Schwa

Ed. Note: I'm posting this in the hopes of adding more descriptions to the bottom, but I have been MIA for so long and have wanted to post this, so I'm just gonna do it.

Well, we finally made it. After two years of near misses, cancellations, etc. we had reached our destination: Schwa. The vibe we had heard so much about was immediately apparent as Chef/Owner Michael Carlson graciously greeted us and asked where we wanted to sit:

Carlson pointing to back table: "That table's kinda cool," then pointing to a front corner table, "That's a good one too, let's put you there."

He took our wine, then came back with a random bottle of wine "something from Austria, to start you off." I'd heard about this too, maybe a leftover, who knows.

So, there are five chefs who all serve as well. One of the other chefs came out and explained that there was a three course which was on the menu in front of us and a nine-course, which they didn't get printed up that day. Of course, we elected for the nine course, which really turned out to be twelve. So, without further adieu, the menu:

Course 1: Hendricks Gin Bubble Tea

Before the dish came out Carlson grabbed a bottle of Hendricks Gin explaining that the predominant flavor in gins is juniper, but Hendricks is unique, in that, it is infused with Rose and Cucumber. Then he said remember the flavors Rose, Cucumber and Coriander. Then we received little glasses of our "bubble tea." Forgive me if this description is a bit off, Cucumber water with tapioca balls marinated in rose water, hendricks gin gelee, coriander ice and a dollop of juniper cream on top.

This was a nice, fun, complex and refreshing way to kick off the meal.

Course 2: Peekytoe Crab Salad

Three piles of peekytoe crab salad, each topped with a fried plantain, accompanied by a yuzu marinated royal king mushroom. Banana puree and royal king mushroom puree.

Again a super fun and adventurous dish, with the tartness of the yuzu and crab salad playing against the sweetness of the banana flavor. Really excellent.

Course 3: The Pea Plate

English Pea Soup. English peas with split pea hummus and pea powder.

Sometimes the simplest dishes are the best. I can say unequivocally these are the best peas I have ever tasted. Everybody I've told this laughs, which I would too. But, once you taste this you'll know. The soup was not your pasty split pea variety, it was silky smooth and incredibly flavorful. The peas were perfectly cooked, not hard, but not mushy and the flavor was perfection. One of the best dishes of the evening.

Course 4: Cauliflower and Cocoa

Cauliflower Tortelloni on cauliflower puree, shaved Spanish cheese (sorry I don't remember the variety), sprinkled with cocoa chunks, all in a cocoa consomme.

This was the most challenging dish, very complex and strong flavors. The cauliflower elements were very good, but it was a bit much with the bitterness of the consomme and cocoa chunks. I respect what they are doing here, but was one of the least successful, which means it's still better than most other dishes around.

Course 5: Quail Egg Ravioli

Quail egg yolks with buffalo ricotta cheese inside egg pasta Ravi. The ravioli luxuriated in a brown butter sauce with white truffle oil. They were topped with shaved Parmesan and fried sage.

Course 6: Kona Kampachi Maki, Root Beer Rice, Flying Fish Roe, Root Beer Dipping Sauce, Housemade Root Beer shot

Course 7: Butter Poached Lobster, Fava Beans, Parsley Puree, Pickled Ramps, Toasted Quinoa, Pancetta Chip, Melted Cheese

Course 8: Chicken Liver Mousse encased in Turmeric gel, Rutabega balls, braised Mustard Greens, Peanut Puree, Beer Foam

Course 9: Seared Duck Breast atop Brussel Sprouts atop Shaved Duck, Butternut Squash puree, Shanved Summer Truffle,
Shaved Bitter Chocolate

Course 10: Dehydrated Cow Cheese from Northern Italy, topped with Egg Custard, Powdered Honey

Course 11: Strawberry Soup, Basil, Black Pepper Ice Cream, Rhubarb Cube and Puree, Pushed Frozen Foie Gras

Course 12: Lavender Cone stuffed with White Chocolate, Red Beet Ice Cream with Pink Peppercorn on top, three drops of Bacon
Bitters compliments of the Violet Hour