jayvalle42
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Posts posted by jayvalle42
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I will be the first to admit I don't condone some of the reservation policies. But with that said the posters were given no explanation for the cancellations and its only speculation as to why. I will say as much as this. Schwa is like no other restaurant I know of. And after visiting and having personal conversations with Chef Carlson and staff I believe I have a better understanding of the work they are doing. One example is, everything I've learned from the industry over the years is meaningless in Chef Carlson's restaurant. They march to their own beat and really don't care what the common practice is. The menu is so technical and evolved that no restaurateur would even consider attempting it without 2-3 times the kitchen staff of Schwa. They also seem to cook right on the edge of complete chaos. I recall thinking if some nights they may not be able to pull it off and could foresee service crumbling apart. But on the night I visited they pulled it off brilliantly.
Also for a 26 seat restaurant they break every rule in the book on Rule 101. Serve good food and turn those tables as fast as you can otherwise you won't even break even. Not at Schwa, as a matter of fact they never even filled the dining room the night I was there. They don't care about that and said as much.
The thing is I am well aware that the average diner could care less if the restaurant is profitable or how the meal is produced. As long as the food and service has met expectations that is all that counts in the eyes of the customer. As well it should.
Which brings me back to what I said about Schwa being like no other restaurant. I firmly believe from my observation that if only one cook got sick they would have a very difficult time completing service. No need for a fire to close down for the evening as only one sick staff member would do it. Thing is, what diner after waiting months would believe that? They would be outraged and ask why this would not be the case at Alinea or Per Se. Dare I say it may be best to give no reason or explanation in such a case? Of course this is only my opinion.
In closing I must mention after my conversation with Chef Carlson I was blown away by his kindness and generosity. Rarely have I met such a down to earth person and he was like nothing I expected. I honestly walked out the door and stepped on the sidewalk wishing I knew him better.
Amen brother - you hit all the nails on the head - simply put Schwa marches to the beat of their own drum and its a beat like no other. They are in a league of their own and if you are fortunate enough to get a reservation and can get past being concerned that it may get canceled - go for its an experience like no other - and this comes from someone who comes from NY to eat there! The place rocks........
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I see this post has been long dead but I was wondering if anyone has eaten at Clio lately and if so how is it holding up? I am from out of town and have a reservation Saturday night - any info would be much appreciated - thanks - Jay
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I think Schwa in Chicago should be included on this list as well...
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It has been a few months since I last called but if I am not mistaken I believe the voice mail message explains the process to a degree. I don't know - for me based on the size of the place, the message on the voice mail and what others have reported (the chef included) I guess I always figured if there was no call back than they are booked for the month. I have read many instances (and it has happened to me before) where they have indeed called back when they do have a spot opened. I understand what you are saying but at the end of the day the food and more importantly the experience when I am there far out way the trouble of calling until I get someone or not getting a call back.
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Normally I would just smile and read a thread like this but I feel I gotta chime in here simply because I love, love, love this restaurant. Seriously Schwa is worth whatever perceived slight or rudeness you think you have been subjected to. I fly in from NY to eat there (also to see friends) and no, its not easy (last time in August took 101 calls before someone answered and I could book - but that being said its easier than Per Se or Momofuko Ko - good luck with Ko) but it is so well worth it. You could not find a nicer, more generous group of people (the whole crew - not just Chef Carlson) at any restaurant anywhere. With the food they are serving and the prices they charge (its literally given away sometimes) it is no wonder that they don't have a budget for someone to answer their phones all day. I think the reason that you are not going to get a call back if you don't land a table is that you have to keep in mind - they have 26 seating's a night - if you get them live you will get a table if not keep trying or move on - I don't see the need for a call back simply to tell me I didn't get a table -- it would seem pretty obvious. To use the words "mistreat a customer" or "abused"!! is absurd -- simply because you cant get through or are not willing to play by their rules is far from being mistreated. Agreed that "The way I see it, everyone is entitled to go wherever they want, and to avoid whatever places they want, for whatever reasons they deem appropriate" but in regards to Schwa, it may not be for you (the collective you - no one person in particular on this thread) even if you were able to get a reservation because nothing else about the experience is traditional or even normal. I agree with KD1191 -- more mind blowing courses for me as well and really hope they get more than one Micheline star in a few weeks when the book comes out as they truly deserve it.
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Not a steakhouse but a great steak and good ambiance in a great neighborhood - Minetta Tavern's bone-in NY Strip...its very good. good luck on a decent reservation but worth a shot.
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It is already a better restaurant than EMP after only 2 days.
Wow - thats a big statement! Really looking forward to my meal Saturday night after loving every bit of my last meal at EMP...
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No worries - thanks for all the other info. If we keep the reservation for Saturday night I will post some details as well.
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Great write up Edo - thanks...one question - did they have offer a tasting menu? and if so did you get a look at it? thanks - jay
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I have a reservation for October 2nd. I inquired about a tasting menu and there is one although the lady who took the reservation wasn't entirely certain on the price (she thought $125.00). I asked about a wine pairing and she wasn't sure at all on that. There is also an a la carte menu and the dress code is "casual elegance" -- I asked for a more pointed description and slacks and a button down are fine -- some guests who are taking in a show will be dressed fancier (jackets, ties - suits I am sure) she said. If anyone goes before Oct. 2nd please post - I will after I go (not 100% if I am keeping the reservation yet -- I don't doubt it will be fantastic but it is only week 2 at that point - we'll see...
