CCR & L&E in TOC

Screen Shot 2016-03-08 at 2.30.56 PM

If you snag the new spring issue of Time Out Chicago, you might recognize a familiar (and delicious!) egg dish on the cover – yep, that’s Cherry Circle Room’s Baked Eggs! The cover ties to Time Out’s big brunch feature, which also highlights Chef Pete Coenen’s new Scotch Eggs dish and beverage director Paul McGee’s Red Snapper (a take on the Bloody Mary).

Longman & Eagle’s brunch also earned some praise – the feature highlights L&E’s PBR Breakfast, granola with smoked blueberries and horchata gel, and “excellent drinks.”

Thanks for the love, Time Out! Grab your copy today or browse the digital version HERE.

Ryley Walker: Storytelling with Featherproof Press and Live Set

RyleyWalker_980Join us for a Sunday afternoon with Ryley Walker in the Chicago Athletic Association’s Drawing Room. First, he’ll be joining in another installment of the Storytelling Series, in which we invite Tim Kinsella of Featherproof Press to chat with some of Chicago’s most interesting figures. Then, Ryley will treat us to his trademark blend of jazz, psych rock, and folk music during a intimate live set. Seating is on a first come, first served basis as space allows.

Longman & Eagle Happy Hour 3-5PM


Join us for Happy Hour every Monday through Friday from 3-5pm. We have a weekly $2 shot, a weekly $4 draft beer and $1 cans of PBR!

Black Lips DJ Set in Game Room


Round two!  After all the fun we had last year welcoming The Black Lips to the Game Room at Chicago Athletic Association, we’ve got them back for another night of lively antics.  Join the band from 10 pm to midnight this Friday the 26th where they’ll be spinning tunes and hanging out on the second floor of The Chicago Athletic Hotel.

Lost Lake James Beard Semifinalist



Clayton Hauck for Lost Lake / Thank You.

We got some great news this week – Lost Lake is a semifinalist for the James Beard Award for Outstanding Bar Program. Lost Lake is the only Chicago-based bar nominated in this category.

We’re honored and very proud of the team at Lost Lake and the work they do every day.  To create complex (and delicious!) cocktails while keeping the vibe so warm and welcoming – well, it’s no easy feat, and we’re constantly impressed with everyone involved.

Congratulations to the team and the rest of the semifinalists! Exciting stuff in 2016.

Marz Brewing x Lost Lake


Piranhanas has landed at Lost Lake!

The third Marz Community Brewing and Paul McGee beer collaboration for Lost Lake, Piranhanas (piranha + ananas, or ‘pineapple’) is fermented at high temps with a yeast blend that produces an array of tropical fruit flavors and dries out the beer, emphasizing the fermentation and hop flavors. This beer was born to pair well with any rum, like Vacation Beer and Exotica Ale before it.

It’s interesting yeast and special fermentation process results in just a little funk and minerality, in addition to some tropical fruitiness. Come in and try it out today. We suggest a Tiny and a Tot: A pony of Piranhanas, plus a shot of the featured rum.


Stephen Eichhorn + Foxglove Studio at L&E

cats and plants


Longman & Eagle is excited to display “Cats & Plants & Cats & Plants”, a collaborative installation from floral design company The Foxglove Studio and Chicago-based artist Stephen Eichhorn.

The installation, which will be on display from February 16 – March 8, combines Eichhorn’s cat collage pieces with plants and flowers from Foxglove. Join us at 9pm on February 23 for a reception in celebration of the collaboration at Longman & Eagle.

LSD VDAY Weekend


We’ve got some plans for you, your boo, and your crew happening this Valentine’s Day weekend…

Longman & Eagle is hosting a special dinner in celebration of Valentine’s Day this February 14, inspired by the Piano Man himself. L&E is serving up a Billy Joel-inspired Valentine’s Day Prix Fixe menu from Chef Matt Kerney. Chef Matt’s 5-course dinner includes tomato-ricotta agnolotti, marinara, basil and parmesan chips (“Scenes from an Italian Restaurant”), pave of braised lamb, jerk, banana puree, butter rum gel, and cauliflower couscous (“Captain Jack”) and more.

This special menu is $85 / per person (optional beer and wine pairings available for an additional $40 and $50 per person, respectively), with seatings at 5:30, 7:30, and 9:30. Reservations can be made by emailing


LSD at Chicago Athletic Association


Cherry Circle Room will be offering a special, a la carte Valentine’s Day menu available to guests over Valentine’s Day weekend. Executive Chef Pete Coenen has created a menu of specials for the occasion, including oysters with a champagne mignonette, pan seared gnocchi, and pomegranate-glazed lamb shank, as well as two super decadent desserts from executive pastry chef Kristine Antonian: Chocolate peanut butter ganache with banana ice cream, butterscotch, and dates, and white chocolate cremeux with raspberry cake, candied sesame, and pomegranate. This special menu will be available alongside the normal dinner menu in Cherry Circle Room from available from Friday, February 12 through Sunday, February 14. Reservations can be made by visiting Cherry Circle Room on OpenTable.


This Valentine’s Day, share the love with your friends in Game Room. On February 13 from 9 p.m. – 1 a.m., the Chicago Athletic Association hotel is celebrating Crew Love. DJ Kristin Marx and her crew from Toast ’n Jam will be spinning the best in music duets and collaborations and Glitter Guts will set up shop with a photo booth sponsored by Perrier. Game Room will have Paul McGee large format cocktails on special and large format beer available for sharing, and as always, Game Room’s sharable snacks will be offered all night. Admission is free, no RSVP necessary.


Drawing Room will be hosting a series of Valentine’s Day pop-ups over the weekend. On Saturday, February 13th from 5-9p, Chicago-based online boutique Local Eclectic will be popping up with gifts, goodies, and jewelry for all your Valentine’s Day gifting needs along with a build-you-own bouquet station from Fleur, and on Sunday, February 14, from 11a-2p, CAA’s own Madison Hall boutique will be popping up with their selection of jewelry, gifts, and flowers. Accompanying both of these shopping experiences will be a love letter writing station – we’ll provide the type writer, stationary, and envelopes, guests just need to bring the heartfelt sentiments!

William Fevre Chablis Winemaker’s Dinner

winecollectors-flyer2Join winemaker Didier Seguier for a 4-course paired dinner in Cherry Circle Room exploring William Fevre Chablis. Guests will join Didier, who is visiting from Chablis, in the Drawing Room for an opening reception at 6pm, featuring passed bites and a preview of the 2014 vintages. Following the reception, guests will enjoy a four-course dinner in Cherry Circle Room from executive chef Pete Coenen (see below for menu), paired with William Fevre Chablis back catalog vintages. Andrew Algren, Cherry Circle Room’s wine director and sommelier, will also be on hand to discuss the catalog and pairings with guests.

The intimate dinner will allow Didier to educate each guest individually, discussing his decades making wine in Cognac, Bordeaux, Alsace, Champagne, the Côtes du Rhône, Burgundy (where he worked with Bouchard Père & Fils under Philippe Prost), and especially Chablis, where he has been working with the Henriot family since their purchase of William Fevre in 1998. Didier has since elevated William Fevre to new heights, joining the ranks of the top Chablis producers in the world. With its 47 hectare Domaine, more than half are in Chablis Premier Cru (12 hectares) and Grand Cru (15.2 hectares), William Fèvre owns the widest array of Grands Crus vineyards.

Tickets are available at (choose the ‘William Fevre Winemaker Dinner’ experience) for $90 per person, including both the dinner and pairings. This will be the first in a series of monthly winemaker dinners hosted by Cherry Circle Room.


William Fevre Winemaker Dinner

To begin:
Beausoleil oyster on the half shell with grilled rose, champagne mignonette

Brandade croquettes with king crab and orange caramel

Poached langoustine with carrot, sea bean, langoustine bisque

Chicken presse with artichokes in barigoule

To end:
Delice de Bourgogne with hazelnut, white truffle honey


Parquet Courts Storytelling and DJ set

parquetcourts-DJParquet Courts are headed to the Chicago Athletic Association on February 17! First, head to the second floor Drawing Room from 8:30 PM to 9:30 PM to hear them discuss life on the road and their writing process with Kevin Warwick, Chicago Reader associate editor and A.V. Club music contributor. Then head to the Game Room for a DJ set from the band from 10 pm till midnight! Game Room’s selection of beer, cocktails, and snacks will be available, as always. RSVP here.

8:30 PM – 9:30 PM: Storytelling Series Talk in the Drawing Room
10 PM – midnight: Live DJ set in the Game Room (no cover)

Cherry Circle Room at Dose Market

doseCherry Circle Room’s executive pastry chef Kristine Antonian will be at the next Dose Market, taking place this upcoming Sunday, February 14. This edition of the pop-up market, aptly titled the Love Dose, will be held at Morgan Manufacturing from 10am – 4pm. Chef Kristine will have her freshly made macarons on offer, available in singles (for eating) and packs of six (for gifting…or eating) in a range of flavors: Chocolate mint, lemon, chocolate strawberry, espresso, white chocolate raspberry, and chocolate peanut butter. She’ll also be pouring her homemade hot chocolate. Swing by and grab a little V-Day treat!

Tickets HERE.

Texas Tiki Disco


Anvil Bar & Refuge x Lost Lake: February 28 – March 4

Paul McGee and his team at Lost Lake are excited to welcome Bobby Heugel of Anvil Bar & Refuge to Chicago from February 28 – March 4. Anvil, one of Houston’s most celebrated cocktail bars, will be taking over Lost Lake for a weeklong pop-up while McGee & co are on a research trip to Martinique.

When Anvil Bar & Refuge opened in 2009, it was Houston’s first bar devoted to classic cocktails. Building a program with equal focus on utilizing quality spirits and serving locals, Anvil quickly gained popularity among Houstonians and garnered national acclaim.

