex, stylish and- most importantly- phenomenally tasty. Overall, it's the ideal balance of sweet and savory. Their take on beer and pretzels was wildly enjoyable. It was some sort of beer brewed by monks in a land far away that was injected with cheese. Coupled with the best pretzel morsel I've ever had, garnished with a mustard chip and dill sauce. Was also wowed by the jellyfish pad thai and sea urchin sorbet (an extra course they threw in). But my 2 favorites were the most unexpected ones. First, the liver and onions which was served with a textured risotto. Sounds gag-worthy but I wanted seconds. And then the antelope (yes, antelope). Don't want to know how they got it, but it was perfect and now is my protein of choice. This is a tiny, almost dumpy spot. But it gives this fine dining extravaganza an unusual neighborhood feel that is endearing. The chefs serve each course, including the brainchild, Michael. He's the frazzled mad scientist, with veins popping, who you know is a culinary mastermind just by looking at him. The experience abruptly ended with my alcoholic friend spilling a glass of red wine that vaulted over half the restaurant. And then he fled with one of the chefs chasing after. I think I'm blacklisted by association. But am willing to sport a disguise so I can return.

    (5)

  • T.-A S.

    This place is run by guys you would have seen outside of Supreme on Lafayette Street in '94, gone and grown beards and got chemistry sets to make their food in. I like to think of them as a chefs collective than a "restaurant." I think "restaurant" is too rigid a concept to describe what they're doing here. Maybe it's telling that I think of them more as a performance project than as chefs. Ultimately, they know their stuff. Don't get me wrong. The big menu was $120 a head. Expensive, but you likely won't be coming here more than once or twice a year for specialish occasions. And, yes, they are still listening to the Wu-Tang.

    (4)

  • Lisbeth D.

    We absolutely loved it! The first time my now husband and I dined here was over a year ago. We were blown away by the incredible food. Then we read that they were closing down. We were so excited when they re-opened that we knew we had to go back. But then we started to get worried...was the food really as good as we remembered? How could anything possibly be that good? I am very happy to report after dining there again a few weeks ago that yes, it really was THAT good! Not only is the food outstanding, but the chefs take the time to tell you about the dishes they bring and were very welcoming to our questions about the different flavors in the dishes. Many people ask how Schwa and Alinea compare and I have to say that I much prefer Schwa. My husband and I both found the courses at Schwa much more manageable (I almost fell asleep at Alinea from a food coma) and the service much friendlier. Schwa certainly has a more casual and welcoming atmosphere that Alinea. And since it's priced reasonably we can, and will, come back again and again.

    (5)

  • Josh F.

    After eating at Schwa, I felt compelled to write my first yelp review. We did the 9 course tasting menu, and nearly every course was superb. The veal heart tagliatelle, the sweet bread biscuits and gravy, and the short rib smores were out of this world. The staff was wonderful and made us feel right at home. Absolutely one of the greatest meals I've ever had. If you want to eat amazing food in a cool environment, then go to Schwa. While getting a reservation can be somewhat difficult, it is more than worth the effort.

    (5)

  • Brandon W.

    It was pretty difficult to get a reservation, but well worth the effort. It was easily the best meal of my life. I don't know what the people who write the negative reviews are talking about. The music was not too loud and the chefs were perfectly nice. I suspect that some people come to Schwa expecting something like Tru. If you want a stuffy, quiet, overpriced meal then don't go. But if you want an edgy, fun, pricey (but worth it) meal, then start trying to get a reservation right now.

    (5)

  • Michael W.

    I probably can't a add a whole lot of new insight to Schwa that hasn't already been touched upon by fellow yelpers, but I'd be remiss if I didn't stamp them with the 5 stars they most assuredly deserve, in my humble opinion. There's a reason it took my fiance months to finally secure a reservation here...this place is just that good. I think she started calling back in May or something targeting a reso for my bday in August! Yes...she had to call again and again just to catch someone live...and leaving messages just didn't get it done. Nevertheless, it's well worth the pain. Call, beg, offer up any service of value you might have....if you love food, do what you need to do to get in this place. So...on to the experience. The fiance ushered me into a cab, with me clueless to our intended destination. The address on Ashland she tells the cabby just doesn't connect for me....what the heck is on Ashland south of North Ave?....we gonna slam this wine amonst the palm trees and hub caps, right? We pull over, and I see it. The simple sign "Schwa".....oh yeah.....I'm in for a treat now. We've talked about this place...I've heard great things. We step inside and I'm immediately surprised....this isn't some shi-shi(sp?) place with some spruced up lassie standing behind an ornate podium ready to greet you upon your entrance. We just walked into someone's house, right? Tiny room.....simply decorated....nay.....not even really decorated....I mean the walls are painted, but that's about it. It's like taking a 1 bedroom loft, pulling all the furniture out, taking everthing off the walls, sprinkling some tables around and you're good to go. But, of course, there is that glass wall in the back giving you a view into the tiny little kitchen...and that's where the magic happens here. So I'm not even sure what to do after walking in....then this guy pops out of the kitchen and come up to us to show us where we will be spending the next 3 hours or so. Seriously, I think? The guys that are making this food are you host, your server, and everything in between? Now that's a cool concept. There is no "telephone" game here between the front of the house and the back....it's all the same. The chefs aren't relegated to slaving in the depths of some back kitchen with no direct insight to the customers they are serving. They make it, and then they bring it to you and they can see your reaction live and in real time. And I've got to believe in the case of Schwa , that continuous feedback is gonna make these guys feel good. We went with the the full 9 course run down and couldn't have been more pleased. I won't walk through all the courses...justice simply can't be done via words. Yes...there are sauces and foams, and purees, and flavor combinations and textures that us mere mortals would never be able to imagine. ie...green curry and rootbeer maki??? WTF? Absolutely fantastic! And yes....I recall saying "absolutely fantastic" like 15 times throughout the night to the various guys that brought these delights to our table. I was really simply at a loss for words, and still am. These are unique, flavorful, fanciful, fun dishes that add up to a most special dining experience. I'll just specifically mention the pea soup, cause I hate peas. No...I mean I really hate peas....in that bring you back to your childhood, sitting at the table for an hour after everyone has left, your mom requiring you to finish your peas, your fists clenched so hard it hurts kind of hatred for peas. And I loved the pea soup. They bring the best out of every ingredient here they use and they do it with style, flavor, and flair. Nuff said....it's all about the food at Schwa and they deliver with the highest marks. And to experience this type of food at a BYOB...well that's just unheard of from me perspective. Keep doin' what you do, Schwa.....and people will ALWAYS come....they most definitely will come.

    (5)

  • John O.

    Here's some history on "the Schwa": If Alinea didn't open in 2005, Schwa probably would have been the city's best new restaurant. Michael Carlson was named one of Food & Wine's Best New Chefs that year. Then they received 3 stars from the Trib. Finally, Chicago Magazine named Chef Carlson Best New Chef of 2005. Well deserved for a fantastic restaurant. The good side of schwa (and it is a REALLY good side) is that chef Carlson is operating an incredible BYOB that turns out dishes that are on par with Avenues, Blackbird, etc. Both starters we had (quail egg ravioli and lobster ) were good, as were the two entrees (pork tenderloin and scallops). The pork and lobster were my favorites and I was thinking about the meal even days later. The dark side of schwa is that because of all the accolades, everyone wants a piece of it. Additionally, because chef Carlson refuses to expand the restraunt's capacity beyond whatever he and his two/three assistance can accomodate themselves, there just isn't enough room for everyone who wants to go here. I've seen some other reviews where people have had trouble getting reservations and gave it one star based on that alone. That seems somewhat irresponsible to me. It's like deciding you want to go to a restaurant in Minneapolis and then complaining that the drive was too long. It's a SMALL restaurant that EVERYONE wants to go to. Of COURSE its going to be hard to get a reservation and OF COURSE they are not going to be spending loads of time fielding questions and answering phones. They run a small operation (which I completely respect) so you need to call during the hours they answer the phone and expect a 2+ month waiting list for weekends. If you are willing to look past the fact that its not a "Lettuce Entertain You restaurant" and put up with the extra effort required, I think you will find that it's well worth the wait once you get there.

    (5)

  • nathanael u.

    Staff was very cool and we got along well. they have a variety of good music playing the entire evening (mostly hip hop). the food was excellent. the flavors were fun in my mouth and exciting to my eyes. there was a scallop dish that neither i nor my date enjoyed but everything else was solid.

    (4)

  • Michelle F.

    BYOB. Great service. AMAZING FOOD! Each course was so delicous and such a suprise. I will definately go back. From octopus marinated in pineapple with macadamia nuts to beef mole smores. Sounds different I know but you must try. I'm almost hesitant to share as getting a reservation is hard enough.

    (5)

  • Alexis Joshua W.

    I spoke too soon. I'm a hypocrite. I take it all back. The months of calling every day, the cancellations, the showing up for our reservation only to find a closed restaurant... they were all worth it. After showing up to a shuttered restaurant I told myself I was done with Schwa. But the next Tuesday I got the urge to call again. Miraculously they picked up on my first attempt, profusely apologized for standing me up, and gave me a booking for the next Saturday. They called Friday (got my vmail) and again Saturday to confirm, apologized again when they seated us upon our arrival. When you walk in the front door here you know you're in for an experience. It is a casual and mind-blowing experience. There are 24 seats tops which is your first clue as to why it's so tough to score a table. Music blasts. The chefs and host rotate bringing and describing dishes. And every dish is like nothing you've ever had before. To dine here and opt for the three-course meal over the nine-course is to do a great injustice to yourself. Unlike, say L20, you can enjoy all nine courses (plus one or two extras that the chefs' fancy) and leave feeling quite comfortable and not stuffed. With the first bite of the "aperitif" amuse I knew I was in for an exceptional meal. I won't try to rattle off every course in detail because I'll get it wrong. There were delightful accents like violet foam, bull's blood, mustard skin, house cured ham. And there were masterpieces like: quail egg ravioli with burre blanc and shaved white truffle; a fruit loop of key lime fritter with passion fruit jello. Seemingly at random they'd reward us with extra courses of original and pallet-expanding single-bites: turmeric ice cream with caramel, a gooseberry with some sort of nectar from the gods. The protein courses were amazing. They were dainty, appropriately portioned, and perfectly conceived. Sliced lamb with mushrooms (foraged by hand), blueberries and cashew puree that combined for a series of exquisite bites. Incredible rabbit served with rabbit rillette. Look, the point is that the food here is more original and delicious than nearly anything I've ever had. The setting is far superior to any other place period. It's casual, fun, and real. The chefs, incredible talents, are your best friends for the evening and far too genuinely pleased to receive your compliments. So if you're tired of getting the full voice mail or you feel spurned by their cancellations, I'll gladly tell you to give it up. With 24 seats lucky enough to eat here a night, I'd prefer not to compete with you for one of them in the future. Hindsight being 20-20, all the trouble to get in made it that much more fun once we finally made it. Cheers to Michael and his amazing team. I hope to get back soon.

    (5)

  • Nate S.

    So I gotta say not all that it was hyped up to be at all. Definetly not bad but for $ 110 I was expecting something a whole lot more. I'll break it down into categories and hopefully that will explain my 3 star rating. Location/decor- Personally I love the location. It was very close to where I live and street parking was surprisingly easy. Its a small place but I like that. I was able to watch the chef's as they prepared the meal and found the whole thing quite interesting. The wall decor is very plain(not a big deal for me). The rap music, I thought, was kind of fun. My parents on the other hand were not really enjoying it all that much but I think after the wine, food, and conversation started flowing a little we were all able to kind of zone it out. Service: We had the Owner/Chef's brother as our server. He was very attentive and our glasses were always full. My main problem with him was the smell. As soon as we sat down and he brought us water, the odor of marijuana was very very strong on him. Throughout the night the would keep coming back to bring us food or drinks and all I could smell was pot or cigarette smoke. Now I am not some prude and have no problem with people smoking pot or anything else but when our table was paying over 800 dollars to eat there and he was a little slow in the dish explanations and forgot to tell us how to eat some of the dishes (a fact we learned after the table next to us was served their dishes by the main chef) it just seemed a little unprofessional. The pot smell is really not that big of a deal but I cant stand cigarette smoke as the last thing I smell right before I take a bite. Food: So I agree with what others have said. the ravioli was excellent. I also loved the first dish of an oyster/oatmeal shooter which had a thousand different flavors to it as well as the pasta dish with veal heart and cheese but as far as dishes that blew my mind that was about it. Dont get me wrong, everything we had was good but in terms of "I gotta go back" ehh I as well as the party I was with are not in any hurry to go back. The BYOB part was of course excellent and cant complain about that at all. Overall: A fun place and nice to try once but if Im going to spend the money again it will be at Alinea or Tru

    (3)

  • Chantelle D.

    I know that the majority of the Yelp reviewers are thumbs up on Schwa, however, I don't share the same opinion/rating. The courses that I enjoyed were the beet risotto, quail egg ravioli and parsnip custard with candied sweetbreads. I felt that the dishes missed the mark; they tried to be creative by adding dollops of foam, a dribble of some concocted sauce or glaze, a shard or crispy curl of something such as candied peanut brittle, bits of chocolate in a savory dish, etc. but all of the tidbits of embellishments FAILED to make the main ingredient (which had no special preparation to speak of) in the dish stand out in anyway. To add insult to injury, they played rap music loudly the entire evening and with only 11 diners trying to have conversation in an acoustically challenged space, the "din" in the restaurant was extremely annoying! I'm a foodie from NYC and have dined in many 5 star restaurants to hole-in-the-walls to street vendors in search of good food and there is very good to fantastic food to be had at all price points. However, at Schwa, $55 for 3 courses or $110 for nine courses just isn't worth it; the food is different but far from being worth the tab.

    (1)

  • Jack T.

    Hands down best chef in Chicago and one of the best in the world! Those who have a problem with the reservation system just deal with it as the dining experience is worth it.

    (5)

  • Bryan C.

    We got in the same day we called for a reservation. Let this go down in Schwa history (and thank you to whoever cancelled their reservation). Schwa is probably the smallest restaurant I have ever eaten in. The atmosphere is nothing to write home about, but you don't go to Schwa for the atmosphere. We came loaded with a six pack of Southern Tier for the kitchen and a bottle of champagne, bottle of white, and a bottle of red for the two of us. Don't judge. We just wanted to be prepared! And yes, we went through it all. 3.5 hours. 12 courses. All the guys are extremely friendly and everyone is clearly having a good time. Although each dish was prepared beautifully and most everything was quite delicious, it was not the best meal I've had in Chicago. My biggest complaint would be the heavy handed use of truffle oil two courses in a row. I had that taste in my mouth for the majority of the evening and it just wouldn't go away. Truffle oil may be for some, but it's certainly not for me. There were, however, definitely some highlights. The roe course with the key lime fritter was probably my favorite of all things. The baked potato soup was quite memorable, as was the foie gras. One of the courses was served with a nice cold glass of Dr. Pepper which surprisingly so was the perfect accompaniment to the dish. Fun stuff. Schwa is quite an experience and if you get in, you won't regret it. Like I said, not the best meal I've had in Chicago, but I'm glad I had the chance to go. Oh, and the music was just fine! I'm not sure what people are complaining about - it wasn't any louder than the music in any other restuarant you're going to sit in. And it was good - it fit well with the whole experience.

    (4)

  • jamie k.

    This was the most amazing dining experience I have ever had. Friends of mine were original diners when it opened and being crazy foodies raved and raved. They finally (and it is true it takes forever to secure a reservation) got a hold of someone for a reservation and made it for 4. The whole thing with it being difficult to get a reservation..well, it's part of the fun if you ask me. I heard from an inside source that after all the recent publicity they are looking into having someone do phones on more regular basis..so don't worry. As I mentioned there seems to be so much written in the last month about this restaurant so no need to get into details on the food.. but I will say that this restaurant opened a whole new world of food to me...it was spectacular. Two of us do not eat any meat aside from seafood and the chefs were seemingly excited about this and provided us with amazing variations on the meat dishes our dining friends had. Yes there was rap music playing pretty loud but I found it to be hilarious and fun, the place is small, so you feel like you are dining in a living room and though we didn't speak to any other diners, you felt a sort of communal energy. It's pricey but well worth it! I could go on, but so many have covered it better. I hope this restaurant starts a trend of amazingly creative, mind blowing food in small intimate restaurants in Chicago. It was more than just eating food and more like experiencing art.

    (5)

  • Jessica W.

    I woke up one morning to see a missed call and a voicemail on my phone. And I heard, "Hi, this is Michael, from Schwa restaurant..." and immediately become a lot more awake. I saw that the time was 2:30 pm and was really confused, cause I had my phone at that time... Upon further inspection, I realized the voicemail was from a week before. Seriously AT&T?! I called Schwa a month ago, and they finally returned a call and you just have to go and screw that up? =( Anyway, I called back and made a reservation for 2. Then called back two days later to add a 3rd person to the party. They were very nice each time and even gave some wine suggestions (since it's byob). Food: -amuse: green foamish drink with pearls -- we saw that they gave other people a different one. Did we get the Asian-inspired drink since we're all Asian girls? hrmm... -crab dish - so good. It had plantains and stuff in it... yum. -pea soup - involves a pea soup in a cup (really good) and a foamy pile of peas. I don't like foam. -tortelloni - delicious - and there was chocolate in this dish, which was an interesting mix, but it works! Just like every unique combo they do (my friend is allergic to chocolate, so they substituted this with a beets dish.. it looked pretty good, minus the foam part) -quail egg ravioli - this is one of their specialties, I hear? It's so cool when you put it in your mouth and the yolk bursts -maki - pretty good.. instead of ginger, there's a pile of carrots. Creative. -lobster - i think this was our favorite - it's amazing! -chicken liver - only dish we didn't like. very salty... -pork - meh. it was good, but the portions are so small! I want more! -cheese - i love cheese. and i loved this cheese dish. -dessert - involved a pastry-like thing surrounded by strawberry syrup. It was very refreshing and a perfect amount of sweetness. It's impossible to really explain the food. You just have to go and try it yourself. I was still a little hungry at the end of the meal... Or maybe I just wanted more amazing surprises served on a plate. Anyway, they charge a $2.50 corkage fee, so don't be like us and bring 3 bottles of wine, which we barely touched. Also, we split the check, and when they gave me mine, it said $12.00, which is clearly not right, so I pointed it out. And then they added a 0 before the period. Sad day. But yay for honesty?

    (5)

  • Mehran F.

    Absolutely totally ridiculously in love with Schwa, its food and great staff (platonic philly brotherly type of love). Lucky again to manage a reservation. I'm so comfortable there - delicious food, "chill" staff as my dear friend correctly pointed out, and lovely ambiance. Great value food too. Details of the meal? Who am i to rate them one by one? i'm just a humble iranian born champ (tea partier call us ayy-rabs). Have I had better food elsewhere? who cares? nowhere else is Schwa. Y'all hurry up and knock on their doors assiduously to get in some night.

    (5)

  • Stacey L.

    Such interesting food, ambiance, and people. Not every course was a home run, but each was thought-provoking. The staff encourage drinking and are quick to pour you another. The restaurant is BYO, so you should do so and bring a bottle for the kitchen as well. Great courses included antelope with cherries and the tastes of trail mix and deep-fried sweet breads in the style of Thanksgiving. Don't bring anyone who isn't open-minded and/or an alcoholic.

    (4)

  • David H.

    I became aware of Schwa through the grapevine as a must-do experience, IF you can get the reservation. After several call attempts, we had our reservation with another couple. The place is small so being seated is entirely dependent on one particular table, which in this case caused us to wait until 10:30pm to be seated for our 9:30pm reservation. Given the price for the prix fixe menu, being able to BYOB is nice, except when you see them pouring one of your expensive bottles of wine to another table, and when you don't really have a choice in what you drink when - they just take all your booze to the back and bring out what they feel like at a particular time. As for the food, my rating on each course runs the entire spectrum. There were a few dishes such as the quail egg ravioli and chocolate pasta that were absolutely fantastic. Then there were a few dishes that, while quite foreign to me, I will give credit for being unique and involving very skillful preparation like the 7up gelatin encased oyster. Then there were some courses that were so ruined by being over-salted that they were almost inedible. Just not good, at all. While I am glad I had the experience, I wish I had my $275 (price for two incl. gratuity) and bottles of wine back and had spent it on numerous other of the amazing restaurants in Chicago.

    (2)

  • Mary Ann C.

    This spot has been on my "to do" list for several years, and wow.....it did live up to the hype! Yes, it is dark inside. Yep, there is LOUD music (pretty cool stuff). Yeah....it is way cool that the chefs are the servers. They were friendly, attentive, and informative on our visit last night. Woohoo, the food is FANTASTIC, creative, fun, and delicious. I am not sure which course was my favorite, as they were all so unique and delightful. The ravioli was stunning. Pastrami and celery soda was mind blowing. Loved the fish fry. The cheesecake was devine. Plus, everything in-between was AMAZING. What an experience....

    (5)

  • Larry F.

    Difficult Reservation - Somewhat Worth The Effort Atmosphere: Love it. Rap/Hip Hop - Into It (Wiz Khalifa was on repeat). Laid back. Relaxed. Not pretentious. Food: The meal was overall inventive and well-executed. With that being said, some things meshed well, others not so much. The food was solid, but I wasn't overly impressed with any particular dish. My expectations were extremely high which was probably why the meal in its entirety left me underwhelmed. Service: Standard. Nothing special which lends credence to their philosophy of being all about the food. Would I come here again? Eh. I'm glad I did, but moreso so I could cross it off my culinary bucket list. Also, dining for 4.5 hours is not my thing. Recommended? Mostly for those who truly appreciate culinary creativity and don't mind dining for hours on hours to experience it

    (3)

  • Robin M.

    Amazing is the word that comes to my mind after a lovely night at Schwa! The staff (Chefs) are incredible, knowledgable and the unique personalities and sense of humor makes this dining experience a treat I want to re-live over and over again!

    (5)

  • Sarah S.

    I wrote a comprehensive review the last time I was at Schwa so check that out for lengthy details. I'm going to keep this one short & succinct. +Food is amazing. 9 courses that taste unearthly and are presented to blow your mind. +Brother Ali, Atmosphere, and Talib Kweli are some of the artists playing over their sound system. They blare what I like to call White Boy High music, so if that isn't your thing, might want to bring ear plugs. It's my thing so I was loving it. +Service is always amazing yet stays cool & casual. +It's a 3 hour affair. Both times I've gone it's been a little over 3 hours of a dining experience so be ready. +BYOB. Remember you're going to be there for 3 hours so bring enough liqs accordingly. Don't be a douche and give the chefs your leftover boos (like a table of drunk idiots in suits/fancy dresses did last night)...bring them something intentionally. +Our bill came to $353 for two with tax & tip. It's pricey. Real pricey. But remember, you're not spending anything on drinks, you're getting a life changing meal prepared by a master of cuisine, and just generally you're going to have an awesome time. Worth every penny. Most casual fine dining you'll ever have. Come as you are. Chill out, relax with friends, eat, drink and be merry. Schwa is a must do and Chef Michael Carlson is a culinary genius.

    (5)

  • Jet S.

    Had a reservation, I arrived to see a scribbled note taped on the front door saying that they were not open for business that particular night. No heads up no anything. My one star review is not a review of anything other than their flakey business practices. They could have easily called, they would be upset with me if I flaked on them.

    (1)

  • Tom D.

    I'm not going to review the price because I didn't pay for it. I had a pretty cool meal and it lasted more than 3 hours with drinking involved. At dessert, the staff and remaining tables were all family. Fulfilling and... "earthy". I don't even know what earthy really means. Dishes taste gritty, as if dug from the ground. Clean, tho. Earthy. The opposite of hearty. If there was a main course demi-heure, it involved chicken and lots of cruds (raw fish). Those were nice. I wouldn't eat their frozen ants in peanut butter with celery sauce again. Probably not ever.

    (3)

  • Ross H.

    We really enjoyed our experience there. The food was very inventive. Most of it was outstanding, but even the courses that weren't our favorites still scored points for delivering a unique experience. On top of that, we actually left with full stomachs...not always the case with meals like this. If you come to a place like Schwa hoping to absolutely love everything they serve you, then its your expectations, not the restaurant, that probably need to change a bit. Atmosphere is intimate, but noisy and bare bones in terms of decor. Heavy metal music and rap probably would turn off some folks. I say, good...go somewhere more uptight! Haha. Bathroom is through kitchen which lets you see the guys in action a bit. Service was fine. Dinner took a few hours, but that's what we expected (and brought plenty of booze to go the distance). Noticing we brought a couple good beers, our chef/waiter shared a great (and rare) IPA with the two of us on the house. Reservations are notoriously difficult to get. It's part of the charm, but also irritating and feels like a "we don't need your business" arrogance. But, having chatted with the staff a bit, I think its more that they are focused on being overworked neurotic chefs...not front of house. Worth the headache to get a table IMO. Price: not an inexpensive meal by any stretch, but the cheapest meal like this you'll find and a relative bargain next to many of Chicago's other options that many would compare to.

    (5)

  • Kevin K.

    Dinner at Schwa is like approaching an ultra-high-maintenance girl at a bar. She's been spoiled with free drinks 1000x times by the disingenuous and now her radar's all whacked out. (ladies, use the "like a drunk d-bag that expected me to put out" analogy). She is Schwa--the praise went to their heads. Now they expect tribute as norm and installed a bipolar set of tests to determine if you're worthy of dining. The rite of passage: ---------- find +++++ to skip the hints/getting a seat advice.. ---------- 1) Calling "Is it the right time? Hope I don't get that burger king bit." 12-4pm on open days is best by most reports. 2) Reaching a human: If it rings repeatedly, nobody's home. Straight to voicemail means slam them with calls; they're on the line. Called Wednesday, 2pm, immediate voicemail. *Redial* *Redial* Got a person. 3) The phone convo + res: Have a cc ready. You're reserving at least two $110 seats. They'll want a number in case you don't show because there's a 1% chance of that. Swallow your pride and forget the 50/50 chance that they'll cancel. Remember that Schwa plays harder ball than Susan's parents in Seinfeld when they trick George into showing them his non-existent house in the Hamptons. And don't be a turd: "I'm available 24/7" or "I'll be your best friend" will both probably get you canceled. They'll ask for a res date. I gave them two weekend evenings one month in advance. They offered multiple times both days and asked for allergies. We confirmed. "Goodbye" Breathe a sigh of relief. 4) The waiting game So now you have a month to wonder "When's that dreaded call coming?" While waiting, plan a backup that'll accommodate--not Pequods, that'll be packed--or setup a later res you can cancel if Schwa doesn't break your heart last minute. 5) The second call 48 hours before my res and I missed it. Was it a cancellation? My fingers fumbled. Voicemail: "Vinny from Schwa, calling to confirm. Call me back." I played it cool and waited 8 minutes. "Schwa, this is Vinny." "Hey Vinny, you just called. I'm confirming my res.." "Ok man, we got you." "Great Vinny. I'm bringing you guys some beer from B----. What styles do you like?" "Ah man, you don't have to." "Yeah but I want to, hear you guys appreciate good stuff." "Uh, We'll drink anything. IPAs.." "Sours?" "We love sours" "Awesome. I'll bring a few you guys have never tried." "Thanks man. See you." 6) The last 48 2 days to go. Keep sweating. From what I've read, they will cancel up until one hour before. With a 6pm res looming, we started celebrating at 5:10, downed a fourth cocktail, and cabbed crosstown mid rush-hour. The cabbie drove like the devil. No Hendrix' Crosstown Traffic on the radio. 7) 6:00pm, Friday, 11/15/2014. We enter... +++++ Glowing but dingy from the hanging bulbs and paint combo, seedy looking red kitchen through the small window and open doorway. That's where the six cooks are. Vinny comes out, greets, and gives us choice of 2-top. We choose the heater seats by the door. Music is not too loud. Once at capacity (7:30 on Friday), Schwa has a good buzz, like crowded (not packed) bar. If this is too loud for you, don't think of going to Aviary. Service.. it's already been noted: not ISIS but definitely a mixed bag. Servers quoted different ingredients to different tables. Their conversation skills could use some sharpening, too unenthusiastic to explain even techniques. Bring alcohol for them but don't sweat. My hard-to-find gifts were met with the same enthusiasm as another table's crown-royal: a monotone "You guys are awesome." Again, after 1000x free drinks, it's the act of tribute they expect. Don't shower them with sought-after gifts (their job since you're paying them $100+pp) Savory//Sweet Scorecard (out of 10): 8-6-9-6-4-3-5-7-8 // 9-8-10 Savory dishes varied wildly. Consistently SWEET, NOT salt. Confusing combinations: - a perfectly cooked scallop smothered in allspice and white chocolate - roe totally masked by gooey plantain and banana - black cod and beer foam?! Combinations ranging from questionable to bizarre, the small proteins overshadowed. Positive savory memories include 1) the quail egg ravioli 2) sweetbread mustard bites with daisy cutter IPA. And then Schwa shifted again.. the desserts were stellar. 1) The chimay creme brulee is easily the best cheese course to grace my lips. Tangy and rich, fermented huckleberry supplies the acid. 2) The pickled watermelon and rind with unagi ice cream was one bite, a delicious marriage, bright and refreshing while sweet. 3) Finally came the build-your-own parsnip rootbeer float. 3D, time-sensitive, playful, and above all, tasty. Having seen other diner's reviews/pics, I'd risk Schwa again. Current menu is weak on savory; past menus seem stronger. Desserts seem consistently great across reviews, so Schwa is 4-5* after savory improvement. Then book a res late when it's already at capacity (after 7:30) with hopes of the legendary shots/partying.

