Longman & Eagle, located in Logan Square, marked its sixteenth anniversary with a blend of old and new culinary delights. Executive Chef Alex Swieton, who took the helm in August 2025, brings a fresh perspective with a strong emphasis on vegetables. Despite these innovations, staple dishes like the wild boar sloppy Joes remain a menu constant.
Swieton describes the restaurant as both similar to and different from when she first fell in love with it. Longman & Eagle, opened in 2010 by partners known for the Empty Bottle live music venue, has a storied past. The gastropub initially carved out a niche for offering exceptional bar food paired with rare whiskeys, achieving a Michelin star status. However, under Swieton’s guidance, it now holds a Michelin Bib Gourmand, an accolade for top-notch food at reasonable prices. “I enjoy cooking for everyday people,” Swieton notes.
Vegetarian dishes have taken center stage, not least the cucumber salad. This dish combines raw and grilled cucumbers with pickled fennel, dressed in green melon vinaigrette over basil creme fraiche. Swieton uses cucumbers from Nichols Farm & Orchard and adds fennel and umami-rich seasonings.
Certain items, like the beef heart tartare, attract attention for their creative twist. Swieton sources beef heart from Slagel Farm, incorporating a smoked trout tonnato-style sauce and serving it with beef fat crackers. “Beef prices are high,” she mentions, which pushed her to innovate with different cuts.
Pork ribs feature a summer cherry glaze and almond crunch, a favorite of Swieton’s Cantonese mother. The ribs come from Kilgus Farmstead and are oven-baked then seared for a “Chicago-style” effect. The cherry glaze combines cherries with hoisin sauce and spices for a distinctive flavor.
Summer squash dishes delight with a mix of grilled baby squash and zucchini fritters, accompanied by coconut curry and garlic labneh. The burrata also changes bi-monthly, currently served with grilled peaches and eggplant caponata, alongside house-made focaccia.
Drinks on offer include a nonalcoholic Calamansi Crush and an improved espresso martini, featuring Meletti coffee liqueur and Wheatley vodka.
Swieton, the first female executive chef at the venue, shares her love for breakfast dishes, notably Turkish eggs served with focaccia. Her journey at Longman & Eagle began as a brunch sous chef, evolving to dinner sous chef, then to chef de cuisine before her current role. She remains involved in the bread program, which she started with former chef Brian Motyka. The restaurant’s various breads are sourdough-based, continuing to delight patrons.
Desserts like peanut butter pie and an innovative french fry ice cream provide a perfect end to meals. “We infuse milk with french fries overnight, then create the ice cream base,” explains Swieton. This dessert balances sweet and salty flavors beautifully.
Despite the occasional kitchen hiccup, service generally stands out for its kindness and effort to compensate diners with extra dishes when necessary. Ultimately, Longman & Eagle continues to be a vibrant culinary destination in Chicago.
Address: Longman & Eagle, 2657 N. Kedzie Ave., Chicago
Contact: 773-276-7110
Website: longmanandeagle.com
Opening hours: Daily from 11 a.m. on weekdays, extending into late evening.
Pricing and accessibility information confirms it is wheelchair accessible.