For Anvil’s foray into the Chicago cocktail landscape, Heugel is delving into the annals of US bar history to inform the concept.

The popular tiki temples that inspired Lost Lake met their downfall in the 1970s through the onset of disco culture. The laid-back vibe and the quality, handcrafted drinks that are pillars of tiki couldn’t coexist with the demand for super speedy service, live music and dance floors. Heugel and his team will explore a booze-fueled conspiracy theory that tiki and disco are not opposing cosmic forces, and can, in fact, spectacularly co-exist.

Channeling the tiki-disco hybrids that exist in Caribbean discotheques outside the US, Anvil Bar & Refuge will present an alternative reality in which they envision what would have happened if tiki and disco had merged here in the United States. Expect tropical takes on classic cocktails, sharable punch bowls with a Houston edge, and much more. Heugel will also be bringing his popular ‘Break Even” program up from Texas, which allows guests to have a one ounce pour of an extremely high end spirit at cost, in the spirit of thanking guests and continuing cocktail education.

HVW8 Berlin


Land and Sea Dept. partner Cody Hudson is presenting a new body of work in his first solo show in Germany at HVW8 Gallery in Berlin. The show includes new paintings on linen as well as a new series of steel sculptures. Four screen prints produced by the Berlin-based art publisher Draw A Line will also be shown and available.

And as a nod to our favorite local spirit, bartenders from the recently opened Letherbee Fountain in Berlin will be on hand making cocktails for the crowd. If you are in Berlin stop by and say hello.

Lost Lake Video Vibes

Imbibe Magazine recently made this great video of the Lost Lake crew to commemorate us being named cocktail bar of the year in the 2016 Imbibe 75.

Check it out below…

Valentines Weekend at CCR


Cherry Circle Room will be offering a special, a la carte Valentine’s Day menu available to guests over Valentine’s Day weekend. Executive Chef Pete Coenen has created a menu of specials for the occasion, including Kusshi oysters with a champagne mignonette, poached Maine lobster risotto with white truffle honey, and pomegranate-glazed lamb shank, as well as two super decadent desserts from executive pastry chef Kristine Antonian:  Chocolate peanut butter ganache with banana ice cream, butterscotch, and dates, and white chocolate cremeux with raspberry cake, candied sesame, and pomegranate. This special menu will be available alongside the normal dinner menu in Cherry Circle Room from available from Friday, February 12 through Sunday, February 14. Reservations can be made by visiting Cherry Circle Room on OpenTable.

Chicago Mag Names Lost Lake Best New Bar in 2015!

Processed with VSCOcam with c1 preset

Chicago Magazine has named Lost Lake the best bar of 2016 in their just-released annual ‘bars’ issue! We’re very honored, and so glad that they like tiki-ing as much as we do.

They also must like spirit forward cocktails and rare whiskies as much as we do — because Milk Room came in at the #3 spot.

The issue is on newsstands now. Big thanks to Chicago, and congratulations to our teams at Lost Lake and Milk Room.

L&E Valentines Day 2016


Longman & Eagle is hosting a special dinner in celebration of Valentine’s Day this February 14, inspired by the Piano Man himself. You read that right – L&E is serving up a Billy Joel-inspired Valentine’s Day Prix Fixe menu from Chef Matt Kerney. Chef Matt’s 5-course dinner includes tomato-ricotta agnolotti, marinara, basil and parmesan chips (“Scenes from an Italian Restaurant”), pave of braised lamb, jerk, banana puree, butter rum gel, and cauliflower couscous (“Captain Jack”) and more.

This special menu is $85 / per person (optional beer and wine pairings available for an additional $40 and $50 per person, respectively), with seatings at 5:30, 7:30, and 9:30. Reservations can be made by emailing

Course 1 “We Didn’t Start the Fire”
Scallop Crudo, Ponzu Sauce, Green Apple Gel, Verdita Gel, Watercress, Pickled Pineapple Hearts, Pineapple-Jicama Relish

Course 2 “Billy the Kid”
Brisket Sausage, Cornbread Puree, Baked Beans, Chili, Fried Hash, Pickled Green Beans

Course 3 “Scenes From An Italian Restaurant”
Tomato-Ricotta Agnolotti, Marinara, Basil, Parmesan Chips

Course 4 “Captain Jack”
Pave of Braised Lamb, Jerk, Banana Puree, Buttered Rum Gel, Cauliflower Cous Cous

Course 5 “She’s Always A Woman To Me”
Fernet Pave, Spruce Powder, Chocolate-Juniper Cream, Confit Grapefruit, Grapefruit Pomelo

New CCR Brunch

Clayton Hauck for Land and Sea Dept.

Just in time for the brand new year, Cherry Circle Room has launched a brand new brunch. The new menu from Executive Chef Pete Coenen features creative takes on classic brunch and lunch dishes – including Scotch Egg (lamb sausage, runny yolk, giardiniera, yogurt sauce), Belgian Waffle (blueberry compote, marscapone, roasted pistachio butter), Surf N Turf Eggs Benedict (house smoked pork belly and nova salmon, tomato, arugula, béarnaise), and more. These new dishes are available alongside some CCR brunch and lunch favorites (Baked Eggs, Farro Risotto, New England Lobster Roll) and a menu of Paul McGee’s brunch cocktails (including Milk Punch, Red Snappers, Gin Fizzes and more).

Start your 2016 out brunching. You deserve it.

Clayton Hauck for Land and Sea Dept.

CCR Wins Best Restaurant Design at Jean Banchet Awards

Clayton Hauck for Land and Sea Dept.
Cherry Circle Room was awarded Best Restaurant Design at last night’s Jean Banchet Awards – Chicago’s ‘local food Oscars.’ We were in great company, with friends like Lula Cafe, Billy Sunday, and Fat Rice taking home awards as well. Huge thanks to the food writers who make up the Banchet panel, and congratulations to the teams at Cherry Circle Room, LSD, and Mode Carpentry.

We Made it to 1!


Birthday twins Lost Lake and Thank You are celebrating our first birthday on Wednesday, January 13th, and whew — what a year it’s been! We’ve grown as a team, made lots of new friends, taken our lil’ show on the road (Los Angeles! New Orleans! Austin! Fort Lauderdale!), and received more than a few amazing accolades (Chicago Reader’s Best New Bar! Eater Chicago’s Bartender of the Year! Imbibe’s Cocktail Bar of the Year! Yusho Ramen Battle champs! PQM Burger Night victors! The #66 spot on World’s 50 Best Bars 51-100 List! A top ten nomination for Best New Cocktail Bar by Tales of the Cocktail’s Spirited Awards!)

We’ll be lifting tiki mugs to the sky (er, thatched roof) on the 13th, and hope you’ll join us. For without you, dear reader, none of this would have been possible. Thank you for the best year ever!

L&E on Food Network

Turns out the rest of the country likes Longman & Eagle’s Fried Chicken & Waffles as much as we do here in Chicago – Food Network just named the dish the #2 Best Friend Chicken in America! They loved the sweet potato and pork belly hash we top it with, too. Come and in try for yourself – Food Network recommends you pair it with one of our Bloody Mary’s (or Larry, or Maria).

Screen Shot 2016-01-11 at 7.46.04 AM

Check it out HERE.

Lost Lake Pocket Tees


The most-Instagrammed element at Lost Lake is immortalized in neon pink script across the back — along with a palm tree-emblazoned front pocket for keeping your emergency supply of paper parasols. This staff and web store fave is back in stock on the Lost Lake and LSD web stores.

LSD x MCA Vibes Video

In early 2015, we were approached by the Museum of Contemporary Art with the hopes of working together to launch a new quarterly late night event series in their space, with Land and Sea Dept. being the first in what has since become their ongoing ‘MCA Prime Time’ initiative. Our program, ‘Vibes’, explored themes of collaboration, community and inspiration, allowing us to work across our collective experiences in the realms of art, design, food, music and more in a contemporary museum setting, across all four of its floors.

Check out the video of the event above made by friend of LSD Richard Smith and to see more about the project visit HERE.

Lost Lake is Imbibe’s Cocktail Bar of the Year!

We couldn’t be more thrilled that Imbibe Magazine named Lost Lake their Cocktail Bar of the Year as part of their annual Imbibe 75 list! Huge congratulations to Paul McGee and the whole team there. Thanks to the magazine, as well as everyone who came through for some tiki drinks and warm vibes this past year. Check out the full article in this months magazine or online HERE.

Screen Shot 2016-01-04 at 8.11.55 PM


Straight Outta Parson’s is Back


Mondays after 10pm at Parsons. You know the deal. Drinks, Hip Hop and you.

2 L 0 S 1 D 5

Many, many thanks to all of you that supported our various efforts in 2015 – it was an active year for all of us at Land and Sea Dept., and your continued support across projects means the world to us.  We can’t wait for the year to come – it’s going to be a good one!



Deck Your Desserts: Make Sprinkles with Chef Kristine of CCR

sprinkles 2

Cherry Circle Room‘s Executive Pastry Chef Kristine Antonian crafts the picture perfect desserts we’ve been enjoying at the CAA since it opened this summer. She also makes the pastel-sprinkled doughnuts guests devour with their coffee on the daily in Drawing Room and CCR.

Not many people know that Chef Kristine makes those sprinkles (herself!) fresh, every day. Even fewer people know that you too can make your very own sprinkles to decorate your holiday treats – and with this recipe from Chef Kristine, it’s pretty much as easy as cracking open a container of store-bought jimmies, and allows for way more bragging rights.

