SCHWA LAST NIGHT
I ALSO POSTED THIS ON LTH
So last night was the first outing to Schwa. We poked our head in the door around 5:45 because I wanted to check if our reservation was at 6 or 6:30. They were awesomely accomodating and said just come in and you guys can sit. We brought a really good amount of booze. We had a Gruener, Pinot Noir, 2 Rieslings a Chianti and 2 Fat Tires. We also brought a 40 of Miller for da boyz in the kitchen. We followed Michaels recommendations for the wines as he was tasting what we brought and pouring for us what he thought would be the best for each course. I loved that!
Amuse of grapefruit cells with honey sorbet,chamomile agar and black truffle shaving served on an ice cube. the flavor combination was perfect and a great light start to the night. - Gruener (perfect. one of my favorites)
bananas, celery, coriander
*Pickled Jonah crab chunks with what they called liquid banana, a slice of dehydrated banana, batons of celery, celery root and a celery root puree. The liquid banana was a cruton about 3/4 inch square that disolved once I put in in my mouth. Remember Tidal Wave Gum when you were a kid?-Gruener
Beer Cheese Soup
*This was a favorite of everone else at the table. An espresso shot of a really nice dark rich and salty beer chees soup. They use a Chimay washed cheese for the soup and it comes with a dehydrated mustard chip. the combinations worked perfectly I only wish the pretzel was a tad larger.-Fat Tire
*Michael came by and said "and here we have jellyfish with pad thai flavors" a nod then walked off. It got a laugh out of the table. This was great. It was one of the things I was really looking forward to trying and was fantastic. I found myself scooping the remaining sauce off of Dave and Jaime's bowls. - Pinot
Pine Cone (off Menu)
*A marble of Sea Urchin Ice Cream on a cone of pine essence. Not much to say on this one. I thought the flavors were ok but nothing phenominal. Andrea was not a fan of this at all.
Arctic Char Roe
pumpernickel, lemon, rutabaga
*this one I didn't like at all. I thought the pumpernickel was way too strong and dominated everything else on the plate. -Riesling 1
galangal, lime, maple
*Holy shit was this a perfect dish! A few pieces of seared Kampachi, Lime Gelee, a galangal crisp (he told me how they made this but we were well into our liquor at this time and memory is starting to fail me) and Maple something. Salsify batons and spicy Diakon disks garnished. This was my favorite of the night. One of the best things I've ever eaten. -Reisling 2
Liver & Onions
*A half dollar sized disk of Calfs Liver on top of onion Risotto. The liver melted like foie. I really miss foie Painted dill lquid something was on the side with tiny cubes of Bay Leaf Gelee. -Pinot
butternut, White Chocolate
*sous vide Loin and braised leg butternut squash white chocolate foam. Another huge winner in my book. The combinations worked perfectly wtih the pinot that he chose for us. -Chianti
*A small wedge of Cypress Grove Humboldt Fog Goat Cheese cake with truffled ash layers and a graham cracker crust. I wasn't too kean on this one and I really didn't hear about the others. -Riesling 2
Desert was a blur.
The chefs were great. Very helpful, accomodating and very approachable and laid back. We drank alot and at the end, after 5 BOTTLES of wine and 2 fat tires Michael asked us if we wanted some more beer. He brought out a couple bottles of the new 3 floyd's and that was it for this kid. We also were asking about the chimay washed cheese and he brought out a couple chunks for the table to sample.
He said he'll be changing the menu in a few weeks for spring. The beer cheese soup is going. I'll be there again in spring. The experience was awesome and I can't wait to go back. We will not be drinking as much next time I promise.
How long did it take you to get reservations? Do you have any tips? I am looking to go for a birthday dinner in May (2 people) and wondering what my chances of getting a weekend reservations. I have called twice with no luck yet (left a message and now their voice mail is full). Any tips from anyone who has been before would be helpful!
If you called and left a message they will eventually get back to you. If you're looking for a specific date I'd try agin (if you didn't leave the date on your original). It took me a couple weeks to get through. They are booked for march so when they start planning for april i'm sure they'll open the lines again.
I finally got through about a week ago - I had called daily, sometimes twice a day, for weeks. I left a couple messages - no reply - and most of the time the voicemail was full.
Just keep calling. March is booked, when I called a fair amount of April was booked and the first date I wanted that I could get in was mid-May.
It took about three hours. there was a set menu of nine courses. a lady behind us asked if she could chose, she didn't want the whole menu. The guys are very accomodating and said "I guess we can do that" but I think were a little pissed. Each course is no more than say 5 bites. I was a tad hungry when we left and wanted to stop by pasadita but my idea was vetoed.