    (3)

  • Trina J.

    The reservation was worth the blood, sweat and tears it took to snag a spot. This was definitely the biggest, longest, memorable foodgasm of all. I wish I could recount the taste, name or appearance of the nine courses, but that would be too much like right. What I can tell you is everything I put in my mouth was incredible. These guys are sooooo talented and genuinely enjoy what they do. How do you get in on the fun!?? Well, call the number like you are trying to win four tickets to hear One Direction, Prince or Sade (or your fav artist). The voicemail will be full so keep trying. When the phone is answered, don't get confused if they answer saying Domino's or Burger King. They are playful and unorthodox, but it is worth it. It's BYOB so bring whatever floats your boat. There are no ice buckets brought to the table to white wine or rose. Prepare to have them chill it for you. Plan on spending about 3 hours feasting. The price is a lot cheaper than most restaurants of its caliber, so you should bring a bottle of Jameson for the chefs. .... As a side note, while we licked the bowl and squealed about each course, the cooks were chomping down on pizza that was delivered. Gotta love it! There's no place like Schwa.

    (5)

  • Julie G.

    I can only speak to my personal experience, but eating at Schwa was wonderful! Regardless of its online reputation, I definitely recommend giving this place a chance. It was well worth it! I called on Wednesday around 1 and had no issue getting through and scheduling a reservation for the following week. I had a funny feeling they'd cancel on me, and I was right. They called me to reschedule and were very nice and accommodating even though their reason for canceling definitely seemed like a lie. Oh well whatever, I rescheduled for the following night. I let them know upon making the reservation that I am a vegetarian. They were happy to accommodate and my food was delicious and just as beautiful as my meat eating boyfriends' meal. I will say the courses take some time to get going but by the end of the experience you will not leave disappointed! Some of the dishes probably won't blow your mind, but flavor-wise they will not disappoint. Most dishes were like nothing I had ever eaten before (my first molecular gastronomy dining experience). The chefs/servers were very nice. We did not bring them any booze as some people here have suggested. It did not seem to matter either way. The music was at an appropriate level and the atmosphere was chill. I actually appreciated the casual environment. It was a good way for a person like me (25 year old, casual foodie) to experience fine dining without feeling out of place. The bill for two with tax and tip was over $300, so just be aware of this before going in.

    (5)

  • Faye G.

    I have heard so much about this place and after a few times calling (since December) we finally got in. Atmosphere is quaint and blah with very loud . It was 9 courses and my boyfriend and I go to a lot of tasting menus and I thought this was just ok. I was surprised how expensive it was without any pairings. In fact, they charged us $20.00 for a bottle of Pellegrino. I wouldn't go back here especially since Chicago has so many amazing places to eat and where you can find creative foods with wine pairings for a similar price. Sorry Schwa but maybe you had an off night, however, with the difficulty getting a rez, mediocre food and gauging of prices, I wouldn't come back.

    (2)

  • Double L.

    Finally got to enjoy our Valentine's Day date almost a month late. Tough reservations + coordinating a babysitter will do that. Note: If you are visiting from out of town or can't risk having your reservation cancelled last minute you may want to go elsewhere. We had our original reservation cancelled a few hours before we were suppose to sit down. Apparently, that happens on a somewhat frequent basis here. Additionally, if you in any way want ambiance or a fine dining experience you will be severally disappointed with Schwa. It is a totally casual situation in every way except the presentation and quality of the food. Now to that food. Everything was excellent. It was well presented and cooked perfectly. There were some great flavors going on and in no way did it fell pretentious or unnecessarily complex just for the sake of it. My favorites were a pasta dish, the 'cheese' course and the amuse. Additional note, the menu posted on line is not for the most part what we ended up eating. From a BYOB perspective, you may want to bring a red and a white and nothing that has too much of its own flavor profile. We went with an Oregon Pinot & an easy drinking white and they were perfect. A good Rose would probably work too. All and all I'm glad we went but I'm not sure I would be back anytime soon. Food quality is definitely 5 stars. The rest, including service, is more along the 3 star line or less with the reservation situation being 1 or 2 stars. I understand they philosophy of it being all about the food but at some level, once you reach their price point, you got to have the other elements to round out the experience. $30+ dollars for Sparkling Water is a joke as well. On that basis alone I wouldn't go back.

    (3)

  • Ebs B.

    First, thank the heavens I didn't have to make a reservation because I wouldn't have cared that much, especially when there's other restaurants out there that have better food and a better atmosphere. FOOD: 4 stars. I liked the food, just didn't think it stood out among other restaurants in its same caliber. There was the quail egg which everyone dished about, but for me, it was overly creamy and overly salty which made the flavor unoriginal. The venison we received was tough and my least favorite dish. And, the story that came with the venison dish was that the deer are not stressed when they're killed which means that it tastes better. How is there no stress involved in the killing? Oh yeah, there's a sniper in a helicopter that shoots it so that they aren't herded and terrified. I'm sure that the sound of the helicopter and the seeing of other deer being shot will terrify another deer. Anyway, had to share my thoughts on that story (you are reading my review)... SERVICE: 4 stars. Good. Sporadic, but still attentive. There's no buckets for your wine or beer so they'll take it back to the fridge for you. Someone does explain what each dish is, not that it matters because you can't hear (I'll get to that next)... ATMOSPHERE: 2 stars. I'm sure people love the hype (as some other reviewer put it) on it being cool and rockerish. And, sure that's fine when I'm somewhere I'm not spending $160 for a meal. In the beginning, the music was at a great level, and I loved it. I could still hold a conversation. I could still hear what dish I was eating. I could still enjoy the atmosphere. However, half way through our meal, the music got so loud that I refused to talk, because my throat was starting to hurt from screaming (and, that was just to the person across from me; forget trying to talk to person 2 away from me). I say, sure, try it once. See if you like it. I didn't feel I wasted my money. However, in relation to other restaurants I've been to like this, I didn't feel that it was the best by any means.

    (4)

  • Peace Y.

    So, it wasn't horrible.... Solid 2 stars since Meh. I've experienced better" pretty much sums it up. Service was actually pretty good and loud rock music is to be expected, so this review is just about the food. Quick summary - every dish was dominated by a single one-note flavor that was either too salty, sweet, or sour. Flavors did not work well together and there was always something that was overpowering and not in a good way. The balance of flavors and components was off on each dish, and this just shouldn't happen when you're paying this sort of $$$. Not sure why Schwa has such a high rating. Maybe it was amazing back when Charlie Trotter and Alinea were the only fine dining options and Schwa provided a fancy tasting menu at a better price and in a much more relaxed atmosphere. Unfortunately, its hey day is over. Too many other amazing places of all price ranges - and definitely not up to par with other tasting menus. More detail - - Caviar shouldn't be paired with super sweet mashed plantains - Foie gras doesn't go with super sweet marshmallow fluff - Black cod is delicious, but when it's in a sour vinegar broth, it gets lost - Lamb would be much tastier if it weren't chewy - Powder in a dish might be cool the first time, but when it's in several dishes it becomes old hat really fast (if it's not old hat already) - The truffle ravioli was the only tasty bite of the meal, though some might say the pasta was too al dente - One of the desserts was supposedly a truffle of white chocolate and tallegio cheese. It tasted like stale cardboard and of course had to be the 1 dish that wasn't sweet

    (2)

  • Katie S.

    If you're heading to Schwa by some odd chance you actually got a reservation, I would advise you to stop Yelping your little heart out as I did and go in with no expectations, although if you've gotten this far I'm sure you know plenty. I will tell you that you're going to have a really really cool experience at a fraction of the cost of other tasting menu restaurants in the city that you will tell your friends about for months and to bring the kitchen a 6 pack of beer in hopes of making your experience even better. And if you haven't gotten that reservation, I suggest you keep calling as this is one not to miss.

    (5)

  • Marcus J.

    Yes its hard as hell to get it, yes they cancelled my first reservation because of an unexpected event at the restaurant, yes the music is thumping, yes they take shots while working, yes Michael Carlson is a badass..... But guess what its prolly the best tasting I've had in Chicago (Acadia, Alinea, Moto, a tad better than Goosefoot) the Quail egg you know is awesome but so is the waygu and the chefs served the tables......Yes Michael C. Fucking served me...... Hey I can't afford this place daily nor do I like the process of getting a reso...... But there is no place better PERIOD

    (5)

  • Nathan F.

    OMG

    (5)

  • Maria Z.

    We ate here for our first night in Chicago on our honeymoon. If you can get a reservation, it's best to go in prepared in order to get the most out of your experience (which it is - it's not just the amazing, innovative food, but the atmosphere and overall experience at places like this). We've eaten at other modern and molecular gastronomy-type restaurants in Chicago, and this is a fun departure from the norm. First off, it's difficult to get a reservation. The dining room is small and there's no waiting area. When we arrived, we had the option of waiting for a table to open up, or to grab a table in the middle of some other occupied tables. It's best to come to Schwa with an open mind, both for the food and the atmosphere, so we took a table in the middle of two other tables. They don't rush you through your meal or try to kick you out 20 minutes after you finish; your table is essentially yours until you're ready to leave. It's cozy (we were pretty damn close to the table to our left), but again, open to the experience - we ended up talking with our neighbors, who were a course ahead of us. The kitchen paced our courses so we were eventually getting the same courses at the same time, so we were able to talk about and enjoy the food as a group of four instead of just my husband and I. It was a lot of fun! And we didn't just talk about the food. At the end of the night, we left with invitations to meet up again should our paths cross in the future. The restaurant is BYOB. We brought a bottle of red wine and a bottle of cider, as well as an additional bottle of cider for the kitchen. From there, they handled our pairings, starting us off with the cider and then moving to the red. Bring what you want, and they'll match your choices up accordingly. Be ready for some loudish music. You'll be listening to whatever the kitchen feels like at the time. When we were there, it was rap. It didn't bother us. Things are fluid between the dining room and the kitchen, with the cooks being the servers. You can see and hear what's going on in the kitchen, and I'll say that if you're into food and food culture, it can be a really cool experience. And nobody can explain the courses better than the people who design and prepare them. If you're going to go through the process of snagging a reservation at Schwa, know what you're in for. Bring your own beer and/or wine, be open to conversations with your neighbors, and be open to music selection, and obviously be open to the food. The more open you are, the better the experience you'll have. If you're looking for a quiet, romantic date night or a more formal affair, I'd make other arrangements. We had a blast.

    (5)

  • Chris K.

    We had a wonderful dinner date here, I'm not going to gush on all the amazing food we were served here, because you can read other reviews for that, or the capricious reservation process, instead I will comment on the overall experience. Right off the bat they get 5 stars for being the only establishment outside of Wisconsin I will ever be served a Spotted Cow, but more on that later. You have to be a relaxed, spontaneous, and type who is willing to relinquish total control to a professional. The only things we had any input on were the time we arrived and our BYOB selections. Everything else was sit down, buckle up and hang on. 2.5 hours later you will pull back into station and catch your breath. WARNING** be sure to have at least $400 of available credit on your visa card, because you will not see any prices until you get your bill, and if you are on a date, having to help do dishes can ruin your chances of getting lucky. So we walked in @ 9p. We're shown a table, gave the server, who happened to be one of the chefs, as we're all the servers it seemed, and our bottles of wine. The only thing we were asked was a quirey about food allergies, and then it was off to the races. No menu, no ordering, food just started showing up, and it kept coming, and coming and coming. There was loud rock and rap music playing, but it wasn't obnoxious the way I felt it was at Kuma's when I went there for my first and last visit in 2010. Anyhow, I got the impression it was there for the chefs, not for the diners, which was ok because it contributed to some amazing courses. After the 3rd or 4th course our server/chef offered us some beer, even though we didn't bring any. I think some earlier dinners or one of the chefs must have brought in a sixer of Spotted Cow ale, and we were the lucky recipients of the leftovers. Having visited the brewery in Wisconsin a few years ago with my date, this was Kizmet, as they say. I don't want to go on with superlatives like amazing, gushing, and spectacular about the food. But it was all of the above. Each course was expertly and creatively constructed and plated. We got nice explanations and conversations with our server/chefs(there were at least 3 different ones) with each course. My date lamented that this is as close to Alinea as she will ever get while still paying student loans, which was even funnier considering I paid the tab. Overall the team at Schwa did an exceptional job feeding, entertaining and instructing us on our visit, and I would highly recommend for a memorable date or adventurous fine dining experience!

    (5)

  • Becky N.

    Woohoo!!!! These guys gave me another try and they were so extra sweet on the phone. I love this place and can't wait to be there on Thursday November 1 at 6:30. Thanks.

    (5)

  • Marie R.

    If you have a hard time going with the flow, then don't go. Accept the fact that it's kooky and love it for what it is. If you have to call 40 times to get a reservation, don't bitch about it. That's part of the experience. If you got cancelled on, then shame on you for not having a Plan B. Be prepared that you might not like all the music, or the chairs look like they were stolen from the local VFW, or you might not love every single dish. It's all part of the adventure of dining there. Think of it like the Soup Nazi. They do things their way because they're damn good at it, so you can either get in line, or no Schwa for you! Personally, I did/didn't do all these things and loved it. It took 3 weeks to get a reservation. I brought a bottle of Jameson for the kitchen and was asked to do shots with them when going back to the bathroom. I, like everyone else, thought the quail egg was out of this world, while the white chocolate beet thing was just not for me. The pizza cotton candy - c'mon, where else in this city are you gonna find something that simultaneously tastes like the Combos you packed in your grade school lunch while also being the most inventive thing you've had in a really long time? It's quirky, it's aggravating, it's fun, it's loud, it's dingy, it's creative, it's unforgettable, it's absolutely delicious -- it's many things at once. And it's certainly one-of-a-kind. If you're open to all of these things, you'll have one helluva time.

    (5)

  • Laura K.

    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!

    (5)

  • Alex D.

    I have been here three times... This place has fantastic, exquisitely creative food, in an intimate environment. 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. Several times I called the voice mail box was full, and it took them over a week to respond another time. Perhaps this issue has been addressed since the last time I dined here.

    (4)

  • Randy T.

    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.

    (5)

  • Katie V.

    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! 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.

    (5)

  • Christian T.

    I had an awesome time here. My girlfriend and I went here during our trip to Chicago. The food was absolutely awesome, the entire place is a lot of fun, and we left stuffed. In fact, had we not insisted that we were too full, I think they may have kept feeding us.

    (5)

  • Caesar R.

    I had no expectations and had thankfully not read any reviews. I did brush up on the history of the chef and the place before going via their website. 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. From the nondescript look to the low level of lighting and the gangster rap playing as we were seated. The biker gang, I mean staff were super friendly and really excited to be serving us. Out of all 9 or 10 courses with a few bonus ones in there, we only didn't like one. But this didn't even matter or take away from the evening. But the entire experience was just fantastic. 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. 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!

    (5)

  • L S.

    People have mixed feeling about Schwa. But how can you not love this place. Where else can you go to listen to gangster rap and enjoy inventive food. Yes, we've had our reservations canceled a few times, but they have always made it up to us. One time, Michael Carlson comped our entire bill, which was a very kind gesture...but we'd be stupid not to pay especially if we want to get another reservation. HAHA! In all seriousness, these chefs put so much energy and passion into their art. We love Schwa. They have always been very classy and kind to our family. Each experience is new and exciting. If I had to choose one last meal before I die, I would have to choose Schwa's quail egg ravioli. You'll have to excuse me, but it is truly orgasmic. We are always looking forward to our next Schwa adventure.

    (5)

  • Stephanie L.

    Ok, there is no bones about it....this restaurant has officially made me reconsider Kate Moss's quote..."Nothing tastes as good as skinny feels." I got lucky and was able to get through and make a reservation for a Tuesday night. We got there and its very similar set up to Bonsoiree....there is no where to go if the table is not ready. So we went to a bar down the street and they called us when they were ready. They were very apologetic about running late and totally made it up to us in food, etc. The pics that are posted on here capture every morsel of food. PHENOMENAL!!!! The thing is....if you are pretentious, this probably isnt the place for you. They are real guys that are phenomenal cooks and have their own style...PERIOD! LOVED IT!!!!! I cant wait to go back. Plus, the BYOB option makes it totally reasonable in price.

    (5)

  • Anna Y.

    The food is transcendent ! The boys that work there are a fun bunch of guys without any pretentious gimmicks ... And believe me you will be surprised about that when all the fancy plates come out ! If u want alinea food without the nasty attitude and nose up service u have to come here oh and it's like half the price too :)

    (5)

  • Priya S.

    My husband and I went here exactly a year ago to celebrate our second anniversary. Till today I remember what an amazing night we had. We were lucky with our reservation as we called the night before our anniversary and they picked up the phone immediately and gave us a reservation for the next night. I emailed them later to ask them what sort of alcohol they would recommend for their menu and they were precise with their response (they recommended a bottle of red and white and a jameson for the chef!). We went there not knowing what to expect. The restaurant was small, maybe 8 tables, very minimalist and very dark with black walls and dimmed light bulbs. You can see the kitchen from the tables and the bathroom is actually in the kitchen which I found interesting. I love the fact that it is a BYOB so you don't feel like you're spending too much over the night. Our menu was supposed to be a 9 course meal if I remember right but by the end of the night we got over 12 dishes and each of them tastier than the last. Their presentation, their creativity and their taste was all exceptional. I have never had tastier food than in Schwa. At one point I wanted to lick my plate and the chef/server suggested it too! The chefs are the servers and they are very friendly and answer any questions you might have on the food. After around 9pm the music in the restaurant suddenly gets louder, the chefs start singing and dancing as they serve you food - it was amazing! My husband and I didn't want to leave even though we had paid our cheque and the chefs asked us to stay and finish our wine as they were in no hurry. My favorite dish: The thai inspired coconut curry and the quail egg ravioli.

    (5)

  • Jeffrey B.

    This place is the truth. I know I am just another on the pile-on that is the adulation for this place. While I am not a religious person, I would ring door-bells to evangelize Schwa. The chefs at the restaurant are passionate and creative, and have kept their passion alive. I like that it feels like a guest comes into their workshop. The service is casual and the atmosphere is relaxed. I like that. This is a chef-driven restaurant, and the chef is fabulous. The truffled-quall egg raviolo was off the chain. I slurped it in one go, and it was such a vibrant, alive bite of food. There was a lot of things that were perfect with the meal (venison, tortelloni, tom ka gai), and some ideas that I wasn't totally on board with. The thing for me is, this chef is trying new things and creating. I loved my meal at this place, and it was my second time. After having eaten at a bunch of "just ok" places, Schwa reminded me that I had not grown blasé, and for that I am thankful! Run don't walk to Schwa.

    (5)

  • Kim G.

    Everything at Schwa is perfect! The food, playlist, service and atmosphere are as good as it gets. I can't wait to go back!

    (5)

  • Chirag J.

    Three words "worth the attitude" its very hard to choose a first yelp review but I probably wouldn't think twice about picking Schwa.. Now I know, people will tell you that the service can be hit or miss and they will cancel on you randomly, its a pain to get a reservation etc. Etc. But who hasn't gone through worse for some good food, and to add to that they have a great story (look it up). Anyways, went here with my significant other on our second anniversary and am so glad that we called on a whim the night before and got a reservation for the next day. The restaurant is BYOB (bonus) we decided to ask for recommendations by email and they responded. After eating there I suggest wine a nice chardonnay and maybe a French Red or Russian valley pinot noir-nothing too heavy. The place is a bit hard to find and you will definitely feel like you're in the wrong place but don't worry... Walk in. When we came in one of the servers asked if we needed anything and one look at our bottle of Jameson( for the kitchen) and he knew we belonged. Its a pretty small restaurant about 8 tables just enough to have a conversation with your neighbor but not too crowded that you can't enjoy your meal. And now the creme de LA creme the FOOD... Very rarely are there tastings menus that we have liked everything - this was one of those nights! Every course was well thought out elegantly played and the progression was just right. Some of the memorable dishes of the night for me the Thai soup course the dr. Pepper dessert and the of course the quail egg ravioli. They may seem casual but know this these guys are extremely talented chefs. Probably one of the best meals in Chicago.

    (5)

  • Ellen V.

    I am not getting into 'how to get a table' LOL. That is the most absurd way I ever sow. Whatever, we made it after all. We actually had a great time, made pictures with the crew, explored the kitchen . The food was fine, but except THE ravioli , there was nothing I would remember . For the cost it is fine, but I would not go again. No regrets for going there and would still recommend some people to try it.

    (3)

  • Sam C.

    I called one random friday and, out of sheer luck, they have an opening that night. So I pretty much cancelled my plans that night to dine here. The following is what I had: 1) Movie Bites 2) Butternut & Squash 3) Quail Egg Raveloi 4) Chestnut Agnolotti 5) Carbonated Pears with Caviar 6) Tea and Trumpet 7) Cuddle Fish 8) Thanksgiving Dinner 9) Antelope Trail Mix 10) Cheese Course 11) Black Cow 12) Mint Crystal & Yellow Snow 13) Cocoa It's definitely fun to eat here since most of the food are quite original, fun and taste good, although I personally didn't enjoy the popcorn soda via the movie bites (but that's my personal opinion). Overall, I had a good time and if you're lucky enough to go, do give it a shot. note: You do have to be persistent and pray to whoever you pray to for a reservation. It is almost impossible to gauge when to call, etc.

    (4)

  • Maggie H.

    Schwa was one of the best meals I have ever had. We dined 8/15, my birthday... I had no idea where we were going, just that it was BYOB, fancy food, casual dress. What? Where are we going? The cab pulled up to Schwa and my jaw dropped. JACKPOT. Schwa is a fixed price, no menu, BYOB experience. The music is loud, there is no front of house staff, the chefs welcome you, serve you, guide you. It's paradise for those guests who enjoy being surprised and delighted with great course after great course. I found out after the fact that Schwa is known for its rambunctious chef, Carlson, who was not there the night we dined. Instead, we fell in love with our chef team: Josh, Nick, "Tony Stark" (didn't catch his name, but suffice to say he looks like Tony Stark), and a 4th, whose name we also didn't catch. All four were genuine, welcoming, attentive, and above all, fucking awesome chefs. Throughout the meal, Josh was attentive with our wines, asked if the pacing was to our liking, and inquired how we felt about each dish presented. He never assumed that we enjoyed it, but instead asked what we thought. I loved that. When the meal was over, I was straight up angry. I wanted more. I can't wait to come back to Schwa. Thank you thank you thank you, Josh, Nick, Tony Stark, et al, for the best birthday to date!

    (5)

  • Keith A.

    most places they go up to 10, there's nowhere else to go, but here, here, they go up to 11. When we need that extra push over the cliff, we go one louder. While I kinda changed the legendary Nigel Tuffnel's words, oh do they ever apply here. While expectations were high, they were completely blown away and yes, the meal did go to 11. Now, to back things up a slight bit, I have been wanting to go here for well over two years. It almost seemed like this place was a myth, el dorado, shangri-la, but no, its quite real and its really awesome. A few friends and I had been talking about trying to get a reservation here and one of my friends manned up and got us a 5:30 reservation on a friday. Thus with that action, the anticipation grew and the days came closer. I'm gonna be honest, I didn't sleep well the night before, and was hungover going into this, but how quick one comes to their sense when utter genius is presented in front of them. We were greeted in there right away by Seth, who is Michael Carlson's brother. After conferring with us on the reservation, I made sure to hand him the growler of beer from Revolution so as we could set our night off well. To top things off, after our entire group arrived we were greeted with a shot of bloody mary. Now this is where the real fun began, ie the food came. I was absolutely dizzy from the amount of ingredients on the plates, so I can't go down the full 9 course menu. But, I will note the highlights. The first dish was an arctic char and octopus dish with some mousse and dark sauce that i wasn't able to remember. I normally don't like octopus or squid because of the chewiness of them, this was quite different and was much more savory. The arctic char was cooked perfectly and I was just having fun mixing the combinations on the plate. The apple pie dish still haunts me right now as I think of the great cheese crust that lie on top of the candied apples and the cinnamon-apple soup along with it that was a wonder unto itself. But, not to be outdone was the ravioli dish. It was a one bit dish which consisted of a cream with black truffles on the inside as well. It was a purely surreal experience. You could taste the truffle for a while and the ravioli just seemed to melt on your tongue. This was pretty much an indescribable experience. On top of the dishes being utterly amazing they were a sight to behold. This was honestly gastronomic alchemy and it was worth the wait and then some

    (5)

  • OG W.

    There are two parts to my review. The food and the experience. The food is incredible. I've had fine dining throughout my adult life, and this is right up there in terms of taste, quality, creativity, and presentation. Things as simple as the apparatuses the portions are served in is awesome. Last night there were three courses that I'm still talking about today. The quail egg ravioli, the Thai soup in a Petri dish, and the goose liver called "fruity pebbles". I honestly can't get over how cool that was and how amazing it tasted. It was incredible. The experience is one that I will never forget. I've been trying to get a reservation for about a year. It's a bit difficult because of the popularity, and style of the crew. I actually liked how casual they all were and the music that was being played (Wu-Tang FTW). There was a definite energy and style that made me feel comfortable and at home. I had no desire to look at the time or my phone. Just me, my lady, the food, and the fellas. I highly recommend that you are persistent in trying to get a reservation and fully experience this outstanding restaurant. 10/10 dining experience.

    (5)

  • Jenny S.

