and store it in the restaurant free of charge and enjoy it when they return. They boast a broad spectrum of menu items and smaller fares that pair well with beverages that won’t break the bank. A few of Schatzman’s favorites are the House Corn Beef, which is made with short ribs instead of brisket, the Cheddar Fried Smelt, which pairs well with their beverages, and the Bourbon Caramel Milkshake. Two of the popular whiskey based cocktails are the Whiskey Boy and the Derby Day Mule, which is their take on a Moscow Mule. All whiskeys are served in a one ounce format that provides people an opportunity to sample a greater variety.
Schatzman’s restaurant concepts are designed to be on a smaller scale that enables his staff to have more interaction with the customer. Menu creativity is easier with a smaller restaurant as well. His team focuses on staying true to their concepts. When asked what his next restaurant concept will be, his reply is that he doesn’t know and is “taking everything one day at a time”. Let’s hope that one day, in a short period of time, he will open another restaurant for all to enjoy.
The Franklin Room
675 North Franklin Street,
Chicago, IL 60654
(312) 445-4686
Lunch Mon. - Fri.
11:30A to 2:00P
Dinner Mon. - Thurs.
5:00 PM to 11:00 PM
Fri. - Sat. 5:00 PM to 1:00 AM
Sun. 5:00 PM to 10:00 PM
I’ve known Mike Schatzman for eight years. We met through a mutual friend at a boat party that he was hosting. That was back in the day when I was a newlywed without kids and Schatty, as his close friends affectionately call him, was working in corporate America like most folks. I remember Schatty asking me if I had a good idea for a restaurant or bar, because he was thinking about opening up a new concept in the near future. I had nothing in mind at that time, but boy oh boy I wish I had, because now Mike Schatzman has two booming restaurants in Chicago’s River North area. Union Sushi is arguably the best sushi restaurant in the city and reservations are hard to come by. Now his new spot, The Franklin Room, has exploded on to the scene. Mike has come a long way since our restaurant conversation. From hosting food tastings in his small West Loop apartment for his sushi concept, to now traveling the world with his new fiancée Colleen. He is experiencing the joys of sampling cuisine from around the country while conducting research for future concepts.
The Franklin Room is a city tavern or a “neighborhood tavern” cultivated for centrals. The cuisine is inspired American tavern fare with a twist. Serving over 300 whiskeys, they have a substantial spirits program focused on independent distillers and limited edition rare releases. The inspiration behind The Franklin Room was to build a space that the neighborhood could embrace. They wanted to present a smaller, cozier more comfortable destination with high quality food. That kind of atmosphere makes The Franklin Room special.
The Franklin Room has an incredible whiskey program. Customers can purchase a rare bottle
Cheese Board at the Fanklin Room