NYE at L&E

December 4, 2015

Ring the New Year in with us at Longman & Eagle! We will be taking reservations for three seatings, 5:30pm, 8pm and 10:00pm respectively. The first two seatings will feature a five-course chef’s menu, for $95.00, and the final features an eight-course dinner with a midnight champagne toast, priced at $125.00. Optional beer and wine pairings will be available for each seating.


First two seatings:

Amuse Bouche: Truffled Potato Leek Soup, Salmon Roe

1st Course: Crab Salad, Grapefruit, Parsnip Panna Cotta, Hearts of Palm, Pistachio Puree

2nd Course: Duck Cassoulet, Duck Confit, Duck Pastrami, Boudin Noir, Foie Gras Torchon, Cannellini Beans

3rd Course: Seared “Blackened” Salmon, Sweet Potato & Chestnut Puree, Cocoa Nibs, Wild Rice, Maitake Mushroom, Pickled Pear

4th Course: Strip Steak, Pommes Robuchon, Fried Prawn, Creamed Kale, Beech Mushroom, Cajun BBQ Sauce

5th Course: Heirloom Bittersweet Chocolate Souffle, Yuzu Anglaise, Amaro Jelly, Housemade Fig Bitters Ice Cream, Dehydrated Strawberry


Last seating:

Amuse Bouche: Truffled Potato Leek Soup, Salmon Roe

1st Course: Crab Salad, Grapefruit, Parsnip Panna Cotta, Hearts of Palm, Pistachio Puree

2nd Course: Duck Cassoulet, Duck Confit, Duck Pastrami, Boudin Noir, Foie Gras Torchon, Cannellini Beans

3rd Course: Seared “Blackened” Salmon, Sweet Potato & Chestnut Puree, Cocoa Nibs, Wild Rice, Maitake Mushroom, Pickled Pear

4th Course: Strip Steak, Pommes Robuchon, Fried Prawn, Creamed Kale, Beech Mushroom, Cajun BBQ Sauce

5th Course: Crispy Pork Belly, Green Apple Kimchi, Cauliflower Puree, Pickled Romanesco, Bay Scallop

6th Course: Squid Ink & Smoked Mussel Agnolotti, Sea Urchin Espuma, Ajo Blanco

7th Course (Intermezzo): Housemade Truffle, Pistachio, Meyer Lemon, Dark Milk Chocolate

8th Course: Heirloom Bittersweet Chocolate Souffle, Yuzu Anglaise, Amaro Jelly, Housemade Fig Bitters Ice Cream, Dehydrated Strawberry


For reservations email info@longmanandeagle.com

Comments Be the first Categories new years eve

2016 Michelin

October 29, 2015

We’re very humbled to have received recognition from the 2016 Michelin Guide, coming in at a starred rating for the sixth year running (as many years as we’ve been open!). Congratulations to all of the staff at Longman & Eagle (everyone, past and present) and to our friends in the Chicago restaurant community who have also been recognized for their hard work. Thanks, Chef Jared and Chef Matt – the L&E crew is proud of you guys!

Comments Be the first Categories chef jared wentworth, Chef Matt Kerney, Featured

Family Style Thanksgiving at L&E

October 19, 2015

Longman & Eagle will be hosting a family style Thanksgiving dinner, with seatings from 1pm to 7:30pm. The special holiday menu includes roasted heritage turkey, green bean casserole, bourbon & orange cranberry sauce, chestnut foie gras stuffing, sweet potato pie, and even more. Tickets are $65 per person, not including beverages and gratuity.  (Kids ages 4 to 9 are $20 per, those under 3 are free. A vegetarian version is also available.)

Email info@longmanandeagle.com to book.

Holiday bonus – the OSB will have a Thanksgiving Leftovers Sandwich starting at 3pm, so come by after the big meal to get another smaller one!

Comments 3 Categories holiday tasting menu

Happy Hour Comes to L&E

October 8, 2015

Very good news for your afternoons: L&E is launching happy hour! Starting Monday, October 12, L&E will offer $1 cans of PBR alongside a weekly rotating $4 draft beer from 3-5pm. Bar manager Phil Olson has chosen Half Acre, one of our favorite local breweries, to kick off the special! Cheers.

