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Any news on Schwa?

Any news on Schwa?
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  • Any news on Schwa?

    Post #1 - August 16th, 2005, 4:39 pm
    Post #1 - August 16th, 2005, 4:39 pm Post #1 - August 16th, 2005, 4:39 pm
    I'm sorely missing Lovitt and eagerly awaiting the opening of Schwa (or at least that's what I was told it might be called) in the same space on Ashland. Does anybody have any information on a potential start date? I did a google search and came up with nothing and I also checked the old Lovitt website - looks like they'll be up and running soon in Washington state, but no info on the new restaurant in the old space.
  • Post #2 - August 16th, 2005, 4:51 pm
    Post #2 - August 16th, 2005, 4:51 pm Post #2 - August 16th, 2005, 4:51 pm
    According to the new issue of Chicago Mag. it's already opened.

    Schwa
    1466 N. Ashland
    773-252-1466
    BYOB

    Best,
    Michael
  • Post #3 - August 16th, 2005, 5:01 pm
    Post #3 - August 16th, 2005, 5:01 pm Post #3 - August 16th, 2005, 5:01 pm
    Thanks for the info! I just called and they expect to be open by the last weekend in August.
  • Post #4 - August 23rd, 2005, 8:54 pm
    Post #4 - August 23rd, 2005, 8:54 pm Post #4 - August 23rd, 2005, 8:54 pm
    Schwa will be opening our doors (hopefully) the first week of September. Michael and crew have been very busy learning all the finer points of remodeling.. The place is beautiful and we can not wait to share it with all of you. Thank you for your interest and please check schwarestaurant.com for info or feel free to call us with questions. Thank you . Keri
  • Post #5 - August 24th, 2005, 7:41 am
    Post #5 - August 24th, 2005, 7:41 am Post #5 - August 24th, 2005, 7:41 am
    ladyofthehouse wrote:Schwa will be opening our doors (hopefully) the first week of September. Michael and crew have been very busy learning all the finer points of remodeling.. The place is beautiful and we can not wait to share it with all of you. Thank you for your interest and please check schwarestaurant.com for info or feel free to call us with questions. Thank you . Keri


    Thanks for updating us, Keri. Can you give us an idea of what we can expect from Schwa? Is there anything you can tell us that goes beyond what the press capsules have told us? What's your favorite dish that the Chef is going to be featuring on the menu?

    Best,
    Michael
  • Post #6 - September 2nd, 2005, 9:58 pm
    Post #6 - September 2nd, 2005, 9:58 pm Post #6 - September 2nd, 2005, 9:58 pm
    schwa should be opening the doors sept 12th. we will be closed sundays.
    i can tell you the menu looks fantastic and we can not wait to get back to cooking, nevermind laying wood floors and putting in sinks.... we hope to see many of you soon
  • Post #7 - September 15th, 2005, 1:17 am
    Post #7 - September 15th, 2005, 1:17 am Post #7 - September 15th, 2005, 1:17 am
    we are opening the door on friday the 16th and i really mean it this time!
    we are so pleased with our end result and hope everyone will enjoy the beauty as well. please be patient with us as we are taking limited seating for the first few days so all goes perfect. our website will be up by next friday and has some great pictures. we hope to see you there!

    keri and micheal
  • Post #8 - September 15th, 2005, 5:51 am
    Post #8 - September 15th, 2005, 5:51 am Post #8 - September 15th, 2005, 5:51 am
    ladyofthehouse wrote:we are opening the door on friday the 16th and i really mean it this time!


    Thanks for the update...

    But I have one question: Why did you name the restaurant 'schwa', which in linguistic terminology is the name for the colourless or neutral or indistinct vowel?

    Just wondering...

    Antonius
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #9 - September 15th, 2005, 5:54 am
    Post #9 - September 15th, 2005, 5:54 am Post #9 - September 15th, 2005, 5:54 am
    Antonius wrote:But I have one question: Why did you name the restaurant 'schwa', which in linguistic terminology is the name for the colourless or neutral or indistinct vowel?


