When settling on a name for their new restaurant, brothers Mike and Pat Sheerin found a moniker that seemed to embody their own life philosophies: Trenchermen. The term describes hearty eaters and drinkers, but, as Pat explains, "We take that a step further to mean a person who lives life fully." It's something both know well. Pat, the older of the two brothers, has an extensive background in fine dining, having worked at such acclaimed Chicago restaurants as Everest, Ambria, Naha, and most recently as the executive chef at The Signature Room. Mike is just as prolific, having spent time in the kitchens of New York hot spots Jean Georges, Vong, Lutèce, and WD~50, But it was back in Chicago when everyone began to take notice of his work as the chef de cuisine at Blackbird, a post he served until 2010, when he left to pursue Trenchermen. In the process of opening their newest restaurant, (which should hit the Chicago scene this spring), Mike and Pat took time to chat about how they got started cooking, what it’s like to work together, and where they opt to grab a bit after a long night in the kitchen.
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