    I really wanted to love this place, but instead I just ... liked it. I'm glad I went, but I don't think I would go back, and I'm not sure I recommend it to others. Maybe. For some. I love the concept of high-end food in a very casual setting. It's in my neighborhood, so we walked there, and it all made me feel very comfortable. I didn't feel like I had to dress up. But I guess I didn't get to have the full-on cool experience that others had. We brought a bottle of Jameson as many people had told us to do, but the chef we gave it to seemed to just scoff at it. We didn't get hugs like some people talked about or even have much in the way of conversations with them... they seemed disinterested in us. Maybe we were not cool enough. As for the food, it was very interesting, and I liked basically everything, but I don't think it was amazing. The quail egg ravioli was, of course, delicious. But many courses seemed a little disjointed -- there was no real theme running throughout -- no continuity of styles or flavors or regions or ingredients -- and many of them seemed a bit oversalted or oversweet, depending on the dish. The best dish I had was the fish (I forget which kind) in a citrus sauce with olive oil cake. Also, the dinner took so long -- three and a half hours -- that I felt *hungry* still by the end, because we were eating these tiny bites every 20 minutes. I was filled up with wine, not food. Anyway, still giving it 4 stars, because I did like everything I had, and I'm glad I got to have the experience. However, it didn't live up to everything I hoped.

    (4)

  • Juliet H.

    This was the best culinary experience I've had in my life. These guys are pure artists, without any holier than thou attitude. I ate at Alinea once in my life, and Schwa is everything that I had wished Alinea could have been at about 1/10 the price (but not the cost, I'm sure for Michael Carlson). They are genuinely nice guys who are pouring their souls into creating masterpieces for people they don't even know and they ask for very little in return, basically that you just not be a douche bag while enjoying your food. The circuits in your brain will explode when you taste food combinations that don't make sense in theory but work on the plate and in your mouth. It is a visceral experience and you should relax and just enjoy the ride. They are not doing this for the money, they are doing it because they love the craft of perfecting the essence of each culinary moment in ways that will surprise and delight. Be sure to bring a token of appreciation for the kitchen crew like a nice bottle of wine. They deserve much more than that.

    (5)

  • Joe M.

    Great spot, people blow the chef a bit too much. It's nice to get a 5 star meal for a reasonable price. Wear a jeans and sneakers or a three piece suit and you'll fit in just fine. Don't take your bible beating parents or inlaws.

    (5)

  • Eric W.

    Impossible to get a reservation. Totally insane. Weird ambiance. Weird food. Everything is delicious. Protip: bring Jameson for the chefs (who also serve as waiters)

    (5)

  • Zach N.

    Envision your best friend as a world class chef and he invites you over to his house for a multi-course dinner. This was the experience we had as I've been here twice in the past six months. The chefs are cool and feed off customer interaction. Bring them some craft beers or a bottle of Jamo and they will love you. When dining at Schwa, just sit back and relish the experience!

    (5)

  • Lara B.

    This place is excellent. The food is spectacular. I took my husband here for his 30th birthday on 12/12 and we are still talking about the amazing food. It will go down as one of the very best meals we've ever had. It's as good, if not better, than Next. BUT you won't get your 5-star Next/Alinea service here. It's casual, they play rap/rock music and the chef's are down to earth but not there to serve you. So don't go here expecting white glove service. They'll bring you water, clear your plates and bring you your next dish with a detailed explanation, but don't walk in expecting them to sweep the crumbs off your table cloth. We loved the whole experience and thought the down played, yet high end dining was awesome. The chefs are extremely talented, very creative and the execution of the food is flawless.You go here to eat and eat is what you do, and it's fantastic.

    (5)

  • Filip F.

    I like the concept of fine dining experience in a relaxed atmosphere. There were about 12 courses total- some really good, some not, and some kinda gross. -cherry chocolate - good - french onion lollipop - great - petri dish- gross - beets...take a guess. - flute fish -?bland - gnochi - very good - soup - excellent. Overall, pretty good experience and great food presentation. But I don't see myself dropping $150/person here again.

    (3)

  • Luis D.

    I was looking for something out of the ordinary and found it at Schwa. This is not a restaurant that focuses on formal service but more of an artistic setting with loads of creativity. You get to interact with the Chef's freely and Michael Carlson together with his team does some amazing things with the food. I was with my girlfriend and took her there for our second anniversary dinner. The prices are on the higher side but it's worth it. The service is fantastic and meals arrive just on time. We ordered the Quail Egg Ravioli together with Seared Halibut and Pork Belly. For dessert the Chamomile and honey sorbet was out of this world. Overall, the creativity and perfect preparation was an experience to remember. I think this restaurant is awesome and my girlfriend intends to take me back for a meal in the near future. It's worth every dollar!

    (5)

  • Alex G.

    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!

    (5)

  • Jaime G.

    Want high-end dining with that's also BYOB? I've found it. It's called Schwa and I loved it. Really a great dining experience that everyone should experience at least once. Yes it's hard to get a res but well worth it - and lucky for us a friend did all the work to secure it. Pricy too at over $100 per person but the BYOB is a big savings overall. Have to say that i wasn't blown away with all courses but when you have 12 courses and most of them are amazing - that's 5 starts to me. (yes, we had 12 courses - had several that we just added as we went along). And I think that this idea that fine dinning is not a filling was debunked today by the way. Everyone in our group was satisfied and full! No cheeseburger on the way home for us. So I've broken down each course that we had but note that it was paired with some really fine white and red wines that our friend Sonya Park especially picked out for the menu (and brought for us...thanks Sonya). So the descriptions here don't exactly tell the full story - but take my word, it was incredible. And Michael (Chef/owner of the place) and team did a great job make sure that we enjoyed the food and that our glasses were full all night. Really can tell that we was influenced from his time at Trio with Grant Achatz (of Alinea fame). And if the descriptions start getting fuzzy towards the end - well let's just say that the great wine assortment might of had something to do with it. Amuse. Chocolate cherry in manhatton shot Second. Beautiful pineapple chip dish that i can't exactly tell what it is. But had chocolate so who cares. Third. Baked potato soup. Just an ok dish. Kind of a deconstructed baked potato. Although i appreciate the home made cheese. Perfect. Fourth course. Extra course. Pane-cotta soup in one bite with black truffle. A bit salty at the end and almost too much actually. However, best so far. Fifth course. Liver risotto with cheese and shaved truffles and jelle. Combo of Jelle, risotto, and cheese is best so far. Amazing! Six. Fruit loops? Salty and sweet dish with a deep fried nugget looking food that tasted like fruit loops cereal with roe. Flavor seems a little random. Least appealing course of the night. Roe was pretty good though. Seventh. Seared scallops and pumpernickel. Scallops cooked perfectly. Cones with a pumpernickel shot. Very good. Eight. Pork belly with ridicio. Wow. Best dish so far. Combo of BBQ pork with earthyness of greens and sweetness of fruit. Is there more food? Ninth. Extra course. A number of different dried veggies and meats. Pork ridnes. In two ways. Dry then wet. Sweet then savory. Came on top of another glass that was smoking. Damn good but the smoke was a bit much after a while. Tenth. Beef with mole sause. One of the best dishes. But have to say, not completely unexpected. Eleventh. Pastry with cheese. Salty balls?!?! Just an OK dish. Twelfth. White chocolate something. Can't really remember at this point other than thinking "best sweet dish of the night". End. Pass out. Enjoy.

    (5)

  • David M.

    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.

    (5)

  • Marc L.

    God bless the team at Schwa! I've dined with them twice in the last 6 months and everytime is a tantalizing taste-fest for my tongue! With so many corporatized options and $20 for two meal options at Applebees or Chili's or heaven forbid, McD's---Michael Carlson's fun, interesting and all-about-the-food experience is something we dont find much these days. Over 7-9 (i lost track) courses we enjoyed caviar and melon, lobster, sweetbreads, etc. Do it: it's an experience you'll likely talk about for years. Yes, getting a reservation can be challenging---just set a reminder on your phone to call each day at lunchtime or right at 4:30 or so central time and your chances of catching someone to get your name on the list improves significantly (this has worked for me). The reason for this is Schwa is not a corporate joint. You'll know when you walk in that every penny you spend goes into the food and the people who prepare it for you.....not a cute hostess.....not some hipster bartender who's good at flirting and has a dozen canned lines to make him sound witty or sophisticated. The place is worked by people who love what they do and enjoy working with each other. It's all on your plate. Schwa is the most inventive and creative restaurant I've visited. Make a plan to get there. Note: when you go to Schwa plan on making a night of it---it took us about 3 hours for all courses both times so bring some wine you like and sit back....

    (5)

  • Brian H.

    This is, hands down, the best place I've ever eaten. I love this joint and I can't wait to eat there again. First, it doesn't have all the pomp and circumstance, taking itself far too seriously, as many other fine dining establishments do. I like that. It's 2014, I shouldn't have to wear a jacket and tie to eat in your place. If you aren't a pretentious, yuppie douchebag who refers to themselves as a "foodie" (air quotes included), you will likely also fall in love with Schwa. The food is magnificent and creative, the soundtrack excellent and the chefs are lovely human beings. I could go through and detail each dish, and name drop (my homeboy Quail Egg Ravioli), but you don't need that. Just know that they are all magnificent. I don't recall ever thinking on one course, "they missed on this one", as I have at some other places. Plus, they ended up bringing us like 14 courses, since I think they liked us. In the interests of full disclosure, I was tanked by the tenth course, so maybe they did miss, but I'm sure I'd have some recollection of it. I was so drunk because it's BYOB, and we brought more than was necessary, to give the chefs some pairing options. They kept pairing everything and we kept drinking. The BYOB option saves some cash, but that's not really necessary, considering the price point for dinner doesn't come close to what they could charge, based on the quality. Yes, it's got a chaotic system for reservations, but that just makes things interesting. It's well documented by now, so quit whining about it. If you're having your Pappy's 97th birthday party and need somewhere for a specific date and time, then don't plan to go to Schwa. If you love great food, fun people and memorable experiences, then by all means go to Schwa!

    (5)

  • Roger A.

    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. Schwa is not for the faint of heart. The music is loud, the atmosphere is raucous, and that's exactly what you're there for. Michael Carlson (don't call him Chef) is relentless in his innovation with each dish. He and his staff are able to combine flavors and ingredients in ways that you've never imagined. 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. Tip from the pros: Bring something for the kitchen staff. 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. 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. 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. Never have I believed that a chef cared more about the happiness of the guest than at Schwa. 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.

    (5)

  • ChicagoGuy O.

    After reading so many reviews that this place was wonderful and extremely hard to get into I tried my hat making the reservation for this place. After nearly 2 weeks of trying to call this restaurant to book a reservation I finally got through and it was able to book a reservation for 6 o'clock when I arrived I found that this place was a complete joke visually it looked like a homeless shelter and the cooks were goofing off in the kitchen while blasting music I'm all for the quirky but this is just ridiculous for the sake of being stupid.. It has a whole hipster vibe where they're trying not to be pretencious to not conform but by doing that they're being pretencious everything of course has the typical foam and small bites to it and they have to add the rap music blaring from the kitchen which I thought was stupid do not waste your time here for the price you're not getting that great of a meal the atmosphere sucks the place looks like homeless shelter and if you want to spend three hours taking bite-size portions by all means waste the months of your time and trying get through on this ridiculous reservation system they set up just to be different..

    (1)

  • Tanya T.

    worst place ever. schwa called me 2 hours before my scheduled meal for 830 for a party of 6 on a friday night and cancelled on us..... then you promise me reservations at senza and then say we will take care of wine but when i call senza they have no reservations for us and then you turn off your cell phone!!!! horrible service. i will never come to your restaurant.

    (1)

  • Gary C.

    Michael Carlson. The legend. Infamous. Genius. Troubled. I suppose all of these apply. The stories are bountiful. The GQ profile on him a few years ago put Schwa on my list of musts. Every year I meet my daughter in some city and we dine, visit museums and Dad insists on taking his college-budget daughter shopping. It's always a blast. Last year it was Tokyo, Jiro and Narasawa. This year it was Chicago with Schwa and Moto. The less said about Moto the better. I've always liked Chicago. I think it's the most adventurous food city in the US. My bar was set high and most places could never deliver on my hyped expectations. Knowing Schwa is BYOB I picked up a bottle of bubbles and a bottle of red on the way over. Arriving in front I saw no pretense, nothing of note other than a black and white awning with the lower case "schwa" to let us know we'd arrived. The door, with a small porthole window, opened and we were greeted to cranked rap music chronicling somebody's anal sex obsession. Off to a start that didn't seem far off from what I was expecting. The walls, in the dim light, appeared to be mustard yellow from the ceiling down two-thirds the wall. The bottom third was black and they were joined with a black spray-paint wainscoting. The ceiling tiles were covered in silver mylar film. OK. I'm in love with this place already. We were seated and whatdya know? The staff fit right in. Hairy and inked, this was one of the best staffs I've seen. I think at one point or another everybody in the kitchen helped at my table. This group is a team. As each course arrived at the table we were told a bit about it. Wine glasses were...uhh...glasses. The wine still tasted great. One menu. Prix fixe. I won't go through all the courses. (You can find them here: schwarestaurant.com/Nine… ) Suffice to say the food was damn good. The preparations were subtle and sophisticated. The only meal I've had this year that compares was at Dinner by Heston Blumenthal in London. The prices were reasonable. The service awesome. The food spectacular. I think Schwa is one of the best restaurants in America. Just a great experience. Oh yeah. My daughter loved it too. She has great taste. She's the coolest person I know.

    (5)

  • Yih L.

    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.

    (1)

  • Erick N.

    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.

    (4)

  • Jill L.

    After living in Wicker Park for EIGHT YEARS, I finally gave up calling to make a reservation and walk in around 6pm on a Tues to test my luck. No one was there, blaring metal was playing and about 5-6 dudes were in the back kitchen, and I was nodded at to come back there. I was asked if I was someone's girlfriend, to which I said no and the Chef was like "C'Mon Back Then!" basically like "get your ass back here girl!" So, now I'm in the kitchen asking for a reservation and this guy, not one of the chefs (?) asks if I want a shot of whiskey he was lining up for everyone. I said no, thanks though, and ask him if I could make a reservation. He basically said "we don't make reservations for larger parties." To which I apparently said the kiss of death "But I saw on Yelp..." to which he cut me off screaming inches from my face: "ARE YOU CALLING ME A FUCKING LIAR?!!! DID YOU JUST SAY YELP?!! YOU KNOW WHAT? YOU CAN FUCKING GO (waving his hand in my face.) "GET THE FUCK OUT OF HERE!!!" Um. Okay. It's hard to believe people support a business like this, don't really care how good the food is.

    (1)

  • John K.

    An hour before my reservation for my 30th birthday dinner they called to cancel. They said they could not open the restaurant that day because the owns grandmother died. They were not very apologetic. I have heard they often cancel reservations because they are too drunk or hung over or on drugs to open the place. I find their reservation system ( or lack there of) and unreliability to be unacceptable for such an expensive restaurant. You ruined my birthday Schwa.

    (1)

  • Judy C.

    Schwa is one of my favorite dining experiences. Bring your appetite, open mind, thirst for booze and relax. Yes, the reservation system is not something I'd quite understand, but it makes it that much better when you get to talk to someone and make your reservation. Your meal is WORTH IT. I love that here, the food is truly the star. My boyfriend and I dined here last year. As a caveat, this is a guy who detests fruit as an entire food group. Yet, he was open to trying everything and so many of the items had things like blueberries and strawberries. All of his plates were cleaned. He even commented to the chef that the food he made actually gave him an appreciation for fruit in cooking. As many mentioned, I loved the Quail egg ravioli, crab and rabbit and lamb dishes. I am a fan of gamey meats but the creativity behind each dish wowed me each time. They also have a great dessert dish with Dr. Pepper and Jamo. We did have a Schwa cancel experience on the day of dining. My first time dining, I was lucky. The second time, however, the kitchen had to close. Keep in mind that Schwa doesn't have a wait staff so it is really the chefs that are cooking and serving you. They were very accommodating and managed to get us in for the next day. They also generously gave us a couple of extra courses and Chef Michael Carlson re-apologized again. Finally, we got a slight % discount on our check for the inconvenience. I'm not saying this will happen for everyone, but we really appreciated it! Overall, I loved that this was such a great foodie experience without the snobby, uptight atmosphere. We brought two bottles of wine but since we were running late for our reservation, we didn't get a change to pick up booze for the kitchen. Afterwards, we stopped at Whole Foods and picked up a nicer six pack of beer for them and they were very appreciative of us coming back to do that. I've heard recommendations of anything from Jamo to craft beers. Go to Schwa if you want to eat amazing food, drink to your hearts content and have a great time. Leave

    (5)

  • Brandon C.

    Don't care what zagat says..the customers are getting robbed If you want unbalanced flavors and weird combinations, enjoy. 1 star for creativity. The staff secretly took pulls from a community wine bottle and sprayed spit on the food and my party..

    (1)

  • N C.

    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.

    (5)

  • Tali C.

    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!

    (5)

  • Stephanie S.

    I actually envy the people out there who had reservations at Schwa and received a cancellation call before venturing out. By some miracle (and a lot of persistence) we managed to get reservations for this past Friday night. After leaving the babysitter and paying $15 for a cab to the middle of nowhere on Ashland, four of us arrived at the restaurant only to discover the place chained shut. No phone call, no option to reschedule. Perhaps a Plan B is in order when attempting to dine here...

    (1)

  • Jaime M.

    Eagerly awaited my dinner here after reading reviews and my own brother's personal affection for the joint. Have you read The Emperor's New Clothes? Well that was all I could think of after my Schwa experience. The food wasn't bad, but it was teeny portions of "creative" combos that tried too hard. Lots of salt. I left hungry, and for the first time in a long time regretted a food bill. Convinced myself it was worth it for the performance. The guys were drunk at best, and I felt like I was watching a tripped out version of Blue Man Group on their side job. If you go, eat first and go for the show. Oh, and they do expect a "hostess" gift.

    (1)

  • Shari B.

    It was an interesting and fun dining experience at Schwa. I enjoyed all the dishes and loved hearing the inspiration behind each one. As other reviewers have stated, I had the same problem with the noise level. The music was just too loud and it was even worse as we sat at the back corner, right below the speaker. If I could, I'd give this place 3.5 stars between "A-OK" and "Yay! I'm a fan". I probably won't return, but I'm glad that I got the chance to try Schwa.

    (3)

  • Temi C.

    If you haven't been cancelled on at least once, then you haven't fully experienced Schwa. Call it the art of seduction. They like to play hard to get, put you through a chase, but once you dine there you'll realize it was all worth it. All that extra wait probably makes the food taste better anyway. For what it's worth, the chef and staff were extremely apologetic about the cancellation. We were thanked more than a dozen times throughout our meal for coming in despite the fact they had cancelled. Service was excellent. Our wine and water glasses were never empty. When one of our wine glasses were 1/4 full the staff quickly came over, apologized, and refilled it. Even though we didn't bring any beer or white wine, the kitchen brought some out when they thought it would pair well with the course. I can't begin to describe how good the food was. Michael is a genius. He belongs on Top Chef Masters. There wasn't anything I did not like, but my favorites were the baked potato (velvety soup, garnished with potato skin nubs, creamy cheddar, with just a hint of sour cream) and pork belly. The quail egg ravioli came as an extra course and we were instructed to eat it in one bite. Imagine warm, buttery egg yolk melting in your mouth. The roe dish: passionfruit jelly, violet foam, and tempura roe. When you eat it all together, it's supposed to taste like fruit loops. Amazing. Schwa is meant to be a fun, unpretentious experience. The staff and chef talk and take shots with you. I didn't partake, but the bf certainly enjoyed himself. I wouldn't go for a romantic night or bring my parents (as they really aren't the "lets do shots and hip-hop loving" kind), but definitely for a good time. As if the food and atmosphere weren't enough, they even comped a more than generous amount off the bill. Anyone with deep pockets can dine at Alinea, Charlie Trotters, or Tru; however, only the committed can indulge at Schwa.

    (5)

  • Angela H.

    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.

    (2)

  • Rho T.

    Knock knock knock. No answer. Looks up at the storefront sign: SCHWA. Looks above the door: 1466. Is this not the fkin door? Then I tapped on what we thought was just a black painted wall. It jiggled. We proceeded to peel open the camouflaged wall and behind it, revealed a door - this time w/a glass window and a doorknob. Oh. Chicago 1, San Francisco, 0. Vinny greeted us w/a flirtatious, comedic charm and unpretentious attitude. Bass thumped thru the walls and vibrated under my feet. That's how loud it was. I recognized the music right off the bat. It was Atmosphere. Holy sht, I thought. What have I just entered? Chi-town 2, SF 0. Straight ahead I see the window to the kitchen. Chef Carlson & crew waved and yelled hi to us. That's when I knew this nite wasn't going to be just about food. Schwa is BYOB. No wine program here. Just water. Vinny asked what we brought to drink. We told him we were still recovering from our drunken nite prior, and thought we'd skip liquor for the nite. Vinny says, "You know, that's not how we roll at Schwa". He comes back out and pops open a new bottle of wine, liberally fills our glassware. He looks at me sternly, then says - "drink." Yes Sir, right to it. For the duration of the nite, he made sure our wine glasses were never empty. Bears 3, Niners 0. We each chose the 9 course tasting menu for $110. By the end of the nite, the generous kitchen had easily turned it into a 14 course meal. Each plate had its own story, some w/directions on how to eat it, but all had the same demise: licked clean. Their "Roe course", aka "Fruit Loops", did in fact smell exactly like the cereal. Their quail egg ravioli, to be taken as a shot and consumed in one fell swoop was the richest, butter-iest bite I've ever had. If it were up to me, I could've had a whole bowl of them for the remainder of the dinner, but then I'm sure the gates would've welcomed me that nite and I'm just not ready for that quite yet. There was also a dessert served w/a glass of Dr. Pepper. While explaining the dish, Vinny told us it calls for Jameson whiskey in the sauce, to which I responded, "My favorite whiskey." "It is?" He says. "BRB". He comes back with 2 shot glasses and a bottle of Jamo. Shots first. Then dessert. The Bulls 4, The Warriors 0. Remember how I said this nite wasn't going to be just about food? It wasn't. My favorite Digable Planets album played overhead in its entirety, that when combined w/my company, the ambiance, and the Schwa crew, it transported me back to a feeling of being at an early 90's house party but minus the Dominos Pizza and illegal drinking. It was like a garage party vibe but w/the best fkin food prepared under the direction of the infamous culinary artist, Chef Michael Carlson. Because of all this, Schwa easily turned into my favorite dining experience to date. For the past few years I've been intrigued by Chef Carlson for what I've "heard" or read about him. I could say now, that my fascination is an understatement. Here's why: People have called him a recluse, inarticulate, and off-putting. I spent some time chatting w/him in the kitchen, and I think he's just misunderstood. To me, he's an every homie. If you're not on his level, then you're not. He's just doing what he loves to do, cook. Simply put, he's about his art, not the dollar. He's such a perfectionist about his craft that he could care less about the business end of it- (which in turn produces all those livid 1-star reviews of canceled reservations), by choosing to live paycheck to paycheck w/every intent to reject fame & prosperity. If u get to experience his cooking, you're lucky. And if you tried but couldn't, you're right to blame it on his lack of business skills. But he won't change for no one. He's a game changer because in the world of restaurateurs, he doesn't play the game. There is no reservationist, no host/hostesses, or waiters. The cooks bring out the food. Chef Carlson fills your water glasses. He plays hip-hop loud and said about 99% of his guests complain- but the music is intended to please the cooks, not the customers. Well, at least my ears were pleased that nite. So if you plan on dining here, keep an open mind. It's Michelin starred, but minus the synchronized waitstaff service. You might hate the music. There's 1 bathroom. It's BYOB. But the food is mind-blowing. He hosted an anniversary dinner in this tiny joint for a gathering of the best chefs in the world, and they all left delighted. If they left w/a happy belly, so will you. Making our way outta the restaurant, Chef Carlson was filling water glasses for a table nearby. We waved, yelled goodbye & thanks to him and the cooks. He turned, waved, and yelled "Love you". We love you too, Chef. The Windy City 5, The City by the Bay 5. How'd we get 5? Well, no one walks outta Schwa losers.

    (5)

  • Lauren S.

    INSANELY DELISH!!! 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. Yes it can take weeks or even months of calling daily to get a resos, but it is well worth it. The atmosphere is amazingly dark and dingy but fits the restaurants vibe, staff and food well. Every time we come, we bring a bottle of booze for the staff along with a few bottles of wine for ourselves. 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!!

    (5)

  • Mike S.

    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! 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 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. 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. :)

    (5)

  • Michael U.

    Overly long review in blog - definitely worth reading - dish highlights below. With the soundtrack blasting Busta Rhymes our first course arrived - "Octopus - Pineapple, Macadamia Nut, Char." Featuring supple slow boiled octopus that lacked any semblance of chewy/rubberiness cascaded across the plate atop smears of burnt pineapple and macadamia nut puree the flavor of the cephalopod was nicely complimented by the sweet and nutty admixtures. Adding complexity and texture would be thinly sliced pan seared arctic char, shaved nori, baked yucca chips, and micro greens while dots of aged Sherry vinegar lent a savory finish. It was with course three that the soundtrack switched from Rap to Metal, loud and heavy either way, and more patrons began arriving...as a matter of fact, the restaurant went from empty to full almost immediately at 7:45pm and we chuckled as a few patrons were turned away despite bringing boozy gifts for the kitchen. With service slowing only slightly the next plate was one of Carlson's more famous options - "Tagliatelle - veal heart, huckleberries, honey." Featuring a spiral of hand cut pasta snaking up the edge of the bowl and topped with chopped veal heart, whole huckleberries, Tellagio cheese, honeyed veal demiglaze, shaved black truffles, and arugula this course once again showed off Carlson's fondness for sweetened proteins. Tender and al dente the pasta itself was beautiful but the star of the show was undoubtedly the manner in which the sweet gravy enhanced the savory offal. This course and its follow-up were the only courses where I truly wished there was bread service at Schwa as I would have loved to sop up every drop of the sauce. Our next course would be offered as a "bonus." As much a signature as anything at Schwa, Carlson's famous Quail Egg Yolk Ravioli with Buffalo ricotta, brown butter, white truffle, and Chive was every bit as good as the rumors. Likely influenced by his time at Trio with Achatz (who was then perfecting Black Truffle Explosion) the Ravioli was served solo and we were instructed to let it cool a moment and then eat it in a single bite. Bursting in the mouth and potentially the only dish of the evening lacking substantial sweetness I'm going to go out on a limb and say I enjoyed this even more than Achatz's fabled dish - the texture of the molten egg yolk was simply one of the best mouth-feels I can imagine and the brown butter/white truffle combination was divine on the palate. Course six would be another familiar face on the Schwa menu - "Biscuits and Gravy - Sweetbreads, Red Eye Gravy, Mustard." Described as a tribute to Michael's southern grandmother the dish featured three plump and crispy sweetbreads with characteristic creamy centers juxtaposed with three tiny buttermilk biscuits from his grandmother's recipe. A lovely start, the plate was next supplemented with bitter braised mustard greens, fibrous Chinese black beans, ground pink peppercorns, micro-arugula, miniature pearl onions, and coffee spiked redeye gravy. With each flavor playing a part in the entirely southern feeling dish I have to admit I was a bit taken aback by the spiciness of the gravy - it was appropriate for the dish, but required nearly a whole glass of water on my admittedly un-southern tongue. Our main course, arriving during a particularly loud and profanity laden track by Nas, would be one of Carlson's more recent creations - a dish detailed as "S'mores - beef mole, graham, marshmallow, campfire." Having to walk through the kitchen to get to the restroom I'd seen this course being prepped earlier in the meal - or at seen Carlson taking the Wagyu from the sous vide bag and shredding it. Featuring Wagyu short ribs in a cocoa nib mole that literally melted on the tongue, the dish was topped with crumbled graham crackers, a creamy graham cracker puree, and black cardamom marshmallow all placed in a cone. With the cone resting in a smoking vessel we were instructed to lift the cone and eat with a spoon while the campfire smoke poured forth. A bizarre restaurant and experience in all ways it is really hard to sum up what Schwa "is" in the grand scheme of restaurants when looking back on it. The best comparison I can offer up is the one I assumed going in - Momofuku Ko. Obscure reservation system, off beat location, "come as you are" dress code, blaring music, and obscure ingredient pairings that somehow work. With that said, the bar stools, snooty attitude, excessive price tag, and NO pictures policy at Ko speaks to a restaurant that doesn't care what you think - they believe it is a privilege to experience their vision. On the contrary, quoting Michael Carlson himself, "We cook food we want to eat in an environment we want to eat it in" and "Our game plan is the same game plan as every night. We're making 30 people happy." On November 5th 2010 Schwa made me very happy and it was absolutely worth the effort.

