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Rockit River-North

22 W. Hubbard • Chicago, IL 60654
312.645.6000

HOURS:
Mon 11:30am – 12:30am
Tue 11:30am – 12:30am
Wed 11:30am – 12:30am
Thu 11:30am – 1:30am
Fri 11:30am – 1:30am
Sat 10:30am – 2:30am
Sun 10:30am – Close

PARKING:
Valet parking available during all hours of operation

About Rockit River-North

Rockit Bar & Grill, located in the heart of the booming River North Neighborhood puts Executive Chef James Gottwald’s contemporary culinary twist on the traditional bar and grill. Offering outstanding casual American cuisine, using the freshest ingredients available in a mouthwatering menu that includes salads, sandwiches, and entrees. Rockit Bar & Grill is the premier downtown bar and grill, with the famous Rockit Burger being named the best in the nation by “Good Morning America” as well as the restaurant itself being called one of the top concepts in the world by Conde Nast Traveler.

Designed by Nate Berkus of “The Oprah Winfrey Show,” the comfortable, stylish atmosphere blends natural elements with sleek, modern design. The space, complete with exposed beams, natural brick and a 75 ft. skylight, exudes a raw warehouse feel enhanced by elements such as antler chandeliers, flowing metal sculptures created by local artists and cocktail tables made from authentic tree stumps. An upstairs lounge offers casual dining, an island bar and fifty-inch flat screen plasma televisions encased in antique frames.

Rockit Bar & Grill is open for lunch dinner and Saturday and Sunday brunch. We look forward to seeing you soon!

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Moderno is a new modern Italian concept in Highland Park from inovasi chef/owner John des Rosiers.  We cannot WAIT to see what they are cooking up!

You can read more about this new restaurant here.

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1310 S. Wabash Ave

Hours:
We’re open every day for business at 11:30 a.m. Family friendly and a bit more “social” after 8pm-ish.

About Flo & Santos

Located in Chicago’s South Loop Neighborhood, Flo & Santos is a warm 67 seat exposed brick and red-boothed pub and eatery. Featuring “Tavern Style” Pizza and Polish classics such as pierogies, kielbasa, potato pancakes along with tasty appetizers like pork wings. Catch perfect views of most sporting events on our huge flat screen TVs.

Mark Rimkus

Born and raised on the Southside of Chicago, Mark has always had a passion for the culinary arts. Watching “The Frugal Gourmet” television show and observing his mother and grandmother’s ethnic blend of Polish and American homemade cooking, Mark decided that his path would lead him to a career as a Chef. Mark attended EIU in business management and then attended Culinary School at Kendall college to pursue his dream. His training began under Randy Zweiban at Nacional 27 for 2 years. Then, he decided to widen his knowledge by working in country clubs, small and large scale restaurants, and the InterContinental hotel for six years. Currently, Mark is executive Chef at Flo & Santos, fulfilling his family’s legacy of fusing Polish, Italian, and American cuisines.

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3905 N. Lincoln Avenue • Chicago, IL 60613
773-248-3905

Dinner Hours:
Monday – Thursday: 5:30pm – 10:00pm (bar open later)
Saturday Lunch: 11:00am – 2.30pm Dinner: 5.30pm – 11pm (bar open later)
Sunday Brunch: 10:30am – 2:30pm Dinner: 5:00pm – 9:00pm (bar open later)

JEANNE CARLSON, EXECUTIVE CHEF, Mrs. Murphy & Sons Irish Bistro

Carlson, a Chicago native whose mother hated to cook, brought the Irish Bistro’s executive chef into the kitchen at an early age. Throughout high school she honed her skills at a local bakery, a job she says was one of the best she ever had. As a veteran chocolatier of Belgian Chocolatier Piron in Evanston and chef at the short-lived but highly rated Blue Stem restaurant, she found her most creative outlet yet; Mrs. Murphy & Sons Irish Bistro.

