Adam and I were just in Chicago and had the most amazing meal EVER at Schwa. Signed menu is posted below, but for my memory's sake, I'm writing out everything I ate.
Before that happens, though, I want to bring up a couple of points not food related that made this place so fucking great. There were a total of 4 people working there the night we ate there. The front of house is back of house, and they don't treat you in any way different than if you were just walking into their kitchen. And you practically are. The place is small: it's about half kitchen, half living room. I believe Michael Carlson's mom decorated the dining room. They're heavily tattooed, and were listening to hip-hop in the kitchen, which drifted into the dining room. Its also BYOB.
Being served and interacting with the people who made my food is something that matters so much to me. Being served fucking amazing food by dudes who care passionately about what they're making tops the list. Adam and I were smitten, and when expressing it, were met with complete modesty. It's like they have no idea how good they are. Towards the end of the meal, Chef Carlson goes over who is sitting at the tables around us, most of them were people in the food industry. He then referred to "the dude from Alinea" coming in later. That "dude" was Grant Achatz, chef from Alinea, who runs the best restaurant in the country (according to Gourmet Magazine). Adam and I proceeded to crap our pants.
Menu:
Amuse- Hendrick's gin bubble tea with rosemary tapioca. I also think they had some cucumber in there
Crab- piles of crab over an overripe plantain puree. There were also plantain chips on each pile, which offered a welcomed change of texture. Like sophisticated and sweet baby food.
Pea soup- A cup of soup that tasted like it was just blanched peas that had been pureed and strained, with lemon salt and pepper. So tasty! Also had menthol foam and a myer lemon sauce of sorts.
Tortelloni- Had cauliflower inside of it. Had a coco nib and curry broth with little brittles of coco nibs floating in it. The broth was so unique tasting- it tasted like beef and chocolate water. The curry was really subtle, the pasta perfectly cooked.
Maki- One of the most fucked up dished I've ever had. It was green curry rice rapped in a leaf that tasted like rootbeer. With a rootbeer dipping sauce, and shaved pickled carrots. One thing were they just adopted a familiar form but created something totally different and mind-blowing in taste
Quail-egg ravioli- (not on the menu) The best bite of food I have ever had. A perfectly poached quail egg just encased in perfectly cooked ravioli, with a buttery and truffley sauce. Adam and I licked our bowls. Life goal: learn how to make this.
Lobster- A couple pieces of lobster that seemed to have just been pached in butter. With a chip made out of pancetta. And pickled ramps and fava beans. There was a toasted grain of some kind sprinkled on top of the whole dish. So well balanced, with intriguing textures and every single bite was good on its own and with everything else.
Chicken liver- Rutabega, tumeric, beer. Chicken liver pate with a peanutty brittle thing. Reminded me of grandma. I don't like the taste of liver but I enjoyed all the flavor combinations nonetheless.
Pork- Little pieces of the tastiest pig I eva had. Have no idea where the fuck they came from but I vow that I will eat every part of the pig until I find it again. Served with little pieces of zucchini.
Cheese- a little pot of cheese with powdered honey. Not incredibly notable.
Dessert- Strawberries with a black pepper ice cream.
