Longman & Eagle

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2657 N. Kedzie Ave. , Chicago, IL 60647
Logan Square
Phone:773-276-7110
Price:$$
Style:Jared Wentworth
Style:American

Description

Longman & Eagle website states:Longman & Eagle chef Jared Wentworth uses traditional cooking techniques when executing his regional American fare, with an emphasis on sourcing the finest local ingredients the region has to offer. This farm to table, nose to tail aesthetic is represented lovingly by ever-changing menus that are both adventurous and sublime, featuring items that exemplify his passion for creative, flavorful and honest dishes offered at fair and reasonable prices.

Menu:Recent Reviews

profile image Did Someone Say Meat?

Overview
We were gluttonous at Longman & Eagle, I won't lie. We had a Foie Gras Torchon, Buffalo Sweetbreads, Slagel Beef Tartare, and ton of other things that I was silly enough to neglect writing down. The menu changes often. It is always good. The cocktails and drink selection is great... Just go.

profile image Always busy, always good

Overview
I live close, which is probably why I've been here at least a dozen times or so and EVERY time has been a great experience. In the summer they have a nice patio and an area with an outside wine/whiskey bar where people grab drinks while they wait for their table. I love sitting outside, the patio is on the side of the building, so not too much street traffic. If you go here during peak dining hours though, expect to wait a half hour or so - IN or OUT. I have dined here the most for brunch and have had everything on the brunch menu, including pig face :-) They've got a great whiskey selection, awesome bloody marys and service is top notch. See ya soon L&E!

profile image Fun Rustic Spot

Overview
A great place to share small dishes over some unique wine. The staff was very knowledgeable and friendly and encouraged us to try different things. I would definitely go back, for those looking for a quiet spot, it's not the quietest of places.

profile image Amazing!! Cant Wait to go Back!!

Overview
Our Northcoast crew recently went to Longman and Eagle over Labor Day weekend for a late breakfast/brunch meal before day two of the festival and to sum it up in one word is amazing. A couple friends were sipping some delicious whiskey cocktails when we arrived and I joined with a delicious ice cold beer from their great selection. Our group of seven shared a couple of plates of spiced brioche french toast with bacon pudding and peach compote to start! Is your mouth watering yet? What about sunny side duck egg hash with duck confit, Nicholas Farm spring onions, yukon gold potatoes with a black truffle vinaigrette? Okay now I know your mouth is watering and when I mention how delicious the Mac n Cheese with cherry tomato confit, arugula, morney sauce, Dunbarton blue cheese with crispy bread crumbs and basil was then you would be a fool not to be heading there right now. One of the best I have had. Some other unique dishes at our table included head on prawns with cheese grits, collard greens, a one hour egg and black pepper sauce and a ultra fresh market scramble with roasted peppers, arugula, mushrooms and feta served over a fresh croissant with mixed greens. This is just the breakfast menu foodies!! Can't wait to come back for lunch and dinner I saw some items on those menus that are must tries. Cant forget to mention how nice and informative our bearded, bandana wearing server was, great job sir :)

profile image Whiskey then beer, you’re in the clear…

Overview
Eureka, I’ve found the brown liquor elixir epicenter! At L&E there is whiskey abound and a page-and-a-half list of bourbon choices varying from the run-of-the-mill to the “grand cru” of burnt barrel aged goodness… and I haven’t even hit the beer page yet! Mommy likey! Libations aside, the restaurant is dark and packed with bodies. There is an energetic vibe, and the tiny open kitchen cranks out plates of meat-centric dishes (but I did spot a vegetarian menu floating around). Some were amazing, like the ½ chicken (sous vide then crisped to order over mac-n-cheese with morels), the sweetbread “reuben,” the duck liver pate, and the pig face topped with a sunny-side-up egg. Others were a bit too much, like the shrimp and grits (the black pepper sauce was crazy strong, and although I could see the shrimp, I couldn’t taste them), and the Baked Pretzel with Welsh rarebit cheese (which was so salty my cheeks puckered). All-in-all, L&E presents inventive, good food and great ingredients, all at a fair price.