    A,

    In case that your question is missed (as mine was earlier in this thread), I can supply an answer from a recent "Dish", Chicago Mag's newsletter:

    Michael Carlson...says he picked the restaurant’s name (the same as the dictionary term that refers to an unstressed vowel) because he wants the place to be “unstressed,”


    Best,
    M
  • Post #10 - September 15th, 2005, 6:16 am
    Post #10 - September 15th, 2005, 6:16 am Post #10 - September 15th, 2005, 6:16 am
    Michael Carlson...says he picked the restaurant’s name (the same as the dictionary term that refers to an unstressed vowel) because he wants the place to be “unstressed,”


    M:

    Thanks for passing that on... This question has puzzled me each time someone referred to the restaurant.

    I hate to be a stickler for accuracy but, in fact, while schwa is often an unstressed vowel, there is in fact no necessary connexion of schwa to any status with reagrd to 'stress'. Schwa can be stressed and often is in many languages. And unstressed vowels are hardly all schwa, either in English or other languages.

    Oh well, I confess the name seems rather silly to me (especially since, I believe, it goes back to a Hebrew word meaning 'nothingness, void' or something along those lines) but I doubt there are many folks (beside you!) who are not linguists who will puzzle over the name, much less realise how odd it actually is.

    Let's hope that the restaurant is more 'unstressed' than it is 'colourless', 'neutral', or 'indistinct'.

    Joking aside, I wish them much success.

    Antonius
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #11 - September 15th, 2005, 8:53 am
    Post #11 - September 15th, 2005, 8:53 am Post #11 - September 15th, 2005, 8:53 am
    Not to mix apples with oranges, I eagerly await Ampersand: an American bistro.
  • Post #12 - September 15th, 2005, 9:23 am
    Post #12 - September 15th, 2005, 9:23 am Post #12 - September 15th, 2005, 9:23 am
    Christopher Gordon wrote:I eagerly await Ampersand: an American bistro.

    Too ordinary, after Alinea and Schwa.

    Perhaps Virgule: A wine bar.
  • Post #13 - September 15th, 2005, 9:31 am
    Post #13 - September 15th, 2005, 9:31 am Post #13 - September 15th, 2005, 9:31 am
    How about Period...the Ultimate Restaurant (say no more).
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #14 - September 15th, 2005, 9:32 am
    Post #14 - September 15th, 2005, 9:32 am Post #14 - September 15th, 2005, 9:32 am
    How 'bout...

    Ümläüt

    A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

    A
    Alle Nerven exzitiert von dem gewürzten Wein -- Anwandlung von Todesahndungen -- Doppeltgänger --
    - aus dem Tagebuch E.T.A. Hoffmanns, 6. Januar 1804.
    ________
    Na sir is na seachain an cath.
  • Post #15 - September 15th, 2005, 11:04 am
    Post #15 - September 15th, 2005, 11:04 am Post #15 - September 15th, 2005, 11:04 am
    Cedilla: Tapas Provencale
    "The fork with two prongs is in use in northern Europe. In England, they’re armed with a steel trident, a fork with three prongs. In France we have a fork with four prongs; it’s the height of civilization." Eugene Briffault (1846)
  • Post #16 - September 15th, 2005, 12:22 pm
    Post #16 - September 15th, 2005, 12:22 pm Post #16 - September 15th, 2005, 12:22 pm
    |, The Bar for Tobacco Lovers
  • Post #17 - September 15th, 2005, 12:25 pm
    Post #17 - September 15th, 2005, 12:25 pm Post #17 - September 15th, 2005, 12:25 pm
    #, the amsterdam coffeeshop?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #18 - September 15th, 2005, 12:50 pm
    Post #18 - September 15th, 2005, 12:50 pm Post #18 - September 15th, 2005, 12:50 pm
    ~ as in "hey, youse got any of dat"
  • Post #19 - September 15th, 2005, 1:52 pm
    Post #19 - September 15th, 2005, 1:52 pm Post #19 - September 15th, 2005, 1:52 pm
    %, an after-hours haunt for servers.
  • Post #20 - September 15th, 2005, 1:58 pm
    Post #20 - September 15th, 2005, 1:58 pm Post #20 - September 15th, 2005, 1:58 pm
    :

    High fiber smoothie and juice bar.
  • Post #21 - September 15th, 2005, 2:23 pm
    Post #21 - September 15th, 2005, 2:23 pm Post #21 - September 15th, 2005, 2:23 pm
    I hereby declare this thread totally and utterly hijacked.

