One of Bucktown’s most beloved restaurants and bars just got a whole lot better. After closing briefly for a refresh and some new faces in the kitchen, Trenchermen has re-emerged as Trench, with Jared Wentworth in tow.
If that name sounds familiar, it’s because he’s the man responsible for racking up the accolades and the feverish crowds at Longman & Eagle, one of the foremost restaurants responsible for catapulting Logan Square into culinary glory. For their makeover of Trenchermen, Heisler Hospitality tapped the chef to come aboard and put his stamp on contemporary American tavern fare. The result is a space that more fluidly combines the dining room and the bar, with a menu filled with inventive twists on classic comforting flavors.
Dishes to get excited about include bone marrow corn bread, Kentucky fried quail with Southern braised green beans and hamachi crudo with black lime, cashew, shiso, radish, Meyer lemon and chili vinaigrette. Angela Diaz joins the ranks as pastry chef.
Since drinking as equally paramount at Trench, beverage manager Michael McAvena rose to the challenge by amassing a menu of Alsatian wines, American wines, ciders and six beers on draft. Meanwhile, head bartender Sabrina Kudic leads the charge on classic-inspired cocktails, featuring the likes of Gin Fizzes, New York Sours and Grasshoppers.
Design-wise, Kevin Heisner worked to create a more seamless synergy between the bar space and main dining area. Mirrors along the rear wall serve to open up the room more, while white washed brick recall the subway tile found in the building’s original bathhouse. There’s also a new DJ booth in the bar, home to an impressive vinyl collection.
Trench is now open for dinner, with plans for brunch in the coming weeks.
Formerly known as Trenchermen, Heisler Hospitality have morphed their Bucktown staple into Trench. Borrowing a page from American tavern lore, the hospitality group have honed in on contemporary American cuisine...