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A Thousand Thanks Rogelio - very much appreciated and looking forward to visiting your city and trying out all the great food! Will report when we get back. Thanks - Jason
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As for wines to go with your dinner at Schwa I would hit up Lush at 2232 W Roscoe St, Chicago, IL. they have other locations - I have only been to that location but they have 2 others. The girls there were super knowledgeable and one of them has a boyfriend who is friends with Chef Carlson. A little pricey but well worth it. Jason
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Hey Rogelio - I got it! I am very excited - nailed a Saturday night reservation for Diverxo -- What is the dress code for Diverxo??
ok so - our lineup of "big" dinners are as follows: Saturday - Diverxo, Wednesday - La Alqueria, Friday - Sergi Arola Gastro. what are your thoughts? should something be substituted for something else - perhaps - Restaurant La Terraza - i have read great things about it..and any suggestions you have outside of "big" dinners would be great...Thanks again - Jason
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Thanks again - i am going to try my best to nail a reservation -- i need to get up at 3am NY time to try but i will give it a go...again thank you and will let you know if i get one...any other ideas you may have i am open to...Jason
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I am going to take your suggestion and shoot for DiverXO...what kind of food is - how would you describe it...the translated version of their website is a bit off! Thanks - Jason
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Ok scratch that last post - I spoke to the restaurant - casual is fine for October they said. That being said I do have a question and if any one can help out it would be great. We will be in Madrid from the 8th until the 16th and during that time we are eating at Hacienda Benazuza outside of Seville in the middle of the week and Sergi Arola Gastro on our last night in town. My question is: between La Broche or Diverxo which would you recommend for the beginning of the week? Or are all the places a bit to similar in cuisine - meaning too much "molecular gastonomy". I do not need to eat 3 major meals all revolving around the same style of cuisine (2 will be plentyt)! Any input would be helpful. Thanks - Jason
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Hi all- i was just reading thru all the great recommendations for Madrid as i will be heading their in October. I do have one question - i am interested in hitting up Sergi Arola Gastro but cannot find a working phone number!? does anyone have any info in regards to how to contact them? Any help would be greatly appreciated - thanks - Jason
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Hi Gogirul,
I recently got back from St Lucia and did a small, meager write up on chowhound for someone looking for some info. Due to lack of time I am going to copy what I wrote over there (hope it helps somewhat). If you have any specific questions please feel free to hit me up and I will answer as best I can. Jay
ok - back and will give some much needed St Lucia feedback! we stayed at Anse Chastenet...first night there we asked some hotel staff for some recommendations as we didnt have reservations until friday and saturday night. more than a few told us Dasheene at Ladera so thats where we went. the view was nothing short of spectacular and the food was pretty good. there wasnt a fish special that really did it for me so i went with the lamb (slightly overcooked) and my wife went with the Shrimp Dasheene...her dish was excellent...the next night we had reservations at Rainforest Hideaway in Marigot Bay...pretty cool cause you get to take a little boat across the inlet to get to it...the food here was very good and i would say its worth the drive from Soufriere and the very short boat ride. we both had seafood (salmon filet and the chili infused shrimp and scallop), the cold thai spiced pumpkin and coconut soup was fantastic and my desert - espresso pot au chocolat was killer...the following night we had reservations and Edge in Rodney Bay and it was excellent - the best meal of the trip hands down...we did the tasting menu and since i dont have it in front of me and since it changes i wont bother with a breakdown right now, we also ordered some tuna sashimi and it was perfect but go there if you can or if its not to far away for you...for me it was well worth the cab ride...the only complaint is that it was a bit rushed and they have no wine pairing to speak of but i was ok with that as i got to do my own and the pours were full glasses (no complaints over here!)...the last night we stayed in and had dinner at Anse Chastenet - they have several restaurants but all of them serve any menu you wish...we had the Treehouse menu...i hate to say this but i cant recall what we even had...not that it was that terrible but it wasnt all that great or memorable...maybe after Edge is why - i dont know but we werent blown away by it...if youre staying at the resort than of course i would say go for it but its not worth a special trip...sorry for the uneven and not too detailed report but to sum it up in order:
Edge (hands down the best by far)
Rainforest Hideaway
Dasheene
Treehouse
as for Anse Chastenet it is a beautiful resort with some of the nicest staff i have ever encountered on a trip...any questions or any specific details ( i know i left a lot out) just ask...jay
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Hi all - I was reading through some older posts about dress code at EMP and was wondering what the story is now? I have reservations in late July and don't wanna be too under or over dressed. Any insight would be great. Thanks - Jay
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The ungenerous wine pours are only since they went to the $95 only pricing. When it was tiered it was better - but you know - it could've been an off night of pours for us but not something I want to order again until I hear different. A decent bottle per person I am sure can be found for under the $95 price point. That said the food is ALWAYS fantastic!!
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I know someone pointed out the $95 wine pairing. That is also relatively new - they used to have a 3 tier priced wine pairing - $55-$85-$100 - or very close to that. I feel that the newish $95 wine pairing simply isn't worth it. I obviously realize the wine pours are going to be small but couldn't believe how small they truly were - in some cases I would be shocked if they were even at 2 ounces. When they had the 3 tier system the pours were much more generous. The new way I was having a difficult time balancing a food to drink ratio - I was simply out of wine well before I finished my dish. I think next time I go back i am better off ordering a bottle.
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Striphouse Steakhouse has killer creamed spinach...
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Sometime in August/September i am looking to go to one of the two - I will be doing the tasting menu. The question is which restaurant (i am trying to take into account that Le Bernardin's lease is due in 2011 (i know thats a bit off from now) and that Benno is perhaps leaving Per Se soon) and should i go with the wine pairing or by the bottle? Thanks Jay
Madrid Recommendations
in Spain & Portugal: Dining
Posted
Outside of La Alqueria - which is not in Madrid, I still to this day think and dream about my meal at Diverxo. It was truly sometjhing different and unforgettable.