Longman & Eagle bills itself as a modern spin on the old inn model — eat, drink, and sleep under one roof — set in Logan Square. It's a collaboration between Cody Hudson, Robert McAdams, and Peter Creig Toalson of Land and Sea Dept. and Bruce Finkelman of 16" on Center.
The kitchen, led by executive chef Alex Swieton, runs an all-day menu built on a stated commitment to local and sustainable sourcing. Regulars gravitate toward the brunch service, the burrata, and a lineup of comfort-leaning plates that keep people coming back.
Upstairs, six casual-but-considered rooms are available for overnight stays, an unusual holdover from the inn concept the whole place is built around. The bar side leans into whiskey, with a list deep enough to be a draw on its own.
Michelin awarded Longman & Eagle one star for seven consecutive years, from 2011 through 2017, before shifting its recognition to a Bib Gourmand, which the restaurant has held in 2021, 2024, and 2025.
The kitchen, led by executive chef Alex Swieton, runs an all-day menu built on a stated commitment to local and sustainable sourcing. Regulars gravitate toward the brunch service, the burrata, and a lineup of comfort-leaning plates that keep people coming back.
Upstairs, six casual-but-considered rooms are available for overnight stays, an unusual holdover from the inn concept the whole place is built around. The bar side leans into whiskey, with a list deep enough to be a draw on its own.
Michelin awarded Longman & Eagle one star for seven consecutive years, from 2011 through 2017, before shifting its recognition to a Bib Gourmand, which the restaurant has held in 2021, 2024, and 2025.