    (5)

  • Padraic S.

    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; 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.

    (5)

  • John C.

    Friday night we went to Schwa. Schwa is a small store front restaurant on Ashland just south of North Ave. From the outside it looks closed down. Upon entering you are greeted by the four chefs as the seat you at on of the 8 tables. Very small and very intimate. There is an open kitchen so you can see most of the prep taking place. The food was phenomenal. There was a choice of a three course meal but we went with the nine course digustation; it tuned out to be 10 or 11 courses. They started us out with the amuse which was a play on the puerto rican jibaro sandwich, it was a tiny sandwich of peaky toe crab in plantain "bread". The sweetness of the plantain work amazingly well with the crab. Second coarse was a beet risotto with some funky cave aged cheese. Very good. Next was a pea soup. You get a shooter of pea soup accompanied with peas, menthol foam and black garlic. The black garlic looked like dark chocolate smeared on the plate and was incredibly tasty. Chef Michael Carlson told us that one person in the world makes this by fermenting the garlic for 60 days. Then we were served two cauliflower tortellinis in a cocoa broth with cocoa nibs. The aroma was all coco but the flavor was wonderfully cauliflower. Then we got his signature quail egg yolk and smoked mozzarella ravioli with aged parmigiana; unbelievably good. Next was a round layering of polenta, shad roe, meyer lemon and coffee gelatin. Some wild flavors here which worked well together. Next was butter poached lobster served with persimmons. Wonderfully tender. Then we got a chicken liver pate coated with tamarind served in a beer broth. Very livery and very rich. Then the last savory dish was a layering of duck with Brussels sprouts dusted with cocoa. The duck was the perfect balance of meat, skin and fat. Next we got a cheese dish which was a bowl or creamy cheese served with a spoonful of honey powder. What a wonderful way to segway from savory to sweet. The first dessert was parsnip custard, homemade peanut brittle and candied sweet breads. You need to have a serious sense of adventure to use thymus glands in a dessert. Then the last course was a red sorbet (not sure of the flavor at this point) served on a great cone and a few drops of bacon juice over the top. Overall it was on the greatest meals in my life. Only Charlie Trotter can match the detail and intensity of Schwa's food. Add to that the atmosphere of feeling like you were invited over to your stoner chef buddy apartment for a meal to end all meals and Schwa become the ultimate dinning experience. Carlson achieves pairing impeccable food with a casual setting by splitting his time being in the dinning room joking with his guests, spinning music, and chugging wine. Schwa is completely in a class of it's own. Plus it is about half the price of Trotter when you consider it is BYOB. I love this place.

    (5)

  • Michael S.

    This place was great. They are pushing the boundaries of food and doing an excellent job. The overall energy of the place was nice - however, the atmosphere itself left something to be desired. The staff was friendly and interactive and I know the experience is supposed to be all about the food, but it wouldn't hurt to clean up the place just a little. As for the food, each dish was unique and exciting - and mostly delicious. It's hard not to compare Schwa to Alinea because of technique, presentation, buzz and general ideas... and it is right up there with the best. The overall experience, while factoring in the actual space and price of the larger course, I am giving it 4 stars. If it were based solely on food, I would give it a 5... but the atmosphere is a big part of your experience, and when talking price points of over $100 per person, price is a significant factor as well. Definitely go to this place!

    (4)

  • Raj S.

    My wife and I ate at Schwa for her birthday, this review is many months late. First off, all the reviewers who complained about the difficulty getting reservations here clearly didn't have to same level of food-related persistence that I do. I called an embarrassing number of times to get a reservation here, probably two dozen times. The majority of the time no one picked up the phone, when someone did, I think it was Michael Carlson. I got several reasons why he could not make the reservations even when he picked up the phone, that they were busy, or didn't have the "book" and that I should call back later, man. When I saw the bare bones operations at the restaurant later I understood. We showed up on time for our 5:30 reservation and the host/waiter/ front of the house seemed very surprised we were there. The whole place smelled like they had just been smoking pot. The restaurant is dark and the decor is fairly minimal, clearly the place is only about the food. I can't remember everything we ate, but the octopus, "biscuits and gravy" dish with sweetbreads, quail egg pasta were amazing. They made a corn soup that tasted like the most delicious elotes I've ever had. The portion sizes were actually large for a tasting menu, and the composed plates were beautiful to look at. My main complaint about the food is that almost every dish tended to very rich and a little too sweet. My wife is a pescetarian, and they were nice enough to accommodate her dietary restrictions. There's only one waiter in there, who is very nice but is constantly hustling to serve the food. He told us about every dish, but spoke so fast half of the time we had no idea what he said. They were also playing mid-school hip hop so loudly I could barely hear my wife across the table. Go to Schwa. It's definitely a very different dining experience, and I think well worth the effort it takes to go.

    (4)

  • Marcel M.

    Just go if you can. Our friends had to wait a year for the reservations so I can't comment on that. After reading about the chef in GQ, having Michael Carlson serve me my food, drop the F-bomb at our table, and call me homie made the night. Food was damn great except one part of one course of the nine course meal. It's a reason for me to come back. Apple Pie Soup and the Marshmallow Dragon Fish were the highlights. FYI, he said they swap out menus every season.

    (5)

  • Onur U.

    I called about six times in early November trying to get a NYE reservation. Finally got through to the voicemail and left a message. I made a backup reservation just in case. 5 weeks later they called me back and said they had a spot open on the 30th. So we took it. If the food weren't worth the effort, this place would be out of business. But it was worth the effort. No question about it. There were no misses over the course of 3 hours. The dishes varied textures and flavors and presentation like few other restaurants can even hope. Sure the service is curt and Michael Carlson is a stress case roaming around the dining room like a drugged up hippie. But who cares. His food is simply awesome. quail egg ravioli, tagliatelle with huckleberries and pickled veal hearts, the eucalyptus cranberry soup for dessert, he just has an uncanny knack for coming up with awesome and unique dishes. Add to it all that it's BYO and when we ran out they served us beer from their own stash. This is a one-of-a-kind restaurant and I won't hesitate to go back, even if I have to call 50 times.

    (5)

  • Aaron K.

    Amazing! Simply amazing! We arrived a bit before our 6pm reservation and were the only people in the place....for nearly and hour. Quite nice actually as we got to see the playful side of the chefs. As the feel for the night set in I have to say that this is exactly what I had expected and could not have been more please about. Small and dimly lit, the music selection varied between old-school hip-hop, 80's-90's rock and early electronic, totally hitting a sentimental place. Things proceeded quickly after the chefs complimented our choice of wines (thank you In Fine Spirits!!) In total 11 courses were served to each of us after we decided on the 9 course menu...total bonus. However, a larger number or dishes and variations were experienced after one of our dinner companions told of her seafood aversion. All were amazing and I could give the menu description for each but this would not do any of them justice. Highlights of the night were the savory apple pie soup (which one of our companions remarked was better than Thanksgiving all in one bite), truffle ravioli (their signature, which they said were not numerous enough to last the night....glad we got the early reservation), biscuits and gravy (WOOHOO!!! sweetbreads!!), pork collar (the only time I have used tender and collar in the same description) and pretzel Chimay cheese ball (a bowl of them would have been quite nice.) I know this is nearly half of the dished I was served, but I can't in good faith whittle this down. Sorry. If you are up in the air, go here. You can't be disappointed. (Just be willing to spend a few months waiting for reservations.) I can't wait to return.

    (5)

  • jesy b.

    Fine dining for people who don't really do fine dining. There's a time and a place for jackets only, pomp and/or circumstance, exacting service, etc. But sometimes you just want to eat some spectacular food without being judged by your waiter. And maybe do shots of whiskey with the kitchen. I promise, the obstacle course of a reservation process is completely worth it. Schwa practically guarantees one of the best meals you've never had. We opted for the 9 course menu, but got at least 11 (plus a cigarette bummed from the kitchen). Thanks guys. Our vegetarian request was handily fulfilled, although I think the chef was almost disappointed when we told him we were vegetarians - as if they wanted a bigger challenge than "no meat." Sorry guys. The BYOB aspect is fun, another way in which the restaurant is more accessible than other high-end spots. Bonus: it also gave my boyfriend a chance to show off and geek out on some special bottles. Small problem: it also gave us a chance to drink way too much on the cheap-er. Walking through the kitchen to get to the restroom gives you a chance to watch the boys at work as they rock out to Slayer. You may even get hit on by one of the guys. If any of this sounds uncomfortable, I'd recommend taking your business elsewhere. As you can guess by the difficulty of getting in, Schwa won't miss you.

    (5)

  • Mace W.

    For how hard it is to get into this place, just not that impressed. Food is alright, but the presentation is dope. They try too hard to be cool. I get what they are going for...underground hipster vibe with 5 star like food, and make it impossible to get in. However, it just flat out wasn't anything special. I feel like people rave about it because of its underground hidden reputation. A fun experience for sure, but not worth the $. I went to next restaurant and this doesn't compare.

    (3)

  • Danielle C.

    Best meal of my life. Period. Yes, it's a total bitch to get reservations here. If you were putting out food this good, you'd have a pretty hard time accommodating all the requests coming your way too. Sure, the chefs serving you are rushing around like mad men, but the service never suffers for it. They're so laid back and cool (Atmosphere playing as I walk in? Hells yes!), and when will you ever get a chance to hear a dish explained by the dude that just made it? That's what I thought. All of those other things just shouldn't even matter after you're done with your meal. It's the most intelligent, well thought-out menu I've ever seen. From the Henricks gin to the sweetbreads coated with some yummy caramel-ey crunchy shell served with popcorn to the Chimay beer cheese soup, every single dish seriously took my tastebuds to a whole new level. And that quail egg ravioli? Shut your face. It is so worth the pain and the wait to eat here.

    (5)

  • Jack C.

    Incredible! A whole different level of food experience...I might even say magical. Friendly, cool staff. NOTE TO ALL POSTERS: KEEP IT CONCISE--WE DO NOT HAVE TIME TO READ YOUR MINI NOVEL.

    (5)

  • Robin C.

    The ultimate in culinary experiences. I say that, because I can't compare the courses I had the delight in tasting to anything I've ever had before because, quite simply, nothing has ever come close. Yes, it is BYOB. Yes, you will have to be persistent and patient for reservations. And when you finally visit Schwa, your face and conversation will be a mix of "How the hell did this creative genius THINK of this" to "Who the hell cares, it's perfection on my taste buds." Yes, yes, yes. Whatever the mix of confusion, awe and delight you experience, know that Michael Carlson will push the limit on the typical dining experience. And damn it, you will enjoy it. He's bold, will serve his delicious sculptural works of art himself, make fun of you to your face, and in my case, will announce and applaud his bacon distributor who happened to be dining at the same time. All to an enchanting lullaby of hip hop tunes. Random, but hot damn, it works. So relax, enjoy the gellee, hope and pray that you are privileged enough to taste the revelatory quail egg ravioli, crispy sweetbreads or whatever wonder is currently being offered, and enjoy the full sensory experience. You won't be disappointed. Bet you a Schwa 9-course meal on it.

    (5)

  • Kati B.

    YUM. We did the large tasting menu and everything was creative and delicious. I did become rather full about halfway through, so I would recommend going on a VERY empty stomach and pacing yourself somewhat. The environment is chill, but still nice. All of the employees are laid back and tons of fun. I love that we can BYOB and bring our favorite bottle(s) of wine. As for reservations, we actually haven't had that hard of a time. We left a message in the end of March for April reservations and were contacted within a couple of weeks. Recently, we called for September reservations and someone actually answered! We have decided that we'll go once a season. It's that good.

    (5)

  • Mary G.

    considering that i wore a sweatshirt and my friend wore a hoodie, this was a very relaxed experience. right up my alley. i'll probably be back as the diners next to us were given preferential treatment (more courses, more explanation, more chummy-ness, etc) and, we were told, it was because they are "regulars." i'm not quite sure how one gets to be a regular here, but...in anycase. concept is similar to the newer EL Ideas. and my experience at EL was far superior...in service, in flavor, in music choice, etc. but, i'd be willing to give Schwa another go 'round because i do appreciate carlson's story and his "i do whatever the fuck i want, when i fucking want to" approach. just not sure if this "avant garde" thing he's got going on is still as genuine as it was on the day he opened schwa's doors. my friend visits from NYC quarterly to knock down some good food. when he got to town, he called, they answered, we were booked for the next night. so, maybe if you don't take scoring a reservation too seriously, you'll get in.

    (3)

  • Kelly A.

    NO STARS! I just now called for reservations, some punk picked up and said hello, I asked if it was Schwa. He said no. I hung up. I looked at my caller ID. I had called the right number. I called again. He said, "Welcome to Burger King, home of the whopper." I said, is this 773-252-1466. He said no. I said is this Schwa or not. He said yes it it. I said wow. I can't believe a restaurant of your caliber is acting like this. I said, never mind. I was appalled. He said, "ok, eff off then." SERIOUSLY????

    (1)

  • Meghan K.

    As good as it gets..... there's nothing I can say that hasn't already been said, but ignore reviews based only on the fact they can't get a reservation or were cancelled on once. I'd be frustrated too but jesus, this food is worth it. I wrote a full course by course description on my blog, don't want to spoil it on here if you've never been. BUT GO SERIOUSLY SAVE UP AND GO. Call every day at least 5 times. Try different times. I got through at like 6:30pm.

    (5)

  • Justin F.

    Dope Atmosphere was killer, service was excellent, and they have a huge menu. If your in the area THIS PLACE IS THE BOMB !

    (4)

  • Katherine E.

    I've been lucky enough to dine at pretty much all of the heavy hitting restaurants in Chicago (Alinea, Tru, Trotters, etc.) and Schwa is the only one that I go back to again and again. Michael Carlson is a genius. Not only is he experimenting with bold techniques, ingredients and flavors, but he manages to make every dish scrape-your-plate delicious too. Getting a table can be a bit of a trial, but do it -- you won't regret it.

    (5)

  • Kevin W.

    I'll keep it short and sweet - Schwa was 3 hours of mindblowingly amazing food, impeccable service and an eye-opening experience. I can't even tell you everything we ate, but I loved it all. Having the chefs bring the food to your table is an incredible experience. Being able to see the pride and enthusiasm they have for each dish only adds to one's enjoyment of the meal. I can't wait to go back, I feel so lucky to have been able to go hear. The atmosphere is approachable and casual, the food is some of the most complex stuff I've ever seen. To me, that's how it should be.

    (5)

  • Kitty D.

    So we're on the way to dinner, in a cab driven by a possessed Jamaican, and my partner says, this place we're going to, they like to play metal and rap, so be prepared. I look at him and say great, my 2 least favorite genres, ok, and I must confess I get a bit sulky. I haven't read up on Schwa at this point so I'm ignorant of the pleasures that lie ahead. The harrowing cab ride ends in a questionable but funky neighborhood, we get out and walk half a block to this deserted-looking, dark building, and pull open the black screen door. I look around, asking my companion if he's sure this is the place? it seems deserted. Once we get inside, however, nothing much changes, it's still dark but not deserted; we're met by a young guy in a plaid shirt who motions to a 2 seater and says, how bout there? We hand him the IPA beer we've brought for the staff, and our own wine, and he's super appreciative. I think to myself, maybe I should have brought him something more herbal, judging from the appearance of all the staff there and the general vibe. However, we sit and listen to the music and our evening begins. As I'm sure everyone knows by now, the kitchen is cramped, the staff is intense and perhaps more than a little under some influence, the food heavenly or better. I can't stop thinking about that whole evening, and i get really infuriated at the people who had their reservations cancelled and feel compelled to write hateful things; just keep trying, my partner tried and tried and he had a plan B in case our reservation got cancelled but it didn't and we got to eat there and even though it kind of looks and feels like my stoner kids are cooking and serving, the food couldn't be better and I'd go there again in a heartbeat. S'mores: short ribs that are nestled over real smoke, and have marshmallows in there, sound awful and taste divine; the amuse bouche of a cherry-covered chocolate, mmm i'd love to try tying that stem into a knot again; baked potato bar deconstructed into a delectable dish, the chicken liver risotto that caused my mouth to have an O; truffle ravioli...I can't even think of everything we ate but it was all just wondrous. When I ventured through the tiny kitchen to the bathroom and Michael asked me, what was your LEAST favorite dish, I stammered out something about Michelin stars and not having a least favorite because I really hadn't, not there, not that night. I hope they forgive my stammering because I was just in love, that's all.

    (5)

  • Adam K.

    Believe the hype! Good luck getting a res tho. My GF gets wet everytime we come here. If you can get in, its awesome. The music they play is killer. Be prepared for a VERY casual setting / attitude. The chefs are all having fun & it shows. Expensive tho, b prepped 2 drop at least 2 Cnotes.

    (5)

  • Vincent A.

    Inventive combinations, elite quality ingredients, searing culinary focus, entertaining and informative staff. We had a HORRIBLE table in the corner, under a speaker next to a HORRIFIC table of loud and sloppy drunks shrilling all night. I brought a case of Peroni for the kitchen, which wasn't as well received as I expected. Maybe they're whiskey guys? The food was worth the price, the cheap decor and noise level was more harangue than Mr. Beef. Still...a very, very unique experience. Outside of the table and patrons, it was memorable. I have gone a second time: AWESOME. Much better company, equally incredible food. If you can get in this place, you'll enjoy it.

    (5)

  • Angela J.

    So, I went again. Because I can't get enough. Honestly, I think I called at the end of February, then again sometime in April maybe, finally got a call back in May and went last night. So I really have no idea what their method for call backs is, but hearing from them was the equivalent of getting Oprah tickets for me and I almost peed my pants at work. I guess I don't need to get in to too much detail, I already wrote one review. We brought three bottles, for three people and I may still be wine drunk this morning. Luckily my dining companions and I made Schwa the event of the night and had nowhere to drag our drunk asses after. They pulled out a secret quail egg course halfway through the meal. QUAIL EGGGG. I almost peed again. I pee when excited, can't help it. Try as I might to request additional delicious raviolis, in the end it was just the one. That course alone is worth the price. Seriously. I want one right now. Highlights were the peeky toe crab, maki course, pea soup, eh... everything was a highlight. The chocolate-y nib thing wasn't my favorite, but mostly that was the sauce. RAVIOLI. I love the vibe at Schwa, it's like being in your friend's basement (although oddly upscale decor), the music's on, you're drunk, and you're eating ridiculously fantastic food. Micheal's just wandering around... I'm going back to bed.

    (5)

  • Rafael G.

    I went to Schwa on 7/13 as a late father's day gift from my wife. She had gone there before and really wanted to take me. The restaurant itself is a small store front with no frills. You walk in and are met by the kitchen staff. No waitress or hostess, just you, your wine and the chefs. You can bring some wine or beer for the kitchen staff as well. We had the nine course dinner and it was pricey. What you get is a dining experience that really focuses on the food. We started with a clarified bloody mary that looked like water. Suprising flavor that woke up my pallet. The dishes are very unique and memorable. If you're a fan of big portion dishes do not go here. The dishes are small but retain a lot of flavor. You get a detailed explanation from the chef who serves you. My favorite was quail egg raviolo, the halibut, and the chef's spin on a s'more. We were served braised ox-tail in a rich mole made with chocolate, topped with a foam that tased like marshmallow and served in a dish that had enclosed smoke. So when you took a bite you got the flavor of chocolate and meat, marshmallow, and the smell of smoke. Very good. If you're not picky as to what you eat (they served us a variety of items from octopus to sweetbread), enjoy a laid back setting with a wide range of music and enjoy truly inventive and really wonderful food then try it.

    (4)

  • Adam L.

    It's not worth the hassle. It's not worth the bottle of booze for the back kitchen, or calling 50 times trying to get a reservation, or the hassle of making a back-up reservation in the case they call and cancel last minute. It was a good meal. The food was creative and interesting. But the tasting menu felt like it was building to something that never came. Both my wife and I left hungry. When you add on the fact that the servers really aren't thrilled you're there, the whole experience feels cheap. One server told me he was wasted. Fine, I brought whiskey, so I won't expect you to be sober. The other server, however was on something that wasn't booze (it became evident after dropping silverware twice and a glass later on). Michael Carlson was sulking in the corner of the kitchen the whole night. Maybe it was an off night for the staff. Who knows. I'm glad we went. I saw behind the curtain. But the whole analogy of the Soup Nazi only holds true when the food is out of this world. We won't be back, and I'd advise my friends to consider other tastings before Schwa.

    (2)

  • Jennifer C.

    fan.for.life . they cancelled our reservation on us twice, but so made up for it. let's just say, when the chef says, do you have some time tonight, we would like to cook for you, SAY YES.

    (5)

  • Elizabeth H.

    I know I know--the word is that the food is fabulous and worth the price especially since you can bring your own wine etc. And the chef has great talent with a smashing ravioli like none other and chestnut soup but some frankly-wierd combinations that don't play with old foodies like us. But the worst thing is the arrogance--the music is loud and crashing and unsuited to enjoying the food. But the waitstaff don't give a hoot--the chef likes the music--but so what if the customers don't. And what kind of stupidity is it to charge $5 fee for BYO and not provide appropriate wine glasses--don't they know that wine should be served in decent glasses to get the full flavor? One more thing. Lining up (#2 in the line) for the rst room, which necessitated standing aside the kitchen,which promised to be a worthy wait--we were shuttled back to our tables with a promise that we would be called when the restroom was vacant. Have they called you? They never called me. I will NEVER return to this restaurant. The food is excellent but there are far better places for food and none of them are as expensive or as arrogant and un-customer-oriented...try another place for good food. One Sixty Blue, A Tavola, Copper Blue, Tizi Mellou--don't go there and be treated like unwelcome family members.

    (2)

  • Jahna L.

    I'm so thankful that I first went to Schwa when it had just opened -- i would hate to deal with the long reservation wait. But it is worth it! When we went, the place looked very inconspicuous. We loved that we experienced one of the best meals we've every had in Chicago and it was BYOB (not sure if they still are). It made such a mark on me because it was a weird juxtaposition of top-notch food and three young, casual looking sous-chefs in their small store front.

    (4)

  • faline m.

    so we made it to schwa and it was delicious. they were very nice and apologised for cancelling on us before, they even knew when we had been there last time. food is still the best in chicago, maybe even the whole country. don't get discouraged by the reservation system, hang in there and you will have the experience of a lifetime.

    (5)

  • Sean D.

    A much more relaxed environment than Alinea or Moto, and perhaps its unfair to compare the three, but they are the only resaurants in the city that I would place in their own categories of dining experiences. Schwa had hip hop blasting from the kitchen with chefs who looked like they lived in the neighborhood they work. No waiters here, the chefs all explained their presentations well. I certainly liked the BYO as I was able to pick up some great bottles and not get killed by the surcharge that most restaurants of this caliber charge. I've never seen so many uses for raw quail egg. We had raw quail egg on kobe beef tartare and raw egg in our oxtail ravioli. While an interesting flavor, we both felt a little queezy after our dinner. I may not be cut out for a tasting judge on Iron Chef, afterall. One of the chefs explained that they were going to close down for the spring to do some culinary research in California and a few western European countries. I have not been back since it reopened, but I imagine the menu has changed quite a bit.

    (4)

  • Tracy A.

    OK, first off I'd like to say that this is truly a unique experience, and I actually would recommend it, because it's fun and some of the 9 dishes are so unique and delicious. It's also cool that you get to interact with the chefs who not only cook each dish but also take turns bringing it out to you. Also great is that it's BYO whatever you want including hard alcohol, wine, beer whatever. Just be sure to bring mixers because they have none. Now for $115 you get 9 courses, small courses, 1-2 bite courses. Some are amazing (quail egg ravioli, a pork dish, french onion soup on a stick) and others not so much (passion fruit with fish foam on top - yuck). To each his own. For all I know, everyone else loved the passion fruit dish. The place is a complete dive, the outside is run down and would fit better near the United Center. The inside is pretty basic with painted walls and an open view to the kitchen. Seats about 24 people. The play heavy metal, rap, pretty much whatever they want at a high decibel level. They do a 7pm seating and then I think a 9:30 seating. We called about 5pm on a Friday and they said we could come that night at 7 which was pretty cool. All in all I will say it was fun and unique and often yummy. On the flip side it's expensive, run-down and not enough food for a "9 course" meal. Would I recommend it? Yes, after you've been to the other 5-10 top restaurants in Chicago first.

    (2)

  • Ryan P.

    I don't think it lives up to the expectation.

    (3)

  • Ryan H.

    Wow. The food, in a word, sublime. As you may know from other reviews this is a small place, seating around 26 people. The service was unpretentious and informative. Reservations are difficult to come by due to the size of the operation. Our party all had the nine course option priced at $100pp. The flavor combination was brilliant. The fact the restaurant is BYO saved us the equivalent of Costa Rica's GNP. If you enjoy Contemporary American cuisine and consider yourself even a little adventurous (in a culinary sense) Schwa is a must-visit.

    (4)

  • Marianne G.

    Schwa was the site of one of the best meals I've ever had. They would get 5 stars except my birthday is coming up. My husband started calling them 2 months ago and they've never returned any of his calls. We won't be going there for dinner on my birthday. Argh. I never thought I'd crave candied sweet breads for desert. The food is incredible and the service is unique since the chefs serve you with passion.

    (4)

  • Esther Y.

    This is one of the most enjoyable dining experiences I've had in quite sometime. I enjoy food, but am not solely a gourmet diner. First off, you HAVE to have a reservation. They are very good about returning phone calls and since the entire kitchen staff serves as the servers, the chefs, the sous chefs, the hosts etc, it's pretty impressive. My boyfriend and I made reservations a month in advance. We got in on a cancellation, so it was pretty lucky. When we got there, they were still setting up, were extremely nice and very laid back. It had a great vibe. Small, quaint, playing great hip hop and a very polite staff. We ordered the 6 course dinner (my memory is kind of bad, I went this past February, and I feel like they gave us an extra sampling of things during dinner). It was fantastic. They were very accommodating and took the time to not only name the food, but give us an overview of the food, how it was prepared etc. It could have been that we were there on the early end, but the extra time they took answering questions, giving us information on how they cook each dish was very much appreciated. The menu changes seasonally, or as they told us, whenever they want, so it's worth making multiple trips for special occasions. I just read the article in Time Out about the reopening of this restaurant and it made me love it more.

    (5)

  • Ben S.

