It's been about a year since Food & Wine best new chef Mike Sheerin left his post as chef de cuisine at Blackbird to start making plans to open his own restaurant, The Trenchermen. But things didn't move as quickly as Sheerin had hoped so he got a gig as chef at Three Floyds Brewing while he looked for investors. But now things are moving along faster and it looks like the time for him to open his own place is coming up fast.
Sheerin will be joined by his older brother, Patrick, who last week gave notice at his post as executive chef at the Signature Room. The pair has partnered with Matt Eisler and Kevin Heisner, who are co-owners in Bangers & Lace, among other bars and restaurant ventures. According to multiple sources, the group is taking over the space once held by Shawn McClain and Spring to open the long-awaited Trenchermen.
Last December, Mike Sheerin hosted a pop-up at Chalkboard to preview the type of food that would grace his menu at The Trencherman. That menu included things like sepia noodles with guajillo chiles; Scotch quail egg with caviar; and braised pork belly with sauerkraut ramen.
Sheerin is known for using fresh, seasonal ingredients but also can push the envelope after being exposed to molecular gastronomy while working alongside Wylie Dufrense at New York's WD-50. Patrick Sheerin has also been hailed for his work at the Signature Room and, in addition to his regular menu, has hosted various themed dinners like a mangalitsa pig dinner and a German wine-focused dinner with visiting chef Otto Koch of Munich. And word is a pretty experienced mixologist will soon join the team to head up the beverage program.
Stay tuned for more details on the design, full menu and opening date, sometime next year.