• One Star
  • Restaurant of the Year (Dusek's)
    Chicago Social Magazine
  • Best New Restaurant (Dusek's)
    Chicago magazine
  • Best New Restaurant (Longman & Eagle)
    Chicago Reader
  • Top 10 Best New Restaurants
    GQ magazine
  • Rising Star Chef
    Chicago Tribune
  • Top 10 Best New Restaurants

My Restaurants

Where I Eat

From My Menu

Chef Giuseppe Tentori reviews Porcini agnolotti at Longman & Eagle
$$ | Pub/Gastropub
Logan Square
"This agnolotti dish comes with veal heart, a mushroom and truffle purée, and huckleberries. Normally, the veal heart is something most diners shy away from, but it all went together very nicely with an unexpected pop of sweetness from the huckleberries."
Chef Edward Kim reviews Warm Gruyère donuts at Longman & Eagle
$$ | Pub/Gastropub
Logan Square
"Doughnuts and Gruyère cheese are an amazing combo that make your run-of-the-mill cheese Danish whimper in the corner in shame. Its filling is crispy, gooey, salty, and filling, yet it somehow remains light and pillow-y. This dessert allows you to have the pretense of being an adult with a somewhat sophisticated palate, when in actuality, you're just stuffing your face with fried goodness and stinky cheese."
Chef Paul Fehribach reviews Fava bean agnolotti at Longman & Eagle
$$ | Pub/Gastropub
Logan Square
"This dish has beautiful execution, plus it's rich, complex, and unbelievably savory. It's one of the best vegetable dishes I've had in years."
Chef Brian Fisher reviews Fried chicken roulade at Longman & Eagle
$$ | Pub/Gastropub
Logan Square
"This has all of my favorite things on one plate: fried chicken roulade, buttermilk and Ranch spiced farce, duck fat biscuits, Sriracha, smoked green apple, cipollini onion, High Life gel, cayenne chicken jus—amazing! Editor's note: the menu changes frequently, and different versions of fried chicken may appear."