Carlson’s focus at the Irish Bistro is on creating contemporary versions of traditional dishes from the freshest locally sourced ingredients, including those she grows in the garden at the back of the Bistro’s parking lot. The menu has a number of established favorites including fish & chips whose haddock, enveloped in a light, crunchy batter laced with beer, is served with golden French fries and not one but three sauces.

Admitting that her passion for the restaurant, her rooftop apiary and the Bistro’s vegetable garden takes up most of her time, she sometimes manages the odd day off during which she can be found at small neighborhood grocery stores checking out unusual ingredients or at home indulging in her other passion, knitting.

The award-winning cuisine at the Irish Bistro has received praise from high-profile publications such as the Chicago Tribune, Timeout Chicago, Chicago magazine and the Chicago Reader, and their Chicago-style ribs have been voted “Best Ribs” two years in a row at RibFest Chicago.

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The Florentine

Located in the JW Marriott Chicago, in the city’s bustling Loop financial district, The Florentine offers an elegant yet accessible interpretation of seasonal Italian cuisine.

Characterized by simplicity and paramount ingredients, the menu showcases top imported Italian pastas, cheeses, salts and meats as well as ingredients from local and organic farms. In addition to an extensive antipasti menu and a variety of wood-fired thin crust pizzas, handmade pastas can be ordered in half or full portions. Desserts are modern interpretations of Italian classics, such as Tiramisu and Ricotta Cheesecake.

The Florentine offers a variety of draught beers, ciders, and cocktails and also boasts an affordable wine list highlighting Italian and domestic wines. Diners can enjoy wine by the bottle or by the quartino (1/3 bottle).

Incorporating traditional materials in a modern way, The Florentine envelops guests in a warm and lush interior. The airy front room is the perfect place for breakfast, lunch, drinks or a light bite during the day. An eye-catching circular bar with a bountiful antipasti display anchors the space.

Executive Chef, Todd Stein

Classically trained in French cuisine, Stein graduated in 1996 with an Associate’s Degree in Culinary Arts from Kendall College. Upon graduating, Stein apprenticed with legendary Chef Keith Kom at the Gordon Restaurant in Chicago. Following his apprenticeship, Stein completed externships at Chef Eric Ripert’s Le Bernardin and the well-known Moulin de la Vierge restaurant in Paris.

Continuing to pursue his passion for fine European cuisine, Stein traveled to Bologna, Italy, where he studied Italian cooking using authentic techniques and ingredients. He returned to Chicago in 1999 after an opportunity to help Chef Michael Kornick open mk, which specializes in Italian and French cuisine. At mk, Stein drew on his extensive training to create dishes for the restaurant’s menu as well as oversee daily kitchen operations.

That same year, Stein moved east to Cleveland to become executive chef of Piccolo Mondo. Over the next four years, he would go on to open Sans Souci and Vivo—two of Cleveland’s most noteworthy restaurants—as executive chef.

In 2003, Stein returned to Chicago to work as the executive chef at mk. With Stein at the helm of the kitchen, the restaurant earned three-stars from both Chicago magazine and The Chicago-Sun Times. As a result of his work, Stein received “Rising Star” honors in Restaurant Hospitality magazine and the AAA Four Diamond award.

Following his success at mk, Stein moved to Minneapolis in 2007 where he worked briefly as executive chef at the Westin Hotel’s B.A.N.K. restaurant. Shortly after, Stein was appointed executive chef of David Burke Las Vegas at the Venetian Hotel, where he created the restaurant’s modern American menu.

Stein returned to Chicago in 2009 as executive chef of Cibo Matto and ROOF at theWit Hotel, crafting modern Italian dishes at both restaurants. With Stein’s menu, Cibo Matto became a 2010 James Beard Award semi-finalist in the Best New Restaurant category and garnered three-star reviews from both The Chicago Tribune and The Chicago Sun-Times.

As Executive Chef of The Florentine, Stein creates a substantial and seasonal menu of Italian-American cuisine with a Chicago flair morning, noon, and night.

