Schwa

Things I learned at Schwa tonight:

1. Bringing extra food for the chefs really, really pays off...
2. Dining on a Tuesday night means running into tons of luminaries from the Chicago restaurant scene (we saw people from the Publican, the Bristol, Grant Achatz from Alinea (!!)...)
3. The difference between a $20 meal and a $120 meal is the beer/rhubarb/methol crystal foam/smear/puree.
4. Anything deep fried tastes great. Anything topped with truffle (oil) tastes even better. Seriously, I'm going to start putting that shit on my rice crispies and Doritos.