New OSB menu

July 31, 2015

Executive Chef Matthew Kerney just launched a new menu at Off Site Bar, located behind and adjacent to Longman & Eagle proper. Matt is serving up a summer-heavy seafood menu, featuring tons of fresh and delicious dishes. Accompanying these new additions is the Slingapore Saft cocktail – a riff on a Singapore sling using Letherbee vernal gin, from Longman & Eagle’s Bar Manager Phil Olson.

Included on the new menu are Jerk Mussels with Coco Bread,  Peel and Eat Smoked BBQ Shrimp, Cobia Ceviche with Plaintain chips, and more. These new summer additions will join some existing OSB favorites, including Slagel Family Farms Swedish Meatballs, Housemade Beef Jerky, BBQ Spice Beef Rinds, and Pretzel with Welsh Rarebit. Come by and make the most of summer’s bounty.


photos: Clayton Hauck

Comments Be the first Categories Chef Matt Kerney, Featured, food, OSB

30 Under 30

July 31, 2015

We’re proud to share that Longman & Eagle’s Executive Chef Matt Kerney is part of this year’s Zagat Chicago’s 30 Under 30, a collection of the city’s most promising young talent in the restaurant world.
Congratulations Chef Matt!

Comments Be the first Categories Chef Matt Kerney, Featured

Rareman & Teagle

July 10, 2015

Longman & Eagle is excited to partner with Rare Tea Cellar on Rareman & Teagle – a limited edition tea that will be served exclusively at Longman & Eagle. It’s a lapsang souchong tea, a rare variety that is smoked over ancient downed pines. The tea was aged in one of L&E’s Henry McKenna bourbon barrels for eight months,  and the team at Rare Tea Cellar agitated it every two days to make sure all of the leaves were absorbing the barrel’s scent. The result is a bold, sweet, and smoky tea that tastes like Longman & Eagle in a cup.

Comments Be the first Categories collaboration, creative partners, Featured, friends of L&E, Uncategorized, whiskey

A Drink For The Dads

June 19, 2015

Chad Hauge worked up a Father’s Day cocktail for Vanity Fair. It’s “an homage to history, progression, and regression,” said Hauge. Check it out HERE.

Comments Be the first Categories cocktails, Featured, principal bartender Chad Hauge, Uncategorized

Travel & Leisure

June 5, 2015

Longman & Eagle was recently featured in a Travel + Leisure survey of tiny hotels, in a piece 10 Rooms or Less: The Very Best of Tiny Hotels, saying that a stay with us “is as affordable as it is fun.”

The list included lodgings across the world – from Caragena to Los Angles to Phuket to an island in Sri Lanka and back – and we are thrilled to find ourselves among them.



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Matthew Kerney + Video = Good Times

June 5, 2015

Chicago Magazine recently filmed Executive Chef Matt Kerney, as a part of their online video series Inside Chicago’s Best Restaurants.

In it, Kerney expounds on the creative thinking behind one of our most popular spring offerings, our ‘Seared Bay Scallops’ dish, and then invites the crew into the kitchen to demonstrate how its cooked and constructed.

Many thanks to the Chicago Magazine crew for stopping by!

Comments Be the first Categories Chef Matt Kerney, Uncategorized


June 5, 2015

The fine folks at Chicago Magazine recently stopped by Longman to review our new spring brunch menu, and were sufficiently pleased, going so far as to call our brunch “quite possibly the most hyped brunch in the whole city, and for good reason”, before concluding that our drink and food offerings “are inarguably some of the city’s best.”

Many thanks to Carrie Schedler and the editors of Chicago Magazine for the kinds words!

The entire article can be found here.

In other Longman brunch news, Zagat recently released their rankings for The 10 Best Brunches in Chicago, and L&E came in at #2, behind our friends over at The Publican.

Many thanks to all of you that took the time to rank your experience with us – we’re thrilled!


Comments Be the first Categories brunch, Chef Matt Kerney, coffee, Featured

Donut Shop in the OSB

June 4, 2015

photo: Clayton Hauck

The Donut Shop in the OSB at L&E opens every Saturday & Sunday, rain or shine, and features a changing weekly selection focusing on classic donuts from pastry chef Jeremy Brutzkus, as well as seasonal inspired varieties, while supplies last.  The donuts, Rare Tea Cellar teas, Dark Matter coffee, as well as our OSB only sausage breakfast sandwich and pulled pork breakfast burrito are available for eating in or to go.

Every Saturday & Sunday from 9am to 3pm.

Comments 1 Categories brunch, Featured, OSB at L&E Donut Shop, pastry chef jeremy brutzkus

New OSB Eats!

April 10, 2015

Longman & Eagle is pleased to announce the launch of a new daily menu at our Off Site Bar, located behind and next to the restaurant proper.

Executive Chef Matthew Kerney has conceived of and created a new daily OSB menu (available at 5pm daily), seasonally evolving offerings that will shift conceptually throughout the year.  His first menu plays with popular party snacks from the 70s, and will be in place for the next month or so. Highlights include Beef Jerky, Deviled Ham w/ Cheese Crackers, Oysters Rockefeller, Smoked Cocktail Weenies w/ Smoke Cheddar Bourbon Mornay and BBQ Spiced Beef Rinds.





Comments 1 Categories Chef Matt Kerney, Featured, OSB

L&E x Pipeworks – Brown & Stirred Barrel Aged Remix

April 7, 2015

In celebration of Whiskey Week 2015, Longman & Eagle, in collaboration with Pipeworks Brewing, are debuting the barrel-aged version of Brown & Stirred. Naturally, this calls for a brand new chapter of the story…

While half of Brown & Stirred was released to the public immediately, the other half was set aside for extra special treatment. The base beer was moved into Rittenhouse Rye barrels for aging, where it sat for approximately nine months. A few months in, the cherry puree was added to mature as well. After the beer was racked from the barrels to the bright tank, the “bitters” (Angelica, Quassia, Cinchona, and Gentian root) were added. For barrel-aged Brown & Stirred, the bittering element was not needed. The barrel itself added a tannic bitterness along with the cherry puree.

As the Pipeworks crew kept the baby safe (get it …9 months = baby?), Longman stopped into check up. They tasted the beer three weeks in, and again on March 14th, where they battled a mob of drunk Leprechauns (on their way to the St. Patrick’s Day parade) just to get a sip. On this day it was decided the beer would soon be ready.

Now, as the perfect addition to whiskey week celebrations, the Pipeworks/Longman team presents to you what they always envisioned this beer would taste like. A Manhattan-Inspired Belgian Strong Rye Ale, aged in Rye barrels, with just enough spice, cherry sweetness, & lasting bitterness to make your mouths happy. This brew is proof that whiskey & beer make a perfect couple.

After a long day of brewing beer, a brewer wants a cocktail. Once a shift of shaking & stirring ends for a bartender, they want a beer. Brown & Stirred is the perfect marriage of the two – a “shiftie” for those who spend their days brewing beer as well as those mixing cocktails…and everyone else, for that matter. So, let’s all have a glass together. Cheers!

We will be tapping barrel-aged Brown & Stirred at 5PM on Thursday, April 9th. Come by & help us raise our glasses to whiskey!


photos: Clayton Hauck

Comments Be the first Categories bar manager phil olson, beer, collaboration, Featured, friends of L&E, local beer