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113 North Walnut • Champaign, IL 61820
217-398-6982

HOURS:
Tuesday thru Sunday 5pm-11pm

About bacaro

Chef/owner Thad Morrow opened bacaro as a wine bar in November 2001. Originally offering Italian wines and a limited menu of crostini and panini, it soon grew into a restaurant offering pastas, risottos, and entrees.

bacaro’s menu features thoughtful combinations of seasonal, local produce, cheeses, meats, poultry, eggs, and polenta from:

Blue Moon Farm
Kilgus Brothers
Moore Family Farm
Moser Brothers Farm
Prairie Fruits Farm and Creamery
Spence Farm

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About 676

Both 676 Restaurant and Bar, and its warm-weather counterpart, Café 676, focus on Midwest and local whenever possible. The fare at these restaurants are approachable, organic and sustainable—local foods treated the way they were intended.

A true taste of the Midwest, Chef accentuates the food selection with an ever changing selection of 100% local breed, hand-made, house created charcuterie, honey from his own hive, produce from his roof-top gardens at the hotel, and pork from the exclusive Acorn Edition IV pig out of Norwalk, Iowa. Chef’s menus showcase a list of local farm partners which now exceeds fifty and is continuously growing.

Chef Wardynski and his culinary team treat dishes in a whimsical, flavor-forward manner exciting memories of fishing from the dock for bluegill, hunting game in the north woods, picking apples from the orchard trees (hoping not to get caught) and standing in awe at the plethora of jarred food under grandma’s basement stairs. That is the Midwest. That is 676.

Local farm partners include Great Lakes fisheries, Midwest cheese makers such as Capriole Farms (Greenville, IN) & Zingerman’s Creamery (Ann Arbor, MI) and Chicago’s only year round farmers’ market promoting local, sustainable farmers, producers and chefs by connecting them to the public through educational programming and special events.

With unparalleled views of Chicago’s famous Magnificent mile, this unique restaurant experience is augmented with boards, jars, copper, communal plates and a bit of nostalgia of the foods you remember as a kid. 676 is devoted to practicing numerous environmental wellness initiatives because we feel our guests need to know where their food comes from, how it is grown and who is growing it. All menus & to-go materials are made of 100% post consumer recycled materials.

About Chef Daven Wardynski

Daven Wardynski brings over twenty years of culinary experience and excellence to his role as Executive Chef of 676 Restaurant and Bar at the Omni Chicago Hotel. Chef Wardynski’s culinary vision of “Midwest & Local Whenever Possible” is not only helping make 676 Restaurant and Bar a top food and beverage destination on Chicago’s Magnificent Mile, but also supporting our local farmers and economy. His passion for quality and local goods has inspired a roof-top garden located directly above 676. Atop the roof, Chef nurtures his produce daily himself only to be harvested and featured in 676 at their peak.

Prior to joining the Omni Chicago Hotel, Chef Wardynski spent several years as Executive Sous Chef at Chicago’s legendary Pump Room Restaurant. While at the Pump Room, he was instrumental in reestablishing the restaurant’s culinary reputation and regaining its coveted AAA four-star rating.

Chef Wardynski’s Chicago pedigree also includes notable experience at TRU, one of the city’s most elite, AAA five-diamond restaurants. He served as Chef de Partie under celebrity chef Rick Tramonto and oversaw the restaurant’s high-profile fish, shellfish and foie gras preparations.

Before transplanting to Chicago, Chef Wardynski served as Executive Chef at Stone Harbor Resort in Sturgeon Bay, Wisconsin. There he operated a fine dining kitchen with outlets to hotel banquet, dining room, lounge, room service and employee dining.

As Executive Chef at Clark’s Landing restaurant in Marquette, Michigan, Chef Wardynski oversaw the establishment’s dual-outlet, casual dining kitchen for five years. His professional culinary experience began at an early age in Michigan in 1990, where he logged Sous Chef experience at Treasure Island, a fine dining restaurant.

