A night at Wicker Park's new Trenchermen
Pickle tots (left) and sepia noodles (right) at Trenchermen
Brothers Mike and Pat Sheerin have joined forces after years in different kitchens.
With stylish design and cocktails to match, Trenchermen is a knockout. Below, our game plan for a stellar night at one of the city’s most exciting new restaurants.
Drink: The “Most Refreshing Drink of the Summer” award goes to beverage director Tona Palomino’s Green Hornet ($10), a verdant concoction of celery juice, celery bitters, gin and Fever Tree tonic.
Appetizers: Fried pickles and tater tots unite in pickle tots ($10), crisped cubes served with slices of cured, smoked chicken and dehydrated-onion yogurt. Sepia noodles ($12) are superb, the thin cuttlefish ribbons twirled with garlic chips and watermelon that’s partially dehydrated, then compressed with its own juice and pickled with lime.
Main Course: After a week of air-drying, duck ($24) is cooked sous vide, pan-roasted until crisp-skinned, and placed in the midst of a salty-sweet melee of salt-cured rhubarb, red bean paste, peppery nasturtium leaves and fried rice balls.
Dessert: Stay sweet with coffee cake, chai tofu ice cream, and shards of fried chocolate crisps ($9), or skew gently savory with cumin-scented churros ($9).
Be warned: You’ll likely want to repeat.
Trenchermen, 2034 W. North Ave.; 773-661-1540 or trenchermen.com
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