Comments 1 Categories beer, happy hour, specials

Grit & Grain

October 6, 2015

Longman & Eagle bar manager Phil Olson teamed up with his friends at Goose Island and Good Beer Hunting to chat about whiskey for chapter two of Grit & Grain, the story of Goose Island’s Bourbon County Stout. Phil drops some knowledge on the history of bourbon, how it’s tied to US history, and the relationship between whiskey and craft beer – check it out on the Good Beer Hunting site.

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

L&E Whiskey Bar at Northern Grade

September 30, 2015

On October 10 and 11th, Longman & Eagle will be popping up at the 4th annual Northern Grade Chicago – a nationally acclaimed roving marketplace, featuring only brands that manufacture in the U.S. – something we can definitely get behind. We’ll be serving some of our L&E selected single barrel whiskey selections as well as some L&E favorites (Cabin Still, i see you…) and classic whiskey cocktails alongside pop-ups from great brands like Stock Mfg, Field Notes, Ohio Knitting Mills, Pierrepont Hicks, and many more. Come check it out at 1st Ward / Chop Shop (2033 W. North Avenue) from 11am-7pm on Saturday 10/10, and 11am-5pm on Sunday, 10/11.

Comments Be the first Categories americana, friends of L&E

Letherbee Autumnal Launch

September 28, 2015

Stop in next Tuesday (Oct. 6) to say hello to the Letherbee Crew and try this season’s sure-to-sell-out-quick limited seasonal gin from Letherbee Distillers.

Letherbee’s 2015 Autumnal Gin features a combination of flavors perfectly suited to the season – bourbon barrel, maple, and allspice. Founder Brent Engel and the gang have been aging gin in a used Buffalo Trace Bourbon barrel for almost 3 years, giving the batch a hint of bourbon’s complex flavors. Letherbee also sourced a single-origin, wood fired maple syrup from The Bunker Farm in Vermont, by way of Greenstate Sugaring in Portland, OR, and steeped house-roasted sugar maple wood chunks in the gin both pre and post distillation.  The allspice lends a graceful depth,  complementing the char of the bourbon barrel.

The resulting gin is lightly sweet, spiced, and just the thing for these cooler days and longer nights.



Comments Be the first Categories cocktails, friends of L&E, local flavor, OSB, spirits, Uncategorized

Pumpkin Carving Time!

September 26, 2015

Comments Be the first Categories art & design, beer, OSB, OSB at L&E Donut Shop, pastry chef jeremy brutzkus, pumpkin carving

Outstanding in the Field

September 16, 2015

Longman & Eagle was thrilled to take part in Outstanding in the Field, a “roving culinary adventure,” which invites chefs and restaurants around the country to prepare locally sourced meals for guests in beautiful settings. This year’s dinner was Longman’s fifth event with the organization, and it took place at Chicago’s City Farms. Chef Jared, Chef Matt, and Chef Jeremy were all on hand for the dinner, and together they created a five-course menu for 120 guests (a sell-out crowd!) – including Slagel Family Farms Veal Pave, Klug Farms Stonefruit-Basil Salad, Beef Rinds, Sunchoke Puree, and Heirloom Antebellum Sweet Corn Honey Cake, with Honey Compressed Peaches, Sweetcorn-Old Style Pudding, and Bourbon-Fig Jelly. Bar manager Phil Olson served Longman & Eagle’s Negroni di Aquila cocktail to guests, and coursed wine pairings were selected by GM Jeffrey Wilson & Tom Everz from Robert Houde wines.

It was a beautiful night with good company – and we can’t wait to do it again next year.

Comments Be the first Categories chef jared wentworth, food, Uncategorized

Andrew Paynter L&E Zine

September 2, 2015

Andrew Paynter is a San Francisco-based photographer and director, whose work ranges from documentary and portrait work to music videos and fashion shoots. Longman & Eagle recently collaborated with Paynter on the latest issue of our in-house newsprint zine (pictured below), L&E Volume 3, which was released this summer. This issue features Paynter’s landscape photography, and is available for guests in-room – it also acts as wallpaper in the the restaurant.

Land and Sea Dept. and Longman & Eagle partner Cody Hudson recently chatted with Andrew about his work.

