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Schwa this Friday!

Cookiefiend Oct 20, 2008 01:43 PM

We finally got reservations!

We're going with some friends who are very (really) serious about wine and pairing wine with the food.

We're planning on bringing 2 whites and 2 reds - we know it's too much for just us... we'll be sending wine back to the chefs and probably to interested parties as well. The website suggests light wines... but I know some whoppers are in the line up.

What would you suggest?

I have checked for feedback on Schwa - but haven't seen anything regarding the food on CH.
I've also looked at the website, everything looks like it will be great...


  1. Cookiefiend Nov 12, 2008 01:29 PM

    It was totally worth it.

    ohmigosh good.

    We brought a Condrieu, a Gruner Veltliner, a white Burgundy, a Napa Pinot Noir and a Burgundy - too much wine indeed - but the whites were stellar, while the reds went with only a couple of the courses.

    Amuse - grapefruit

    Hendricks gin - rose water, cucumber cones w/ 'pearls' (tapioca) spilling out, cucumber gelee over the entire plate , coriander ice.

    French onion soup - brioche with gruyere toasts, beef consumee in a darling cup, caramelized onion puree,

    Pad thai - jellyfish 'noodles', peanut butter

    Ravioli with quail egg, truffle & butter - a mouthful of buttery truffley eggy deliciousness

    Asparagus with ribbons of asparagus, creamy bacon sauce (?) and a strip of bacon

    Cobia smoked w/roe - smoked roe!! A spicy stripe of sauce on the plate.

    Beef tongue, kimchee - I didn't have this - the chef said the Kimchee had shrimp in it... so I had pork belly! Delicious hot crisp pork!

    Rabbit - strips of loin, rabbit sausage

    Epoisses w/concord grape jam & chopped nuts - silly good. We broke out the French burgundy for this.

    Meat & veg dessert - crisp caramelized sweetbread with a parsnip marshmallow, a sauce of of pureed mango and another fruit

    Wow. Wow. Wow.

    1. Chargenda Oct 21, 2008 11:07 AM

      hey, just wondering when you made your reservation. I am hoping to go in January for my b-day and want to know how early to call. Still three months ahead?

      1 Reply
      1. re: Chargenda
        Cookiefiend Oct 21, 2008 01:29 PM

        We made ours in about the middle of August for October - so about 2 months in advance. The key is to keep calling... and calling... and calling.

        I'm hoping it's worth it!

      2. m
        margieco Oct 20, 2008 09:40 PM

        I just ate there the other night and it was the most wonderful experience. We brought a bottle of red but they augmented it with some bottles they had open.
        Started with sparkling wine, had a sparkling cider, some of the red, some white, some other red.
        The food all has light yet complex flavors. I'd say don't bring any wine that's too robust. Just bring wines you'll enjoy.

        1 Reply
        1. re: margieco
          Cookiefiend Oct 21, 2008 01:33 PM

          Thanks margieco -

          I think I'm going to send a quick email to our friends and tell them the menu looks too light or subtle for some of the big reds we're thinking of. Maybe we should stick to the whites we've already chosen and sub some Pinots Noirs instead...

          I appreciate the feedback!

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