    Shocked and Awed, is that a saying? As my name states i am skeptic when there's a lot of hype and good reviews. I've heard of the chef and live down the street from the place so left messages and finally got a reservation. Our table was held by another group and we waited outside (no big deal). When they came out it was obvious the staff said something, nicely I'm sure, and they and the staff were extremely apologetic. The moment I put the first dish in my mouth, grapefruit amuse, I was impressed and very happy about our choice. They brought us several different types of wine, we did bring our own,from other diners and even an orange blossom beer. After consuming increasingly more delicious meals we were extremely intoxicated. The quail egg ravioli is the best...I describe it as the best eggy cheesy melty thing I've ever had. I actually told the chef that I hoped not to embarrass myself but I was so full and drunk that I had to stop. He brought out dessert with sweetbreads and caramel (I think) and had one taste and paid the bill. Overall a great experience not just with food but the chefs were friendly and great. We can't stop talking about it. And it costed less than we thought it was going to be but were ready to pay more.

    (5)

  • Leilo P.

    I'm so unhappy with my experience at this so-called restaurant that I don't know where to begin. First, this place should be renamed "Hype" because that's all it is. The rumors about the impossible reservation and stellar food are all HYPE. I called on a Tuesday morning and they rattled off possible days and times, so there is a lot of availability. I called once, it rang 3 times, done. When I made the reservation, the punk [he was so rude and blasé, I can call him a punk] on the phone told me to bring my own booze. I had a friend who had been to Schwa and he told me it is customary to also bring a bottle for the staff. Basically, you have to spend $300 for food, $100 for booze, and then some more for the staff? Ok... I just went with it. Let's review the courses. While on their website it may display that they offer 9 courses, that wasn't what they were doing... it was 7... Again, I went with it. First course: A hairball, a combo that was on the floor of the a movie theatre Second Course: a HUGE piece of ravioli that you have to eat in one bite while the waiter stands there and watches like a freak. Third Course: You know what would be a great idea, let's drop this old piece of lobster overcook it, then drop it in Dawn Lavender Dish Soap and call it a foam Fourth Course: pieces of gooseberry...with no meat Fifth Course: Who cares? Sixth Course: I want my money back! Seventh Course: Chocolate and grounds of coffee you have to lick off a plate Each plate was as if they asked a child to decorate and then forgot to place the protein on the plate! The service was so absurd, I'm convinced you have to be a line cook at Ed Debevik's before transferring to Schwa. They ended our meal with giving a little insult while placing the check down...it is laughable that this is considered fine dining. Save your money and go to L20 or Next. No need to go to HYPE. The best part of the whole night was the Pinot Noir I brought! Also, you can walk in and just sit at a table so long as you bring bottle of Crown Royale. I saw it happen twice while I was there.

    (1)

  • Cindy H.

    Really wanted to love our meal as we had been ready to splurge and treat ourselves. Unfortunately, there were just too many disappointments which I can summarize into 4 categories: 1. Salt, Salt, Salt - Everything tasted the same Explain to me how a lychee aperitif and a white chocolate bowl salad can taste salty?! Perhaps it was the overuse of floral flavours (too much rosewater?) or the flower petals on the dishes, but every bite was SO salty. I thought my blood pressure increased by 20 pts. I don't know what the spices were but the natural flavours of the foods were non-existent. Be prepared to drink lots of water (which by the way there is a charge of $10 for). 2. No continuity between courses I typically expect a progression of foods from lighter fare to more complex, with a climax and into dessert. This did not happen. The opening aperitif and salads were the only progressions that made sense. For example, I'm not sure how a 'breakfast themed' plate fit in - sweet french toast and an english muffin - and how a random "fried sweet breads at the ballpark" came into the mix. It was confusing and lacked careful, delicate thought of a person's flavour palette. 3. Lack of Protein We left starving. You would think after 9 courses, you would be stuffed but my belly only contained a bottle of wine. When the dishes had protein, they were incredibly tiny and did not taste good. My oyster tasted sour and rotten. When asked about the lamb, the server was very defensive to assure us it was cooked all the way through. 4. Grotesque service - They are not interested in chatting or describing the plates. Just want you to swallow the dish and if there is anything left over, you will get a dirty look. We had no idea how far into the meal we were (some course cards would be helpful) and the bill was slopped onto the table without a "Thank-You / enjoy your evening." From the other reviews, now I know why we had such a hard time when we asked for our extra bottle of wine back. And how we had to ask AGAIN for our wine bag. Overall, we left Schwa feeling hungry, disappointed and a waste of money/time. It as not a good experience, because there was too much focus on presentation, and Schwa missed the mark on flavours and service.

    (1)

  • Phill C.

    I really didn't know what to expect, as all I knew was that the food was great and the place would be freakin hard to get reservations for. The main focus here is the food and it was all delicious. I thought the reservation process wasn't that bad, especially since I wasn't the one making reservations. All I know is that it a few calls and they were cool with having to change the date later on. The place is pretty easy to find. Just look for the black awning with the words Schwa, right across the street from the neon lights of the rim shop. So the restaurant is bare bones, with a basically open kitchen right next to the dining room. Only 26 seats and the place is small; its small enough that you have to use the bathroom in the kitchen area. They have painted floors and tin ceilings, with lightbulbs hanging above each table, and the chefs were listening to West Coast hip hop. They're BYOB, so I picked up craft beers for us and the kitchen. They were pretty cool and hooked us up with some red wine, when we ran out of beer. The dinner was very casual and lots of fun, with different chefs bringing out the 9 courses. They menu was very vague, with just the main ingredients for each course, but that's the fun of it. You never know exactly what you're going to get. Some of my favorites were the pizza cotton candy, quail egg ravioli and truffles, tagliette rabbit pasta with foie gras, and the various ice creams like the uni and sweet pea. The funniest ingredient of the meal was the Elk, apparently shot from a helicopter by a sniper. I really enjoyed the meal and would love to come back again soon. Their menu completely changes quite often, so they'll always have something new to try.

    (5)

  • Jeremy C.

    I joined yelp just to say how bad my experience was. Staff is grungy and stoner looking. They don't care at all about you enjoying your meal. Rap music was pumping so loud I couldn't talk to the person right next to me. Hendricks jello/bubble tea. Extremely sweet. too thick to suck through the star they give you. They don't give utensils unless they deem necessary. Rose sorbet. Ok buttered ravioli, hard pasta and butter, im sure there was a filing but I couldn't taste it. to big to take down in one bite but you are expected to because no silverware White chocolate salad bowl. Extremely sweet without even touching bowl. Couldn't decipher any flavor except raspberry. Every dish had tons of components but can't decipher any of them. sweetbreads. mustard, mustard seeds, mustard tuille, mustard frills. Guess what, it tastes like mustard. and nothing else. sweet breads were undiscernsble under the heavy breading. smoked fish. les than an ounce of meat. three times as much canned hearts of palm and two over bearing sauces. lamb. 2 oz of meat cheese course. Bruleed to the point of so bitter I couldn't eat it rootbeer over powering sasafrass, gave us in two parts but didn't explain not to eat the first part yet I was going to wall out in the middle but my friend convinced me not to. watermelon dessert, raw watermelon, not even ripe, no silverware DON'T GO HERE!!!!!!

    (1)

  • Tom M.

    I went to Schwa on June 5th to celebrate my wife and son's birthdays. What a disappointment. I have been to many of Chicago's finest restaurants and in mist cases have enjoyed them tremendously. I have never written a restaurant review before, but I must now in that I found the service, ambiance, waiter's attitude and quality of food was at best "mediocre! The tastings were almost literally thrown at us without much of any explanation. To say the least none of the four of us will ever go back. Schwa will not be able to live on their reputation if they continue to serve and treat their patrons like this!!!

    (1)

  • Ibby S.

    Came here for the first time after hearing about it from a friend. It was pretty much what I expected and, for the most part, worth the splurge. Food was amazing (it better be for the $160+ a pop!) and I was very impressed with the quality and creativity of every course. If you're interested in molecular gastronomy but don't want to spring for Alinea, it's definitely a good place to go. Really liked the laid-back ambience - I hate feeling like my money is going towards weird art on the walls. I wouldn't have minded if it was a little less casual though. I mean, if I'm dishing out $330 for a single meal, I'm not going to show up in jeans and a tshirt (which most of the other diners did). But I guess you can't fault the establishment for how other diners are dressed. My only complaint was the price. I mean, yes, I knew it was going to be pricey. But their (not up-to-date) menu online currently says $110 per person plus a $2.50 corkage fee. When we got the bill, it was $240 for two - no explanation as to where the extra $15 came from. This including tax came to $275 before tip. I mean, I'm not about to nitpick over $15 when I just dropped $300+ on a meal, but I'd have liked some advance notice if they'd upped the price. If not...well then I guess we got ripped off? My advice would be to confirm the price ahead of time because I definitely walked away feeling a little uneasy about the unexpected surcharge.

    (4)

  • Kate X.

    Short version: Go once, drink and get someone else to pay for it. Be prepared for attitude and don't bring nondrinkers. Food: No consistent menu arc. Greek, other stuff, experimental, rose flavored chocolate...the expected smoke under a glass... Waitstaff: Jerk to the non drinker. I was waiting alone for the other person to get there, turned my glass upside down and got this: "You're such a downer". First course was a gin jello shot with a bubble tea straw and warm tapioca inside. I asked for it to be taken away. The waiter said "I'll leave it. Maybe someone else will want it". For real. Pumpkin beer interlude and still "Come on. It's just a bit". I am thinking "Is there some kind of hidden camera in here?". Reservation: dumb. The calls, cancellations and visit to the restaurant in advance was absurd. My guest really wanted to go, so I made it happen.

    (1)

  • Mike F.

    I ate here yesterday and it's easily one of the best meals I've ever had. It's as good as (if not better than) Alinea or Next plus its BYOB. The atmosphere is much more laid back than most restaurants of its caliber and I think it makes for a more enjoyable night. Don't worry about dressing up too much, just go and enjoy the food.

    (5)

  • Tyler W.

    Low key atmosphere but makes up for service, food and drinks. Will Def come back next time in town.

    (5)

  • June S.

    It was good! presentation was creative, maybe this month's menu wasn't the greatest. A few of the dishes were over powered by a dried citrus taste. Granted that there were only 11 dishes this made a bad impact on our experience. Bringing them a bottle of Jameson was a waste, they did nothing with it and did not make a difference in service. Actually, a few tables brought them nothing at all and they received beer and Dom from the server... we were baffled as we were offered nothing at all. I would save your $300 for a table of two and go somewhere else. We went to Maxwell street afterwards for polishes.

    (2)

  • Cynthia C.

    I can't believe how highly rated this place was. Of course I wanted in. The reservation system drives me bananas, call 2 months in advance they tell me call back the following month. A month ahead, they tell me their reservations haven't opened up for April, yadda, yadda. I basically called about 40 times to check on availability, to make sure my name was on the waitlist and to confirm my reservation. The reservationist was very lackadaisical, which made me uneasy, to add to it, there was no e-confirmation. I should have known after the reservation experience, but I couldn't stay away. It's BYOB, which is not the easiest task when you're from out of town, we had the cab driver wait for us at the Binny's parking lot and then hauled the stuff. We bought 4 bottles, one Jameson for the kitchen, we wanted to start off with good karma. There were some hits and a lot of misses. Many items were interesting to look at but too salty or sweet. The bathroom is through the kitchen and the walk there, while short, is a little greasy, so ladies, make sure to plant your feet when stepping. The loo is super small and the friendly kitchen would offer us Jameson shots after we did out biz. Very cool. Timing on the courses were off, it took almost four hours for our meal, I think it was supposed to be 9 courses, kitchen threw in extras, but still, it was a bit drawn out. We actually ran out of wine and the kitchen brought us a new bottle of red from the back, so nice of them. No photos, but I saw other patrons snapping away, with a flash, so I drew out my phone. The staff were very chill, almost to a fault, they seemed overly wired and a bit unpolished for my taste. Highly disappointing experience. Cool concept and vibe, but flavors were not balanced enough for me and not memorable.

    (2)

  • Jason A.

    Schwa is the most polarizing restaurant in the city, but its one you have to try. Let's get this out of the way. Book several different reservations because you will get canceled on. It happened to me, I cursed them and didn't come back for almost 3 years. Boy was I dumb. Schwa canceling is just part of the experience, whether its a week before or as your walk in the door if they haven't done it to you, you haven't arrived. Have back up reservations in hand if coming here for a special occasion. The food is outstanding, but I'd say it borders on junk food gastro fair. Nothing is healthy but it tastes great. For example you might start with butter soda pop and nachos. The service is comical as the chefs serve you, banter with you, make fun of you and drink your alcohol. Every dish is playful, tasty and for the price its the best deal of a tasting menu in town. Stop giving this place a 1 star for canceling, you knows its going to happen, so either don't come here or plan accordingly.

    (5)

  • Ari G.

    Came here after Alinea and the redone Spiaggia expecting a meal on par with those. Unfortunately, most of the courses were one note...sweet. We did not feel the need to chew anything, and there was virtually no savory dishes except the lamb, which was delicious. My suggestion would be to wait until the menu rotates again. Specifically, the cheese, salad and pumpkin dishes were too sweet to eat. Let alone their dessert. Hopefully the next menu will be balanced in both texture and flavor.

    (2)

  • Salil G.

    What's there to say...Service was great, food was amazing and price wasn't outrageous and it's BYOB. Love this place and would love to come here for every special occasion. They just wowed us.

    (5)

  • Laura G.

    Now that I actually ate here I can give a proper review. This place is unique, a lot of molecular gastronomy or as I like to call it gastrophysics. Talented chefs, doing what they want to do. Ok, I get that. The food just didn't WOW me. Everything was like an amuse bouche. Cotton Candy that tasted like pizza, popcorn flavored soda - a little of that goes along way (for me). The egg ravioli with truffles was good (a tad too much salt) - everything is ONE bite. My favorite was the helicopter sniper shot elk (favorite for the description). The pork belly was soo small. This is the hardest reservation because they don't make it easy. They don't answer their phone. It's not like it's hard to get in, it's hard to get a hold of the restaurant in general. What I found amusing was that they asked for a CC to hold my reservation. HOW could I cancel if I had to if they don't answer their phone? Then they call to confirm and on their message they ask you to call them back. Even they have to see the humor in that. I was actually a bit happy that they cancelled on me a few years back for my husbands 50th - it would not have been his cup of tea.....

    (3)

  • Alisa L.

    This was one of the BEST dining experiences I've had so far...and I've had many. My girlfriends and I had a reservation last week (party of 6). We were greeted by chef-server Brandon who was adorable. It was about 10 courses. We bought a variety of booze ranging from sparkling to red & white wines (plus a jar of moonshine for the kitchen). Plating and food was top notch, playful and delicious. My favorite course was the ravioli...creamy/buttery/truffle goodness in one bite. Divine. I've been to other comparable restaurants (Next, Goosefoot, 42 grams, Graham Elliott, Moto - all of which are fabulous) however this one edged out slightly higher for me based on ambiance since I liked the casual atmosphere, rap/hip hop music and fun kitchen staff. If I didn't have to work the next day, I would have sat there until the end of the night to help the kitchen polish off that moonshine :) I would definitely return again. Thanks to the schwa team for a memorable night!

    (5)

  • Stephanie S.

    I finally joined Yelp because I had to review this place. Overall: Disappointing and not a good value. Definitely a lot of hype. FOOD. The most important part. I'll definitely give them 4 stars on creativity, but in the end I'm eating this, so it has to taste good. Half of the dishes were WAY to salty and/or just a little too weird for me to finish. And I'm all about adventurous food experiences. There were certainly some memorable stand-outs, too... so they have some talent there, but for the price - Nope. Sorry guys. STAFF/EXPERIENCE. It's a small, simple place. No complaints. The music was a little loud, but we actually enjoyed their playlist. The staff seemed normal and down-to-earth. It's not a fussy place, which was nice. I think I kinda get what they are going for and I like their unique approach. But if it's going to be all about the food, the food has to kick ass... and it didn't. Maybe it was a bad day? So many people seem to love it. I wish I could have my $300+ back.

    (2)

  • Dan L.

    Upon arriving, we had one of the first tables so it was very empty. Loud hip hop music playing and it is a very small room. We went with the multiple course meal which was amazing to say the least. With it being a BYOB, this is a restaurant you should try if you are into small bites packed with tons of flavor. The quail egg ravioli with truffle and the thanksgiving dinner plate were by far at the top of my list.

    (5)

  • Nissy A.

    Schwa did not disappoint! I called on a Friday at around 1:45pm and someone answered almost immediately. I was able to get a 9pm reservation for the next night (Saturday) easily. We arrived a few minutes early and were seated promptly. The first course came out almost immediately! They definitely have a different style here, more sweet than savory I would say. We brought a cider beer and a Pinot Noir to drink and that definitely worked although the meal very much caters to a dry white wine or brut champagne in my opinion. Everything was delicious and very much worth every penny, you get caviar, fois, scallops - it's totally worth the price!! Love the BYOB! The staff is friendly and casual, music is loud and eclectic which I loved.

    (5)

  • Rossie F.

    Ok great atmosphere, fun staff. Food could have been amazing if it wasn't salt bombed. Sorry guys it was SUPER salty! That is mainly why we couldn't finish our courses....

    (3)

  • Julie W.

    My husband and I hit the jackpot when he called the week of our 10 yr anniversary and was able to get a reservation. This was a special occasion so we didn't mind spending $110 pp for the large number of courses. We were full by the end. Each course had a touch of sweet flavor (I was told that Michael the owner enjoys sweets.) It started with a straw that you had to suck a green like jello and tapioca beads with tiny cucumber balls. My favorite was the raspberries, goat cheese, beans-not sure what kind, and mint in a hollowed out white chocolate dome. The mini french toast squares, mini english muffins and blueberries were a cute touch. There was an amazing Brazilian fish with banana puree bbq sauce and hearts of palm. Many other delicious unique items. Our fabulous meal ended with parsnip ice cream. I can't wait to go back to try the winter menu! Love the vibe of the small atmosphere, loud music, and the guys were great!

    (4)

  • Rick H.

    I don't understand the hype. This place a dump. Rude service with revolting ambiance... We were disgusted.

    (1)

  • Yvonne Y.

    Forget the 70+ calls to get the reservation experience. You walk in, the chef and his crew will take care of you. Nicest, most unpretentious staff I've ever encountered. 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. 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. 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. Not good choices.

    (5)

  • S C.

    This is a true dining experience. Forget Alinea, and get to Schwa if you can get in. Let's start with the fact there are only 8 tables, and once you are in, you can hang out as long as you like. It is BYOB, so bring it on! They will serve you and cork you. The $110 price tag is well worth it. It is about 9 courses of inventive, adventurous and delicious food. The staff expalins every dish and how to best enjoy it. We had everything from Antelope to Sardines. The best bite is the Quail egg ravioli shooter. A true taste sensation! The Music is loud, so not it's for the faint of heart. Anything from Speed Metal to Hip Hop. Don't forget to bring some booze for the kitchen!

    (5)

  • Matthew P.

    I dined at Schwa last night and it was one of the best, if not THE best, meals I've ever eaten. It started out with something reminiscent of MOTO; pizza-flavored cotton candy and buttered popcorn soda. But from that point on, the dishes were more on par with Alinea with flavors even more memorable and unique. Every dish was outstanding with flavors that were both experimental and yet destined to be together. For example, the dish with still milk/white chocolate, basil puree, crispy basil leaves, caviar, carbonated pear and olive oil dust tasted like a delicacy from another planet. The two different raviolis were so outrageously delectable, it was hard to imagine how anything else could come close. And yet, the other dishes were even more complex and just as tasty. Quail egg ravioli with cheese and black truffle. Then we were served a different ravioli/agnolotti with crispy prosciutto, cheese and cubes of sweet potato and persimmon. The cuttlefish was hidden under apple ice and resting in an unbelievably elegant broth/gazpacho made from jalapenos, garlic, mint, cucumber, fennel and a few other things. My first time trying sweetbreads and now I want more. I'm not a huge organ meat fan but I would order these again in a heartbeat. The taste was like the most soft, fatty, delicious, amish chicken I've ever had. it was prepared with fois gras, thanksgiving gravy, and pomegranate. One of the best cuts of venison I've ever had, encrusted with pistacio and trail mix dust, foam and cherry/cranberry fruit leather. The house-made root-beer with butterscotch dust and parsnip ice cream was nice, very sweet but the flavors meshed well. Reminded me of desserts served at iNG. My favorite dessert was the meth crystals (menthol) with yellow snow (passion fruit, ginger sauce) followed by a warm chocolate marshmallow. Overall, I was blown away by the presentation and taste of the food. I personally enjoyed the loud music, gritty atmosphere and casual service style. I can hardly wait to eat here again.

    (5)

  • Fasty W.

    Best meal I've ever had. I created a Yelp account just to post this. If you're like me, sort by the 1-stars first, read them intently, and then decide if you still want to visit. I found that most 1-star postings were from reviewers who had never eaten at Schwa, but instead wanted retribution for their bad reservation experience. I didn't trust those reviews, and neither should you. It's worth the wait and the hassle of getting a reservation. The ambience is eccentric to say the least (the chefs play loud rap music, so this is not a place if you're looking for a romantic dinner or a stuffier high-brow atmosphere). All the guys are super cool and enjoy people who enjoy the abnormal. I am going to try and visit as much as my bank account can afford.

    (5)

  • Tony S.

    The pros: food came out quick The con's: music is way too loud to have a table conversation but most importantly only one of the 9 tastes was good. Like other people have said, the dishes tastes too strong, either very salty or no semblence of blending the ingredients into a dish.

    (3)

  • Rachelle W.

    Go here if you are: Cool, Open Minded, Chill, Fun, Laid Back, Alcoholic. Do NOT go here if you are: Picky, Prissy, Snobby, Old, Boring, Not Hungry. I was traveling to Chi-Town for 1 NIGHT and eating here with my cousin was my only goal for 2013. If you've ever tried calling their phone number, you know how impossible of a mission this is. I had 2 months, so I programmed their number in my phone and called EVERY DAY ALL DAY with no luck. Finally, the day before my flight left, the owner answered. I almost died. Proceeded with a bit of back and forth and eventually secured a 9:30pm ressy. I was also advised to bring "at least a bottle per person" with me. AMAZING. To say the night was an adventure is an understatement. We literally put all eating preferences and opinions aside and told our awesome waiters that we were up for everything. This place is unlike anything you will ever experience in the foodie world. I've been to French Laundry and can honestly say I had a better time at Schwa! After hours and hours of eating...possibly 14 total courses and 2 bottles of wine later, we were the happiest kitties ever. The chefs were very generous with their Jameson shots, so a lot of the later courses are hard to remember. Our night ended at 12:30am standing in front of Schwa in the FREEZING cold, while Josh (one of the waiter/chef's) hailed us a cab. Lets see, the highlights were the Quail Egg Ravioli, fish course, and all the desserts. I was blown away with how good sweetbreads and bone marrow ended up being, too. Literally everything is beautifully presented and absolutely delicious. Truly an experience and worth every unanswered phone call and effort it takes to secure a spot in this special little place. ps- Gweneth Paltrow loves it, too.

    (5)

  • Kimberly S.

    This place is notorious for cancelling your reservation at the last minute. I have had this happen 4 times at each time it was a company event. Not cool! And VERY unprofessional!

    (1)

  • Josh A.

    Let me preface this by saying that my review has nothing to do with the food, which was seriously fantastic. Even beyond the execution, the creativity blew my mind. But people with restrictions should be careful. I made them very aware that my wife is pregnant. That comes with certain restrictions - no raw fish/meats, cheese must be pasteurized, etc. In addition, my wife is unable to eat organ meat. But despite making them aware of this three separate times, they still served her RARE antelope (very rare), runny egg yolk in a ravioli, cuddlefish salad which was essentially ceviche, and sweetbreads. To rub salt in the wound, when we did bother sending something back due to her not being able to eat it, they never even replaced it. They just took her plate away and she had to wait for the next dish.....huh?? Food: Top notch!! Creativity: Ridiculous!!! (In a great way) Customer Service: Really lacking

    (3)

  • Erin O.

    I listed this as my death-bed meal, if that says anything. I love Schwa. I love Michael Carlson. I just love it.

    (5)

  • i.am.a A.

    Crazy, dark, disorganized, awesome, cool. Great boombox and supreme food!

    (4)

  • Miss C.

    I was driving down the street when I saw one the staff members cleaning up the outside of the restaurant. I immediately pulled over and hopped out of the car to ask about getting a reservation. I really lucked up because he was the owner/chef and told me they had a table available that night due to a cancelation. Needless to say I jumped at the chance. My dinner was amazing but for the price point i expected it to be. My favorite dish was the quail egg ravioli. I was looking forward to trying the rabbit but they did not serve it that night. The atmosphere was really urban and relaxed. The chef also served as the waiter which I thought was a nice touch. He was more knowledgeable about the source and preparation on the food than your typical waiter. If I'm ever lucky enough to get another reservation I'll defiantly visit Schwa again.

    (4)

  • Aimee P.

    Since hundreds of reviewers have already talked about the frustrations of getting a reservation, the blaring rap music, the sometimes confusion and disorganization of the setup, and the lack of...fine dining social finesse of the wait-and-kitchen staff, I'll skip all that and get to what's important. The food. These guys really,really,REALLY know what they're doing. Their flavor profiles are some of the most unique and well balanced that I've ever had. The flavors, the textures, the contrast. They truly nail it like I've never seen before (sorry, Alinea!). Hot and cold. Soft with the perfect crunch to offset it. CARBONATED PEACHES?! Sold, sold, sold. After the seventh course, I passed through the kitchen to use the restroom. One of the cooks asked me how I was doing. "I'm sort of sad," I admitted. "Why?!" he asked me with alarm and true concern. "Because its more than half over!" I exclaimed with wide eyes. "It is," he nodded with an immediate understanding. "But it gets better!" he whispered with a twinkle in his eye. And when he next placed the candied pork belly before me, I learned that he was right. I climaxed at the end, yet I was left wanting more. And more...and more.

    (5)

  • Kristin P.

    Maybe everyone else that gave positive reviews think it's hipster to love a restaurant that treats their customers like ISIS. The food was good - I will give them that but I have never been treated as poorly as this restaurant. I understand the whole reservation debacle and after a month of phone tag, I thought 'why? ' this is food - not a life saving procedure. But if you make an item unattainable, people want it. For that, you guys deserve 5 stars. The people who think it's cute to play phone tag - sorry your life is that pathetic. (Fyi - shave that handlebar mustache and move back to Ohio). Service at restaurant was distant. Server actually looked around while we we ordering and rolled their eyes. Such a shame. They will still be in business though. It's very 'trendy' to treat your patrons like turds.

    (1)

  • John L.

