Chicagoist Food Pr0n: Schwa
By Chuck Sudo in Food on May 18, 2009 3:20PM
Amuse: Grapefruit cells with honey sorbet, chamomile agar atop a cold glass \"ice cube\".\r\n
Risotto: Beet, horseradish, taleggio from Schwa
Pea Soup: Menthol crystal, myer lemon
Tortelloni: Cauliflower, coco nibs, curry
Ravioli: Quail egg, ricotta, brown butter, parmigiano-reggiano (Surprise course)
Shad Roe: Lemon, coffee, buckwheat
Jibarito: Peaky toe crab (Surprise course
Lobster: Chestnut, ramps, lardo
Chicken Liver: Rutabaga, tumeric, beer
Cheese: Taleggio, truffle salt
Dessert: Candied sweetbreads, parsnip panna cotta
Ice Cream Cone: Beet ice cream, white chocolate ice cream, bacon bitters (Surprise course)
The food and drink staff here are huge fans of Schwa. Part of the reason is the space is so small that the attention diners receive is very personal. It's standard at Schwa to have chef Michael Carlson bringing the dishes to you and responding to your approval of the food with a simple reply: "Word." As a BYOB place, we've also been able to pair a few wines listing at under $10 with the meal.
Here's another series of photos from Schwa, taken by Rachelle Bowden during a recent visit.
