Collaborative Staff, Creative Combinations

By Bob & Sue

Chef Michael Carlson and his team double as servers in this relaxed, music-focused spot that celebrates playful, unexpected flavor pairings and textures. During our visit we enjoyed a baked potato soup crowned with melted cheddar and crisp potato skin, accompanied by a bright scallion purée. A diver scallop arrived atop a pumpernickel pudding and was served alongside a small caraway aquavit shot. Another standout was a single-malt scotch–and–butterscotch glazed pork belly paired with sweet persimmon. For a bold, smoky finale we sampled a braised beef “s’more” featuring a green cardamom marshmallow and mole, with campfire smoke tucked beneath the top layer.

The atmosphere is casual and welcoming, with a strong emphasis on creativity and hospitality — the kitchen staff frequently interacts with guests, and Chef Carlson himself pitches in wherever needed, even helping hail a taxi while still wearing his apron. As a BYOB establishment, it’s a fun, friendly place to explore inventive dishes that pair comfort with culinary curiosity.

Contact

1466 N. Ashland Avenue
Chicago, IL 60622
773.252.1466
schwarestaurant.com