Chef Wardynski received a Bachelor of Science in Hotel and Restaurant Management at Northern Michigan University in Marquette, Michigan. He holds multiple honors and medals from the American Culinary Federation and has been featured in Midwest regional print magazines and television segments. He also has served as a guest chef at Omni Hotel’s prestigious Noe restaurant in Houston, Texas.

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720 North Rush Street
Chicago, IL 60611
Tel: 312-266-6444
Fax: 312-266-8332

Hours:  See individual locations.

MICHAEL PONZIO

Director Of Culinary Operations

Chef Michael Ponzio comes from a large Italian family and grew up cooking at home. He was blessed to spend almost every day with his Nana Kay learning how to cook such Italian delicacies as homemade pasta, neck bone gravy and Baccalà, or salt cod. Michael was first introduced to the restaurant life at the age of 12 when he started working at his uncle’s restaurant. After one night, he knew he was home. He then attended culinary school at Kendall College in Chicago where he found his one true mistress: the kitchen.

While in culinary school, Chef Ponzio held several jobs at bakeries, restaurants and catering companies to learn all he could about food. He would stand over a sauté pan and wonder why certain foods would brown better if they were dry rather than wet, or why air changes the color of certain foods and not others. Michael became so intrigued by food that he would create a list of questions throughout his workday, and then research the answers after coming home. He would also study many of the top chefs in the country, read their menus, cookbooks, and interviews. Chef Ponzio wanted to know why these top chefs did what they did, how they got where they were, and what drove them day to day. Studying top chefs helped him realize that he had the same passion and drive that they did.

In 2002, Chef Ponzio was hired by Chef Tony Montuano to work as a sous chef for Spiaggia, Chicago’s only four star Italian restaurant. He worked at Spiaggia for two years learning about Italian cuisine, honing his techniques, and cooking for many amazing celebrities, chefs and politicians.

At the age of 24, he was hired as Executive Chef at a well-known Italian restaurant in the Chicago suburbs. There, he had the opportunity to be trained in pizza by a chef from Naples, in fish from a Sicilian chef, in vegetables from a Roman chef, and sauces from a chef from Bologna.

In April of 2010, Alex Dana, owner of Rosebud Restaurants, offered Michael the Executive Chef position at Rosebud On Rush in Chicago, Illinois. He immediately started cooking for various celebrities, professional athletes, and musicians. In the same year, he launched his Italian food and recipe website, www.chefponzio.com, in addition to his cookbook Cibo; Anybody’s Guide to Italian Cooking. Now, Michael overseas all Rosebud Restaurants as their Director of Culinary Operations. You can find this energetic chef at Rosebud constantly coming up with new dishes and embracing the beauty of the Italian classics.  He often makes visits to the tables to check and make sure everyone is having a good time and enjoying their food.

Chef Ponzio is often in the dining room talking to customers, discussing recipes and answering questions. He even takes several personal phone calls a day from customers to make reservations. He enjoys sharing his passion for Italian cuisine by interacting with patrons, especially at Rosebud’s monthly Culinary Class. After all, that is what cooking is all about: making people feel special!

Happy New Year to each and every one of you out there in Baconland.  April 14th is T minus 92 days and counting.  We wanted to kick off the new year by sharing with you a sneak peek at the roster of restaurants and chefs who will be joining us for Baconfest Chicago 2012.

NOTE:  We are still in the process of determining which restaurants will be exhibiting at which Sessions (Lunch vs. Dinner).  We will announce those details as we get closer to putting general admission tickets on sale in late February.  Repeat:  We have not yet determined the exact exhibition schedule for April 14th.

Why are we announcing the exhibiting roster so far in advance of General Admission tickets going on sale?  Because we want you all to have as much time as possible to appreciate, to admire and to absorb the glory of this roster.  We like to joke about Bacon being “the meat that launched a thousand ships”.  Well… it’s not quite a thousand, but well over 100 Chicagoland restaurants have come aboard for Baconfest Chicago 2012.  Seth, Michael and I have been absolutely deluged with affirmative responses to our invites proving yet again that the power of bacon can never be underestimated.