    I became determined to go to Schwa after I heard that they serve antelope raised on a Texan farm and shot from a helicopter by a Navy SEAL sniper. This sounded so absurdly extravagant that I had to go. The perception that getting a reservation at Schwa is impossible seems to be mostly hype. Of course they don't pick up the phone during most of the day, but I called around 5pm on a weeknight, and someone picked up. I made a 9pm reservation for myself and a friend. About a week later, on the night of June 4th, we went to Schwa. As is custom, we brought a bottle of Jameson for the house, and a bottle of Red vin de Bourgogne for ourselves. We observed that the restaurant was tiny, but the interior decor was, in its subtle way, really original and cool. The speakers blared hard rap, West-Coast Hip Hop, and occasionally metal. Whoever composed the playlist had great taste: the atmosphere was awesome; it managed to be both intimate and aggressively in-your-face. The place really had personality and attitude. The staff was also super-cool: everyone was really friendly, chill, and informal. After the meal, we took shots and group photos with the chefs. (Though unfortunately Michael Carlson was not present tonight.) Schwa definitely has the best atmosphere/environment of any restaurant I've been to. Now to the food itself. First, I need to mention that I came to the restaurant with a slightly burnt tongue (I had an overly hot beverage in the morning) and on a mostly empty stomach, which I would not recommend. The small portions can be overwhelmingly flavorful, and combining those with plenty of alcohol and an empty stomach can be too much. Eat some bread before you go. We were served twelve courses. The plates were, as expected, very small, but extremely interesting. Parmesan ice cream? Butterscotch powder? Pickled blueberries? Flamed cheese with fermented huckleberries? At Schwa, you will be presented food probably quite unlike you've ever had before. Their takes on particular items and reinterpretations of traditional meals are, indeed, very creative and impressive from an artistic point of view. We thus got the impression that Schwa is probably where good chefs come to eat: to be inspired, to relish in the cleverness and unusual brilliance behind some of the dishes. A true connoisseur of food is likely to have a blast at Schwa. Perhaps Schwa is to food what Captain Beefheart is to rock music. But my tastes are perhaps not yet so advanced. I just couldn't really get into the food. A one-sentence summary to justify the 3/5 rating I am giving Schwa is that most of the dishes were interesting, but did not leave me wanting more. One dish specifically I disliked: the marinated cuttlefish with frozen bits of apple in a chilled cucumber/lemon sauce. The lobster was also surprisingly chewy. Perhaps Schwa just strikes an unlucky chord with me: many of the dishes on the menu involved citrus flavors in some fashion: lemon foam was quite common, which is something that I personally simply don't like (same with cilantro). Though I'm sure the cooking was fine and most people would rate the food rather highly, this personal preference just ruined some of the dishes for me, which is unfortunate. The famous quail egg raviolo was all right. It was pretty tasty, but it was not the divine experience that some other reviewers recount. The antelope was fine, though I have had better meat at other restaurants. Perhaps the food was generally a little too experimental for me. While I can get behind the notion of foams and creams constituting the majority of the meals, I just couldn't dig the citrus-theme that seemed to pervade the foams, and some of the flavor-themes that generally defined the dishes. So, in conclusion: Schwa has the coolest atmosphere in Chicago, you should go just to experience the attitude. The food, though super-interesting, was not quite my cup of tea, but that may be due to personal preferences and coming a little ill-prepared. You might get much more out of it than I did.

    (3)

  • Saf K.

    I was really looking forward to our reservation at Schwa - sounded like an ecletic place and who wouldn't be excited about BYOB? But thank god we brought a lot of wine because that was the best part of our experience! The vibe of the place is pretty cool - small, little loud, but I liked the hip hop/rap playlist. There are only a few tables so it's quite cozy, and you walk by the kitchen to use the restroom. The service itself was a little disappointing. Not super friendly, just set our plates down, said what it was, and left. The major issue I had with the place was the food. It was either a) too salty, or b) tasted like flowers. Flowers are great, but I don't need the taste of roses/rosewater in 1/4 of my dishes. The salt was just so overpowering in so many of the dishes it was inedible. There were a couple highlights - one being the quail egg ravioli, and the salad served in a white chocolate bowl. They were presented really nicely, and were delicious. The rest of the food seemed disjointed, random, and had no flow. I left wanting more. So much so that we had to grab food elsewhere after dropping $150+ at Schwa. Overall, in my opinion, Schwa was not worth the hype. Or the price. Your wallet and tastebuds will not leave happy.

    (1)

  • Dave N.

    Ok, so I've been to Schwa 4 times . 3 times I brought other people and once I went by myself to sit, dine and get drunk with the team! Schwa is not for everyone. And, I don't think they would hesitate to tell you that themselves. From the voicemail reservation system to fixed menu of inventive, playful and delicate dishes....it isnt for everyone. But, if it IS for you, be prepared for a delicious, zany and buzzy night of awesomeness created by an eclectic group of artists who take what they do very seriously but themselves....not so much. I won't describe each dish because it changes seasonally and sometimes daily. I can tell you to bring wine for you, wine to share, your favorite liquor and if you are passionate about a bottle of something "pressed by Monks in Italy on the vernal equinoxd while wearing eyes-wide shut masks on a Tuesday 60 years ago"...tell them about it and share the damned bottle. The value of the price is not only for the food but the experience and my friends, experience is all relative to what you make of it. I love this place, I love the complex simplicity and I WILL be back! Thank you for the experiences and look forward to more.

    (5)

  • Mr. S.

    Most innovative, exciting, adventurous food! Not sure what goes on in that chef's head when he decides on the ingredients and presentation of the individual dishes. E.g., the white chocolate egg. Could go on and on describing each and every dish, but you have to experience it. The menu was almost entirely different, except the quail egg ravioli, than the last time I visited here. Brilliant dishes. There is a reason that Charlie Trotter could have had his farewell dinners anywhere in the world let alone Chicago and he had them here.

    (5)

  • Lexie V.

    I have officially 'peaked' when it comes to culinary experiences. There is no way dining experiences can get any better than what I experienced last night. Let's just get something out of the way real quick--- the quail egg ravioli. THE FUCKING QUAIL EGG RAVIOLI. My mom asked me how my dinner was going. I sent my mom a text back saying "I just ate something so good that it gave me about 90% of an orgasm". That is not at all an appropriate text to send to your mother, but phenomenal food makes people do strange things. Plus, it's definitely true. People like to throw around the word 'orgasmic' when describing great things, but truly... this ravioli... my god... I basically gave the finger to social decency and I licked my plate clean for everyone to see. I couldn't even begin to care about things like 'appearance' or 'will this make people at the next table feel uncomfortable?'. That ravioli must be savored. How many times have you had pizza cotton candy? 0 times, you say? That's too bad because it is a delicious mind fuck. Go to Schwa, eat some weird stuff, become a better person for it. The service is how service should be everywhere. No BS. The guy who is bringing you your food is the guy who made your food. No one is looking over your shoulder to make sure that you are using the right fork or testing you on your fine dining etiquette. Everyone who came to our table was great. Joshua in particular is a bad ass. Everyone there kept refilling my glass with the booze that I brought (I brought a lot of it, but I will get to that in a minute). They have a fantastic taste in music, the playlist is definitely what you should be listening to at that moment. There is no classical music or weird cocktail lounge techno like the crap that plays at other places. There is Biggie, Ministry and Slayer. If you don't love listening to that while you eat white chocolate filled beets then you don't know how to live life, and that sucks. BYOB. Bring some white wine, bring some red wine, bring some beer, bring some liquor, and bring some to share. Drink all of it. Get Schwasted (see what I did there?). At least that's what we did, and we had a great time. This is my favorite restaurant I have ever been to. I can't imagine that it gets much better than this. p.s. I don't understand all of the stress over getting a reservation. They answer the phone every time I call, even if it is just to ask them a question. Maybe I'm just lucky? Maybe I should consider going pro when it comes to getting a Schwa reservation? Perhaps. p.s. again: boo-effing-hoo to everyone with the 1 star reviews. Personally I'm glad you aren't going to Schwa because I'd hate to have someone so salty sitting at the table next to me sucking all of the fun out of the room.

    (5)

  • Raytus C.

    Schwa is a full immersion experience, and not for the tame of heart. Please be advised that the restaurant is very small and they blare hard rock and rap music throughout the evening. I know plenty of people who would find this completely unacceptable, so prepare yourself to tolerate this if you intend to visit. Diners should also be warned that the staff is drinking in the kitchen, which I don't object to if it doesn't effect performance. Unfortunately, what happened during our visit was a complete stop to service after Mr Carson started visiting the dining room. Of the twelve courses we were to be served, 5 had arrived in the two and a half hours we sat there. On the food side, dishes were hit and miss. Three were great, two were not. The preparation and presentation of everything was really top shelf, make no mistake. The kitchen is very talented and daring. The combination of small portions and lengthy times between courses left plenty of time to drink, which is what we did. After two and a half bottles of wine, we got to the point where it wasn't fun anymore.

    (2)

  • Debbie H.

    I can see why this restaurant is polarizing. I'm torn about how to review, since I recognize the creativity and thought that went into the amazingly complex and interesting menu items. Every dish was beautifully presented. Many were "playful"--meant to be eaten in one bite, drank from a straw, etc. All had surprising combinations of flavors and textures, but not all were tasty. Personally, I found our menu too heavy on the flower flavors, as well as too much pickling. There were a couple of things I just didn't want to eat, and at the end of it all, I longed for a nice piece of crusty bread with butter. The service was, for the most part, excellent. But there were some off moments... When we entered, we were asked if this was our first time at Schwa. We said yes. The man replied something like, Well, we're gonna feed you. No explanation of the menu, the number of courses, the theme (if there was one) behind it all. Also, his eyes were locked entirely on my husband, which is annoying and rude. Hey, I'm here too! Other than that, I liked the fact that the kitchen staff popped out to serve and that all seemed truly passionate about their food. They were happy to explain each course and how to best eat it (although, honestly, I could not eat the ravioli dish in 1 bite. Please bring me a fork!) Ambience was cool, relaxed. I only wish they had turned the volume down on the head-banging music. My husband and I sat at a small table for 2 and occasionally had trouble hearing each other. So, to sum up--I'd say it was worth the price, and an interesting experience, but could have been better.

    (3)

  • Stephen M.

    Someone tell Yih that he missed the point with the restaurant. Poor guy has no idea what he's talking about. I've been here three times and had the same experience almost every time. Perfect. I love that there's no winelist (bring your own, prepare to share). 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). I love the food (dude trained in Italy, worked with and for some awesome names, and knows his shit). I love the chef. My first dinner here, back in 2008, had me seated with my back to the room. He was at a table behind and to my left explaining the dishes he'd just set down to the couple. As with most of us Italian-types, he talks a lot with his hands. I heard a clink and then a crash as a glass shattered against the back of my chair. He'd accidently slapped it off the table while talking. I whipped around and he looks at me, says "Fuck, did I do that? Sorry." and goes back into the kitchen to have a guy come clean the glass and see if I was cool. 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. You'll have great items (maybe including the poached quail egg raviolo with truffle butter - fuck yes!). 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. Bring a little something as a gift for the kitchen and it'll be appreciated. I usually bring some WI beers. On one of our visits he did an extra course with a foam from a New Glarus Fat Squirrel. The man has talent and a personality. I'll take this over a Trotter dinner any time.

    (5)

  • D T.

    I'm in Love. First of all, the Quitters with their one star reviews, need to F off. You didn't get in?! Wah wah. I got a random phone call from an old "friend" saying he sealed an 8:00 res Thursday. I called my mama, she took my daughter, and I was in. The gentleman he is, he prepaid parking, bought all of the booze and not a door was opened by myself. Anyways, what happened was a truly amazing, memorable night. The staff is AMAZING. AMAZING. I want to marry most of them. The crowd, however, that night was BO-RING! Unfortunately for me, because I'm known to talk to a wall in restaurant and social settings. Here, the chefs made up for it and possibly every other lacking personality in Chicago. Sure, a couple play too cool, but I put a stop to that immediately. I probably looked too "mainstream" for them, but I act far from it. And eat like a pig. So after some twerking and excellent hip hop in the kitchen, shit was on. The food is not at all what I expected. I will say, kind of disappointed there was no theme. Inventive, staying away from the norm works for me, but it was a little ADD. That being said, those men pump out some of the most innovative, exciting food in the country. It's not all spot on, but nothing lacks pure passion and fun. Do I think their attitude is a bit rogue? Maybe a tad, if I show up to a closed restaurant one evening, maybe more than a tad. But respect their game, or don't be a participant. I'd rather risk going to Plan B, than being around stuffy, boring, anti climatic atmospheres that charge more, care less, and judge the most. I'm Italian, dinner equals love, togetherness, relaxation. And whiskey and hip hop.

    (5)

  • Betty B.

    I had the best meal of my life here and tell anyone who is even thinking of going to Chicago to try to get a reservation. I went about 2 1/2 years ago, before Schwa went on temporary hiatus, but it sounds like the caliber of food and service has remained the same. In an effort not to repeat the other reviews, I'll just point out two awesome things about my experience at Schwa. First, my husband is vegetarian and the chef easily and graciously accommodated his dietary restrictions--even changing one of the courses for him. Second, our server thought we were running out of wine halfway through our nine courses and actually offered to share some of his wine in the back with us. HOW AWESOME CAN YOU GET??? We actually had some wine hidden under the table, so we were set, but I was really touched my how generous our server was. I had heard all these stories about Schwa employees being snotty and rude, but I found the exact opposite to be true. And, as all the other reviewers have pointed out, the food is exquisite. Believe the hype--Schwa is hands-down the best money I have ever spent on a meal. Also, as you might know, Schwa is BYOB, so do yourself a favor and head to Sam's or Wine Discount Center and ask the employees there to pick a nice white and red to go with your meal. They'll hook you up!

    (5)

  • starbrite y.

    Schwa- ma. My husband loves it, I don't get the rave. It's tasty but okay. BYOB rocks but you don't really save except if you bring really nice bottles of wine then it's a bonus. Worth a try.

    (3)

  • Pav S.

    Creative exciting food for sure representing some of the best of the new generation of american cooking. The music is loud, the atmosphere extremely casual (wear literally whatever you want), and the customer service irrelevant. The whole atmosphere makes you think you stepped in the middle of a genius culinary heavy metal experience. Foodwise, everything was great but there was some degredation as the evening wore in presumably correlated to the staff whiskey shot consumption! Alinea is still an order of magnitude above cuisine wise IMHO but Schwa is like the rebellious younger brother. Good luck with the reservations....

    (4)

  • shannon w.

    This is my first ever yelp review and it couldn't be more fitting that it belongs to Schwa. Had dinner there last night. First off, a huge thanks to Michael Carlson and his chefs. The guys are brilliant and it was some of the best service I have ever had. They never missed marking silver or filling a glass. We were in a party of 6 too and we never had to ask for anything or pour ourselves wine. The food was spot on. Extremely technically sound and brilliantly presented. You are missing out tremendously if you don't dine there soon.

    (5)

  • Anne M.

    Ditto with all the other 5 star reviews. My first (and possibly only?) 5 star yelper review from Chicago. I've had the pleasure of dining here several times since their opening in 2005 and each time leaves me wanting to come back for more. If you want a fantastic dining experience and don't care to be doted over by a plethora of servers -for there aren't any (and part of the whole experience), call for a reservation (leave a message and be patient!), bring your bottle of white and go to Schwa. Flavor profiles you'd think would never work, but somehow at Schwa they always do. Chef Michael Carlson=genius. Oh, and the quail egg ravioli ... need I say more?

    (5)

  • Hannah B.

    Ate at Schwa for the first time last night. My husband and I both agreed that it was an incredible food experience. DH is usually more of a straightforward meat-potatoes guy, so I was a bit concerned that some of the more out-there pairings would not suit him, but he couldn't stop talking about how great the food was. We both had the long tasting menu, but mine was slightly tailored because I have a fish/seafood issue. (I mentioned this when reserving, and they were very accommodating, which I greatly appreciate in such a small establishment! And they did a great job of substituting. Example: in place of lobster, I was served delicious, tender pork belly instead of some boring vegetable. Tasty!) Obviously all of the ingredients seemed to be topnotch, and the different creations had been carefully formulated for maximum impact, and so it is difficult to point to any particular standouts. That said, we both loved the beet risotto and sunchoke soup. Of course, the quail egg ravioli was also incredible. The best surprise, however, was how much we liked the more *unusual* things. DH really liked the pad thai made with jellyfish, which I was afraid that he'd dislike. Then, of course, there was dessert. As he was clearing the table, one of the chefs heard me say (someone tongue in cheek, as I was already very full) that I "live for dessert." "Well, you won't like this one," he said. But I was misjudged! Or perhaps he underestimated the appeal of his own dessert: a creation that contained both passion fruit and sweetbreads. Sound odd? Yes, it was, but it was also a fitting end to the menu as it wasn't cloying sweet, but a nice mixture of sweet and tart and...meat. I liked it very much, thank you. There are two things that will bring me back to Schwa: (1) creative food that doesn't try too hard, but is still innovative and downright good; and (2) lack of pretension. The whole chef-as-server thing worked for me very well. They were all down-to-earth, yet friendly and much more attentive than you might think given their dual role in front and back of the house.(My husband noted how quickly his emptied wine glass was filled every time.) It was a treat to be served food - and have it explained - by the individuals who created the food. When comparing Schwa to other dining experiences, as I inevitably did, Alinea naturally came to mind. I've been to Alinea and would be fine if I never returned. However, I plan to return to Schwa - hopefully to see what they do with spring produce (peas, morels, etc.) - because I enjoyed the food more than the food at Alinea, and also liked the lack of pretension. BYOB doesn't hurt! Thanks for the great dinner, Schwa.

    (5)

  • Panda Z.

    I just went there last night and had a fantastic time! The food is delicious and was worth the month-long wait. I had terrific service, although one of the chefs/waiters seemed a bit nervous when describing the dishes. No problem though! Everything was explained and questions were answered. Music was good and not too loud as some other reviewer had remarked. It's a nice, intimate place for long drawn out dinners and good conversation. Despite having waited so long for a reservation, it was worth it. Unlike other places where you have "reservations" but then arrive and are then told apologetically that you still have to wait another 30 minutes, they seat you immediately. They take care to ensure they have enough food and don't overbook. The only negative were the IKEA (literally, I think) tumblers for water and wine. All the other flatware and silverware was decent--why not invest a few more bucks in nice glasses? I am not understanding these people who are reviewing negatively without having eaten there. It seems quite evident that you need to get reservations ahead of time--many weeks ahead of time. Those negative reviews are seriously just a display of the reviewer's own ignorance and unwarranted self-importance. Ahem.. ONE RECOMMENDATION: If you'll be going there, you should call and ask what kind of wine the chefs recommend with their food for the night! I saw a lot of people who brought red wine for the meal I had last night, but the fare was lighter and definitely white-wine appropriate. (Maybe bring your own wine glasses too! Hah)

    (5)

  • Elaine S.

    Our meal at Schwa was a masterpiece, with mouthwatering courses, perfect service, and yes, a crazy atmosphere. I flew in from Miami to meet one son from Milwaukee and another from LA for a gustatory week and it was indeed, the high point, even considering our meal at Alinea and Topolobompo. I did call 200 times to get the reservation and I wouldn't hesitate to do it again. Michael and his brother, Seth and the rest of the crew made us feel like beloved family and gave us a memory we'll never forget and hope to repeat. It takes culinary genius to create the dishes and warm and open hearts to give us such a superlative experience. Get your dialing finger ready! You'll be glad you did.

    (5)

  • jeremy b.

    Yo schwa. Why the arrogant attitude? Does it bother you how many people you are pissing off with your retarded reservation system and your inept customer service? Or do you just not really care, because you are sooooo amazing? Alinea ate too much Moto, got sick, and barfed up schwa.

    (1)

  • Kevin U.

    Only 5 star Chicago, but I have a few coming up, just haven't visited them yet, Five Stars For Sure, Innovated creative and one experience that you will be grateful to be a part of our restaurant progression towards excellence. There is nothing that is holding this restaurant from being over the top. If you and friends are so lucky to sit at one of the few tables you know your in for a real experience. I had the pleasure to work for Michael when he was a chef at Trio, he stays calm in stressful environments and always has his humor. I told him on the way out "I knew that this was going to be a no BS restaurant. No employees are standing around and no over pretentious waiter can be found here. This type of service creates a personal relationship with Michael his staff and the food as you take a journey through an amazing multi course meal that will leave you savoring and talking about what just happened. I also would like to add that Michael constructed a one of a kind style and progression towards an amazing restaurant that earns its five stars over and over again from top chefs to simple yelp reviewers. Oh before I forget Chantelle D has reviewed 2 locations both received 1 star, and its not surprising she has no friends. keep on yelping Chantelle maybe you'll be confident enough to post a photo one day.

    (5)

  • Mike V.

    Clearly, this place doesn't really need any more positive reviews, but why not. Like everyone else, I tried for months and months until one day, they magically picked up the phone. To be honest, I was a bit nervous when it actually happened because I didn't want to do anything to piss them off and tell me I could never eat there a'la the soup nazi from Seinfeld (I don't know where I came up with this idea). I thought the food was great- it didn't completely blow me away, like Tru or Les Nomades, but it was certainly up there. What I thought was the coolest part of the dining experience was how cool and laid back all the guys there are- and how they clearly just love what they do. Every time they bring out a course, they tell you a little about it, but they're not pretentious about it, like so many places can be- they really just want to let you know about the food in the most down-to-earth way possible. Also, several times throughout the dinner, they brought out some different wines and a couple types of liquor for us to try to help complement the various courses. Great music too- I've actually been meaning to contact them (ha, I know, good luck) to ask about the stuff they play. All in all, an excellent 'Top 10' dining experience.

    (5)

  • Gina V.

    All-time best dining experience of my life. The food was fun, inventive and unlike anything I've ever had (have you had date-jelly combined with other things to taste exactly like a Dr. Pepper OR a sophisticated looking dish that ended up being named Cinnamon Toast Crunch because it tastes EXACTLY like it?). Our server, who was also one of the chefs, was a ton of fun and even tapped into his own supply of alcoholic refreshments to share with us when our booze ran out (it's BYOB - can this place get any better?!) We didn't know how much wine we'd go through because we thought it was about a 13 course meal...we stopped counting at 19 though, they just kept bringing out one amazing dish after another. Granted, they liked us extra bc we brought the kitchen a bottle of Jamison - follow suit and you won't be disappointed (unless you're old and crotchety, can't handle the loud rap music they play, are a picky eater and are turned off by drunk-chefs - I for one, love all of that!)

    (5)

  • Lindsey H.

    This might be my favorite restaurant ever... It's a tiny, simple unpretentious place with food that can compete with the best of them (think Alinea quality). Plus it's BYOB! I've been here 3 times with groups from 4-8 and it's always been unbelievable. I was lucky enough to go with wine connoisseurs each time, which made this place even more amazing. They have an open kitchen and the whole staff interacts with you. The owner, Michael is so friendly and has always been so hospitable, they make you feel like you're a guest in their home, they are that welcoming! I guess I should touch on the food a bit... I've had so many things here, but my favorite that really stands out would be the beer and cheese soup served with a pretzel... so heavenly! Everything I've tasted by them has been fabulous, but it's been over a year since my last visit so it's hard to go into detail. This is my #1 place to visit next time I'm in Chicago, hands down

    (5)

  • Jeremy C.

    Finally made it in to Schwa, on somebody ELSE's reservation as I refuse to try any more. This was after having dined recently at Alinea, Manresa, some other amazing places. My response: yes creative and dramatic, but without complexity, cohesiveness or focus. It felt like they were trying so hard to make the food "unusual" that no one taste was really amazing, and nothing made sense with what came before it. Anybody who compares this place to Alinea needs to go back, as it is nowhere near the same level, or at least admit that they are largely responding to the difference in price. And as goes without saying, my vist was marked by plenty of attitude from the staff. If this were really the casual neighborhood place they are pretending to be, I might give a better review, but compared to the work of really great chefs, I'll take a pass.

    (2)

  • Allie B.

    Utterly fantastic. We did the 9 course tasting menu. They threw in three extra tastes, so we ended with 12 courses for $110/person. BYOB, no corkage fee. We brought a half bottle of proseco and a bottles of Vouvray and Pinot Noir. Atmosphere: It is really just a room. 8 tables. Totally basic. There is graffiti outside and it doesn't look like anything special. They were playing a mix of light electronic music and the new Q-tip album (not too loud - it was a comfortable vibe). The dining room is very sparse - 2 floral arrangements and some basic lighting. There is a view in to the kitchen through a large window. The five guys preparing the food also serve as waiters, including the chef. Husband commented that this was what it would look like if his stoner friends from HS opened a restaurant. It was crazy comfortable - the guys talked to us like they knew us and were just so excited about the food they were creating. Courses: 1. Amuse: Grapefruit pulp topped with some sort of citrus sorbet and agar. It was served on this ice cube and you took it all like a shot. Abs refreshing. 2: Red beet risotto. A risotto flavored with roasted beet. Bright color, some "bull's blood" micro greens, a roasted/pickled beet and some beet chips topped with escargot caviar. I did not know snails laid eggs. Delicious. One of my favorite courses. 3: Sunchoke soup. This was amazing. Velvety and smooth. Topped with some sort of licorice and truffle oil and a little salad of sunchoke on the side. 4. Pad Thai. This was crazy. Instead of noodles they used baby octopus. I don't even know how to describe it, but it had this incredible peanut sauce (and I am not a Thai food fan), and lots of fresh basil. 5. Ravioli. An extra course. This was a single ravioli filled with buffalo ricotta and a quail egg. There was a little sauce on top that was super creamy and it was topped with shavings of white truffle and parm regiano. They asked that you not cut in to it, but just pop the whole thing in your mouth. It burst and Justin and I both looked at each other after swallowing and said "I'll take a dozen of those to go, please". 6. Asparagus. This was good, but not one of my faves. It was a piece of house-cured white asparagus on a bed of three separate purees - fish roe, bacon and brioche. There was a bacon chip and a little salad of white asparagus. Justin thought the bacon puree tasted bitter, but we both ate everything. 7. Lobster. OMG. Three tiny pieces of butter poached lobster with a salad of persimmon. I didn't realize it, but I guess I've never had persimmon. It's citrusy, but super mild and delicate in flavor. Gigantic prosciutto chip on the side. Really, does it get any better? 8. Chicken Liver. Almost like a pate, then they encapsulate it in a gelee made of chicken liver. There was a broth made of some kind of root veg - rutabaga, maybe? And little rutabaga balls. And some kind of suds - I think it might have been beer, actually. Topped with a piece of peanut brittle. All in all, this was my least favorite dish and I normally really like pate. I think my issue was that it was chilled. Regardless, everything individually tasted good, but together, I wasn't a fan. The guy that brought this course out was very concerned with whether or not we like it - he said he wasn't sure about it. I thought it was cool how honest he was about it. 9. Duck confit. NUM NUM. Three little piles of duck confit ragu on a pumpkin puree. Each pile was then topped with braised brussels sprout and a piece of grilled duck breast. Then the whole plate was topped with a shower of shaved black truffle and chocolate. Very straight forward but intense flavor. I loved it. 10. Cheese course - extra course. This was insanely good and probably my favorite taste of the night. A tiny circular dish, about two inches in diameter, spread with Taleggio cheese, then a tiny spread of scrambled egg and then a crust of honey. It was like a little, cheesy creme brulee. The chef served this course and told us about how the goats(cows/sheep(?) can't remember) are herded up the side of the mountain to graze and aren't given any water, then when they come back to the farm they're milked and that milk is used to make Taleggio - it's way more pungent than just standard milk b/c the animals have been without water for the whole day. Cruel, maybe, but delicious. 11. Candied sweetbreads. Yes. Veal sweetbreads for dessert. There were three tiny pieces, lacquered in sugary, caramely goodness. A passion fruit sauce on the plate with extra caramel and a sweetened parsnip gelee. I can't even describe how good this was. It's essentially meat and veg, but it was so sweet and salty and perfectly "desserty". 12. Ice cream. A minuscule scoop of homemade green curry ice cream atop a tiny homemade vanilla tuille cone. The cone was filled with homemade root beer foam. All in all, it was an AWESOME experience. The portions are perfectly sized for a tasting menu. Will be back.

    (5)

  • Jodi R.

