116582 Mon Aug 30 08:56:59 -0700 2004 9 7 Chicago Area 0 636658 Having read nothing but mostly favorable reviews about this restaurant, I was very much looking forward to tasting whatever Tweet had to offer. We arrived to meet our 8:30 engagement, and the hostess was very kind and accomodating. We were seated, the wine was corked, so we then sat back to enjoy the ecclectic ambiance of our surroundings. Being very boisterous and bustling, it sounded as though everyone was enjoying themselves. Our waiter handed us the menu, and we were told that they were no longer serving the pork chop (one of the choices I was contemplating on). We decided on the mussels arriabata and the tart for our appetizers. My date had the skatewing and I opted for the amish chicken for the main entrees. The mussels were immersed in a tomatoey-thin like sauce somewhat resembling a soupy marinara. We enjoyed thesee. They were also served with pommes frites which seemed a bit mismatched but we didn't complain. The frites were limp,soggy and seasoned with way too much salt. No crispiness at all, we were discouraged from finishing the rest. The tart was made out to be a quiche dish served with a beet salad in the side. Not being a huge fan of quiche, I found this dish to be tasty but just not my style. The beets weren't garnished with anything to bring out any flavor. W e expected just a little bit more. Our entrees then came out. The chicken was very tender and perfectly cooked. The skin, unfortunataly was way too salted (essentially the theme here). The vegetables that provided the bed to the chicken was luke warm and tasted as though it had been sitting out, almost waiting for the chicken to be cooked. Not good. My date's skatewing again was also highly salted and she had to concur even with her being a salt-nut. Overall, I found our dinner here to be rather lackluster which is difficult for me to say because I find most dining experiences favorable. Did we catch Tweet in an off night? Perhaps the lack of attention was due to the Dine-Out Chicago promotion. I am not sure but I think that we may try Tweet again for brunch on some other occasion. Cheers Mon Aug 30 08:56:59 -0700 2004 0 K2DaP 1 636665 It seems we were there on the same night, and had the same dishes, too. I also tried Tweet for the first time on Saturday and I think you've hit it right on the head with your comments. I had the chicken, too, and it was wonderful. Such a delicious, juicy piece of bird! The skin was so rich because, I'm told, a great deal of butter was used to prepare it. It was not your average roast chicken. The chard served with the chicken was also great - I love greens of all kinds and this was one of the best I've had in awhile. But my dining partner's skate wing was less exciting. I concur that it was a very salty dish - and the greens served with it were almost ruined by the saltiness. I also agree that the frites were soggy and almost inedible. They should have been fresh and crispy. The frites at Hopleaf are a great example of how to do them right. We also tried the sauteed mushrooms, which were nice, but why did they have corn in them? I wanted just mushrooms - the corn seemed to be used as filler. After the entrees we tried the cheese plate (which is served as an appetizer), and found the portions way too tiny for two to get much of an idea of what the cheeses were like, but the truffle-infused honey on raisin toast was nice. Desserts: we tried the chai creme brulee and the red velvet cake. The cake was perfect - a big tall dark red layer cake (mmmmm) with excellent white icing. The creme brulee was good. Other observations: the bread was very good. The service was excellent: casual yet attentive. I liked the atmosphere too. The BYO aspect makes it a good value for now, but they are about to get their liquor license any day, so it won't be BYO for long. They do have a small wine list right now, consisting of bottles that they purchase at the liquor store next door upon request. Also, note that they do not take credit cards - cash only! Lill Mon Aug 30 11:20:51 -0700 2004 636658 0 Lill 2 636668 Sounds like your dinner was slightly better than the OP, but nonetheless not up to previous postings including my own experience. The menu evolves monthly, if not more frequently, so I haven't had any of those dishes. Perhaps they're having growing pains/victim of their own success issues - or just experimenting a bit too much with actual customers rather than perfecting dishes before putting them on the menu. Hope they get a grip on the less than stellar dishes, because the potential is certainl there, and when they're on, they're really on. But bad frites? Not really any excuse for that. Mon Aug 30 11:44:27 -0700 2004 636665 0 mrbarolo 3 636675 I liked the place a lot, overall, and I would go back in a few months to check it out again. I think they will work out the kinks. Little things impressed me, like the low-key and friendly yet thoroughly professional service, and the fact that they bring out little "to go" containers of brownies at the end of the meal, and the variety of good breads in the bread basket. Lill Mon Aug 30 12:42:56 -0700 2004 636668 0 Lill 4 636677 Yes I agree with the little nuances that made the night more than bearable. You mentioned the variety of bread which were all very fresh. The waitstaff was very accomodating and kind. They were very upfront with what was available to order, etc. The brownies at the end were a nice touch too. I look forward to giving tweet another chance. Mon Aug 30 13:05:28 -0700 2004 636675 0 K2DaP 5 636807 You may be noticing a difference between the excellent early reviews and people's more recent experiences because chef Janice Martin left Tweet one month ago. Different chef, different food. The sous chef Kim Steweart left as well. Thu Sep 02 14:20:11 -0700 2004 636677 0 lebelage 6 636903 Great info to have. Thanks. Too bad for Tweet. I assume it's harder for a smaller place like that to make a seamless transition without major bumps. Hope they do it, though. I suppose it depends on large part on whether the former kitchen folks left on good terms and helped in the transition, or not. Tue Sep 07 13:36:22 -0700 2004 636807 0 mrbarolo 7 636961 actually the split was on the worst possible terms...hence the restaurant having to close for two weeks after the chef's departure.Kelly Courtney's new place Sugarhill should be opening in about a month though, her style is not without similarities to chef Martin's. Wed Sep 08 14:42:08 -0700 2004 636903 0 lebelage 6 2809257 But Lebelage!!...you ARE Chef Janice L Martin...lolol And by all accounts, an excellent chef. I know its an old post but you have to not be modest. ;) Thu Aug 02 19:19:23 -0700 2007 636807 51592 Sentiamo 1 636671 "They were also served with pommes frites which seemed a bit mismatched but we didn't complain" In Belgium and France frites are traditionally served with mussels, in fact, "moules frites" is practically the National dish of Belgium. Though the preparation is usally is steamed with white wine (or beer), shallots and butter, not "arabiata". Mon Aug 30 12:03:21 -0700 2004 636658 0 Docent