2 egg whites
16 oz powdered sugar
Liquid food coloring in desired colors

1. Mix egg whites and powder sugar in mixer with paddle attachment until smooth
2. Divide evenly and color with desired food coloring
3. Fit a piping bag with a small round tip and fill
4. Line a sheet tray with parchment paper
5. Pipe sprinkles in long straight lines across the parchment
6. Let dry, uncovered overnight
7. Loosen sprinkles from parchment paper and chop into small pieces
8. Sprinkle on treat!
9. Store in an airtight container

Shop Land
Shop Sea


We’ve launched our very own web store, your one stop shop for all things Land and Sea! From limited-edition prints (like friend and collaborator Ryan Duggan’s print for our Franklin BBQ event), to gift cards,  kooziespins and tees, from all your favorite LSD spots, these are the things you didn’t know you needed (and everything you know you need).

Browse away, and bring home a little bit of LSD for the holidays!

Poppin’ Bottles with CCR’s Andrew Algren

Champagne. Cava. Prosecco – we like all bubbly beverages around these parts. We’re also lucky enough to have Andrew Algren at the helm of our wine program in Cherry Circle Room. In the spirit of holiday giving, Andrew has shared his favorite baller and budget bottle picks for all your celebration needs.

Clayton Hauck for Land and Sea Dept.
Under $30

Weingut Burg Ravensburg “Rabanus” Riesling Sekt Brut 2008
Baden, Germany
Approx $28

It wouldn’t be right for me to not kick this list off with a Riesling given my own propensities for the grape. This property can trace its history back to 930 AD, with this bottling being named in honor of its founder. The 2008 is a current release, seeing disgorgement in 2014 having spent approximatley six years en tirage (contact with the lees, or yeast sediment in the bottle after secondary fermentation). Bright, crisp, and clean with a low dosage, absolutely perfect to kick the New Year of auf Deutsch.

Jo Landron “Atmospheres” Brut MV
Loire Valley, France
Approx $18

A personal favorite from one of my favorite producers of Muscadet, on the far western edge of the Loire River. The blend here is non-traditional (80% Pinot Noir and 20% Folle Blanche) so it cannot bear the Muscadet moniker, but that driving minerality carries through with a heaping helping of fresh apple and pear. While supply in Chicago right now is dwindling, I have it on good authority that a fresh disgorgement should be arriving just in time for New Years Eve!

Domaine des Terres Dorées “FRV100″ NV
Beaujolais, France
Approx $19

For those looking to keep a slightly more level head but still enjoy some bubbles, this bottle clocks in at just 7.5% abv.  A deep rosé made from all Gamay, look for plenty of ripe, sweet berries and playful effervesce. Made in the Methode Ancestrale (spontaneous fermentation begins in tank and then the partially fermented wine is moved to bottle and sealed to trap the ongoing production of C02) which in this case leaves a good degree of residual sugar for those with a sweet tooth.

Scar of the Sea California Hard Cider 2014
Santa Maria, California
Approx $13 for a 375mL bottle

To switch things up but still get that carbonation fix, try try this stunning cider coming from the Scar of the Sea winery located in the Central Coast of California. A blend of Arkansas Black, Idared, Red Ashtrachan, Williams Pride and Mutsu apples from Paso Robles It is barrel fermented with native yeast in French oak barrels and barrel aged sur lie for 3 months. A second fermentation in bottle provides the sparkle and fully dries this cider out.  This offering is infinitely quaffable with a tart, clean finish. Track this one down as soon as possible as total production was only 336 cases.

Raventós i Blanc “L’Hereu” Reserva Brut Conca del Riu Anoia 2013
Catalonia, Spain

This producer began to revolutionize Cava production in the 1980s through their efforts to focus on native varietals, estate grown fruit, and a top-tier approach in the winery.  This dedication to quality led the family to leave the Cava appellation in 2012, which they felt had become flooded with low quality offerings.  The new designation of Conca del Riu Anoia now adorns this bottle which is a blend of Macabeu, Xarel-lo, and Parellada.  A very light hand with dosage leaves a bone dry wine with intense chalky mineral tones. Just the thing to wake up your palate and keep the party going well into the wee hours.

For the Ballers:

Pierre Moncuit “Cuvée Pierre Moncuit-Delos” Brut Grand Cru Blanc de Blancs NV
Les Mesnil-Sur-Oger, Champagne
Approx $45 (750mL) $200 (3000mL)

An exceptional 100% Chardonnay bottling from the Grand Cru vineyard of Les Mesnil-Sur-Oger in the  Côte des Blancs of Champagne. All vinification and ageing takes place in stainless steel, allowing the chalky, mineral character of the soil to shine through.  This wine is an absolute treat, and better yet is available in jeroboams (3000mL) bottles so you can make lots of friends during this year’s celebrations!

Larmandier-Bernier “Rosé de Saignée” Extra Brut Premier Cru NV
Vertus, Champagne
Approx $75

Bone dry pink bubbles coming from the biodynamic duo of Pierre and Sophie Larmandier.  This bottling is pure Pinot Noir from the family vineyards in Vertus.  As opposed the usual style of rosé Champagne in which red wine is blended into existing white wine, a saignée is made in the more traditional method.  There is a brief period of skin contact before the juice is bled away, retaining a pale pink hue.

Bouchard Roses de Jeanne “La Bolorée” Brut Nature Blanc de Blancs 2011
Celles-Sur-Ource, Champagne
Approx $155

Cedric Bouchard is a madman of individual parcels coming from his holdings in the Aube district in southern Champagne. La Bolorée is a 0.2107 hectares parcel planted to Pinot Blanc in 1960.  An amazing menthol character and intruiging texture make this a bottle to grab whenever you see it as production is almost non-existent.

Saint-Chamant “Cuvée de Chardonnay” Brut Grand Cru Blanc de Blancs 2005
Chouilly, Champagne
Approx $68

This release comes from the cellar of Christian Coquillette who holds hundreds of thousands of bottles in his mile long cellar below an unassuming house in Epernay.  The fruit is source from the Grand Cru of Chouilly in the Vallée de la Marne in western Champagne.  Truly decadent with deep flavors of toast and vanilla.  An excellent match for a truffle and caviar topped omelette  to cure your first hangover of 2016!

Egly-Ouriet “V.P.” Extra Brut Grand Cru NV
Ambonnay, Verzenay, and Bouzy, Champagne
Approx $100

The signature of Egly-Ouriet, this wine spends six years sur lees drawing out a rich, almost caramelized character.  Fermented completely in barrel, this bottling shows hazelnut and red fruit with white pepper on the finish. The body and profile are enough to stand up on the dinner table to the likes of duck, lamb, and even a  côte de bœuf!


A Holiday Bourbon Gift Guide from Phil Olson

Clayton Hauck for Longman & Eagle

Longman & Eagle‘s bar manager Phil Olson knows a thing or two (or a hundred) about whiskey. Phil was generous enough to share his expert knowledge to bring a little joy to the whiskey lover in your life this season.

“Every year around this time, I get asked for bourbon recommendations for gifts. I thought I’d put together my favorite picks or the whiskey fan in your life.”

For the person who missed their chance at Pappy:

Weller 12 Year

Often referred to as “Poor Man’s Pappy,” this wheated bourbon from the Buffalo Trace distillery is made from the same mash bill (or recipe) as current releases of Pappy Van Winkle. However, it is much more affordable and tends to be more readily available…although that is changing due to people writing about it, like I’m doing right now. (Whoops, sorry.)

For the person who thinks they have everything.

John E. Fitzgerald 20 Year

This extremely limited release is a bottling of some surviving Stitzel-Weller bourbon. Stitzel was the distillery operated by Pappy Van Winkle, and where he made the old Fitzgerald brand famous. This bottle is a 20 year old whiskey with heavy butterscotch, vanilla, and toffee notes. It’s an amazing whiskey in some pretty incredible packaging. If you can get ahold of it, this pick will blow away any whiskey collector.

For the office Secret Santa with a $25 limit:

Very Old Barton Bonded

One of the best bourbons available when it comes to quality versus price. Rich and full-flavored, it’s great in cocktails or as a sipper on it’s own.

For the person who thinks they know everything:

Pikesville Rye 

Recently re-released by Heaven Hill, this is essentially an older expression of Rittenhouse (already one of our faves), and has quickly become one of the staff favorites since it was released this past summer. Pikesville comes in at the agressive proof of 110 or 55% ABV. In spite of that high proof, it is surprisingly smooth. It has been stumping several of our best bartenders in blind tastings with it’s sweet profile and deceptively smooth finish.

For the person who maybe actually has or knows everything:

Instead of trying to impress them with a bottle of something they already have, why not find a way to help them enjoy their collection. They’d probably love to see some cool bar tools under the tree for their home bar. Cocktail Kingdom is a great resource for tools. Put together a kit for your whiskey fan to make a great old fashioned with a Yarai Mixing Glass, Teardrop Barspoon, Strainer and Bitters Bottle.

Clayton Hauck for Longman & Eagle

(Don’t forget: You can pop into the bar at Longman & Eagle anytime to try a pour of L&E’s vintage bottles – that would make for a nice holiday gift in and of itself!)

Chicken Fried Ice

Clayton Hauck for Parson's

Have you gotten to try out Parson’s ice rink yet? Bring the kids in for brunch over the holiday break, then work off our delicious indulgences by taking a lap or two on the ice. Grab a boozy hot cider and you’ve got yourself an A+ winter afternoon. If you’ve got skates, bring ‘em – see you there!



Ring in the New Year with a nine-course prix fixe menu from Chef Pete Coenen in the historic Cherry Circle Room. Chef Pete pulled out all the stops for CCR’s first New Year’s – you can check out the whole decadent menu here, but expect oysters, scallop crudo, roasted duck, rib eye (of course!), and more. There are also some top notch meal supplements available – you can add Siberian Osetra caviar or a white alba truffle tasting, as well as coursed wine pairings from CCR wine director Andrew Algren.

Seatings begin at 6pm. Tickets are $125 between 6pm-7pm and $150 between 9pm-10pm (includes champagne toast). Book your spot here.




