Longman & Eagle Named #1 Chicago Gastropub

Longman & Eagle Named #1 Chicago Gastropub

If you look in my archives, you’ll find that I have a bit of a connection to a gastropub in the Logan Square neighborhood of Chicago. My brother, Robert, is one of the owners of Longman & Eagle, which was recently named by Zagat as the #1 gastropub in Chiago. Yeah, the top of the heap of all the gastropubs in the city of gastropubs. That’s big!

Jared Wentworth is the chef, and he’s nuts. That’s a very good thing. I’ve had the pleasure of talking to him several times, and it’s obvious he is good at what he does and loves doing it. I want to be Jared when I grow up, I think, even though I’m older than he is.

The food is easy to talk about, and I’ll follow up with some of my own shots of the place from visits. However, the bar gets pretty good press, too, and L&E has a couple of single cask whiskies that are bottled for them. I have a bottle of Elijah Craig 12 year old single barrel on my bar from L&E now, in fact.

So the food is great, and the bar puts out killer cocktails, but what I’ve appreciated is the staff. Everyone I’ve dealt with there has not only been friendly but also knew that they were there to provide service. Sure, there’s a lot of plaid and hipster “fashion”, but I blame Robert for that, not them… They’re just wearing the “uniform”. Ok, it may not be Robert’s fault, but I’ll still blame him. While I’m at it, I’ll blame him for the wood flooring on the ceiling in the bar, the bar itself and the cool 3d wood ceiling in the dining room. And the very cool inn upstairs carry a lot of his touches. My brother knows how to make stuff out of wood.

Congrats, L&E… And, Robert, I’m proud of you.

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omelette

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Dalmore Gran Reserva at Longman & Eagle

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Chad mixing my drink

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foodies

About Curt McAdams

I guess I'm a bit of a foodie, learning to cook from my mom, then getting obsessed with outdoor cooking, competition barbecue, bread baking and just about all things food. Lately, I've been trying to upgrade my photography skills a bit, though I still have a long way to go.

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