Offal has been eaten on the white porcelain of haute cuisine and the blue enamel of thrifty farmers for generations. Though its name comes from the Old English word for organs that fell from animal carcasses during slaughter, offa
“I seek simple, clean, familiar flavors in an unexpected presentation.” Mike Sheerin
When acclaimed Chicago restaurant, Blackbird, sings these days, it’s thanks to Executive Chef Mike Sheerin. Sheerin mans the kitchen now that founding chef Paul Kahan presides over his budding Chicago empire, which also includes The Publican, avec, and the recently opened taqueria and bar, Big Star.