Ring in the New Year with a nine-course prix fixe menu from Chef Pete Coenen in the historic Cherry Circle Room. Chef Pete pulled out all the stops for CCR’s first New Year’s – you can check out the whole decadent menu here, but expect oysters, scallop crudo, roasted duck, rib eye (of course!), and more. There are also some top notch meal supplements available – you can add Siberian Osetra caviar or a white alba truffle tasting, as well as coursed wine pairings from CCR wine director Andrew Algren.

Seatings begin at 6pm. Tckets are $125 between 6pm-7pm and $150 between 9pm-10pm (includes champagne toast). Book your spot here.


Land and Sea Dept. is excited to present Mucca Pazza at the Chicago Athletic Association for a special New Year’s Eve performance. The 20-piece brass and marching band hybrid will be bringing their exuberant live show to Stagg Court to ring in 2016.

Mucca Pazza will be joined by a roster of guests DJs, so you can expect some fun surprises and a special midnight toast. Tickets are $25 in advance and are on sale now, here!

Land and Sea Dept. will have the space set up with cash bars, offering a selection of beer, bubbles, cocktails, and more. Start your 2016 off right – with us, at the historic Chicago Athletic Association!

For those of you not attending the concert proper, feel free to pop into LSD’s second floor spaces at the CAA between seven and ten pm, where the the band will be popping-up sporadically throughout for some unscripted performance hi-jinxs.


Longman & Eagle‘s Chef Matt Kerney, too, is pulling out all the stops this New Year’s Eve, with three seatings of a special prix fixe menu. The first two seatings feature a five course menu, including crab salad, duck cassoulet, strip steak, and more, while the last seating ups the ante with three extra courses (crispy pork belly, squid ink & smoke mussel agnolotti, and a special housemate truffle and dark chocolate intermezzo) and a sparkling wine toast at midnight. Wine and beer pairings are available for each seating, as well.

The 5:30pm & 8:00pm seatings are $95 per person with optional pairings: beer pairings are $30 and wine pairings are $40. The 10:00pm seating is $125 per person with optional pairings: beer pairings for $40 and wine pairings for $50.

Email to book.


Celebrate with Lost Lake as they ring in 2016, covered head to toe in heavy tropical vibes! Enjoy an open bar, delicious food from Thank You, dancing in the Cave, and spend the last few hours of a very good year basking in the glow Lost Lake’s never-ending neon pink sunset.

General Admission tickets available for $120 here, and to reserve a table, please reach out to

Ye Olde Holiday Shoppe

Join us for Parson’s Ye Olde Holiday Shoppe! Local makers, designers, and artists will set up shop at Parson’s from 4-8p on December 7 for a festive pop-up experience. Chef Hunter will have some toasty snacks on hand, and bar manager Charlie Schott will be serving up hot drinks. We’ll have Christmas trees available for purchase, the ice rink will be open for skating (byo-skates encouraged!), and Parson’s full dinner menu will be available.


Wednesday Night DJs at Lost lake



Wednesday Night DJs at Lost Lake.

See you there……

A Little Warmth from Parson’s own Charlie Schott

Clayton Hauck for Parson's

If you’re doing Thanksgiving the old fashioned way – stuffing the turkey, mashing the potatoes, opening your door to relatives – chances are you’ve got some entertaining to do. Parson’s Chicken and Fish bar manager Charlie Schott has just the recipe to keep your company company while you’re cooking – it’s his famous spiced apple cider!

1 gallon of apple cider
1/2 cup of light brown sugar
6 cinnamon sticks
6 star anise pods
15 allspice berries
15 cloves
2 oranges, quartered

1. Combine all ingredients in a pot
2. Bring to a simmer for half an hour
3. Strain
4. Add Goslings Black Seal Rum or Evan Williams Bonded Bourbon to taste
5. Enjoy!

Leftovers can be refrigerated and reheated for up to a week.

From Good Stock December 5


Just like that, fall is almost over – and that means that there is just one more From Good Stock supper club to enjoy. Our last From Good Stock of the season will be on Saturday, December 5, and will feature Chef Joe Meunch of Maxie’s in Milwaukee.

Maxie’s is a Southern-inspired restaurant offering traditional dishes and “from-scratch” comfort food from across the South.

As always, we’ll be pairing this dinner experience with some art, design and / or music elements – stay tuned to our socials for announcements on that front.

There are just a few tickets left for this special event – grab your tickets here.

Ring in the New Year with Mucca Pazza

Land and Sea Dept. is excited to present Mucca Pazza at the Chicago Athletic Association for a special New Year’s Eve performance. The 20-piece brass and marching band hybrid will be bringing their exuberant live show to Stagg Court to ring in 2016.

Mucca Pazza will be joined by a roster of guests DJs, so you can expect some fun surprises and a special midnight toast. Tickets are $25 in advance and will go on sale tomorrow, November 20, at noon – get them here.

Land and Sea Dept. will have the space set up with cash bars, offering a selection of beer, bubbles, cocktails, and more. Start your 2016 off right – with us, at the historic Chicago Athletic Association!

For those of you not attending the concert proper, feel free to pop into LSD’s second floor spaces at the CAA between seven and ten pm, where the the band will be popping-up sporadically throughout for some unscripted performance hi-jinxs.

MuccaPazza2015byMiranda Lange

Milk Room opens at CAA

Milk Room, the former speakeasy located on the second floor of the Chicago Athletic Association and operated by Land and Sea Dept., is now open!

Milk Room is an exclusive, eight-seat micro bar serving beverage director Paul McGee’s menu of classic, spirit-forward cocktails utilizing extremely rare and vintage spirits alongside hard to find ingredients. A refined, limited menu of shared plates from Executive Chef Pete Coenen is also available nightly.Clayton Hauck for Land and Sea Dept.

Milk Room is currently booking through December 30, 2015 – visit to book your seat.

Eat to the Beat w/ Neko Case


Land and Sea Dept. is excited to partner with Sound Opinions on their annual Eat to the Beat fundraising dinner – this year, featuring an evening with Neko Case.

Sound Opinions hosts Jim DeRogatis and Greg Kot welcome guests for an intimate dinner with Neko Case herself. Some of Chicago’s best chefs will be creating dishes inspired by Neko’s work – including Allie and Rob Levitt of The Butcher & Larder, Iliana Regan of Elizabeth, Jason Hammel and Sarah Rinkavage of Lula Cafe, Leigh Omilinksy of Nico Osteria, Matthias Merges of A10, Billy Sunday and Yusho, Mindy Segal of Hot Chocolate, Pete Coenen of Cherry Circle Room, with pre reception drinks by LSD beverage director Paul McGee.

All proceeds benefit Sound Opinions and Chicago Public Media.

Note: This event is sold out.


Thanksgiving on LSD


Thanksgiving will be here before you know it, and we’ve got you covered for the big day with a number of options, whether you want to do it up downtown-style, keep it low key in the neighborhood, or stay home with your honey.



The Cherry Circle Room will be offering a family style prix fixe menu on Thanksgiving Day, with seatings available starting at 11am. Chef Pete Coenen’s menu includes apple and beet tart with cheddar, roasted bronzino with pickled pumpkin, and, of course, house roasted turkey with giblet gravy, mashed potatoes, oyster stuffing, roasted brussels sprouts, candied yams with house-made marshmallows, and more. Pastry Chef Kristine Antonian’s dessert offerings include smoked apple pie or a pecan tart with tanka bean ice cream. Wine director Andrew Algren has created some optional pairings, and beverage director Paul McGee will have some seasonal cocktails available alongside a specialty beer selection.

This special meal is $75 per person (not including tax, beverages, or gratuity); reservations can be made by emailing



Longman & Eagle will be hosting a family style Thanksgiving dinner, with seatings from 1pm to 7:30pm. The menu includes roasted heritage turkey, green bean casserole, bourbon & orange cranberry sauce, chestnut foie gras stuffing, sweet potato pie, and even more. Tickets are $65 per person, not including beverages and gratuity.  (Kids ages 4 to 9 are $20 per, those under 3 are free. A vegetarian version is also available.)

Email to book.

Holiday bonus – the OSB will have a Thanksgiving Leftovers Sandwich starting at 3pm, so come by after the big meal to get another smaller one!



And finally, for those of you looking for a cozy holiday meal at home, Parson’s Chicken and Fish will be offering a takeout menu from Chef Hunter Moore featuring a whole fried amish chicken, buttermilk biscuits, tomato and bacon braised green beans, caramelized winter squash, and mashed potatoes with gravy. The menu is designed for two and is available for $50 per order (adds are available, like hush puppies for $4, and side salads for $8) and will be available to carry out from 10am to 6pm.

Visit to place your order. 

Bruce Lamont + Scott Kelly @ CAA


Bruce Lamont (Yakuza) and Scott Kelly (Neurosis) are joining forces for a special stretch of US live dates, including a stop in the Drawing Room of the Chicago Athletic Association on Wednesday, November 11. Lamont and Kelly will be playing individual performances before coming together to play a set from their collaborative project Corrections House, who just released their sophomore album Know How To Carry A Whip. There’s no cover for this intimate performance – see you there. 

Scott Kelly + Bruce Lamont

November 11, 2015 – 9pm

The Drawing Room at the Chicago Athletic Association

From Good Stock Nov 13 2015


For the second From Good Stock event of 2015, we’re excited to welcome  Chef Katrina Zito of St. Anselm (Brooklyn) with Cherry Circle Room’s Andrew Algren (who will be designing wine pairings for the evening).   Chef Katrina will be cooking up St. Anselm’s signature grilled meats and seafood – rounding them out with some super seasonal vegetable side dishes.

