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From Travel + Leisure , JUL 2006

Chef Michael Carlson and his sous, Nathan Klingbail, do the greeting, seating, cooking, serving, and clearing while managing to look as unstressed as the vowel for which Schwa is named. Dinner starts with an amuse, perhaps a cylinder of carrot juice topped with cardamom foam....MORE>>

– Janet Franz Chicago Heats Up

Last updated July 2006

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