    Every 5-star rating is spot on. Laid back atmosphere, BYOB & the most amazing food. Certainly not anything a home cook could ever replicate. Each of the nine courses was fantastic- no duds or only so-so's. And yes, they cancelled on us once before we actually got to eat there. I can't wait to eat here again.At $110 p/p a great value & well worth it. I think it blows away Bon Soiree. I left BS hungry & wasn't yearning to go back.

    (5)

  • Saneel R.

    One of the most unique meals in Chicago. The term 'foodie' is so over-used I just barfed in my mouth writing it, but people who are serious about food will love this place and people who just want a good meal will too. Just remember the chef and cooks are drunk or stoned and they only do tasting menus (3 or 9 courses plus random food surprises along the way). It's well worth the hassle of trying to get a reservation. I wouldn't call it an ideal date place (but it's a good place to say you've eaten while on a date somewhere else!).

    (5)

  • Pontip M.

    So far the best meal I have ever had in my life! With ingredients like: snail eggs, lobster, truffle, beets, chestnut puree, green curry and chicken livers you really don't know what to expect. Expect creativity, fun and none of the pretentiousness you might think you'd get. I came here for my birthday dinner with 3 friends. We had 5 bottles of wine which we left up to the chefs to pair. We did the 9 course dinner. The wines were paired wonderfully as we were brought out each course by the chefs themselves, who joked and made us laugh. We couldn't figure out how each course be better than the last and were proven wrong every time! And while each plate was made up of several components, each item was great on it's own and outstanding when brought together. We would take our bite and look at each other with wide eyes..."Do you taste what I'm tasting?!" My friend, who truly despises seafood, ate her lobster dish without hesitation. And another didn't like beets and loved the beet risotto! The only problem with having an experience like this is the expectations that this will put on other places I go. I will be fair but it will be difficult.

    (5)

  • Becca F.

    It took a lot of work to get a reservation and the place looks closed from the outside. The service was great. I can't say I loved every flavor and bite, but this was a culinary adventure I truly enjoyed. I had textures, flavors and foods I'd never experienced before Schwa. A gray Spanish cheese sauce, rutabaga balls, pine essence and horseradish foam were just few examples of the artful elements of their dishes. Schwa also reminded me that a good dessert doesn't need to have chocolate. I'll go back.

    (4)

  • Anne M.

    Wowie-wow-wow-wow. Speechless (almost). The most stunning food experience I've had in ages (similar to Alinea, but cheaper, more casual and more culinarily edgey). It's certainly not for food pussies. A great deal of the menu would be lost on a lot of people. F*cking amazing. Example: Bacon puree: tastes like prune + yeasty beef bouillon (vegemite?) + furniture polish. I know, WTF??? It works, trust me. Service is private, personal and enthusiastic. The BYOB feature is a good one BUT, I swear to Jesus they were over pouring the ladies. Hic!

    (5)

  • Fred S.

    Look at David W.'s review/lisiting of the food. We apparently went during the same menu cycle, and he took better notes than I did! I would ignore the reviews from the people who haven't actually been to Schwa... Yes, it is apparently very difficult to make a reservation for this place - though I can't really speak to that since my wife made the reservation for my birthday. But, the place is tiny and it is unlike any other restaurant in the city so if it is hard to get a reservation then so be it. We were there on a Tuesday night and the restaurant was full. (Keep in mind this is probably a three hour dining experience; they aren't flipping the tables like it's an Applebee's.) I don't think they care if you are pissed off because you can't get a reservation - they have a lot of other folks who will gladly take your place in line. So, how good is Schwa? Well, damn good. It is certainly frou-frou food. Foams, crisps, and all of the other goodies that the top end restaurants have become so fond of... Personally, I am not a huge fan of this stuff, but if you are going to have it then have it at Schwa. We did the nine course tasting menu, and (with two bonus courses) we actually ended up getting eleven courses. We also got a bonus glass of wine. The courses ranged from exceptional (Chimay cheese soup with a mustard crisp and a homemade pretzel), to the less than wonderful (liver and onions can't be salvaged in my mind), to the bizarre - dessert (candied sweetbreads, not my thing). Everything was exceptionally prepared, most everything tasted heavenly. I was particularly fond of the "salad" at the beginning (stone crab, bananas,etc.) and their interpretation of the beer cheese soup. The antelope, pad thai, and cheese course were also great. That being said, for $110 per person, this is probably the most affordable tasting menu that you will find for this quality and this type of restaurant. If you moved this tasting menu to one of the city's other high end restaurants, then I am sure that you would add on another $65. Also, you should keep in mind that the $110 is tax inclusive. So, all in all, this place is probably 50% less expensive than some of its competitors. I loved the service at this place. The chefs serve the food, and they do it without attitude. They answer questions, they talk to you, and they are really very down to earth. Quite cool. I am subtracting one star for a simple reason - wine. Mind you, this is partly our fault. From observing people that we assumed to be "regulars", the correct thing to do is to bring several bottles of wine with you and to select the wine(s) that are most appropriate for the evening. We brought one - very good - bottle of French red. It went well with two of the courses, but it totally overwhelmed some of the others. The Schwa guys did provide a glass of French white (Vouvray) with some of the earlier courses, and that helped a lot. I just didn't want to be drinking a really full bodied, chewy French red with seafood - and we didn't have any alternatives. Oh well. This place is truly unique. You have to try it, so keep calling. Get the reservation and go. You may not love it, but you will be glad that you went.

    (4)

  • Margie L.

    without a doubt, the best meal I've had all year. Great atmosphere, cool people and utterly amazing food.

    (5)

  • Jessica S.

    My boyfriend and I went here over the fourth of July weekend with our friends who were in town from California. We had so much fun! The chef's were hilarious and as over the top as ever, which I love. The food was absolutely outstanding. I'm not going to go into all the courses, but everything was different that what I have had in the past. The soup course, which was a pea soup was excellent. The pork was fatty melt in your mouth goodness. I also really enjoyed the chicken liver with beer foam, and the sushi with homemade root beer (sounds strange but sooo good). What was nice is they even paired some of the courses with wine they had. They gave us beer to pair with a course as well. This is my favorite restaurant and dining experience in Chicago. We also got a Friday night 8:30 seating, and I only called the day before, which was great!

    (5)

  • Julian S.

    Incredibly inventive food which is so interesting. The experience is great. But I can't give 5 stars for a few reasons: 1) 9 courses was just too much for my date and I. By the 7th course, we were pretty much full; 2) the food was fascinating and well prepared, but not always to my liking. I realize that this happens in pre-fixe meals, but I just didn't get into the smores and a couple of other dishes either; 3) they blasted Biggie Smalls from the stereo, which is cool, but it was so loud that I wasn't able to hear from the "high as a kite" waiter what it was that I was actually eating; 4) the meal was more expensive than it should be; although, it must be said that it was cool to see how damn hard the chefs were working behind the scenes; and, 5) the reservation process is obnoxious. Overall, the meal was good, but I just had the feeling that the chef and his posse felt like they were way too cool for us. This restaurant is very good, but not as good as Bon Soiree'. B.S. is the same idea, it's a little cheaper, it's food is better, and you don't have to jump through hoops to get a reservation. I very much miss Savoy Truffle which used to be in the same location as Schwa - now that was a place that rocked!

    (4)

  • Katie W.

    Finally dined here on Friday night after being canceled on twice beforehand. I was expecting an amazing experience with amazing food and to be honest, I didn't think it was all that great. Spend your money where the service matches the prices. Out of all the courses we tried, I would say 3 were pretty darn good. Everything else was just ok, I was not completely wowed. I think there is too much hype about Schwa, where people think it is super cool to go somewhere trendy, with no dresscode, blaring rap music and a teeny bathroom thru the kitchen. It's not that I don't understand it, I just don't appreciate like most of the reviewers.

    (2)

  • Tsung-Hui K.

    HELL YES. I don't know if I understand half of what I ate, but it was all UNREAL, and a ton of fun. Also, the chef is scary as hell, and awesome. Go ahead and try to substitute a dish, and then go ahead and ask if you can make another reservation. That will spice up your evening too.

    (5)

  • Laura R.

    I've been wanting to try out Schwa since it opened and I thought it was either 1. A hair salon 2. Some weird polish restaurant or 3. Someones house. Then I found out what was really going on up in there and my friend Megpie and I made our rez! We went on a Wednesday I was psyched just for the experience. Small little intimate room reminded me of NYC and Brooklyn, I'm not sure why--classic colors etc. The shwarmy 6 top that I almost punched in the face next to me (one guy was screaming INTO the kitchen to turn up the music, turn down the music, what is this music, hey ladies need s drink??) was the only downpoint. Soon enough they, and the gold coast cloud they came in on left. Then it was down to business. Totally personable service from the owner, wonderful explanations, great pairings or wine to food (they gave us some of theirs because the Merlot I brought would be too heavy) We rocked out, the music was sick (metal, Wutang, Gorillaz) and food amazing too. I had the brains but got a mental block 2/3 through but they tasted great. The Cheddar beer soup was SOOOO good and the antelope even better. Who knew meat and a chocolate foam could go so well together? Cheap it is not, but worth every penny if your a foodie and want to support the neighborhood and the creative types that make Chicago the bomb ass culinary capital. and to the kitchen--thanks for the hook up ;)

    (5)

  • Mary K.

    So, it's a bit difficult to get a reservation. Doesn't matter because when you get there, you'll understand why. Food is always amazing. Service is impeccable. Chef Carlson is a genius....and his staff is awesome. Laid back with fun music, not pretentious at all for the caliber of restaurant this is, and is by far my favorite place to dine. (Alinea's got nothing on Schwa!!!). BYOB is just the icing on the cake....don't miss this place.

    (5)

  • pangaea c.

    Hands down the best meal I've had in Chicago. I can't think of one negative. The chefs kept the wine flowing, timing of the food was perfect. For such a small, intimate place the energy is fantastic. What impressed me most was their willingness to break the menu and accommodate me (a vegetarian who's willing to eat a little seafood)! Can't wait until I get the opportunity to go back!

    (5)

  • Jennifer G.

    I know everyone loves this place and when we tried the 9 course menu, the food was between spectacular and spectacularly disgusting. Specifically, the cheese course was inedible. I actually had to spit it out. The quail egg in ravioli was incredible, as were two other dishes, a risotto and a sunchoke soup. The atmosphere was non-existent. It really is a bit of a dive and the service was rushed and nothing like you would get from other restaurants that serve this quality food. Overall, I wish them much success, but if I am going to spend $105 per person (without drinks), I suggest Spiaggia or Crofton on Wells. If you want to break the bank and be treated like royalty go to Alinea. I think that is the molecular gastronomy that Schwa is most like, but I'd give them a B to Alinea's A+. I'm glad I went once, but I won't be running back. And since it took several phone calls and several months for them to call me back I guess they won't be missing me either.

    (3)

  • Daniel R.

    I certainly can't add to anything else that hasn't already been said except to say that I wanted to make sweet love to each dish they brought out. Hard.

    (5)

  • Rob L.

    Michael... you and your cast of kick ass chefs, rock my world. You do. I first was here about two months ago. Then, when I came back again on Friday, one of your chefs asked me if I had been there before and how similar was the menu from the first time, (and I said yes, much of it was the same), you then flipped the switch on me. You kicked it in to high gear. You took about four or five of the courses and made me different dishes then my dining companions. Some complemented what my friends get, some completely different. Still visually awe inspiring, still amazing to taste, still filled with your rock and roll, passionate and fun cooking skills. I don't mind that you called the day before to see if we could come in, I know you do it your way, that's how you all roll. Some people don't get that. They may rant about how they called you last minute, they just don't know... so.... does that mean I can have their reservation?

    (5)

  • Dalla A.

    This was without a doubt the best restaurant experience I've had in Chicago. To start, the service was outstanding- they were welcoming and gracious (we were thanked for coming in by at least 3 different people through out the night), and took the time to explain each course in detail even when the place started to fill up. They kept our wine glasses full and let me take a copy of the menu home when I asked. The space itself is tiny as everyone always mentions, but it's sleek and clean and relaxing. Most importantly- the food! All 9 courses plus one extra were spectacular. Everyone raves about the quail yolk ravioli, which is excellent, but in my opinion nothing could trump the sweetbreads with cilantro and patron. We also couldn't stop talking about the apple pie soup with savory and cheesey pie crust, and the grilled tigerfish.... all of it was amazing. I would go back any time, TODAY if possible. Thanks to Michael Carlson and his fantastic team for giving us such a memorable experience. (I did see Carlson in Whole Foods yesterday-- I wanted to tell him what a great time I had at his restaurant, but he seemed busy and I lost my nerve.)

    (5)

  • Jennifer S.

    I also want to compare this restaurant to Alinea but that is just not fair! It is unique and the food & flavors were delicious. It reminded me of Alinea due to the creative and inventive flavors and the choice of a 3 course or 12 course dinner. We chose to do the 12 course dinner. They were very considerate about our dietary restrictions (fish eating vegetarians) and the flavors were amazing. One course was a cauliflower puree soup with a white chocolate foam on top. It was amazing and I never thought those flavors would compliment each other so well! The guys in the kitchen do look like they live in the neighborhood and each took a turn of bringing out a course and explaining it to us. One guy was particularly jittery and that sort of bothered me. When he would explain the dish, he would rock and make nervous gestures with his hands- I found it distracting. The dessert courses were dissapointing and forgettable. Overall, it was fun. The place is so small, it really is an intimate experience. I would rec. it to friends who enjoy inventive cuisine and I think if you really love Alinea- you will enjoy Schwa!

    (4)

  • Joanne W.

    I really want to give this place 4.5 stars....but yelp doesnt allow for 1/2 stars. I was lucky enough to get in for dinner last night. We did the 9 course menu. My collegue/friend and his wife were dining with us - obviously they are big fans. Because my friend is sort of a "regular"...we did get a few extra courses (honestly we lost count but the wine could have had something to do with it). My favorite dish hands down was the quail egg ravioli drizzeld with white truffle oil - it was decadent. My next fave was the poached lobster dish with fava beans and something else - I can't remember what the something else was but it was damn good. To round out my top three - the dessert which was a take on meat & veggies. Sweet breads & a parsnip custard. It was really tasty and unlike any sweet breads I've ever had - it reminded me of caramel corn! My least favorite was the chicken liver - but that is more of a textural thing for me. The place is small and unnoticible from the outside. The chefs look like a bunch of roughnecks in the kitchen jamming out to some heavy/industrial music...and I loved it. One of the most memorable dining experiences I've had. If you are adventurous you should give it a go.

    (4)

  • Kate P.

    This isn't really a review, since I haven't actually eaten at Schwa...more of a warning to not enter unless you have a reservation. My boyfriend and I tried calling 3 times, and no one answered the phone. So we stopped by to see if we could get a table. When I walked in everyone looked at me like I was a crazy freak, and finally a chef came out to inform me that they are reservation only, but that they do not answer the phone during serving hours. He checked to see if we could get a table, but they did not have enough food to accomodate us. I suppose we will try again another time, at least they were realatively friendly in declining me service.

    (2)

  • Isabella W.

    in the end, i give this place 4 stars bc while I loved everything from the tasting menu , the chef, the BYOB-ness, both my husband & had some stomach problems after the dinner. it was still very good, but i'll reserve the judgment of the last star for the next time i can get in!!

    (4)

  • Shay T.

    Schwa doesn't need my rave because every foodie in the city (and in the country) who eats there will tell you that this is one of the most amazing restaurants in the Chicago area. It is Alinea/Trotters caliber with a much, much cheaper prize tag (nine-course tasting for $95 is not necessarily cheap, but you should see what you're getting) and it's BYOB, which obviously saves a fortune. The cuisine is creative but delicious and surprisingly filling for such small plates (as I said, it is NINE small plates, which is pretty significant). The service is wonderful. The chefs themselves actually seat and serve you and describe in detail what they have prepared for you. Despite the potential for pretension, it's a totally laid back place. At the end of the night on a quieter night lately, the main chef sat down at a table with some old friends and share a six pack of beer with them. I can't imagine you'd see Charlie Trotter do such a thing! Yes, the reservations are impossible, but weeknights are easier and they did have some cancellations the night that we were there in November. I'm already gearing up for the next reservation there in a few months. It's worth the wait!

    (5)

  • Aaron B.

    Amazing food, OK everything else. When we got there we were disappointed because the 9 course menu they are currently serving is entirely different from the one on their website. We had gotten ourselves all excited about some of the dishes we had seen on the website and read about. The MOST important thing is your attitude going in. Someone else on yelp had written that you should be prepared to be insulted to your face... YES. The head chef is quite a character. The room is small, loud, and not that well decorated. But the food... wow. Even though it wasn't the menu we thought we were going to get, we loved the food. They gave us several surprise courses not on the menu, including the famous quail egg ravioli. And, to his credit, the head chef realized that his odd behavior was bothering us, so he backed off and other cooks at the restaurant interacted with us instead. (The cooks are your waiters). Food 5 stars, but the loudness of the room and the kitchen really bothered me a lot, it was hard to talk to my friends. When dropping this kind of dough, I was a little bit disappointed that the atmosphere was this poor.

    (4)

  • Miss O.

    what to say about schwa... what i love about schwa is that its all about the food. the decor its very blah. the infusion of different tastes was great. and the way dishes were made were unique. i really enjoyed the experience. i would have liked a bit more explanation about dishes. i'm a foodie so i like to understand what dishes are made of and how they are prepared. i'm not sure if michael is the most personal individual in the world - i told him i wanted to try the 9 course since we only had time for the 3 course and i tried to get a reservation from him but he told me that they only take reservations over the phone and i let him know the mailbox is always full and he responded with "well i really hope you get the chance to try the 9 course menu' .... hmmm. next stop - alinea.

    (4)

  • Sean R.

    I will admit it, I was annoyed by how hard it was to get a hold of this restaurant to make a reservation. But we finally made it through and now I understand why it was so difficult. This was an amazing meal. I was surprised and pleased with the laid back atmosphere of the whole evening. The chef's interact with all of the tables and they are all very cool. The food is difficult to put into words, you just have to experience it for yourself. We are already trying to get through for another reservation.

    (5)

  • susan w.

    Very inovative. I heart this place.....great atmosphere, inovative food, byob! I have eaten at some the best restaurants in the world and the food here is fabulous and at a great price point. I also had some things I have never eaten before...jellyfish anyone? By far my favorite dish was the antelope with the white chocolate sauce and the kona kompachi. It is definately worth dining here and I will be back. I gave it 4 stars intead of 5 because I felt some of the flavors in the amuse and artic char roe weren't balanced..some ingredients were overpowering.

    (4)

  • michael b.

    went last night. food was great. music was great. only complaint was temperature in dining room. was probably about 78 degrees. was literally sweating at the table. you simply cant do that when charging $110 a person. if temperature outside is above 80 during the day i would stay away

    (4)

  • cara r.

    The first time I went to Schwa was in June 2006, and I really liked it. For some reason - probably the long waiting period for a reservation - Mike and I had never been together. When Schwa reopened this winter, I called and got a reservation for his birthday, and we could not have asked for a better meal. For the winter menu that's currently being served, Michael recommends guner veltliner, pinot blanc, and pinot noir wines, so we brought a GruVe and a pinot noir, and they both complemented our meal perfectly. Supposedly nine courses, but we actually got more like thirteen. Amuse: honey sorbet with hints of chamomile, grapefruit, and shaved black truffle: the perfect palate cleanser. Jonah crab with banana, celery, and coriander microgreens: delicious pickled crab with banana chips, fried bananas, and a little salad of the microgreens and celelry. Beer cheese soup: Made with chimay beer and cheese, served with a mustard crisp and a hot soft pretzel ball. I could eat this every day. Jellyfish pad thai: some of the best pad thai flavors I've ever had. The jellyfish handled the spice and nuttiness of the sauces exceptionally well. Pinecone: The famous pinecone with juniper jelly and sea urchin ice cream. Mike loved this, but I was not a huge fan of the uni ice cream. The junipier jelly was pretty delicious though. Quail egg ravioli: One of these was definitely not enough. Parmesan cheese, quail egg, and perfectly cooked pasta. I was tempted to lick the bottom of the bowl...but I refrained. Arctic char roe with pumpernickel and rutabaga: very salty, not my favorite, but the rutabaga consomme and rutabaga balls were very tasty. Kona kampachi: served lightly seared with maple foam, lime pudding, and pickled daikon. Flavors that I would never have put together, but I dish I wish I could have had more of. Liver and onions: I was not looking forward to this, but I was pleasantly surprised. Onion risotto, topped with well-cooked, well-seasoned, and generally very tasty calf's liver. I probably wouldn't order it, but if it got put in front of me, I'd definitely eat it :). Antelope: one of my favorite courses of the night! Antelope was served two ways - sous vie with butternut squash and a soy or tamarind based sauce, and then a stewed antelope with white chocolate mousse. Absolutely delicious. Dessert: An interesting course. Parsnip custard, garnished with candied veal sweetbreads, lavender foam, and passionfruit coulis. I didn't eat the sweetbreads, but the rest of it was surprisingly good, sweet, and definitely satisfied my dessert craving. Birthday Bites: Lie and say it's someone's birthday, even if it's not. This is pureed cake batter, frozen into little balls, dipped in white chocolate. Fantastically good. Service was amazing. The kitchen staff signed Mike's menu for him to keep and they could not have been nicer. No corkage fee, and we weren't charged for coffee either. We're going to try to make reservations now for the spring menu, whenever it comes out...

    (5)

  • Gina L.

    Amazing. It's without a doubt the best food in Chicago (better than Alinea I thought) and the price is a steal. The quali egg ravioli is out of this world. The atmosphere is unexpectedly casual but it worked for me. I didn't think I'd ever say this, but it was well worth the frustrating reservation process.

    (5)

  • Mo L.

    Schwa is a treat for the adventurous palate. The experience was certainly more palatable for me since someone else paid for my meal. While you might not love every dish, you will appreicate chef Michael Carlson's audacity. FYI, he was one of Food & Wine's top chefs of 2006. You can choose between a $55 or $105 menu, which buys you a 3-course or 9-course meal, respectively. Don't worry about going hungry if you order the smaller menu; they bring you extra items in between the listed courses to keep you satisfied. The night started with a chocolate-covered truffle with a unique bacon powder and a beet juice concoction as a chaser. Next up was the sunchoke soup, a heavily (IMO too) creamy soup with the consistency of bisque and interesting citrus accents including candied kumquat and blood orange. The quail egg with ricotta, brown butter, and parmigiano reggiano was divine; the initial saltiness is quenched with the most delicious cheesy, creamy mixture you've ever tasted. The main course choices that night included delicous sturgeon (I stole a piece from my friend) or the equally delightful pork with black truffle, parsnip, prosciutto, some sort of mushroom, and other tasty garnishes. The candied apple with hint of sea salt and I think some sort of peanut powder was very yummy. My dessert of pretzels with a a paste of caramel and dates and unique turmeric ice cream was pretty good. I was jealous of my fellow dining companions who had the chocolate brownie with pumpkin ice cream. There is no wine list. However, there is a negligible $5 corking fee for BYOB. I recommend bringing along a red, a white, and a Riesling to complement your various dishes. The resturant is small and the decor is minimalist. It is easy to walk right by the restaurant as there is little to clue you into the location from the outside. Reservations are imperative; good luck getting one.

    (5)

  • Sam S.

    Shockingly, stunningly good. Each course was refreshingly unique, and exceedingly successful. I'm one-hundred-percent positive that I want to eat Jellyfish pad thai for the rest of my lunches from now until eternity. My girlfriend and I went to celebrate her birthday and my recent move to Chicago. I work in the restaurant business and we go out quite often. Because of that we both are averse to putting out fellow restaurant workers, and so try to be as low maintenance as possible. That being said, we have food restrictions (i.e. allergies, vegetarianism) though we try to get dishes already on menus rather than trying to get special meals. We didn't have to worry about that at Schwa. Executive-chef Michael Carlson personally tailored a 10 course meal for each of us. Mostly it was just subtle changes in the current menu, but I didn't even ask (I figured that we would just have half the courses and that would be that) and he just created a couple new dishes for us. I brought a paired beer, wine, and spirit for each course as Michael gave me a menu 2 weeks before we dined. The staff was exceedingly friendly throughout the entire experience and I have mountains of good things to say about Schwa (and not a single negative comment) which I will mishmash-paraphrase: Musicriffic, drunkenilicious, not just bang but Ka-boom for your buck, meal. That aside, I know that a number of my friends, as well as a couple of reviewers, have been down in the doldrums because of the difficulty of getting a reservation, so I will give you, the reader, the same piece of advice that I gave my friends: You can certainly sit on your couch and call occasionally to try and get a reservation at a place that only has 5 employees who spend the entire day prepping amazing meals (and don't have much time to answer phones), or you can walk your lazy asses down to Schwa and talk to them in person. They are extremely accepting of people walking in between 3-4pm and you can usually get a reservation for sometime in the following 2 weeks. It's worth it. It's worth every imagined inconvenience and every penny spent.

    (5)

  • Amy H.

    The reservation process to get into Schwa is crazy! You have to call, hope the voicemail box isn't full, and if it isn't you leave a message telling them the date and the times you would like to dine. If you're lucky, you'll get a call back a few days before the date that you picked to let you know that you're reservation is confirmed. If you're not lucky...well...I don't know what you do, because we got lucky! The vibe at Schwa is dimly lit and very romantical. The staff was welcoming, funny, and very casual. It was almost like we went to a friend's house for dinner...a friend that can cook like a bad mo-fo! Our amuse started the meal off on a high note. I was told it was a bloody mary, but my quizzical brain did not compute. There's no tomato juice. It's a shot glass of something. Is it vodka? Carolynne M. told me to shut up and drink it, so I did. It was like pickle juice and very dill flavored. I bet it was pickle juice and the chefs at Schwa were playing a practical joke on everyone..."bet we can get them to drink pickle juice!" The first two courses did not thrill me. There was an octopus with pineapple, macadamia nuts and char and then elotes, but not quite like the elotes that I get from the Mexican guy on the corner with the food card. I liked the corn, popcorn, lime concoction of the elotes but it was accompanied by a little cup cotija, which seemed like melted butter and we were instructed to drink. Ugh! It was not great. The 9-course meal got off to a rocky start, but between the 2rd and the 3rd course we were offered an "extra course" in the form of a ravioli in browned butter sauce. Oh my! Things started picking up from there with tagliatelle made with veal heart, huckleberries and honey (tasted like beef stroganoff); roe in a watermelon flavored jello (??) which was ok...not really my taste; halibut with anchovy, black garlic and zucchini; and biscuits and gravy, made with spicy sweetbreads, red eye gravy, mustard, and tiny little biscuits. At this point, every dish that was brought out was better than the next and more creative. The 7th dish was called "somores", which was a play on campfire somores...but instead of chocolate we were served a glass cone filled with beef mole topped with graham cracker crumbs and marshmallow. This combination sounded so gross on paper, but it was a delicious comforting wanna-lick-the-cone course. The glass cone was resting inside of a little glass bowl that was filled with campfire smoke. Campfire smoke!! How the hell...?? It was amazing. As if all these things weren't already blowing my mind, the cheese course arrived. I don't recall what it was, but I popped it in my mouth and then I saw Jesus. There are no words to describe how good this was. Even the word "awesome" just doesn't seem awesome enough. Mind.blowing.good. To tell you the truth, I don't even remember what was served for dessert. At this point, we were a table of four that was already finishing up our fifth bottle of wine. Yeah...you can do that math because my head still hurts. Dining at Schwa is an experience. You have to go through the kitchen to get to the bathroom, which offers a nice peek at what it's like to be a chef. Also, you can tell that every staff member is really passionate about food and it shows up on the plate. Schwa is fine dining with out the stuffy ambiance and is perfect for the down-to-earth food lover.

