page_title: Schwa (restaurant)
section_title: Menu
hierarchical_section_title: Schwa (restaurant) / Menu
caption_attribution_description: Schwa menu, circa 2007
context_page_description: Schwa is an upscale restaurant run by chef-owner Michael Carlson and chef de cuisine Papi Chulo. It is located on Ashland Avenue in Wicker Park, Chicago, and is known for its unconventional approach to foodservice. Simple table settings match the building's drab exterior and its tiny 26-seat interior. The restaurant employs no support staff of any kind. Chefs interact directly with customers and are encouraged to act as silly as they wish, as long as they produce top quality food.
  Opening in 2005, Schwa quickly drew local and national attention resulting in a large backlog of reservations. In 2007, Schwa was chosen to host the opening night of Charlie Trotter's 20th anniversary celebration. The evening was considered a success, but placed a great deal of stress on Carlson, causing him to close Schwa the following day for a four-month hiatus.
  Schwa's menu is known for unusual ingredients and innovative food combinations, such as Carlson's version of pad Thai made with jellyfish tentacles instead of noodles. The quail egg ravioli is considered the restaurant's signature dish.
  Schwa has received positive reviews from both local and national critics.
context_section_description: Schwa offers a three-course dinner for $55 and an eight- to ten-course "degustation" (taster) menu for $110.   The latter option could be described as "chef's choice" – on any given night, Carlson prepares courses of his choosing which make up the degustation menu for that evening.  Add-ons are also available. Approximately 85% of customers prefer the nine-course option, as it is officially called.
  Portions at Schwa are said to be "small and intentionally artful."  Dishes available change frequently, as Carlson becomes bored and moves on to something new.  "If he's bored with something, no matter how many people love it and demand it, he's done with it," notes his girlfriend.
  The menu at Schwa is hard to classify. Schwa chef Jonathan Ory describes it as "modern American", but sous-chef Gaetano Nardulli disagrees: "I don't think it's contemporary American, not at all."  Food critic Alan Richman describes it as "one of a kind... earnest, innocent, irresistible, and imaginative".  The menu is famous for using sophisticated ingredients to create, as one critic put it, "poetic courses".  Surprising ingredients such as jellyfish, roe, tongue, and offal are found in a large number of dishes, as are unusual combinations such as oysters and oatmeal.  No portion of the meal is spared from experimentation; tomato sorbet finds its way into the salad, while the consommé soup features melon pieces.
  Despite the large number of unusual dishes, Schwa is perhaps best known for Carlson's simple, modern interpretation of Italian classics. Among the most popular dishes is the quail egg ravioli, which has been on the menu since day one.  Considered the restaurant's signature dish, it consists of a single ravioli stuffed with quail egg yolk and laced with truffle butter.  Schwa is known for emphasizing locally grown produce, and many dishes feature organic ingredients.  However, The Local Beet (a website that promotes eating locally grown food) questioned Schwa's commitment to the principle, noting the use of out-of-season strawberries and peas. Most dishes are served with purées.
  Also among Schwa's best known dishes is the sweetbread dessert.  Combining caramelized sweetbreads with vanilla bean–parsnip custard, the dish has been described as "unequivocally adored".  Other notable dishes include pad Thai made with jellyfish instead of noodles, antelope meat dusted with curry powder and coated with white chocolate pudding, "pine cones" (sea urchin ice cream served in pine-flavored cones), and something Carlson calls "onion glue". Innovative drinks, such as beet juice flavored with bacon, are also available.  However, Schwa does not serve bread or wine.  Customers wishing wine are required to bring their own, although Carlson will offer suggestions of what to bring upon request.
caption: Schwa nine course menu, circa 2007
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