News

Classically trained chef debuts fast casual concept in Chicago

PACKED, a fast casual dumplings concept, is now open in Chicago, thanks to the classically trained chef, Mike Sheerin, known for Lutèce, Atlas, Jean-Georges, WD-50, Blackbird, Trenchermen, Cicchetti, Embeya, and his business partner, Aaron DiMaria.

February 10, 2016

PACKED, a fast casual dumplings concept, is now open in Chicago, thanks to classically trained Chef Mike Sheerin — known for several fine-dining concepts, including Lutèce, Atlas, Jean-Georges, WD-50, Blackbird, Trenchermen, Cicchetti and Embeya — and his business partner, Aaron DiMaria.

Sheerin has created a seasonal menu of dumplings rotating on a monthly basis that diverge from the classic Asian style that usually comes to mind, according to a press release. More than 90 percent of the seasonal menu’s local ingredients are organic, while the few non-organic ingredients are non-GMO.

"I’ve been blessed with a continued career in full service restaurants that have been unbelievably kind to me,” Sheerin said. “With PACKED, I was presented with an opportunity that allows me to use my 'cooking life' experiences to further broaden my horizons as a chef in the ever changing and exciting fast-casual portion of the foodservice industry. We're having a lot of fun learning what we can do with dumplings, and we’ve fallen in love with our nook of the Hyde Park neighborhood."

Crafted with ingredients sourced from Chicago’s corner of the Great Lakes region, the dumpling menu’s selections rotate monthly and include a "PACKED" section, which has served options such as Pastrami with pumpernickel, beer-braised onion, pickled green tomatoes, and violet mustard, as well as the vegetarian-friendly Butternut — a squash dumpling with sage, lady apples, a curry wrapper and balsamic caramel.

The menu also includes a monthly rotating "LADLED" section with soup dumplings such as the Posole with braised pork shoulder, pasilla peppers, and hominy, as well as "SWEET" dumplings, such as a Banana dumpling with chocolate, Brazil nuts, nori-peanut butter and whipped cream, according to the release.

A significant part of the space pays tribute to PACKED's sustainable ethos with a visual nod to the farmers that supply the restaurant’s responsibly sourced ingredients, DiMaria said. The counter-service eatery also uses compostable service-ware and features a to-go window to accommodate guests looking for a faster option.

“I think the beauty of PACKED is the fact that we’re taking the high caliber of Mike Sheerin’s cooking and making it casual enough that people can come in to enjoy it on a regular basis," DiMaria said.