Over 100 chefs and restaurants are getting together to exhibit the bacon-creation of their choice.  Need we say more?

General admission tickets ($75.00) will go on sale in late February exact date t.b.d.  As always, the Baconfest Chicago faithful will be rewarded with advanced info on the exact schedule of ticket-release.  Sign up on our mailing list if you are not already.  And follow us on Facebook and Twitter.

And yes, as in years past, there will be fun contests to win tickets:  the Amateur Bacon Cook-off and “best” bacon song, bacon poem and bacon you-tube video competitions to name a few.  Stay tuned.

For now, we have this to say:

The below roster of restaurants and chefs are (as of January 10, 2012) scheduled to exhibit the bacon dish of their choice for Baconfest Chicago at the UIC Forum on April 14, 2012.  Our city’s, nation’s and possibly the world’s largest Bacon-centric-celebration would not be possible without the generous support of these amazing chefs and restauranteurs.

Here are some things to know about them:

1.  Each and every one of them has chosen to donate their time, talent and resources to our glorious bacon celebration.
2.  They are joining this event inspired by their love of bacon, their desire to share that love with you all, and in support of and solidarity with our charity partner The Greater Chicago Food Depository, one of the nation’s greatest anti-hunger organizations based right here on the south west side of Chicago.
3.  They are all incredibly generous, great people, and are excited to party with you all on April 14th.

Without further ado, here is the roster of exhibiting restaurants for BFC 2012 (as of the beginning of January).  Know them and love them as we do!

