Schwa

04/13/09

Don't waste your time with this restaurant

by jvadva99city at Citysearch

I've now called and left 3 messages over a 30 day period. Not one call back to date. Don't waste your time with this restaurant - they have very little concept of customer service.

• Pros: I hear the food is OK
• Cons: Service that is very poor

07/26/08

Dont expect a call back to make a reservation

by flowconsult at Citysearch

I called on a Thursday afternoon and left a message to make a reservation for that Saturday night. It was going to be a surprise dinner party for my boyfriend. And if you can believe it, I never heard back from them. This is the second time I've tried making a reservation there. Who do they think they are! I ended up planning the dinner party at Think on Western and happy to say it was wonderful all around.

05/20/07

Oh Schwa, why are you so cruel?

by ange83 at Citysearch

I must preface my review, I came to Schwa for the first time in fall of 2006--I went w/ 3 friends (we're all early 20s) and fell in love w/ the atmosphere, music, gorgeous staff (I think at the time just the chef plus two), byob aspect and obviously the food. Every one of the 9 courses was delicious and innovative, minus the dessert which seems to be the trend. Although there was a truffle milkshake that I can't be to harsh about. I could not wait to go back.

I returned early this year, the menu was now $105 and there were some additional bodies in the back. The food just wasn't reminiscent of my first visit, the menu changed but most dishes were hits or misses. More misses than hits unfortunately for me. And I had to leave abruptly due to some stomach rumblings--long story short my second experience has ended my love affair w/ Schwa.

04/30/07

Good food does not compensate for rude service

by selvaggia at Citysearch

I dined at Schwa shortly after it opened and had a fantastic experience. The food was delicious and inventive. I was hoping to go back for a special occasion and tried to make a reservation six weeks in advance. I was told I was first on the wait list. When I called the day before I was to dine, I was very abruptly cut off and told, "we'll call you tomorrow if there's a spot." It seemed strange to me that after six weeks of remaining on the wait list, they couldn't tell me if someone had canceled. Wanting to make alternative plans if need be, I asked what time they thought they would call. The response was, "I don't know. In the afternoon." No one ever called the next day. While some may focus solely on the quality of food, I believe my money is for both the food and the service. Based on this aloof attitude that seems to have developed along with Schwa's success, I will never go back. There is better food and far better service in Chicago.

• Pros: Unique and delicious food
• Cons: Horrible service far outweighs the value of the food

04/10/07

No tourists or suburbanites here...

by fitzandzukic at Citysearch

While reservations can be tough - my wife had to leave a message which was returned a day or two later, dinner at Schwa is worth the effort. Off the beaten path location and small room can be startling - upon entering the restaurant you are IN the restaurant - no server station, no host to greet, just the dining room. Lighting is warm, the plain room is inviting and comfortable once you are seated (if it's just two of you ask for the table by the window - it's away from the kitchen which can be noisy and it offers you a good vantage point for people-watching). We went with the 9 course tasting menu - and I'd say 7 out of the 9 were hits. Especially the Kusshi oysters rolled in oatmeal, lightly fried and left to swim in a small spot of oatmeal, raisin, and Blis syrup (syrup aged 9 years in whiskey casks I seem to recall the waiter explaining). The sweet and grainy oatmeal and syrup contrasted nicely with soft brine of the oyster. It was the first course and it was the most memorable. I'd have to agree that the desserts didn't knock my socks off. My favorite aspect of the evening was the lack of any "service" staff. This place is essentially 4 guys making something happen - quite a show to watch - and it's nice to have some of your food presented by the guys who actually made it. The music can be a bit over-the-top but serves to remind you that you are in Wicker Park and not Lincoln Park. The BYO policy is great - I called the day of our reservation and the chefs called back later with suggestions for the wine. I look forward to going again soon.

• Pros: Creative food, intimate experience
• Cons: Tough reservation

12/14/06

Good but loud

by mlillybeth2 at Citysearch

Off beat location and interesting food preparation make for an enjoyable meal. And BYOB helps keep the bill down. We did the 12 course tasting, and 9 of the courses were memorable. Deserts could use some work. Our main complaint was the blasting hip-hop music. Perhaps it inspires the chefs, but when you can't hear the explination of what you are being served, there is a problem. We didn't intend to interfere with the "vision" of the chef/owners, but we did ask a few times for it to be turned down just so we could have a conversation. The decibel of the music seemed in out of place with the lawyer, upper-end office clientele. Just a suggestion, turn the speakers up in the kitchen and down in the dinng room so people can talk and hear what the food being presented is all about. Although we enjoyed the meal, we probably will not return because of the sound.

• Pros: Creative food
• Cons: Blaring hip hop music through the entire meal

11/21/06

Great food, questionable service

by carlson_b at Citysearch

Some of the best food anywhere in Chicago - plus, you can't beat the BYOB. Fantastic flavors, nice presentation, you can try a tasting menu or pick what you want - either will be great. Drawbacks are the limited space, out-of-the-way location, slow service (the kitchen staff doubles as the servers), and the inability to get a reservation. During serving hours nobody answers the phone and if you leave a message during the day nobody returns your call. Kind of ruins what could be a great dining experience.

• Pros: 4 star food, BYOB
• Cons: Out of the way, slow service, can't get a reservation

08/08/06

3 or 9 courses?

by bocuse at Citysearch

This is a great place, but with only 26 seats, I shouldn't even open my mouth. It's hard enough to get in as it is. But this is fun dining, and not to missed. The food is very creatively prepared trying to use organic and/or local sourcing with high quality ingredients. The courses are served in unconventional dishes and with a melange of flavors. You can opt for the 3 course or for the longer 9 course (2+ hrs) tasting menu.

Service is done by everyone, chef included, and you can feel how authentic their effort is.

This is a Top 10 Chicago restaurant.

• Pros: Uber creative
• Cons: small, plain space.

05/04/06

Cutting edge dining tucked away in an unassuming Ashland Avenue storefront.

by Contributor at Citysearch

The Scene
The restaurant's gritty surroundings and drawn shades read "Out of Business," but an intimate interior awaits. White linens top 10 cozy tables, crystal chandeliers hang in the two window niches, and the walls and tin ceiling glow a warm light green. Hip-hop beats coming from a semi-open kitchen rock the chefs and keep diners on low-key groove.

The Food
Chefs Michael Carlson and Nathan Klingbail emphasize organic ingredients and local growers on their seasonal menu of contemporary American dishes. Table conversation ultimately focuses on the presentation and ambitious flavors, beginning with the plump quail egg-filled ravioli in brown butter and sage sauce. For taste, there's the crunchy and subtly sweet pistachio crust of the monkfish, thanks to a butternut squash ragout and handy swoop of cranberry. For art, there's the vertical band of braised pork belly and sliced tenderloin climbing whimsically onto the shelf of a Villeroy and Boch plate.

04/11/06

ok

by acktrader at Citysearch

menu sounds better than it tastes. you will go home hungry. it's too bad that Lovitt didn't stay. the food was the same price but tastier. the only redeeming factor is the byob.

• Pros: price, byob
• Cons: flavor