Alongside the good food and drinks, we’ll be showcasing embroidery by Kendal Kost of Biting Louse Embroidery and floral designs from The Foxglove Studio. This intimate, 50 person dinner takes place in LSD’s Garfield Park studio space, with a strong art, music or design component (or sometimes all three!).

Tickets are available below! Hope you can join us.

Chef Katrina Zito of St. Anselm (Brooklyn) & Andrew Algren of Cherry Circle Room / 11.13

L&E Michelin Star!


Longman & Eagle is very humbled to have received recognition from the 2016 Michelin Guide, coming in at a starred rating for the sixth year running (as many years as we’ve been open!). Congratulations to all of the staff at Longman & Eagle (everyone, past and present) and to our friends in the Chicago restaurant community who have also been recognized for their hard work. Thanks, Chef Jared Wentworth and Chef Matt Kerney – the LSD crew is proud of you guys!

Lost Lake in Playboy

IMG_1481 (1)

The November issue of Playboy includes the annual “Best Bars” feature – and this year, tiki reigned supreme. Lost Lake took home the prize for “Best Neighborhood Hangout,” with shoutouts to the Hula Hips of Heaven (always available on Lost Lake’s new Whisper Menu), and Thank You.’s fried rice. Congrats to the team at Lost Lake, and big thanks to Playboy - and to our neighbors in Logan Square and Avondale who have made Lost Lake their tropical home away from home.

Intern on LSD


Land and Sea Dept. is currently looking for interns. We’ve got a lot going on (in the world of restaurants and beyond), so ideally candidates will have experience and / or knowledge of drinks and food, and an interest in art, design, film, music and more. Interest in event production, food & drink media and social media are pluses, too.

Day-to-day responsibilities would include helping around the LSD studio, assisting with social media content and scheduling, tracking press mentions, and helping with event coordination and logistics.

Potential candidates can reach out to with a resume and a brief overview of their skills, experience, and availability.

Vintage Spirits at L&E


Clayton Hauck for Longman & Eagle

In addition to overseeing a stellar cocktail and whiskey program, Longman & Eagle bar manager Phil Olson has been building and curating an amazing vintage bourbon collection. Over the last several months, he has grown the collection considerably and Olson has been able to acquire some really exciting bottles.

There is some lovely Jim Beam from the 60s, and some Old Crow and Old Grand Dad from the 70s, back it when it was still produced by National Distillers. The real gems are some very limited offerings from the now legendary Stitzel-Weller distillery, bottled when Pappy Van Winkle was still president of that distillery. There are also a couple of bottles of Old Fitzgerald from that same era, and even a beautiful decanter of Old Rip Van Winkle bottled in 1974.

These bourbons are extremely limited and rare, and the team at Longman couldn’t be more excited to now offer them as a part of our already extensive list. But, just like all of the whiskey at L&E, it’s meant for your mouth, and not the shelves…come in and get a pour while you can.


photo: Clayton Hauck

Disappears at The Garfield Park Conservatory 7″


Earlier in February, we hosted our friends Disappears at The Garfield Park Conservatory to celebrate the release of their latest album Irreal. We recorded the performance and the band selected two songs – Interpretation and Halcyon Days – for release as a (super) limited edition 7″, the second AudialLSD release.

If you were preordered these as a part of the show, your copy is ready for pickup at Permanent Records on 1914 W Chicago Avenue. If you weren’t, don’t worry – you can pick one up at Permanent, Reckless, and a few other record stores around town, and a handful of copies will be available at our webstore.




Crack open the October issue of Conde Nast Traveler, and you might see some familiar drinks, faces and food – this month’s Word of Mouth section features a great guide to Chicago by editor Paul Brady. Paul hit up the Cherry Circle Room (featured as a good spot for dinner with clients) and Drawing Room at the Chicago Athletic Association (also featured as a hotel to check out), and included Parson’s Chicken & Fish and Thank You. in his round-up of the best new restaurants in Chicago. He also chatted with Paul McGee about his favorite cocktail bar in the city, and talked with LSD partner Peter Toalson about the Chicago food scene.

Make sure you check out the issue – lots of great recommendations in Chicago and beyond. Thanks for the kind words, Paul!

Chicago Photos by Christopher Testani

From Good Stock Supper Club Series


From Good Stock, Land and Sea Dept.’s fall supper club series, is back for a second year!

This fall, we’re excited to welcome Chef Jonathan Meyer and bar manager Gui Jaroschy of the Broken Shaker (Chicago and Miami, respectively), Chef Katrina Zito of St. Anselm (Brooklyn) with Cherry Circle Room’s Andrew Algren (who will be designing wine pairings for the evening), and Chef Joe Muench of Maxie’s (Milwaukee). Conceived by LSD director of operations Elana Green, From Good Stock invites talented chefs from Chicago and around the country to create unique menus based on personal passions and seasonal whims.  The intimate, 50 person dinners take place in LSD’s Garfield Park studio space, with a strong art, music or design component (or sometimes all three!).

Our first dinner, happening October 22 with the Broken Shaker, is a rare chance for guests to experience coursed food and cocktail pairings from the award-winning bar, as well as the combination of Chef Jonathan and Gui working together in the same city! Local ceramicist Leah Ball will be creating some brand new serving and dining pieces for the event, and Berlin-based artist Marius Glauer will be showing some older work as well. Scott McNeice, Chicago-based music curator, will be designing a soundtrack for the evening that is sure to vibe with the food, drinks, and art.

Tickets are available for each of the 2015 dinners now – you can even get a season pass to all three! Hope you can join us.

Chef Jonathan Meyer & Gui Jaroschy of Broken Shaker / 10.22

Chef Katrina Zito of St. Anselm (Brooklyn) & Andrew Algren of Cherry Circle Room / 11.13

Chef Joe Muench of Maxie’s (Milwaukee) / 12.5:

#LEpumpkinparty / October 25


Longman & Eagle’s annual #LEpumpkinparty is back – join us on Sunday, October 25 from 1-6pm, on the patio. BYO pumpkin is encouraged – but we’ll have a limited number of complimentary pumpkins and kits for a few lucky carvers. Eat some fall-inspired donuts from L&E pastry chef Jeremy Brutzkus, drink your fill of hot cider with or without (or with) whiskey, and ice cold Vandermill cider. It’ll be fall in a nutshell…or in a pumpkin.

New Cocktail Menu at Lost Lake!

PGTP - 2

Lost Lake has a brand new menu of tiki-tastic cocktails, available now! LSD beverage director and Lost Lake partner Paul McGee’s super fresh menu features sixteen cocktails, many of which utilize ingredients not typically associated with tiki, like sherry and scotch. Alongside perennial favorites like Bunny’s Banana Daiquiri and the Lost Lake, you’ll find Bourbon Barrel, Bourbon Barreled; Ruby Mae’s (Second) Surfing’ Bird; and Fogcutter (a Trader Vic recipe from the 1940s!).

It also includes three original drinks from bar manager Erin Hayes (Three of Strong, Some Days Last a Long Time, and Saturn in the House of Saturday Forever), and some new large format drinks. Naturally, these new drinks come in some cool new tiki mugs and glassware – many of which are also available on the new Lost Lake webstore!

Saturn in the House of Saturday Forever - 3

Also launching is the ‘whisper menu’ – it’s available by request and features over 100 classic tiki and rum cocktails.

Come by and tiki with us today!

Brunch is Back!

Photo by Clayton Hauck for Parson's

One bright spot in the dwindling daylight hours and gradually falling temperatures is the return of Chef Hunter Moore’s brunch at Parson’s Chicken and Fish. This year’s menu features favorites like Chicken and Waffles (Belgium waffle, fried chicken thigh, maple brown butter, sunny side egg) and the Early Riser (2 fried eggs, hash browns, and toast) alongside new dishes like the Chicken Paprika (chicken cutlet, potato pancake, sunny side egg, creamy paprika sauce, celery salad) and Huevos Motuleños (refried black beans, crispy tostada, ranchero sauce, chihuahua cheese, sunny side egg, ham hock, and peas).

Also available are bar manager Charlie Schott’s brunch cocktails, including the always-popular Blood & Leather, Charlie’s take on the bloody mary with Letherbee Fernet and Gin.

Come and get it – weekdays from 11am-3:30pm, Saturday & Sunday from 10am-3:30pm.

Grit & Grain


Longman & Eagle bar manager Phil Olson teamed up with his friends at Goose Island to chat about whiskey for chapter two of Grit & Grain, the story of Goose Island’s Bourbon County Stout. Phil drops some knowledge on the history of bourbon, how it’s tied to US history, and the relationship between whiskey and craft beer – check it out on the Good Beer Hunting website.

L&E Whiskey Bar at Northern Grade Chicago

NG Chicago-L

On October 10 and 11th, Longman & Eagle will be popping up at the 4th annual Northern Grade Chicago – a nationally acclaimed roving marketplace, featuring only brands that manufacture in the U.S. – something we can definitely get behind. We’ll be serving some of our L&E selected single barrel whiskey selections as well as some L&E favorites (Cabin Still, i see you…) and classic whiskey cocktails alongside pop-ups from great brands like Stock Mfg, Field Notes, Ohio Knitting Mills, Pierrepont Hicks, and many more. Come check it out at 1st Ward / Chop Shop (2033 W. North Avenue) from 11am-7pm on Saturday 10/10, and 11am-5pm on Sunday, 10/11.

Letherbee Autumnal 2015 Launch at OSB at L&E


Stop in next Tuesday (Oct. 6) to say hello to the Letherbee Crew and try this season’s sure-to-sell-out-quick limited seasonal gin from Letherbee Distillers.

Letherbee’s 2015 Autumnal Gin features a combination of flavors perfectly suited to the season – bourbon barrel, maple, and allspice. Founder Brent Engel and the gang have been aging gin in a used Buffalo Trace Bourbon barrel for almost 3 years, giving the batch a hint of bourbon’s complex flavors. Letherbee also sourced a single-origin, wood fired maple syrup from The Bunker Farm in Vermont, by way of Greenstate Sugaring in Portland, OR, and steeped house-roasted sugar maple wood chunks in the gin both pre and post distillation.  The allspice lends a graceful depth,  complementing the char of the bourbon barrel.

