Longman & Eagle: Dining with Bold Flavors

Longman & Eagle began its journey as a notable gastropub in Chicago’s Logan Square back in 2010, recognized for its hearty dishes and extensive whiskey selection. Now, as it marks its sweet sixteen, the restaurant continues to serve favorites like the wild boar sloppy Joes. However, new executive chef Alex Swieton is bringing a fresh perspective, putting the spotlight on vegetables with creative flair.

Chef Alex Swieton’s Take on the Menu

Swieton describes her approach as maintaining the essence of Longman & Eagle while embracing change. Known for her passion for everyday, accessible food, Swieton appreciates the Michelin Bib Gourmand accolade, which signifies excellent dining at a good value. While staples like the sloppy Joe, double smashburger, and roasted bone marrow remain, Swieton’s current focus is on fresh, locally sourced salads, a daring choice given the cyclospora concerns.

Bringing Out the Best in Vegetables

Swieton’s vegetable dishes pack a punch with flavors. A standout is the cucumber salad, which combines raw and grilled cucumbers with pickled fennel, topped with basil crème fraîche. These ingredients come from Nichols Farm & Orchard, further enhancing the dish with local produce.

Carnivore Delights and Innovative Preparations

For meat lovers, the menu includes a unique beef heart tartare served with beef fat crackers. Sourced from Slagel Farm, the dish adds a twist to the traditional tartare by incorporating a smoked trout mayonnaise-style sauce. This innovative mix aims to elevate the tartare without inflating the cost of beef.

Summer Specials and Traditional Sweets

A temporary summer offering is the pork ribs, crafted with a cherry char siu glaze inspired by Cantonese flavors. The glaze uses cherries from Mick Klüg Farms and features spices like five-spice powder and hoisin sauce. The accompanying almond crunch, a mix of fried garlic, shallots, and almonds, provides an exquisite texture contrast.

One of the chef’s most creative desserts is the french fry ice cream. The homemade ice cream base soaks Kilgus milk in fries overnight before cooking. This dessert, comparable to a classic Wendy’s Frosty, uses malted chocolate mousse and matchstick fries, marrying sweet and salty flavors.

Drinks and More

The restaurant’s drink selection includes creative options like the nonalcoholic Calamansi Crush. This beverage balances calamansi shrub with orange and lime. Another favorite is the L&E espresso martini, made with Meletti coffee liqueur and local cold brew, which offers a sophisticated twist on a classic cocktail.

A Shifting Dining Experience

Longman & Eagle’s dining ambiance varies by time of day, providing patrons with differing experiences. Server Glennister Wells notably adjusts service speed as needed, though occasional kitchen hiccups, like a cooler malfunction, have caused delays. Nonetheless, complimentary dishes often make up for any waiting.

Location:

Longman & Eagle, 2657 N. Kedzie Ave., Chicago

Contact: 773-276-7110, longmanandeagle.com

Hours: Open daily; weekdays from 11 a.m., Monday to Thursday until 11 p.m., Friday until 1 a.m.; weekends from 9 a.m., Saturday until 1 a.m, Sunday until 11 p.m.

Prices: $16 (cucumber salad), $17 (beef heart tartare), $19 (Turkish eggs), $20 (summer squash), $26 (pork ribs), $11 (french fry ice cream), $12 (Calamansi Crush), $16 (espresso martini)

Accessibility: Wheelchair accessible with restrooms on one level