Greetings – tell us a little bit about yourself, where you live, etc?

I am a North Carolinian, living in Oakland California with my wife and two kids. I work as a photographer and have directed a few commercials and short films.

I really like the “working artists” series you have been working on. What is it about the process of art making that you like to capture? Also, care to talk at all about the longer series of photos you have been shooting of artist Geoff McFetridge?

Thank you. Me too! I grew up admiring the work of David Duncan Douglas, who I discovered through a Picasso book I had as a teenager. It inspired me to to capture the work of artists who I both loved and had as friends. I always felt inspired by the old Magnum/reportage photographers and loved how their work made them feel a part of a scene, versus an outsider capturing. I hope the images feel from within, and less from outside.

I first met Geoff through my friend, artist Jon Santos. I had seen his work and always admired what he was doing. In 2007 Geoff asked me to accompany him to Holland where he was putting on a solo show at the Mu, in Eindhoven. He was there with his wife and daughter for the summer. It was this trip that led me to ask if he would be interested in doing a 10 year photographic project about his work, studio and life. I give him credit for both entertaining the idea and saying yes, as Geoff is a very private and modest person. But I felt the foresight into what ultimately would become him as a very influential person in the visual world. We are about to end the project next year and it has been so great to watch him grow and push himself as creative person. He’s next level.

You have some Chicago connections in your work. How did the Tortoise “Prepare Your Coffin” video you made come into being?

Yes, I love Chicago and its music scene. I’m a friend of Tortoise and their label folk at Thrill Jockey. I met them all mainly through Tommy Guerrero in the late 90’s. I was asked by John Herndon (TRTS drummer) and Bettina Richards (Thrill Jockey owner) to make a music video. I was a bit shocked as I really hadn’t done much of anything like that before. I kept thinking, did they mean to ask a different Andrew in their address book? Anyhow, at the time I was working in a design studio in SF as an art director, so I collaborated with some of the guys there, at Juice Design and I wrote a treatment and we hired Dan Wolfe to shoot and edit it. It was a labor of love, as some of the best things tend to end up being in life, and I guess the guys liked it enough to use it and then asked if I would design that record with my ‘SF Lines’ photographic work. It was clearly a dream come true project, as I have the upmost respect for them, as creatives of visual sound.

How long have you been working on the landscape series we used for the L&E zine? And what is it that about the far away landscapes that interests you?

For two years I lived in both San Francisco and Los Angeles, constantly going back and forth between the two. It was those trips that sparked the interest in making the mundane reality of my drive, beautiful. I would constantly stop and shoot polaroids and film and chose to shoot on a Hasselblad camera, which is square in format. I liked the idea of the antithesis of what a ‘landscape’ should be in shape and size. I was drawn to them being reduced to square shapes in my life. I also studied painting in college and was always drawn to the classic Dutch landscape artists. I was trying to kind of make my own photographs based on the light you’d see in some of those paintings.

Are you still working mainly with film? And what is it about film that draws you to continue to use it?

I’m still shooting mostly film, but sometimes, particularly when I’m shooting a commercial project, I have to shoot digital, which is solely based on the clients needs, etc. I’m not against it, but I do feel nothing compares to film. I love the cameras, formats and how forgiving it is, as a medium. There’s a great denim company based in West Wales called Hiut. I have been tasked to shoot a campaign / book for them once a year for 10 years and they still let me shoot all black and white film. Those photos are some of my favorite ones I’ve done to date, and some can be seen on my web site.

Alright, now some more random ones. What’s you favorite drink to order at a bar?

I’ve never been much of a drinker of alcohol. Maybe a nice cold glass of wine here and there, but mainly I’m that guy ordering an Arnold Palmer at the bar. Ha!

What does your typical lunch look like? And to contrast that, what would your ideal or favorite meal be?

For lunch, I often find myself out due to meetings, etc. I love a little gem salad with radishes and avocados and some sort of lentils or a baguette with salami. My favorite meal is probably when my mother-in-law shows up with her famous homemade Pho Ga, which she mastered as a young lady living in Saigon. My daughter wants it every night, but it’s a serious two day production!

Check out more of Andrew’s work HERE.


Comments Be the first Categories art & design, photography, Uncategorized