• 2 SPARROWS – Gregory Ellis
• 676 RESTAURANT AND BAR – Daven Wardynski
• 694 WINE & SPIRITS – Chris Dunstatter
• ATWOOD CAFE – Derek Simcik
• AUTRE MONDE CAFE – Dan Pancake & Beth Partridge
• BACARO – Thad Morrow
• BAKIN’ & EGGS – Bob and Gina Hartwig
• BEDFORD (The) – Mark Steuer
• BENNY’S CHOP HOUSE – Jonathan Lane
• BIG JONES – Paul Fehribach
• BISTRO CAMPAGNE – Michael Altenberg
• BLACK DOG GELATO – Jessica Oloroso
• BLEEDING HEART BAKERY & CAFE
• BLT AMERICAN BRASSERIE – Aksel Theilkuhl
• BLUE 13 – Chris Curren
• BRANCH 27 – Cary Michael
• BRIDGE HOUSE TAVERN – Mark Hemmer
• BRIDGEPORT PASTY – Jay Sebastian & Carrie Clark
• BRISTOL – Chris Pandel – (* 4 year BFC VET)
• BROWNTROUT – Sean Sanders
• BURGER BAR CHICAGO – John McLean
• BUTCHER & THE BURGER – Allen Sternweiler
• CAFÉ des ARCHITECTES – Greg Biggers
• CAFE SPIAGGIA – Sarah Grueneberg and Aaron Diener
• CANTINA 46 – Troy Graves – (* 4 year BFC VET)
• CANTINA LAREDO – Larry Sinclair
• CHALKBOARD – Gilbert Langlois – (* 4 year BFC VET)
• CHIZAKAYA – Harold Jurado
• CUSTOM HOUSE TAVERN – Perry Hendrix
• DAVANTI ENOTECA – Jonathan Beatty
• deca RESTAURANT + BAR at the Ritz Carlton – Mark Payne
• ELLY’S PANCAKE HOUSE
• EPIC RESTAURANT – Mark Pollard
• FARMHOUSE – Eric Mansavage
• FEAST – Debbie Sharpe
• FLIGHT 1551 – Robyn Marfurt
• FLO AND SANTOS – Mark Rimkus
• FLORENTINE (THE) – Todd Stein
• FRANCESCA’S FORNO – Kael Klassen
• GEMINI BISTRO/RUSTIC HOUSE – Jason Paskewitz
• GIRL & THE GOAT – Stephanie Izard
• GLENVIEW HOUSE – Grant Slauterbeck
• HEARTY – Dan Smith
• HOPLEAF – Ben Sheagren
• INOVASI – John des Rosiers
• IPO – Trevor Hoyte
• J LAFAYETTE CATERING CO. – Alexander L. Martin
• LA MADIA – Jonathan Fox
• LEOPOLD – Jeffrey Hedin
• LILLIE’S Q – Charlie Mckenna
• LOCKWOOD RESTAURANT at the Palmer House – Greg Elliott
• LOKaL – Artur Wnorowski and Ruben Torres
• MAGNOLIA CAFE – Kas Medhat
• MARKET BAR CHICAGO – Evan Packer
• MARKETHOUSE – Scott Walton
• MAY ST. CAFE – Mario Santiago
• MERCADITO – Patricio Sandoval
• MERCAT A LA PLANXA – Jose Garces and Cory Morris
• MEXIQUE – Carlos Gaytan
• MODERNO – Chef TBA
• MRS. MURPHY & SONS IRISH BISTRO – Jeanne Carlson
• N9NE STEAK HOUSE
• NACIONAL 27 – Francisco Vilchez
• NANA – Alan Krueger
• NONNA SANTI’S BISCOTTI – Jo-Marie Frigo
• OLD TOWN SOCIAL – Jared Vancamp
• PADDY LONG’S – Patrick Berger & Chris Latchford
• PARK GRILL at Millenium Park – Alex Shalev
• PENINSULA HOTEL – Kai Lermen
• PENSIERO RISTORANTE – Brandon Baltzley
• PIECE – Bill Jacobs, Jonathan Cutler & Antonio Jops
• PLEASANT HOUSE BAKERY – Art and Chelsea Jackson
• PRIMEHOUSE (David Burke’s) – Rick Gresh – (* 4 year BFC VET)
• PROVINCE – Randy Zweiban
• PUBLIC HOUSE and BULL & THE BEAR – David Blonsky
• PURE KITCHEN – Steven Hubbell
• QUINCE – Andy Motto
• RED BUTTER – Monica Sharma
• RED CANARY – Daniel Tolentino
• ROCKIT – Amanda Downing
• ROOTS HANDMADE PIZZA
• ROSEBUD – Michael Ponzio
• SABLE KITCHEN & BAR – Heather Terhune
• SAIGON SISTERS RESTAURANT – Mary Nguyen Aregoni
• SIGNATURE ROOM – Chef T.B.A.
• SIXTEEN – Sarah Kosikowski
• SMALL BAR – Justin White
• SOUTH WATER KITCHEN – Roger Waysok
• SPACCA NAPOLI – Jonathan Goldsmith
• STATE & LAKE at The Wit Hotel – Evan Percoco
• SUNDA – Jess De Guzman
• TABLE FIFTY-TWO – Chef Art Smith
• TERZO PIANO at the Art Institute of Chicago – Margaret Colleran Sahs
• THREE ACES – Matt Troost
• TINY LOUNGE – Chef T.B.D.
• TOWNHOUSE RESTAURANT & WINE BAR – Kelly Jane Wilson
• TRENCHERMEN – Pat Sheerin & Michael Sheerin – (* 4 year BFC VET – Pat Sheerin)
• UNCLE BUB’S BBQ – Mark Link
• UNION SUSHI + BARBEQUE BAR – Chao
• VIE – Nathan Sears – (* 4 year BFC VET)
• WEST TOWN TAVERN – Susan Goss
• WILDFIRE – Paul Guerrero
• WITTS – Chris Bromley
• WOW BAO – Hot Asian Buns
• ZAPATISTA
• ZED451 – Joseph Lallave

Seth, Michael and I could not be more thrilled and grateful to have so many fantastic chefs and restaurants joining us for Baconfest Chicago 2012 – proving yet again “All you need is Bacon, Bacon… Bacon’s all you need”.

