CheekyChicago

It takes a lot to make a lasting impression with a sandwich.  So many components have to be flawless: the baked-to-perfection bread, the meat-to-“other toppings” ratio, the quantity and quality of mustards and mayos and spices. Needless to say, there is a lot of room for failure. In my extensive (trust me, extensive) eating experience, only Carnegie Deli in New York City and Zingerman’s in Ann Arbor, Michigan make sandwiches worth remembering. So when Evanston-based Bat 17 claimed to take “a page from America’s finest delis” and mentioned owing “a tremendous debt of gratitude to some very special people at Zingerman’s Deli,” I simply had to investigate.

I was first surprised by the size of the restaurant. I should really call it a half & half – half restaurant, half bar. The bar literally takes up half the restaurant (and stays open with a late nite menu until 2 am on the weekends). I counted around 15 actual tables total. On a busy night, tables are pushed and pulled and manipulated in every direction to accommodate as many people as humanly possible. In my opinion, a little too squishy and cozy. But as soon as I was handed the menu, I got over my initial discomfort.

Organized by type of meat, the sandwich menu is nothing short of extraordinary. Every sandwich comes in two sizes: regular size (RS) and full size (FS). The regular size is a ton of food; the full size should be in a textbook explaining American obesity. (But, then again, you can always take home leftovers.) Bat 17 serves beef sandwiches, turkey sandwiches, fish sandwiches, pork sandwiches, pastrami sandwiches, corned beef sandwiches, vegetarian sandwiches, and chicken sandwiches. And there is no need to be skeptical about the meat either – all pastrami and corned beef come from Kelly Eisenberg Gourmet Deli Products and all the chicken is free range. But meat is just one part of the perfect sandwich equation. Bat 17’s bread, prepared daily by World Cup of Baking Gold Medalist and Certified Master Baker, Jory Downer, have the perfect combination of crunchy, golden crust, and soft, hearty “crumb” or insides. If you’ve got some calories to spare, don’t miss the Carnegie Reuben, which the menu proclaims is a scandalously delicious, updated version of New York’s finest tradition. My mouth was actually watering as I took my first bite into Kelly Eisenberg premium corned beef, Switzerland Swiss cheese, sauerkraut, and Russian dressing in between two grilled, hand-sliced pieces of rye bread.

In addition to phenomenal sandwiches, Bat 17 also boasts a delicious salad menu. The Cyprus Salad is hardly your typical Mediterranean fare. The perfectly chopped salad blends barrel-aged, marinated Greek feta cheese, an avalanche of blended greens, pitted Kalamata olives, juicy Roma tomatoes, cucumbers, and red onions, creating a complex symphony of tastes and flavors in every bite.

Also noteworthy is the complimentary coffee and tea bar. Yep. I said complimentary. Completely free. Even if you are not dining at Bat 17, you are more than welcome to come and grab a quick coffee or tea on the go. Now that’s Midwest hospitality for ya!  If you’re looking for a little somethin’ extra with your sandwich, Bat 17’s moderately-priced wine list is limited, but it does boast three Mike Ditka wines (Go Bears!) and Premium or Lite beer towers at $25 and $22, respectively.

My investigation was complete. Bat 17’s sandwiches had definitely left an impression. Chicago, you can add the “best delicatessen” notch to your culinary belt. New York City has Carnegie Deli; Ann Arbor, Michigan has Zingerman’s; and now Chicago has Bat 17.