A nose-to-tail signature that defines the restaurant's philosophy. The bones arrive still hot, the marrow rich and buttery, and the grilled bread just firm enough to spread it on without tearing. Reviewers consistently praise this dish as the quintessential Longman experience—simple, ingredient-focused, and revelatory for those discovering beef marrow for the first time.
Tips from diners
If you've never had beef marrow, start here. Scoop it with the toast like butter, add a pinch of salt, and you'll understand why nose-to-tail cooking matters.
Ranked #22 on The Daily Meal's best fried chicken in America. The chicken is hand-dredged in a custom spicy flour blend and fried in beef fat for maximum crispness, then paired with waffles drizzled in warm maple syrup. Multiple reviewers cite this as one of Chicago's most craveable comfort dishes.
Tips from diners
The chicken comes with duck fat biscuits on the side—don't skip them, they're worth ordering twice.
Ask for it with the maple reduction instead of syrup if you want to taste the chicken better.
A breakfast classic reimagined with the restaurant's ingredient sourcing. The pork belly is cured and cooked to order, arriving at your plate still steaming, the eggs just set with runny yolks, and the hollandaise house-made and silky. This dish exemplifies Longman's approach: respect traditional forms but source everything locally and cook it better than anyone else.
Tips from diners
Brunch doesn't need a reservation if you come before 11 AM on weekends.
A quiet showcase for the restaurant's commitment to slow cooking and quality meat sourcing. The shank cooks for hours until the meat falls from the bone, finished in a silky sauce made from the braising liquid. This is the kind of dish that rewards return visits—simple on the menu, complex on the plate.
Tips from diners
Call ahead to make sure the shank is available—it's not always on the menu and sometimes sells out early.
Longman takes the smashburger form seriously—each patty is thin enough to develop a lacy brown crust on a hot griddle. The two stacked together with cheddar melting between them creates a burger that's more texture and flavor than sheer size. At $21, it's not cheap, but reviewers consistently call it worth the price.
Tips from diners
The lunch menu is less crowded than dinner and features some dishes dinner doesn't have. Go Tuesday to Thursday, 11am–3pm.
Opened in 2010 in Logan Square, Longman & Eagle earned a Michelin star for nearly a decade and maintains Bib Gourmand status today. The restaurant trades heavily on nose-to-tail cooking—offal, beef marrow, foie gras—while maintaining fair prices and a full bar with over 300 whiskeys. Chef-owner sources the finest local ingredients and rotates seasonal menus to keep the kitchen unpredictable.
The whiskey list is over 300 bottles—if you're uncertain, ask your server. Most staff can guide you to something under $15 by the glass.
Book through Resy at least one week ahead for weekends. Walk-ins are welcomed at the bar but expect 30-45 minutes during peak times.
The Michelin Bib Gourmand status means Michelin inspectors confirmed good food at fair prices. Most main dishes run $14–$22.
Request a seat near the front windows when you reserve—the street view of Logan Square improves the whole meal.
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