There are many sponsors to thank and we will get to proper sponsor props in due time, but we would be remiss if we did not at this point throw at least one shout out to our Bacon Sponsor Nueske’s Applewood Smoked Meats.  They are (for the 4th straight year) generously offering to provide bacon to any of our exhibitors who choose to use Nueske’s in their dishes.  Needless to say this is an insanely generous gift especially as the scope of the event has grown.  Viva la Nueske’s.

If you are a restauranteur out there wondering “how did we not get an invite!?”, apologies.  Feel free to reach out to andre@baconfestchicago.com and we’ll see what we can do.

If you are a vendor (i.e. a non restaurant) who would like to exhibit at Baconfest Chicago 2012, please e-mail vendors@baconfestchicago.com

If you are interested in being a sponsor for Baconfest Chicago 2012, please e-mail sponsors@baconfestchicago.com

Questions, press requests and for more info – e-mail andre@baconfestchicago.com or call 773-456-9975.

Again, Happy New Year to all you bacon-freaks out there!

Andre, Michael and Seth
Team Baconfest Chicago

Trenchermen
2039 W. North Ave.
Chicago, IL 60647

NOTE from Baconfest Chicago: Pat Sheerin is in the elite class of 4 year Baconfest Chicago veterans having joined us for our first ever intimate Baconfest event at the Publican in 2009.  His food is always off-the-charts spectacular, and there is no more entertaining and delightful chef to have at Baconfest than Pat.  We are thrilled to welcome him and his brother Michael to Baconfest Chicago 2012.  Um…. The Sheerin brothers are coming to cook with Bacon!!! We are STOKED!  Go TRENCHERMEN.

From Metromix:
When he first announced his new project last year, Blackbird’s Mike Sheerin envisioned a restaurant called The Trencherman, which would offer approachable yet refined dining experience with an emphasis on local, seasonal ingredients that harness his propensity for pushing the envelope. But he’s taking the concept to the next level by bringing in his brother Patrick Sheerin (of The Signature Room) along with Matt Eisler and Kevin Heisner (Bangers & Lace, The Anthem). The new, pluralized name, Trenchermen means “one who enjoys eating and drinking in excess” in a nod to a Thomas Edison-esque, turn-of the-century era where scientific pursuits was firmly rooted in nature to strike the ultimate balance.  So on the menu, expect to see progressive dishes that will borrow from all that is natural and holistic, at an accessible price point. Good company is placed at a premium – you won’t find communal tables at this lunch, weekend brunch and dinner spot. Trenchermen is targeting a March opening.

Patrick Sheerin, Jr. – 
Having worked in the kitchens of several of Chicago’s finest restaurants during the past fourteen years, Patrick Sheerin eventually came to The Signature Room at the 95th in 2002, where he worked as a banquet sous chef and then as executive sous chef. Patrick combines his Illinois upbringing with traditional culinary training, using locally grown produce to create innovative dishes that satisfy both the trained palate and the everyday diner. Sheerin graduated in 1998 from the French Culinary Institute of New York after earning his BA from the School of Hospitality Business at Michigan State University.

Mike Sheerin – Mike Sheerin worked closely with Paul Kahan at Blackbird before leaving to form Trenchermen.  Sheerin, a Chicago native, was the restaurant’s first chef de cuisine; he returned to Chicago after 3½ years as a sous chef under Wylie Dufresne at WD~50. Prior to WD~50, Sheerin worked at Lutece, Atlas, and Jean Georges in New York City, and Everest in Chicago.  Sheerin attended culinary school at Grand Rapids Community College.  Sheerin’s partnership with Kahan was one in which a chef de cuisine with similar core values, but a very different set of techniques, brought a new style to the table – and it worked. Blackbird is first and foremost a seasonally-driven restaurant, and Sheerin’s dishes added clever, flavorful twists to the seasonal equation.