Where to take the foodie bachelor?

Any suggestions for a pre-wedding celebratory dinner for about 10 men in their early 30s? The groom is a loves food and restaurants, but doesn't want anything too expensive or fancy. He's open to type of food, but would like to stay in the city and north of the loop. Also because of the number of people, he'd prefer a place that takes reservations.
Any recommendations would be appreciated!

I assume that drinking will be involved. With that in mind, the first place that comes to mind is Sabatino's. Plenty of room for a group, good-if-unadventurous Italian food that ought to satisfy anyone.

Sabatino's
www.sabatinoschicago.com
4441 W Irving Park Rd
Chicago, IL 60641
(773) 283-8331

Hmm, any restuarant in the city north of the loop that takes reservations. That narrows it down quite a bit.
If you want eye candy, loud, and fair to middlin' BYOB sushi then I'd suggest Butterfly
on Grand Avenue on a Friday night. They also have Thai food, but I have no experience with it. The sushi was decent. Did I mention the eye candy?

You might have fun at Laschett's Inn. Great German food. Lots of good beer. They'll take reservations. Or Resi's bierstube which is nearby but the food isn't as good.

Greek Islands could be a fun spot as well. People will enjoy the flaming cheese.

Or you could try a BYO place. Perhaps Mado (locally grown food) in Wicker Park (not sure if they'd take 10 but you can check).

Cafe Iberico (tapas) is enormous. They don't take reservations on Friday or Saturday nights, but if you show up early enough, you'll be seated within an hour no problem. Plenty of time to drink sangria and hang out.

All the steak places downtown accommodate bigger groups of guys well. I had my pre-bachelor party dinner at Hugo's.

Hugo's Frog Bar
1024 N Rush St
Chicago, IL 60611
(312) 640-0999

I've also had nice dinners with groups of that size at Tac (which is BYOB).

Tac Quick
3930 N Sheridan Rd
Chicago, IL 60613
(773) 327-5253

turkob wrote:Or Resi's bierstube which is nearby but the food isn't as good.

I disagree. Both have excellent kitchens with menus that surprisingly don't overlap too much, at least among the strong parts of the menu. Spaetzle at Laschett's, potato pancakes at Resi's, both best-in-class; Russian Eggs, only at Resi's, hackepeter, only at Laschett's. Wursts, schnitzel and 'kraut at both places are great.

Back to the OP: Sounds like a good excuse for Korean BBQ; or Korean style Chinese or Japanese, or Egyptian, all available on Lawrence Ave., where the festivities might end up anyway.

Fair enough, I prefer Laschett's, but there's nothing inherently better about it. Both would be good choices.

JeffB wrote:Back to the OP: Sounds like a good excuse for Korean BBQ;

Korean BBQ sounds a winner. Men, meat, fire, beer, soju, what could be better.

My current favorite is Hai Woon Dae, ask for a tatami room when you make the reservation.

Hae Woon Dae
6240 N California
Chicago, IL 60659

I was at a 16 person bachelor party at Tango Sur in March. It fit the bill nicely. If the man likes steak, but in a more modest setting than a traditional steakhouse, then TS is a good compromise. And they'll serve everything with delicious green sauce.

They take reservations for larger parties (note, you might be eating later), have some interesting sweet meats in addition to steak, and are BYOB to boot.

Sabatino's?? while i like Sabatino's enough, i find it curious that anyone would recommend it for a group of 30 something bachelors. the average age is way way over 30, probably more like 60, and it is not roomy at all, in fact it's just the opposite. u have to squeeze behind peoples' chairs to get around dining room.

Publican

Quartino's

They've decided on the new Goose Island Brew Pub. Thanks all!

rlguffman wrote:They've decided on the new Goose Island Brew Pub. Thanks all!

There's a new Goose Island pub??? I'm only aware of the ones on Clybourn and on Clark, both of which have been around for years.

bin 36, I've taken parties there, and seen bachlorette parties there.

nr706 wrote:

rlguffman wrote:They've decided on the new Goose Island Brew Pub. Thanks all!

There's a new Goose Island pub??? I'm only aware of the ones on Clybourn and on Clark, both of which have been around for years.

fwiw, considering John Manion's over-hauled menu and increased beer selection (and quality), the current "concept" at Clybourn's Goose Island makes it seem pretty new...

yeah that's what I meant--new version (hopefully a little more exciting than old)

I think that's a great choice for a large group with presumably varying tastes. The new menu items are quite good and offer an amazing upgrade over the old tired pub grub fare. Add that to a relaxed setting and a great array of tasty beers and I think you'll have a blast.

I heard that Three Floyd's new English barleywine, the Apocalypse Cow, will be on tap there next week. Might be a nice treat for your bachelor if it's on tap when you go.

turkob wrote:I heard that Three Floyd's new English barleywine, the Apocalypse Cow, will be on tap there next week. Might be a nice treat for your bachelor if it's on tap when you go.

Lactose Double IPA not Barleywine. Just to keep the record clear for everyone. Also look out for Jinxproof (FFF's Czech Pils) at the Publican, Maproom, Hopleaf and Province.

not sure where I read that it was an english barleywine, but you're right the Apocalypse Cow is a DIPA, the Blackheart is their english barleywine

Tizi Melloul has a 5 courses for $35 every day in that fantastic back room with belly dancers everyday and takes reservations. The mussels are fantastic with a Harrisa sauce.

turkob wrote:not sure where I read that it was an english barleywine, but you're right the Apocalypse Cow is a DIPA, the Blackheart is their english barleywine

Not to be too nit-picky, but their Behemoth is the barleywine. Blackheart is more of an English-style IPA. From the most recent tap-list:

Blackheart - English style IPA, a throwback historical ale brewed when English IPA’s were hopped up to last the long voyage from England to Colonial troops in India, using English malts, English hops, English yeast and aged slightly in toasted oak for a 19th Century taste

At any rate, with FFF, no matter what the style, we know it'll be worth trying.