The Franklin Room Debuts New American Menu with Global Influences

After 10 years in business, The Franklin Room has introduced a new menu that marks the most significant culinary change since the restaurant opened in 2015. While the River North restaurant remains known for its extensive whiskey collection and cocktail program, the kitchen has shifted toward a menu Chef Namo Chowcharoen describes as "New American with global influences."

Chowcharoen has been with The Franklin Room since opening day, joining the restaurant as a line cook in 2015 before assuming leadership of the kitchen following the departure of the executive chef after the pandemic. During the restaurant's temporary closure, he worked at sister restaurant Union Sushi before returning to help reshape the menu.

“Even in a relatively small space, I knew we could do better,” Chowcharoen said. “Higher quality, higher dining experience.”

Rather than approaching the menu as fusion cuisine, Chowcharoen said each dish is rooted in techniques and ingredients associated with its country of origin.

“This is American food with global influence,” he said. “Every cuisine represented on the menu carries decades of culture behind it.”

The menu, which debuted July 16, includes dishes such as Crispy Larb Winglets seasoned with traditional larb spices and served with yuzu-blue cheese dip; Beef Tartare finished with chili crisp, smoked gouda, and pickled shiitake mushrooms; whole Branzino with scallion-soy glaze, lemon caper, and rice tajín; Coconut Marinated Bavette Steak with tomato salsa; and a rotating Seafood Ramen featuring spicy miso tonkotsu broth, marinated egg, and nori.

Chowcharoen said the menu also reflects the backgrounds of his kitchen staff, incorporating ideas inspired by Japanese, Puerto Rican, Thai, and other culinary traditions. At the same time, longtime menu staples—including lamb chops, oysters, and mussels—remain available.

“I want people to know who I am through my food,” Chowcharoen said.

The restaurant's dining room has remained largely unchanged since opening, anchored by a back bar displaying hundreds of bottles of whiskey and other spirits. General Manager Michael Lacson has overseen front-of-house operations since before the restaurant opened and credits consistency in service for the restaurant's longevity.

“If a fork or a knife or a chopstick falls, my team and I know where it is, immediately, and we are on it,” Lacson said, describing what he calls the “swan theory,” where guests see a seamless experience while the work behind the scenes remains largely invisible.

Lacson cited restaurateur Danny Meyer as a major influence on his approach to hospitality, having attended one of Meyer's training programs and visited several Union Square Hospitality Group restaurants before The Franklin Room opened.

Alongside the new menu, The Franklin Room continues to maintain one of Chicago's largest whiskey collections, with approximately 300 bourbons and ryes, in addition to an extensive mezcal selection. The beverage program includes signature cocktails such as The Franklin Room Old Fashioned and The Beet Queen, while bartenders also prepare custom cocktails for returning guests.

The dessert menu includes selections such as Opera Cake, Mango and Coconut Tart, and rotating sorbets and gelatos, complemented by a digestif program that includes aged ports and other after-dinner spirits.

For The Franklin Room, the changes are less about reinventing the restaurant than expanding its culinary identity. The dining room, bar program, and hospitality philosophy remain intact, while the kitchen reflects the direction Chowcharoen has been working toward over the past decade.