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Pickle tots, chicken breast bresaola, red onion yogurt, scallions

Pickle tots, chicken breast bresaola, red onion yogurt, scallions

Andrea Bauer

Innovative contemporary dining from chef Patrick Sheerin.

Our Review

In 2012 fraternal chefs Patrick and Mike Sheerin, lately of the Signature Room and Blackbird, respectively, opened this restaurant and bar in partnership with impresarios Kevin Heisner and Matt Eisler (Bar DeVille, Nightwood, etc), transforming the subterranean bathhouse it was for many years into a dark, woody space that retains its white glazed tiles. The steampunkish air presents a discombobulating contrast to the precise, elegantly arranged plates (now under the supervision of Patrick after Mike moved on). The contrasts don't stop there. Dishes like aged duck breast with kimchi and mortadella fried rice, pork belly and plums with bubble gum, and panna cotta made with bitter pale wheat ale overcome their potential for gimmickry with terrific textural variety and the artful intermingling of disparate elements. The biggest challenges to conventional assumptions come at dessert, where savory and sometimes bitter flavors are incorporated into the sweet with surgical precision. Curiosities abound in the glass and bottle too, with interesting, unusual wines and cocktails. In all, the unorthodox compositions here rank Trenchermen among the new class of restaurants responsible for the reinvention—and salvation—of fine dining in Chicago. Read the full review >>

Mike Sula

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Price: $$$$
Payment Type: MasterCard, Visa, AmEx, Discover

Bar Details

The bar in this fine dining restaurant offers interesting, unusual wines and cocktails; the seasonal house list might include concoctions like the Pioneer (pine-needle whiskey, Campari, citrus) or the Ultimatum (tequila, green chartreuse, masticha, yuzu). Beers range from Schlitz in a can to barrel-aged Allagash Interlude on draft. —Mike Sula

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