Monday, August 27, 2012

Longman & Eagle

Longman and Eagle is a Michelin-starred gastropub located in Logan Square.  Locally sourced ingredients are specifically chosen to support Chef Jarod Wentworth's farm to table, nose to tail philosophy.  I was thoroughly impressed with Longman and Eagle's attention to detail,  amazingly unique dishes, and absolutely gorgeous plating for each dish.  Not only does Longman and Eagle serve up a fantastic brunch and dinner, they also offer an extensive whiskey menu that includes whiskey flights and $3.00 whiskey shots. Al fresco dining is also available on their beautiful and quaint patio.   Reservations are not accepted. 
2657 N Kedzie Ave
Chicago, IL 60647
(773) 276-7110
4 stars on Yelp

All cocktails are carefully crafted and change seasonally.  How beautiful is this cocktail?  Pictured: Violeta
Amuse bouche.  Seafood ceviche canap√©.
Bright, acidic, and fresh.  A perfect start to our meal.
Tartare of Slagel Family Farm Beef, raw quail egg, capers, pickled shallot, rye toast, and spicy chili aioli.
Gorgeous plating.
One of the favorites among the guests.  Bright and fresh flavors with rich and creamy textures.
Beer battered soft shell crab, seasonal mushrooms, romano beans, ramps, zucchini pickles, and smoked tomato fondue.
The soft shell crab was crispy on the outside and filled with fluffy white meat on the inside.   The fried dough was subtly sweet and brought a nice sweet and savory flavor to the dish.
Roasted bone marrow with red onion jam, sea salt, and sourdough crostinis.
Oh my Lordy, this bone marrow is absolutely divine!  Sweet and salty flavors combined with the buttery, rich texture of the marrow made this one of the favorites of the evening!
The Piglet, stonefruit-tomato heirloom relish, corn bacon risotto, smoked pimenton oil.  Absolutely delicious!
Seared Maine day boat scallops, black truffle cream of wheat, beech mushrooms, pickled ramp bulbs, pea shoots, citrus emulsion.
The scallops were delicious but I found myself scraping the bottom of the plate for every bit of the creamy truffle cream of wheat. 
Seared to perfection.
Beignets with a side of ice cream.
Delicious but the batter seemed too similar to the batter of the soft shell crab plate. 
Mini yet mightily flavorful chocolate cookies served with our check.
Big thanks to the birthday girls, Joanne and Sara, for a fabulous evening.  Pictured: Me, Joanne, and Sara enjoying great wine and Cuban cigars in Buenos Aires, Argentina.

Happy eating.


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