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Schwa is an acclaimed, upscale restaurant run by chef-owner Michael Carlson located in the West Town community area of Chicago and is considered a leader in the emerging molecular gastronomy style of cooking. Schwa is known for its unconventional approach to business. Simple table settings match the building's drab exterior and its tiny 26-seat interior. The restaurant employs no support staff; Chefs interact directly with customers and are encouraged to act as silly as they wish, as long as they make quality food. Opening in 2005, Schwa quickly drew local and national attention resulting in a large backlog of reservations. New York magazine ranked it among the five hardest U.S. reservations to get. In 2007, Schwa hosted the opening night of Charlie Trotter's 20th anniversary celebration, which placed a great deal of stress on Carlson, causing him to close Schwa the following day. After a four-month hiatus Schwa returned to the delight of culinary enthusiasts. Schwa's food is difficult to classify and its menu is famous for shocking ingredients and innovative food combinations, such as Carlson's version of pad Thai made with jellyfish tentacles instead of noodles. The quail egg ravioli is considered the restaurant's signature dish. Schwa has received positive reviews from both local and national critics. It has received three star to three-and-a-half star ratings from the Chicago Tribune, Chicago magazine, and the Mobil Travel Guide. BlackBook Magazine says Schwa features "some of the best food you will ever consume", while it is among Grant Achatz' personal favorites. Below-average service prevents higher ratings. Schwa made Citysearch's Top 10 New Restaurants of 2006. In 2009, Schwa made Frommer's international list of 500 exceptional restaurants.