The resulting gin is lightly sweet, spiced, and just the thing for these cooler days and longer nights.




Dan Deacon x 2


HIT + RUN at the CAA


MCA Prime Time: Vibes


VIBES 9 17-02

We’re pleased to collaborate and partner with the Museum of Contemporary Art on the first installment of MCA Prime Time, their new quarterly event series launching this fall. Land and Sea Dept. will be taking over the museum on October 2, from 7-11pm. Tickets available HERE.

Here’s a breakdown of what you have to look forward to:



Electronic artist Dan Deacon will be headlining the event, treating audiences to a live performance, which means lots of audience participation and plenty of theatrics.

The event will also feature the debut of the Impala Sound System, a massive, sculptural speaker wall. Impala Sound Champions will deejay through the system throughout the night.

Psych-folk abstractionist Ryley Walker will be performing over the course of the evening.

Musicians Elliot Bergman (Wild Belle), Quin Kirchner (NOMO) and Erik Hall (In Tall Buildings), Joe Adamik (Califone, Iron and Wine) and Kiara Lanier will be playing from within the Alexandre da Cunha sculpture on the MCA’s front plaza, welcoming guests as they enter the museum.

Domestic Animal and Afterglowings will also be performing over the course of the evening, with a liquid light show and live music piece from Chicago based musicians Drew Ryan and Derek Weber.



Alongside the interactive art and music elements, bars and restaurants from the Land and Sea Dept. family will be popping up in the museum for the evening.

Parson’s Chicken and Fish will be taking over the patio of the MCA’s outdoor cafe space, red and white umbrellas and picnic tables included. Chef Hunter Moore and principal bartender Charlie Schott will be serving up Parson’s signature dishes and slushies.

Tiki bar Lost Lake and adjoining American-Chinese takeout counter Thank You. will be setting up shop as well, featuring Paul McGee’s signature cocktails and bites from Chefs Jennifer Jackson and Justin Tootla.

Longman & Eagle’s Off Site Bar will also have a presence at Vibes, complete with bar manager Phil Olson’s drinks and executive chef Matt Kerney’s culinary offerings. as well as donuts from pastry chef Jeremy Brutzkus.

Paul McGee will also be serving up some classic cocktails with a pop-up bar from Cherry Circle Room, Land and Sea Dept.’s latest venture, located in the Chicago Athletic Association hotel.



Lilli Carré, Paul Nudd, and Philip Vanderhyden will be contributing pieces for a video program playing over the course of the evening in the main lobby. Chicago-based artists Mike Rea and Josue Pellot will also be showing pieces – Mike Rea will be performing “Band Practice”, a new mixed media piece, while Josue Pellot will be bringing a sculpture to the MCA for the night.

Jeremiah Chiu (Plural) will be showing his ‘Smartphone Symphony’, an interactive art piece inviting participants to play tones via their smartphones’ web browsers. The resulting cacophony creates a user-generated symphony.



Live screen printers HIT+RUN will be setting up shop at the MCA for the evening. Created by California-based artists Brandy Flower & Michael Crivello, HIT+RUN will be creating made to order tees and totes, live at the event, with original art from Juan Angel Chavez, Stephen Eichhorn, Wyatt Grant, HIT+RUN, Cody Hudson, and Adam Scott.



In keeping with the theme of the evening, Vibes, and the overall spirit of collaborating with friends,
Land and Sea Dept. will be curating the LSD Mini-Mart® on the MCA’s ground floor. The mart will feature a collection of creatives from across many creative disciplines, all showcasing art, design, publications, objects, and records.

Participants include Andrew Rafacz Gallery, Devening Projects + Editions, Drag City, LVL 3 w/ The Arts of Life, No Coast, PATRON, The Pitchfork Review, Pot Shop, Sonnenzimmer, Tan & Loose Press, and WesternXeditions.

The Mini-Mart will also feature a video program curated by Ryan Travis Christian, featuring pieces from Nate Bernot, Shana Moulton, Allison Schulnik, Brent Weinach, Scott Wolniak and more, as well as music from Drag City.

Reckless Records DJs in the Game Room


Monday Me at Soccer Club Club

drag city-strawberries_LOW


BALTIMORE - Musician Dan Deacon photographed in his studio November 17, 2014

Land and Sea Dept. is thrilled to partner with the MCA on the first installment of MCA Prime Time, a new event series launching at the museum this fall.

More info coming soon.

MCA Primetime and Land and Sea Dept. Present:

Friday, October 2 / 7-11pm
Dan Deacon photo: Frank Hamilton

Volume Gallery / Matthias Merkel Hess at CAA


This fall, Land and Sea Dept. and the Chicago Athletic Association are thrilled to partner with Volume Gallery on an exhibition of work by LA-based artist Matthias Merkel Hess.  Volume will be taking over the second floor trophy case, filling it with a selection of Hess’ ceramic sculptures. The collection will be on display from September 16 – October 5.

Traditionally, ceramics were used as vessels for storage or transport for water, grains, and flour. Exploring ceramics’ origins in this collection, Hess is holding up a mirror to the lost permanence of the original intention of both vessel and medium by poking fun at these disposable containers – including ceramic renditions of gas cans, plastic bottles, water jugs, and more.

Originally from Iowa, Hess has resided in Los Angeles since 2002. His recent shows include Oeuvreday, at the James Harris Gallery, Seattle; Hereafter, at the Salon 94 Freemans, New York City, Anvils at ACME in Los Angles, and Things at Volume Gallery in Chicago.



Marz x Lost Lake Vacation Beer!

Processed with VSCOcam with a9 preset

New season, new beer. Lost Lake is excited to launch a second collaboration with Marz Community Brewing this fall. As a follow up to the ever popular Lost Lake Exotica Ale, Vacation Beer also pairs well with rum, and is available at both Lost Lake and next door at Thank You for carry out.

At 5% ABV and 30 IBU, Vacation Beer is a multinational spin on an otherwise true to style American Lager; it travels light and makes friends near any coast. The malt character is minimal, with a little flaked corn and rice to support the German Pilsner malt and the international blend of hops sourced from around the globe. Pacific Gem hops from New Zealand push through the blend with a subdued bitterness and candy-like berry and citrus taste – and if your feet are up while you drink it, you may even get a touch of melon flavor. Come by and try some…we could all use a little vacation.

Thank You. Take Out Lunch


In great news for Chinese food enthusiasts in Avondale, Logan Square, and beyond, Thank You. is launching lunch, starting Monday, September 9! With a fresh Pickle & Chub menu that is a perfect complement to the dinner offerings, the lunch menu features a variety of street sandwiches, like chopped beef brisket, bodega pork belly, and simmered eggplant, all served with prawn chips; Dan Dan noodles with summer vegetables or minced beef; twice-cooked pork or mapo tofu over rice, and a selection of sides, including a rotating daily salad, egg rolls, pork & shrimp, and fresh & pickled vegetables.

The sandwiches are based on ‘rou jia mo’ – Chinese hamburgers. Along with the rice bowls and noodles, this menu reflects the typical ‘hawker’ style lunches you’d find on the city streets of China. All the dishes are quick, nourishing, and are influenced by the various provinces around China. The menu will change seasonally.

The new lunch menu is available Monday – Friday from 11am-3pm, for take out and delivery – there will also be limited seating available in Thank You.

Look for it on Caviar and Grub Hub, too!




Andrew Paynter Volume 03 Zine

Andrew Paynter is a San Francisco-based photographer and director, whose work ranges from documentary and portrait work to music videos and fashion shoots. Longman & Eagle recently collaborated with Paynter on the latest issue of our in-house newsprint zine (pictured below), L&E Volume 3, which was released this summer. This issue features Paynter’s landscape photography, and is available for guests in-room – it also acts as wallpaper in the the restaurant.
Clayton Hauck for Letherbee

Land and Sea Dept. and Longman & Eagle partner Cody Hudson recently chatted with Andrew about his work.

Greetings – tell us a little bit about yourself, where you live, etc?

I am a North Carolinian, living in Oakland California with my wife and two kids. I work as a photographer and have directed a few commercials and short films.


I really like the “working artists” series you have been working on. What is it about the process of art making that you like to capture? Also, care to talk at all about the longer series of photos you have been shooting of artist Geoff McFetridge?

Thank you. Me too! I grew up admiring the work of David Duncan Douglas, who I discovered through a Picasso book I had as a teenager. It inspired me to to capture the work of artists who I both loved and had as friends. I always felt inspired by the old Magnum/reportage photographers and loved how their work made them feel a part of a scene, versus an outsider capturing. I hope the images feel from within, and less from outside.

I first met Geoff through my friend, artist Jon Santos. I had seen his work and always admired what he was doing. In 2007 Geoff asked me to accompany him to Holland where he was putting on a solo show at the Mu, in Eindhoven. He was there with his wife and daughter for the summer. It was this trip that led me to ask if he would be interested in doing a 10 year photographic project about his work, studio and life. I give him credit for both entertaining the idea and saying yes, as Geoff is a very private and modest person. But I felt the foresight into what ultimately would become him as a very influential person in the visual world. We are about to end the project next year and it has been so great to watch him grow and push himself as creative person. He’s next level.

You have some Chicago connections in your work. How did the Tortoise “Prepare Your Coffin” video you made come into being?

