Instead of a straight rendition of a Chicago style hot dog, Longman & Eagle translates the flavors to a completely new dish, albeit one that still looks sort of familiar. Meat from a pig's head is braised, and then marinated with a range of spices.
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Pumpkin is popping up on menus all over Chicago. What's most interesting is seeing it used in so many different ways. From pasta to tamales, cocktails to cupcakes, pumpkin's sweet roasted flavor is everywhere. Oh, and you better believe there is pumpkin pie.
Brunch is the great unifier, a meal specifically designed for everyone. But when we asked our contributors to pick out their favorite spot to brunch, every single person picked a different place. We're taking this to mean that there has never been a better time to brunch in town, as these many great picks prove.
With summer winding down, the next few weeks may present our last chance for months to enjoy the gifts of the season in their freshest, most robust, most immediate form. And one of the shining emblems of summertime is surely fresh corn.
Pillowy on the inside and crunchy on the outside, these are potatoes that are more than worthy to sop up the residual free range egg yolk on my plate.
Longman takes a few liberties in crafting their pork belly cubano sandwich.The combination of pork and ham slices remain, but the Longman sandwich strays just slightly from the typical assemblage from there.
One of Longman's not-so-secret secrets is that it serves brunch every single day of the week. On a recent weekday morning, there were only a handful of souls in the room at 10 a.m., and I sat at the bar to sample the PBR Breakfast ($7), which is just what it sounds like.