Longman & Eagle espouses traditional cooking techniques with regional American fare and an emphasis on sourcing the finest local ingredients the region has to offer. This farm-to-table, nose-to-tail aesthetic is lovingly represented by Executive Chef Maxwell Robbins. His considerate and deliberate offerings are both adventurous and sublime, featuring items that exemplify his passion for creative, flavorful and honest dishes offered at fair and reasonable prices.

Our enthusiasm for drinking is evidenced by our extensive libations program, one that is painstakingly researched, sourced and, ahem, tested. Offerings include an extensive bottled and draft beer list, seasonal craft cocktails, unusual spirits, an unparalleled whiskey selection (over 300 selections currently available) and bio-dynamic, small batch wines. Flight offerings, hosted tastings and inventive pairings are common.

We also have six rooms available for overnight stay, casual yet considered offerings that seasoned travelers will appreciate when looking to immerse and initiate themselves within the fabric of a bustling, vibrant urban enclave. Our rooms vary in both price and proportion, but aesthetics, comfort and function are manifest throughout. 

Executive Chef—Maxwell Robbins | Pastry Chef—Juan Gutierrez