Yes, I love Chicago and its music scene. I’m a friend of Tortoise and their label folk at Thrill Jockey. I met them all mainly through Tommy Guerrero in the late 90’s. I was asked by John Herndon (TRTS drummer) and Bettina Richards (Thrill Jockey owner) to make a music video. I was a bit shocked as I really hadn’t done much of anything like that before. I kept thinking, did they mean to ask a different Andrew in their address book? Anyhow, at the time I was working in a design studio in SF as an art director, so I collaborated with some of the guys there, at Juice Design and I wrote a treatment and we hired Dan Wolfe to shoot and edit it. It was a labor of love, as some of the best things tend to end up being in life, and I guess the guys liked it enough to use it and then asked if I would design that record with my ‘SF Lines’ photographic work. It was clearly a dream come true project, as I have the upmost respect for them, as creatives of visual sound.


How long have you been working on the landscape series we used for the L&E zine? And what is it that about the far away landscapes that interests you?

For two years I lived in both San Francisco and Los Angeles, constantly going back and forth between the two. It was those trips that sparked the interest in making the mundane reality of my drive, beautiful. I would constantly stop and shoot polaroids and film and chose to shoot on a Hasselblad camera, which is square in format. I liked the idea of the antithesis of what a ‘landscape’ should be in shape and size. I was drawn to them being reduced to square shapes in my life. I also studied painting in college and was always drawn to the classic Dutch landscape artists. I was trying to kind of make my own photographs based on the light you’d see in some of those paintings.

Are you still working mainly with film? And what is it about film that draws you to continue to use it?

I’m still shooting mostly film, but sometimes, particularly when I’m shooting a commercial project, I have to shoot digital, which is solely based on the clients needs, etc. I’m not against it, but I do feel nothing compares to film. I love the cameras, formats and how forgiving it is, as a medium. There’s a great denim company based in West Wales called Hiut. I have been tasked to shoot a campaign / book for them once a year for 10 years and they still let me shoot all black and white film. Those photos are some of my favorite ones I’ve done to date, and some can be seen on my web site.


Alright, now some more random ones. What’s you favorite drink to order at a bar?

I’ve never been much of a drinker of alcohol. Maybe a nice cold glass of wine here and there, but mainly I’m that guy ordering an Arnold Palmer at the bar. Ha!

What does your typical lunch look like? And to contrast that, what would your ideal or favorite meal be?

For lunch, I often find myself out due to meetings, etc. I love a little gem salad with radishes and avocados and some sort of lentils or a baguette with salami. My favorite meal is probably when my mother-in-law shows up with her famous homemade Pho Ga, which she mastered as a young lady living in Saigon. My daughter wants it every night, but it’s a serious two day production!

Check out more of Andrew’s work HERE.


L&E Block Party


Longman & Eagle will be hosting the annual “What’s Happening?!” block party on Sunday, September 6th, from noon – 10pm.

Hosted as a big ‘thank you’ to the Logan Square neighborhood surrounding the restaurant, the party will be on Schubert between Kedzie and Troy, right outside of Longman. Free and open to everyone, the day-long festivities will feature music, food, drinks, vintage shopping from The Bus Shop, and some fun stuff for the kids – like arts & crafts with Green Bean Day School & Nursery.

Chef Matt Kerney will be serving up Sloppy Joes, Sausages, and Elotes, while bar manager Phil Olson has got some fun cocktails on tap (Negroni Di Aquila and Dark & Stormy), and plenty of beer (Steigl, Anchor Brewing, and Old Milwaukee, of course). In addition to the eats and drinks, there will be plenty of tunes, with an all day DJ lineup – starting up with Sensitive Luke (12-2:30p), The Craps (3-5p), and closing out the night with a set from Windy City Soul Club (6-10p).

See you there!

Black Lips DJ Set—August 30, 2015 at Game Room


On Sunday, August 30, Atlanta-based punk band the Black Lips will be doing a DJ set in Game Room, located on the Chicago Athletic Association’s second floor. They’ll be spinning from 11p-1a – there’s no cover, and as always, there will be Schlitz on draft for $4, plus bocce, shuffleboard, and foosball all night. See you there!



LSD partner Cody Hudson recently designed a limited edition notebook for Public – Supply. As part of this collaboration, 100% of the profits from the sale of these notebook will go to supporting creative work in Chicago public schools. Cody will be helping select the Chicago classrooms that are funded on For more info and to pick up a few check out Public – Supply.

100,000 Served

100k slushy

Smack in the middle of its third summer of business (and the busiest yet), Parson’s Chicken & Fish just hit a major milestone: Bar manager Charlie Schott and the team sold their 100,000th Negroni slushy. The Negroni slushy has become a Chicago summertime staple and launched a frozen cocktail trend – after it was introduced in 2013, Negroni slushies found their way onto cocktail menus across the country.

The lucky purchaser of the 100,000th slushy was Revae Schneider, a local cocktail enthusiast and a Parson’s regular. She received a limited edition t-shirt, a bundle of red and white balloons, a gift card, and the admiration and jealousy of drinkers across the city. Revae is such a devoted Parson’s fan that she bought 16 slushies to push the count to 100k – of course, true to the Parson’s spirit, she shared her bounty with 15 new friends out on the patio.

Congrats to Revae, Charlie, and the whole Parson’s crew. Now, the next countdown begins – see you guys at 500,000!

Land and Sea’s Wandawega Supper Club at Soho House Chicago

Wandawega + Land and Sea Supper Club at Soho House from Richard Original on Vimeo.

Land and Sea Dept. was thrilled to partner with our friends at Camp Wandawega to present a Wisconsin-style supper club party, which was held on Sunday, July 26, at the Soho House Chicago‘s Tavern Room. Our stellar team of LSD bartenders and chefs came out in full force, serving a menu of inspired takes on retro regional favorites, including a Fancy Wedge Salad and Sweetbreads Eugenie from Pickle & Chub of Thank You., a Cheddar Beer Soup from Chef Hunter Moore of Parson’s Chicken & Fish, a 30-Day Dry Aged Ribeye from Chef Peter Coenen of Cherry Circle Room, and a Honey Buckwheat Pound Cake from Chef Jeremy Brutzkus of Longman & Eagle – plus an epic relish tray with contributions from the whole team.

Our beverage director Paul McGee served up Old Fashioneds (made with Brandy, Wisconsin-style), and Grasshoppers for dessert, while Phil Olson and Charlie Schott (bar managers of Longman & Eagle and Parson’s Chicken & Fish, respectively), paired each course with some of Wisconsin’s finest beers.


It was an intimate (and delicious) evening, full of thoughtful midwestern details from the fine folks at Camp Wandawega – they designed custom ashtrays, matchbooks, menus, placemats, swizzle sticks – pretty much everything right down to the after dinner buttermints. They also styled the Soho House’s Tavern with oddities and ornaments from beautiful Camp Wandawega in Elkhorn, Wisconsin, creating a scene right out of a 1950s dinner date. And, of course, a piano that doubled as a bar.

A great time was had by all – thanks to everyone involved!


photos and video: Richard Smith

Thank You. now on Grub Hub!

Clayton Hauck for Thank You.

Your late night Chinese food hankerings just got easier to satisfy: Thank You. is now on Grub Hub! You can peruse their selection of Chow Fun, Chicken Wings, General Tso Chicken, Pineapple Fried Rice and more in your pajamas.

Clayton Hauck for Thank You.

Best Of Chicago 2015


Logan Square is feeling the love today – big thanks to everyone who voted for Chicago Reader’s Best of Chicago Awards. Congrats to Lost Lake Tiki on Best New Bar and runner-up for Best-Looking Waitstaff, our own beverage director Paul McGee on Best Bartender, our pals at Lula Cafe on Best Overall Reataurant (and Longman & Eagle for runner-up) and more, and our buds at Revolution Brewing on Best Local Brewery / Best Brewpub! #bestofchi

Franklin BBQ in Chicago


As has been widely reported, Land and Sea Dept. will be collaborating on a series of events with Aaron Franklin, of Franklin BBQ in Austin, Texas, here in Chicago in early July.

Aaron Franklin is an Austin-based cook, educator, restauranteur and – most recently – a James Beard ‘Best Chef’ award winner, making him one of the most respected, well-known pit bosses in the word.

The events are a part of a tour celebrating the release of Franklin’s acclaimed book debut, A Meat Smoking Manifesto, and signed copies will be available for purchase.

These will be casual, intimate (and dare we say raucous?) affairs, taking place at the LSD studios, giving guests the opportunity to meet with and sample smoked meats from Franklin Barbecue. Franklin will be supported by Charlie Schott and Hunter Moore of Parson’s Chicken & Fish, and the ticket includes both drinks and food.

There’s a good chance that these will be the year’s best times, and these events are not-to-be-missed.

Tickets will go on sale tomorrow – Friday June 19th – at noon. Let’s repeat, as these tickets will go quickly – tickets go on sale Friday, June 19th, at noon.  Friday, June 19th, at noon.

Thursday, July 2nd

Friday, July 3rd

Saturday, July 4th




Land and Sea Dept. x Logan Square Preservation x Revolution Brewing

Clayton Hauck for Longman & Eagle

Chicago-based concept and project development studio Land and Sea Dept. is spearheading a project to improve the historic Illinois Centennial Monument, located in the heart of Chicago’s Logan Square neighborhood. Land and Sea have partnered with Revolution Brewing and Logan Square Preservation to create a special beer, aptly named “Monument” to raise funds for restoring the nearly 100-year-old structure.

Designed by Henry Bacon with the sculptural base by Evelyn Longman, the Monument was dedicated in 1918 to mark Illinois’s 100 years of statehood. The Monument, which stands at the roundabout intersection of Kedzie Avenue, Milwaukee Avenue, and Logan Boulevard, in is need of several structural and cosmetic improvements, including masonry repairs, and the restoration of original benches, plaza pavers and the globes that topped its bronze light fixtures.

