WICKER PARK — Dining staple Trenchermen has changed its menu, added a Michelin-starred chef — Jared Wentworth, formerly with Longman & Eagle— and become simply "Trench," a tavern set to open Wednesday with hearty dishes and a focus on German and Austrian wines.
Located at 2039 W. North Ave., Heisler Hospitality's subterranean venture is in the former North Avenue Bath House, a spot favored by famed writer Nelson Algren.
It initially opened in 2012 as Trenchermen, replacing Spring. It closed on New Year's Eve to make the changes, which Heisler Hospitality's co-owner and designer Kevin Heisner said were motivated by a desire "to create a flow of energy throughout both the bar and dining room. "
With the reopening, patrons will find white-washed brick in the dining room that mimics the original bathhouse subway tile. And there are mirrors lining the back wall that will "open up the room," Heisner said.
Also, a DJ booth finds a permanent home in the bar, "setting the stage for a vinyl program," he added.
Reservations can be made on Trench's website, trenchbar.com
A Heisler Hospitality spokeswoman said that the whimsical fish featured on the new logo, which appear to be dolphin fish from a submarine insignia, are inspired by ornate details from the exterior of the former bath house building, located just west of the bustling Milwaukee, Damen and North avenues intersection.
today is the day, #wickerpark Anyone know what kind of fish this is on the Trench logo? Serious question. Photo by Galdones Photography pic.twitter.com/LDlXWyKnfb
— Alisa Hauser (@DNA_WPB) February 1, 2017
Trench beverage manager Michael McAvena assembled a wine list that focuses on “new” American products and much of the wine coming out of Alsace, Germany and Austria. There will be red and white house wines, two ciders and six beers on draft.
Wentworth's menu (view it here) offers "hearty dishes such as Kentucky fried quail with southern braised green beans, bone marrow-corn bread and country gravy," according to a news release that also describes lighter fare as "crudo of hamachi with black lime, cashew, shiso, radish, Meyer lemon and chili vinaigrette."
Market specials will also supplement the daily menu and bartender Sabrina Kudic (Bad Hunter) will concoct chalkboard specials that highlight more seasonal offerings in addition to the Kingston Negroni, Gin Fizz, New York Sour, Grasshopper and Sazerac.
After Wednesday's opening with dinner service, Trench plans to roll out weekend brunch soon thereafter.
The dinner menu will be available from 5 to 10 p.m. Sunday through Thursday, with last call at the bar at 12:45 a.m. On Friday and Saturdays, hours are 5 to 11 p.m., with last call at 1:45 a.m
Heisler Hospitality, headed by Heisner and Matt Eisler, currently owns and operates Bar DeVille, The Revel Room, Barrelhouse Flat, Lone Wolf, Sportsman's Club, Pub Royale, Queen Mary, Estereo and Bad Hunter.
Trench Dinner Menu on Scribd