    Maybe a new thread just for giggling at punctuated dining?
    Ed Fisher
    my chicago food photos

    RIP LTH.
  • Post #22 - September 15th, 2005, 2:26 pm
    Post #22 - September 15th, 2005, 2:26 pm Post #22 - September 15th, 2005, 2:26 pm
    trixie-pea wrote::

    High fiber smoothie and juice bar.


    Shouldn't that be : (to go) ?
  • Post #23 - September 16th, 2005, 2:15 am
    Post #23 - September 16th, 2005, 2:15 am Post #23 - September 16th, 2005, 2:15 am
    This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.
    Grant Achatz
    Chef
    Alinea
  • Post #24 - September 16th, 2005, 5:39 am
    Post #24 - September 16th, 2005, 5:39 am Post #24 - September 16th, 2005, 5:39 am
    chefg wrote:This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.


    I don't think his culinary skills are being called into question at all.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven
  • Post #25 - September 16th, 2005, 7:38 am
    Post #25 - September 16th, 2005, 7:38 am Post #25 - September 16th, 2005, 7:38 am
    Antonius wrote:Oh well, I confess the name seems rather silly to me (especially since, I believe, it goes back to a Hebrew word meaning 'nothingness, void' or something along those lines) but I doubt there are many folks (beside you!) who are not linguists who will puzzle over the name, much less realise how odd it actually is.


    Antonius


    My nomination for next LTH quote.
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #26 - September 16th, 2005, 7:39 am
    Post #26 - September 16th, 2005, 7:39 am Post #26 - September 16th, 2005, 7:39 am
    Antonius wrote:How 'bout...

    Ümläüt

    A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

    A


    With Billy and the Boingers as hosue band

    (see who gets that reference...)
    Think Yiddish, Dress British - Advice of Evil Ronnie to me.
  • Post #27 - September 16th, 2005, 7:58 am
    Post #27 - September 16th, 2005, 7:58 am Post #27 - September 16th, 2005, 7:58 am
    Vital Information wrote:
    Antonius wrote:How 'bout...

    Ümläüt

    A Heavy Metal Bar featuring the finest of German wines, beers and sausages.

    A

    With Billy and the Boingers as hosue band

    (see who gets that reference...)

    What are the emoticons for "ack oop"? :wink:
  • Post #28 - September 16th, 2005, 8:42 am
    Post #28 - September 16th, 2005, 8:42 am Post #28 - September 16th, 2005, 8:42 am
    Does anyone else find it interesting to see this board get its first post from certainly one of the area's and arguably one of the world's top chefs, and see the discussion return almost immediately to a silly (albeit entertaining) discussion of punctuation and emoticons?

    Welcome chefg - hope to see more posts.
  • Post #29 - September 16th, 2005, 9:31 am
    Post #29 - September 16th, 2005, 9:31 am Post #29 - September 16th, 2005, 9:31 am
    chefg wrote:This guy can cook. He was one of the most talented and dedicated chefs that I have ever worked with. I would put my money on a great meal....true to it's ambitions.

    ChefG,

    Thanks for the info and welcome to LTHForum.

    Enjoy,
    Gary
    One minute to Wapner.
    Raymond Babbitt

    Low & Slow
  • Post #30 - September 16th, 2005, 9:43 am
    Post #30 - September 16th, 2005, 9:43 am Post #30 - September 16th, 2005, 9:43 am
    nr706 wrote:Does anyone else find it interesting to see this board get its first post from certainly one of the area's and arguably one of the world's top chefs, and see the discussion return almost immediately to a silly (albeit entertaining) discussion of punctuation and emoticons?

    Welcome chefg - hope to see more posts.


    I'm very happy to see chefg as a member of lthforum. I'm sure he will contribute greatly to the discussions here if he chooses to become an active participant (I'm hoping he does).

    I think a lot of the reason that this thread has taken the direction that it has is because even though a representative of Schwa is taking part in the discussion, dispite repeated questions as to the food and approach to cooking that this restaurant will take, all we get are canned pre-formed PR type responses with little substance. All that leaves us to discuss is the interesting choice of names for this new restaurant. I'm sure the discussion will shift as soon as there is something of substance to talk about.
    Steve Z.

    “Only the pure in heart can make a good soup.”
    ― Ludwig van Beethoven

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