    (4)

  • Peggy G.

    There is a lot of hype surrounding Schwa (good and bad), so I didn't know what to expect. However given the price point, I was going to hold it to a certain basic set of standards that I have held all the other prix fixe menu restaurants that charge over $100/meal that I have eaten at. And let me say, Schwa fell short. Let me explain. 1) Getting a reservation. It is a pathetic and unprofessional system. You call. They don't answer and the mailbox is always full. We called probably over 150 times in a span of a couple weeks. We got through 3 times. The first two, we were told the books were only open about a week out. The third time (after calling 100 times in a row-- no exaggeration, we have the phone documentation to prove it), they again said the books were not open for 2 weeks out (when we wanted a reservation), but then acted like they were doing us a favor and finally gave us a reservation. 2) Before going to dinner, we hear from several sources -- a couple friends who had been, a salesman at Binny's who had been, and several sources on the web that all stated that the kitchen staff EXPECTS an alcoholic gift. Wine, bear, liquor, something. Let me take a second to say how RIDICULOUS that is. I guess coming and paying for my meal isn't good enough here. We even saw another group come in with homemade cupcakes for the kitchen staff the night we were there. This is completely lost on me. If I choose to bring a gift, that is one thing. But the fact that it is EXPECTED, is ridiculous. 3) So after ALL that, I at least expected the food to blow me away. Sadly, I wasn't. We did the 9 course menu. There were probably 4 courses that were fantastic, including the truffle ravioli and the chestnut gnocchetti. The truffle ravioli was heavenly. That is a keeper. For that I give them great credit. There were 2 courses however that were terrible. One was a beet and white chocolate set of truffles that I would have spit out if that was socially acceptable. The other was a small vase with a liqueur inside and an edible orchid -- tasted like soil. The rest of the courses were good, but not amazing. 4) The service also fell short. The dishes would be set in front of us, and then quickly ingredients would be rattled off and then they would disappear, leaving the 4 of us trying to piece together what exactly we were about to eat. I don't mind not seeing a menu at the start of the meal -- it gives the meal an element of surprise, which is fun. However, given we weren't always able to catch their quick description of our food, it would have been nice to be given a menu at the end at least. Many places do this. By the way, no one can say that we didn't receive good service because we didn't bring the kitchen their expected gift. We brought an offering of a medley of microbrew beers. 5) I will say they did have a great playlist of music playing in the background and it's BYOB which is always nice Overall, with all the hype surrounding this place, I expected more. I expected to be wowed and I wasn't. I was wowed when I went to L2O, Moto, Alinea, Tru, Next, Catbird Seat (Nashville), El Celler de Can Roca (Barcelona), and Akelarre (San Sebastian). At Schwa, I was not. Let me put it this way, if you are looking for amazing prix fixe in Chicago, first check out some the places I just listed first, and then if you are bored one day and willing to make +100 phone calls, bring a drink for the kitchen staff, and have a couple hundred dollars to spare, then check out Schwa. PS - They apparently don't give reservations to odd number parties (3, 5, 7). I asked for a friend while there and was quickly corrected that, "we only seat groups of 2, 4, and 6."

    (3)

  • Emily S.

    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. 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. 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. Service and atmosphere was fun and totally unpretentious. If you're looking for impeccable service, this is not the place. 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. It's all part of the vibe that you're at a dinner party at someone's home instead of a Michelin-starred restaurant. The irreverence of it all is refreshing and makes the experience, in my opinion. (pro tip: bring a little something for the kitchen staff. it will not go unappreciated.)

    (5)

  • Jacob W.

    Schwa is not a restaurant, it's an art gallery with edible and incredibly delicious exhibits. It's a MUST for foodies that don't care about the stuffy conventions of fine dining, such as nice decor, comfortable seating, servers or a menu. For those who do complain about these kind of things, get over yourself, or go dine somewhere with more convention and less artfulness. The food here is phenomenal and it's a bargain for only $110 per person, plus BYOB to keep the booze flowing and the price down. Expert tip: you'll have a better experience if you bring the chefs a gift, namely a bottle of liquor. The cool thing about Schwa is that it isn't trying to be an interesting, unique place like restaurants such as El Ideas. It's unique because the chef is a mad genius who has absolutely no idea how to run a successful restaurant, but only how to create phenomenal dishes. Some of the dishes don't work, and some work but with very weird flavors that shock boring diners. Keep your mind open and you'll enjoy yourself thoroughly. You can even walk into the kitchen and observe the chefs at work and shake their hands to thank them for the meal of a lifetime. Our menu (9 courses plus amuse plus 2 extra courses) : Amuse Bouche Movie snacks: Sour cherry dot, pizza cotton candy, inside-out nacho with corn and amazing cheese inside, popcorn soda 1st Petri Dish: Tom Kha Gai custard with micro cilantro, coconut noodles, mushrooms two ways, lychee, basil seeds Extra Single ravioli with truffle shaving and quail egg poached inside the paper-thin ravioli 2nd Truffles with beets and chocolate with caviar on top, 1 dark chocolate (savory) and 1 white chocolate (sweeter) 3rd Tortellini with smoked tomato and brown butter cinnamon sauce 4th Seared halibut with a beautiful crust on top with mandarin orange and the most amazing Cointreau cake in the center must have been covered in butter it was ridonk 5th Some type of delicious clam bite with noodles in Iberico consumé. Very fishy broth very good Extra Pork belly with strawberry, fava beans and strawberry sauce. To die for, we all licked it clean 6th Venison with ginger crumble, carrot puree ginger and some foamy ginger marshmallow thing 7th Uni ice cream with blueberry served on a bed of juniper leaves atop a glass of ginger beer 8th Cheese: French onion soup on a stick. Onion fritter covered in GOOEY ASS CHEESE 9th Dessert: Chamomile and honey sorbet with all types of candied chamomile and other delicious candies I found all of the dishes to be very successful. Don't trust the reviewer(s) who said the Petri dish is gross, this person(s) must have no taste. My favorite dishes were the hallibut, the pork belly and the famous quail egg ravioli, which you cannot leave before experiencing.

    (5)

  • Julia L.

    Amazeballs. I have absolutely nothing negative to say about Schwa, other than that the French Onion Lollipop was served at the end of the meal, when I was too full to enjoy it properly. The run-down: Reservations: easy-peezy. Beginner's luck, I guess, but I saw on Twitter that they were answering the phone, so I called and got a reservation for a Friday night at 8. No problem. They called a day prior to the res to remind us. We were asked 3 times about dietary restrictions, which I think is professional and considerate. Here's my tip: put their number in your phone, call between 2 and 5 Tuesdays, Wednesdays, Thursdays, and see what you get. Or, if you're more of the spontaneous type, swing by at 9:30 on a Friday or Saturday night and see if they have space for you. They just might. The intro: The space is cool and intimate. The dining area is one room. We were greeted immediately and sat ourselves. My dining partner and I both noticed the music. Mostly old rap and some LCD Soundsystem. It's whatever the chefs want to hear, and it's awesome. I promptly cracked a glass when I knocked my wine bottle (BYOB!) against it. I was brought a new one immediately, and told 'shit happens, no worries." They provide a wine key but don't open your wine for you. They will, however, chill your wine and re-pour, often. If you know about Schwa, you know that the focus is on the food and the fun, not on pretension. Check yours at the door if you have it at all. The goods: awesome! We started with two beverages: one take on a Manhattan with a cherry covered chocolate. That's right, a cherry-covered chocolate. Deeee-lish. Then a popcorn soda with an orchid in it. So much fun! All of the dishes were fantastic. Some we liked more than others, of course. But they were each extremely tasty and creative. My dining partner almost licked her petri dish of Thai goodness clean. I almost died over the pork belly, the quail egg ravioli ravioli, the gnocchi and a number of other dishes. The food is creative, fun, and tasty. And don't be turned off by the small bites. You WILL get full. Very, very full if you're nice enough to be slipped a couple extra dishes by the chefs. (And by 'nice', I mean personality and appreciation of the work the chefs are doing.) Just for comparison's sake: my dining partner had been to the Hunt at Next the weekend prior to our dinner at Schwa (lucky girl). Her words a few courses into the meal at Schwa: "F&@K Next". No lie. We loved being served by the chefs. Totally personable, but busy! I cannot believe that some of the reviews here complain about a lack of getting a hug or the assumption that the chefs expect Jamo. We didn't bring Jamo and were treated wonderfully. We made friends with the tables around us, offering them sips of our white whiskey (moonshine, y'all!). Our servers had some too. By the end of the night, we were playing Cards Against Humanity with the table next to us, and having conversations about LCD Soundsystem and Daft Punk in the kitchen, which the chefs cleaned up. It was definitely one of the best meals I've ever had (and I've had some good ones!), based both on the food and the experience as a whole. Go and love it.

    (5)

  • Matthew M.

    After being fortunate enough to eat here twice, I can say it is the best meal(s) I have ever had. The seemingly casual restaurant cranks out some unbelievable food. The staff is super outgoing. They were also accommodating when we asked them to throw on some Atmosphere.

    (5)

  • Jennifer R.

    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.

    (5)

  • Marea J.

    An unparalleled experience I feel honored to have had. Vinny, the manager and all of the excellent artistic chefs there created a glorious, exotic, yet casual evening of sensory overload, alcohol, wild music and warm spirits. There's a lot of love here. It's exclusive and expensive but worth saving up and being patient to get there!

    (5)

  • Art V.

    I just got back to my hotel following dinner at schwa. My ears are ringing. They're ringing loud and nonstop. My voice is raspy from having to shout to be heard during dinner. 80% of what the food runners said to describe a particular dish couldn't be deciphered above the roar of their music. Talk about high stress dining.... 3 hours of deafening music, helter skelter service, and quite frankly, surroundings befitting a bomb shelter. Further, the music makes no sense. It's blaring for the benefit of the line cooks yet it's directed toward the customers. I'm not sure if there is much truth to their reservation inadequacies. I called the restaurant this afternoon. The phone was answered promptly by a pleasant young lady. I asked about a reservation for the same evening and she asked if I preferred 6, 6:30 or, 8:30. I selected 8:30 and that was that. The host and busboy for our meal was the head cook's brother. A very nice guy. Wired pretty tight, but nice all the same You can read a dozen other reviews for details on the succession of courses. A few of them were very good. A few of them were forgettable. All of them are miniscule. Too many of them have some sort of foam or dried out sauce streaked across the dish. One of the foams actually tasted like soap suds. That which stood out, on each of the 2 or 3 times it occurred, was when something was served that offered some substance. Something to actually bite and chew, rather than just slurp and swallow. Most of their food is baby food soft. When something finally comes along that has some body, sadly, it's just a bite in size. Even their lamb, for example, was served in miniature. 4 slices, maybe 1/8" thick and smaller than 1" x 3/4". BYO. No soft drinks offered. No bread offered. No coffee or tea offered. Overall- I have to give Schwa 1 star- based on the simple truth that I would never return. Not even as somebody's guest. Life's too short.

    (1)

  • Daniel R.

    The food was A+, the service was very good and the setting was very unusual. I'm not sure I'm hip enough to go here again, for example: I asked the waiter if he could turn the blasting music down just a little bit and he said "no" and walked away. Later I asked if they could turn the heat down...I had the feeling if i made one more request he'd ask me to leave! The place was very cool but not sure I could go here more than once a year.

    (4)

  • Joe P.

    This has the same over the top style dishes(molecular gastronomy) as Next, Alinea and Moto without the over the top prices but with a better meal. The BYOB is a great touch and the staff, front and back of the house are more than willing to talk or do shots with you if you bring them in some Jameson. Enjoy yourself, relax and don't worry this is the best place in Chicago for a reason and it is worth the wait. Enjoy your meal and the tunes.

    (5)

  • Patrick G.

    If you can get a reservation, go! Grab a couple bottles of wine and enjoy the experience. Michael and his staff do an incredible job creating a delicious and unique menu.

    (5)

  • Sunil D.

    Like everyone else that has been to Schwa, you either come in with a story or you leave with one. I have tried haplessly for years to get into this place, like most without an ounce of luck. 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. I make the cab pull over, make some small talk and what do you know, 2 days later I have a reservation. 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. This isn't some stuffy, white table cloth place with valet parking and strict dress code. Its a nondescript storefront, with ATCQ blasting and organized chaos going on in the kitchen. 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.

    (5)

  • Michael T.

    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. The quail egg ravioli was the best part of the meal. Insane Flavors. Very rich. Some items were better than others. 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!

    (5)

  • fred g.

    After 4 visits, I can honestly say I love Schwa! I think Chef Carlson is brilliant. Regardless of the "hype", his preparations are imaginative and unique. The price point is reasonable and the BYO helps that further. I also find the staff quirky but incredibly helpful. I love the lack of pretense here. So why, you ask, only 3 stars? Well, I am over 50 and still have good hearing. I have no problem with the musical selections of the house -- but the VOLUME -- intolerable. And it seems to have gotten much louder since our last visit a year ago. Conversation is difficult at best. At times, I felt myself hurting. It definitely detracted from the quality and "sensation" of the food. Advice: go with a hard-of-hearing friend, bring noise-reducing headphones, and converse in sign. Seriously, if you do not mind the deafening volume, Schwa is as good as it gets anywhere; but if extremely loud music might disturb you, be advised.

    (3)

  • Diana P.

    REALLY REALLY good, innovative food. 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. The atmosphere threw me off a bit even after reading almost every review on this place. Looks run down from the outside, and once we walked in, we were the only people in the restaurant. 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. 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. They came out all very tiny (as expected) and with a lot of unique flavors. 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. I could not hear my husband and he was right in front of me. Totally unnecessary for a tiny restaurant like this. 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. Will we be back, probably not. 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. We just got lucky, called one afternoon and they answered. If you're as curious as we were and have the cash, go for it. Great friendly, casual staff.

    (4)

  • Lindsay M.

    Amazing food, love that it's byob. Recommend going at least once or twice a year as the menu will change. Fair price for the quality of food and service

    (5)

  • Alina B.

    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!

    (5)

  • Jodi F.

    Chef Michael and team. Well done. Experience is super fun and staff is there to take care of you. Movie bites are a super good change up on menu. Love the background music. Take chef scotch and good chance you will be doing shots in the kitchen!

    (4)

  • Audre L.

    This place is more of a 3.5 stars for me. It's cool, edgy, and a little grungy. The food is fine and the style is rockin. They did cancel on us once, and getting a reservation was a little annoying.

    (4)

  • Lana Z.

    So I was really torn between a 4 and a 5. Then after thinking about it some I decided on the 4. 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!

    (4)

  • Charlie H.

    I ate at Schwa. A three-and-a-half hour, nine-course (plus some) dinner. It was nuts. A giant fist of deliciousness punched me in the throat last night. I feel battered and pummeled and satisfied. I sit here, post-Schwa, trying to reflect on my thoughts. Here's what I came up with -- a poignant Fry-from-Futurama Internet meme: i.imgur.com/s0dSo.jpg By the time "Prayer to God" by Shellac was blaring over the sound system with a repetitive and screaming chorus of "Kill him, fucking kill him!", I already knew I was in a special place. Chef Michael Carlson had earlier turned down the music just long enough to ask us all by show of hands if we understood that, by eating at Schwa, we had signed our souls over to the devil. ***** A little work is required to eat here. It took me a while to get through to make reservations. When I finally did get a reservation, it was postponed -- the restaurant called to say that there would be no service that night. I was disappointed. A few weeks later, when I showed up for the delayed dinner, they remembered that they had cancelled on us and were profusely apologetic. They then spent the evening making it up to us and then some. I want to start writing about the food, but I don't want to spoil the experience for you if you've never been. I'll try to go spoiler-free, but the listing on the menu doesn't even to begin to reflect what you end up with. The highlight for me was described on the menu as, "roe: passionfruit, violet". What came out was a tart and tasty cup of gelatinous smoked roe with a passion fruit concoction. It was paired with a small key lime fritter that tasted -- in the best way -- like it came off a food truck at the state fair. All brought together with a delicate and delicious violet foam. Complex is an understatement. Tart, creamy, bitter, smoky, sweet... The chef who brought the food out to us (that's right, the chefs present you with the food right from the kitchen) explained the dish's inspiration and ingredients, and left us to enjoy. Later, he answered questions about the dish and communicated his passion for its creation. I could easily write such a paragraph on any of the courses, but I'll spare you the spoilers and save the room. Other highlights included a baked potato bar inspired soup (emulsified bacon! pureed scallions!), a quail egg ravioli (rich rich rich, a glob of creamy/salty/buttery heaven), a just-barely-cooked salmon plate (somehow fresh, bitter, tart, and sweet all at the same time), and a Dr. Pepper + Whiskey inspired dessert, which I consider the weirdest and best dessert I've ever had. ***** Writing about the food really isn't enough. The service here is crazy. It is a bit of a mystery to me how they keep track of the multiple simultaneous services -- they pay personal attention to each customer (I got a nickname) and take time to explain the food and answer questions. I love that the chefs refill your water and grab you beers. How unpretentious! They miraculously manage a spectacular service while somehow finding the time to also cook the food. Throw in a healthy dose of screwing around. Seriously, the chefs are apparently having the time of their lives. It's so clear that they love Schwa and are proud of the restaurant and the creations that they serve. They shunt away nearly all the stereotypes and preconceptions regarding fine dining and it is a relaxing relief. At first it is a little intimidating, but it is rare that I have felt so comfortable at a restaurant. I wish all restaurants were like Schwa. It's a costly experience, but the price is way more than fair for what you get. So back to the Fry meme ( i.imgur.com/s0dSo.jpg ): I honestly don't know if it's all theatre. I suspect, with 99% confidence that they are sincere -- sincere mad geniuses, yes. And even if they aren't, their passion for the food is 100% sincere. That is more than clear from the taste. The chefs at Schwa respect the ingredients and they respect the customer. I will not hesitate to go back and my tasting at Schwa will surely remain among my favorite dining experiences of all time. Five stars. I'd give it six if I could because I've given five stars to restaurants that don't even come close to Schwa. ***** PRO TIP: When there's a dish on a dish, check under the dish on the dish. Sometimes there's a little hidden flavor under there.

    (5)

  • Lisa H.

    I know. I've said "BEST MEAL EVER" multiple times, but Schwa was the most memorable experience. We sat in this tiny room that was barely bigger than my bedroom. The waiters were drunk off whiskey and the place was blasting hip hop music. Mind you, this was a Michelin restaurant, and I loved the unpretentious ambiance. Food-wise. AMAZING. best things -- the truffle ravioli, chicken liver risotto and s'more short ribs. my bf left drunk because that's what you do at a BYOB establishment.

    (5)

  • Hae A.

    I lucked out with a reservation. I called everyday and when I called on Tuesday about 6PM Chicago time, they answered! woohoo! I really wanted to try this restaurant after reading the reviews on yelp. The restaurant seemed different, relaxed and didn't seem like they went by the book (in a good way). We got a call the day of our reservation to confirm and they told us that they were a bring your own wine restaurant. I don't drink that much so we opted not to bring anything. When we got there it was a cozy restuarant with about 7 tables and a super friendly staff. They saw that we didn't bring wine and asked if we drank. The server then poured my bf a glass of white wine. Seriously, so friendly and nice. Now onto the food. We had the 3 course meal which was supplemented by a few other small courses. All their courses came out looking lovely. Apple pie soup - super rich creamy and an interesting concept but a bit too much to have the amount they gave us. We saw how much it was given in the 9 course meal and my bf thought that would have been the perfect amount. My beet risotto - Tasted amazing but the risotto was a little hard, That did not stop me from finishing the plate. Crab ravioli - Was a one shot ravioli with creamy sauce. It was good. Pork - It was a little lukewarm. Not too sure if it was supposed to be lukewarm but would have probably enjoyed it more if it was warmer. The pork itself looked more like ham, but it tasted great. The presentation was awesome. White fish from Australia - It was a little off for me. I didn't think all the flavors meshed together well but that may be due to the fact that the fish on the menu was substituted for another fish? Pretzel bread - tasted great. Left me wanting more. There were a few things food-wise that prevented me from giving 5 stars but as my bf says if we lived in Chicago we would definitely go back.

    (4)

  • Adrienne N.

    Food was great. Service was good. However when we started asking questions about reservations and inspirations on dishes, the guys got very pompous and plain rude. The night was going great until the chefs started talking. Will not be back and not recommend. Extremely overpriced as well.

    (3)

  • Lauren Z.

    I wish I could comment on the food, because man, I am dying to get in here. However, I've been having nothing but trouble. My original reservation was back in July and was canceled two hours before. Not a huge deal, because I knew that Schwa has been known to cancel, and I was able to reschedule and make other plans. Fast forward to reservation number two. I'm on my way to Schwa, about the exit the highway (45 minutes before dinner),and I get a call that my reservation has been cancelled for the same reasons as before (which, originally, were due to the heat. Who knows what the reason was this time). I was told to call and reschedule, but of course, it's impossible to get through. And so, I'm faced with the conundrum of still wanting to go but also not wanting to go through the process again. I guess fool me once, shame on me, fool me twice...

    (1)

  • Jeremy R.

    What do you get if you cross The French Laundry with a frat party? You guessed it, Schwa. I surprised my mom for her birthday with dinner at Schwa last night and it was an incredible experience from beginning to end. Chef Carlson and his band of merry men have created a breathtaking culinary experience that achieves the highest level of food preparation and presentation that also manages to be intimate and intensely person. The food is both complex and playful with harmonious blending of unusual and sometimes surprising ingredients but the real strength of the kitchen is in bringing their love of food to the guests. By removing formal waitstaff and opening the kitchen to interested patrons they bring the experience directly to the guests. My mother and I agreed the this was one of the best meals we have ever had and can't wait to return.

    (5)

  • Yellow D.

    I love Schwa. Been 5 times and would love to go again. I would vote two stars, but can not honestly say...."Meh, I've experienced better." For me, the problem is not that reservations are hard to come by. I'm persistent and call till I can get a rezzo. The problem is that rezzo's are not honored. Unfortunately, last time reservations were canceled 3 times by the Carlson crew. The third time I didn't even get a call. Showed up at Schwa w/ family and joy (that's sarcasm)...a hand written note apologizing that they are closed and couldn't get a hold of me. Really?! I like Michael and his crew. I love the food that they do, but 3 cancelled rezzo's?! If you go, enjoy. It is amazing. I wish I could go again too, but what's the saying... Fool me once, shame on me. Fool me twice,....

    (3)

  • Tiffany H.

    Hands down my favorite dining experience ever. Have been here twice now. Food is amazing, the crew is great and overall ambiance is incredible. Didn't have a hard time getting a reservation - just be persistent. If you can get a reservation here - GO! You will not be let down. Can't wait to come back! -Quail Egg Ravioli and French Onion Soup on a stick were my favorite dishes!

    (5)

  • Winston G.

    3.5 stars for the food, 5 stars for the staff. The chefs and wait staff here are all really cool - they make it a fun time for you and there is no stuffyness to the restaurant at all (even though it is near impossible to get reservations here). They play rap and loud music in the background, so this is not the most romantic place either. The food was just okay. Perhaps I was expecting too much from all the great reviews, but again, my date and I found this place to be unimpressive. The dishes were very creative and plating was unique, but I felt that the creativity went too far at the expense of taste. We had at least 6 or 7 courses, and looking back, I think my favorite dish was the apple pie soup and the butterscotch scallops. I found everything else to just be okay. Dinner will run you $125/pp here for their full prix fixe. Considering how hard it is to get reservations here, you might as well go for it. I don't think I'll be back, and I can't say the food comes with my highest recommendation, but still a decent spot to try out for fun.

    (4)

  • Jessie H.

    Oh Schwa... I really wanted to like you, especially when you teased me and called me to tell me there was an opening for the night I wanted. Then you nearly broke my heart by calling to tell me you had to cancel the reservation because the AC was broken. The least you could have done was ask if I was interested in the next day, which you failed to do. I only got in because I asked if there was an opening the next day. Long story short, finally got in. Now onto the real review: Service: - not really that attentive, sure they explained each course, but it was in such a rushed manner. probably b/c they each had to run back to their own stations to finish plating (there is no wait staff, the chef and the cooks personally come out to serve you) - on a good note, my beverage was constantly being refilled. - i felt very rushed; and i noticed the table next to us got an "extra" dessert that I did not get. why??? i wanted bacon ice cream too!! Food: - food was innovative for sure. coco nib consomme? interesting, but honestly, i didn't really care for it. it just tasted... weird. - i rate a restaurant based on how memorable the food is. to this day, hands down, manresa in los gatos still wins. michael mina was ok. gary danko i can't tell you what i ate there. coi, also cannot tell you what i ate there. - so what about schwa? i'd say it's somewhere in the middle. the cedro negro dish was by far my favorite and probably something i will remember for years to come. I also really enjoyed the toledo cheese dish, but I can see how someone who does not like strong cheese will not care for it. and as everyone and their mom mentioned, the quail egg ravioli was spectacular. my only complaint about that was they should have presented it on a spoon so you can pop it in your mouth, rather than trying to pick it up gingerly yourself and breaking it when they specifically say not to break it open. it's not my fault! you gave me a fork to eat it with! so overall: food - 4 stars service while there - 3.5 stars service overall (e.g. returning phone calls) - 1 star ambiance - 3.5 stars (i felt like i was in a poorly lit dorm room with a next door neighbor that plays obnoxious rap music loudly 24/7). would i come back? maybe if it was on someone else's tab.

    (3)

  • Angela K.

    As good as it gets. Go here. And take me with you. I really give this place at least ten stars, but that is not an option.

    (5)

  • Jason W.

    This place lives up to the hype! Yes, its one of the hardest reservations to get in the country. Yes, they might cancel on you. Once you get there though you are in for a treat. You can tell that the chefs put a ton of work and thought into their original and inventive food. The rabbit and quail egg ravioli were my favorite dishes. the potato soup inspired by Wendys potato bar was off the hook. This isnt your standard upscale eating. Its cool. Dont expect the norm. Leave all expectations in your car and have a fantastic meal.

    (5)

  • Cindy L.

    this place was awesome. the waiters / servers got me really drunk. i think the menu comes with drinks or something. We meant to byob but we were in a rush and forgot. there was a truffle ravioli .. which i still remember tasted like HEAVEN. hahahah. all the food was delicious EXCEPT one dish that has that.... smell... i forgot what its called... but dont wear nice clothes to this place cus it made my jacket and my clothes smell for like 2 weeks after... it was some smoky dish... that didnt taste very good. other than that, great experience. hard to find parking around the area though. the area seems ghetto.... lol.

    (5)

Sorry, we don't have Q&A for this restaurant.

Sorry, No Coupons available for this restaurant.

Map

Opening Hours

  • Tue

Specialities

  • Takes Reservations : Yes
    Delivery : No
    Take-out : No
    Accepts Credit Cards : Yes
    Good For : Dinner
    Parking : Street
    Bike Parking : Yes
    Wheelchair Accessible : Yes
    Good for Kids : No
    Good for Groups : No
    Attire : Casual
    Ambience : Hipster
    Noise Level : Very Loud
    Alcohol : No
    Outdoor Seating : No
    Wi-Fi : No
    Has TV : No
    Waiter Service : Yes
    Caters : No

Schwa

Share with your social network

WE SERVE THE FOLLOWING STATES

Looky Weed - Buy Marijuana Online

Looky Weed is here to help you navigate the maze of legalized marijuana. We provide you with a complete dispensary directory.

© 2024 Restaurant Listings. All rights reserved.