Shank Frites and Bloody Marys at Chicago’s Longman & Eagle
Need a drink to wet your whistle? Perhaps some R&R after a hearty meal? Longman & Eagle has you covered! The restaurant, with a six-bedroom Inn on its second floor, has become a staple in Chicago since its opening in 2011. Known for their whiskey collection, cocktails and their innovative farm-to-table dishes, they’ve also received a lot of buzz around their brunch. Naturally I had to put their Bloody Mary to the test.
Before I even start talking cocktails, I have to highlight the food, which stole the show for me. I ordered the Shank Frites and holy crap it was delicious. Prepared similarly to poutine and served as a generous helping, the flavors played so well together. At the base, floating in au poivre sauce were the frites (fries). I would compare au poivre to an au jus or a thinner, gravy sauce, rich in flavor. The frites were covered in truffle, producing a sharp, salty, garlicky bite. Mixed in were pieces of roasted cauliflower and broccoli and I got a nice vinegar crunch from some pickled shallots. On top, a hunk of beef shank, falling apart as if slow-cooking for hours. It seemed to melt in my mouth, nostalgic of the days of my Grandma’s pot roast. And to finish, a sunny-side up egg plopped in the center. Definitely a heavier dish, but well worth it. While it might be meant for two, I’ll be honest; I went for it and conquered.
Paired with my Shank Frites was Longman & Eagle’s take on a Bloody Mary. Served in a pint glass with a light lager chaser on the side, the slightly thicker mix has a definitive orange color, which comes from the two main and distinct ingredients, horseradish and Old Bay seasoning. Old Bay seasoning is an ingredient I can’t say I’ve seen that often in a Bloody Mary, but I have to admit, it worked. Found typically paired with seafood, multiple herbs and spices make up Old Bay including paprika, celery seed, celery salt, dry mustard and crushed red pepper, amongst others. Here they use it in both the mix itself as well as on the rim of the glass. I also tasted spices like garlic and chili powder and was later informed by the bartender that stout is added. Stout is a unique addition that I’ve been seeing more and more, giving a smoother drinkability and in some cases, depending on type, a smoky or savory flavor. You can definitely taste both Old Bay and horseradish, so if you don’t like either, than this Bloody Mary is not for you.
3.5 celery stalks
Longman & Eagle
2657 N. Kedzie Ave
Chicago, IL 60647
About The Author
Based in Chicago, Jason is a Bloody Mary enthusiast in search of the best eats, drinks and vodka-soaked tomato concoctions the Windy City and beyond has to offer. Sunday Funday Lover, Curious Foodie and Avid Explorer, there’s never a dull moment in his adventures.
Follow his journey at eatdrinkandbloodymary.com or on Instagram: @eatdrinkandbloodymary