Also located in the heart of Logan Square, craft brewery Revolution Brewing has developed “Monument,” a special draft-only beer that will be available at Revolution’s brewpub and tap room starting Wednesday, June 17, and at other participating locations around Logan Square throughout the month of June, including Land and Sea Dept.’s Longman & Eagle and Parson’s Chicken & Fish (see a full list of participating venues below below). For each pint of Monument sold, $1 will be donated to Logan Square Preservation, a 501(c)3 not-for-profit organization.

Monument is an American wheat ale, brewed with a bit of white wheat and flaked oats and dry-hopped with Crystal and Centennial hops for a touch of hop aroma and flavors. This is a highly drinkable and refreshing ale, clocking in at 5% ABV and 30 IBU. Revolution brewed a very limited amount that will be on draft only at the participating locations, so grab a pint where and when you can!

We all feel like this is a great cause, one that beer drinkers in the neighborhood can all get behind and support!


Participating locations:


Boiler Room

Chicago Diner


The Double

Dunlays on the Square

El Cid

Go Tavern

The Harding Tavern

Logan Arcade

Logan Bar

Longman & Eagle

Lula Café

Madison Public House

Owen & Engine

The Owl

Parson’s Chicken & Fish

Parts and Labor

The Radler

Rocking Horse


Sink / Swim

Slippery Slope

Smallbar Logan Square

Weegee’s Lounge

Fucked Up Zodiac July 6



Land and Sea Dept. is pleased to present Fucked Up at the beautiful Garfield Park Conservatory on Monday, July 6th.

The band will be supporting their latest, seventh “Zodiac” series release, Year Of The Hare, a collection of records more experimental in nature, pushing the boundaries of their already ambitious sound.

For these special live performances, the band will expand their live line up to nine members, which includes members of the experimental band DOOMSQUAD, who also open with their own set of material.  Many of these songs have never been played live before, and we can expect more experimental, improvisational sets.

Monday, July 6th
Land and Sea Dept. presents
(@ The Garfield Park Conservatory – 300 N Central Park Avenue – All Ages)

Fucked Up

7:30pm; $25

Tickets available HERE.


Adult Egg Hunt 2015



Land and Sea Dept. is pleased to announce the fifth annual ‘Adult Easter Egg Hunt’, taking place in early April.

LSD director of operations Elana Green has hosted, organized and produced the popular event since 2012, an outing that has been warmly embraced by the larger community, and one that has grown exponentially year to year.

Last year’s event featured 6000 (!) hidden eggs, over 300 teams and nearly 1000 folks in total over the course of a beautiful spring day.

The event will once again launch from the Longman & Eagle grounds, and begins at ten-thirty am.  Participating teams can begin checking in at eleven am, and the hunt begins at twelve pm sharp and concludes back at Longman at two pm.  Winners will be announced thereafter.

DJ sets by L&E favorites ‘The Craps”.

The weekly OSB ‘Donut Shop’ opens at nine am, and pastry chef Jeremy Brutzkus will have various types of donuts on offer while supplies last.  L&E executive chef Matthew Kerney will be grilling up special ‘rabbit sausages’ at eleven, and expect plenty more from friends and neighbors throughout the day.

Proceeds from the event will be donated to the Chicago area the Big Brothers Big Sisters of Metropolitan Chicago organization.
Sunday, April 5th
‘Adult Easter Egg Hunt’
@ Longman & Eagle
(2657 N Kedzie)
10am to 6pm

Hide & Seek 2015

Land and Sea Dept. is pleased to again be involved in the annual Hide & Seek dinner, in a partnership with Longman & Eagle and Monique Huston, a special off-site event celebrating WhiskeyFest Chicago.The event, taking place here at our studio, brings L&E founding chef Jared Wentworth together with a fantastic group of distillers and producers of whiskey, for an evening of conversation, food, whiskey and more. This year, representatives from Brovo, Bunnahabhain, Charbay, Deanston, Duncan Taylor, High West, Osocalis and Syndicate 58/6 will be on hand to discuss and taste their various processes and products, set within the context of a seated dinner with a menu created by Wentworth and Longman executive chef Matthew Kerney.
Friday, April 10th
(@ 3124 W Carroll)
Land and Sea Dept., Longman & Eagle & Monique Huston present
2015 Annual ‘Hide & Seek’ Whisky Dinner
6:30pm – 10pm

Neighboring design studio Struggle Inc., has been hard at work tightening up our presence on the world wide web, also know as the internets, resulting in a newly launched Lost Lake site.

We hope you’ll find the time to visit the site, and hope you enjoy our efforts!

100 Most Powerful!

Clayton Hauck for Lost Lake

Congratulations to Land and Sea Dept. beverage director and Lost Lake partner Paul McGee, for being included in Chicago Magazine’s 2015 The Power 100 list.  Of the included one hundred, only eight were pulled from the beverage and food industries, and Paul is only one of two from the city’s beverage community to command inclusion.

Kudos to Paul, for all his hard work and success!

Friday, February 20th


Friday, February 20th

Land and Sea Dept. presents

Bitchin’ Bajas
Mouth Captain

at The Garfield Park Conservatory – 300 N Central Park Avenue – All Ages

tickets HERE.

LSD in Austin

Last year, Land and Sea Dept. had the occasion to befriend a number of the fine folks involved in the Bunkhouse hotel and McGuire Moorman restaurant groups – both based in Austin, Texas – over the course of a couple of different time frames in Chicago last year, mutually affecting experiences that have since become deepening, sustained relationships.We had the good fortune to share a team building expedition (if that’s what all that drinking and eating is called), with the Hotel San Jose team last summer, as they visited Chicago in celebration of their efforts as a group, where we shared some very good times on Parson’s outdoor patio.And we then hosted Alexandra Manley, of Josephine House and the McGuire Moorman group, at the LSD studios in September, as a part of the From Good Stock supper club series.

As a result, Manley has graciously invited Land and Sea Dept. and its extended family to Austin (in January, of all months – thank you!), where we’ll present a dinner at Josephine House on Sunday, January 25th.

Parson’s Chicken & Fish chef Hunter Moore has created a dinner menu for the event, and will be working with Manley in her kitchen in the days leading up to the dinner. Longman & Eagle principal bartender Chad Hauge will also be in Texas, and he, too, will offer up a creative menu, in this case of drink and spirit pairings.

Most of us will be lodging at the San Jose, where we’ll try to exhibit, share and sustain our own team building practices, allowing for a weekend that will no doubt be a memorable one.

LSD0028 – Thank You.


Land and Sea Dept. is pleased to introduce Thank You, an American-Chinese takeout counter and delivery concept located at the corner of Diversey Avenue and Kedzie Boulevard, on the border of Chicago’s Logan Square and Avondale neighborhoods.

Executive Chef Gabe Freeman (Mott St., Ruxbin, The Publican) will oversee a tightly edited menu focusing on wok cookery. Inspired by the idea of wok hei, or “the breath of the wok,” Freeman will allow the extreme heat of the wok to fortify each dish with energy and smokiness, allowing for takeout food that transcends the usual — arriving instead with flavors that are fresh, bright, and alive.

Beginning in mid-January, Thank You will be open at 4pm daily, with a focus on late night dining. Its menu will be available for carryout, delivery, and at the adjacent tiki bar, Lost Lake, next

LSD0027 – Lost Lake

Clayton Hauck for Lost Lake

Land and Sea Dept. is excited to announce the opening of Lost Lake, a tropical tiki bar located at the corner of Diversey Avenue and Kedzie Boulevard, on the border of Chicago’s Logan Square and Avondale neighborhoods.

Lost Lake will feature over 275 carefully curated rums alongside a menu of classic + modern tiki cocktails created by LSD beverage director and Lost Lake partner Paul McGee.

Smuggler’s Cove owner Martin Cate is also contributing to the project, and has donated tiki artifacts from his personal collection, and will oversee a future rum-sipping club, launching soon.

Lost Lake will begin swizzling in mid-January.


photo: Clayton Hauck

Paul McGee joins Land and Sea Dept.


Land and Sea Dept. is pleased to announce that Paul McGee has joined the creative group as beverage director.

McGee will oversee cocktail programs at all future Land and Sea Dept. endeavors, including Michigan Avenue’s Chicago Athletic Association project, and two upcoming projects in the Avondale and Logan Square areas.

McGee came up through the ranks of bartending before the craft cocktail revival, in a time when Manhattans were requested shaken, and an Old Fashioned meant a muddled mess topped with club soda. McGee spent nineteen years working behind bars in Houston and Las Vegas before arriving in Chicago in 2008 to open the Whistler. McGee opened Three Dots and a Dash in the summer of 2013, and has since been named Chicago Tribune’s ‘Beverage Professional Of the Year’ (2013), Eater Chicago’s ‘Best Bartender’ (2013), and Jean Banchet ‘Best Mixologist’ (2014).

We are extremely excited to have him join our team, one that continues to broaden and grow with some of the finest, most talented people in the city.


photo: Clayton Hauck

Josh Kurpius at L&E


We are so very pleased to be showcasing the photographic work of Josh Kurpius at Longman & Eagle currently, an exhibition of works that will be on display in both the restaurant proper and the OSB for the immediate future.

Kurpius is regarding for his photographs of motorcycles, motorcyclists and the surrounding culture, vivid testimonials to the pursuit of good times, personal freedom, and out and out ramblin’.  A comprehensive survey of his work was recently exhibited at the Harley Davidson Museum in Milwaukee.

We encourage you to visit Longman to see the works, and we also suggest spending some time perusing his site, as the stuff is, truly, magic.




We’re pleased to have both Longman & Eagle and Parson’s Chicken & Fish participating in Dose Market’s Holidose this coming weekend.

Showcasing “the finest designers, chefs, makers, bakers, entrepreneurs and artists in one spot”, the event celebrates all things local, in an environment where you can “eat, shop, laugh, lounge and lock down gifts for everyone on your list!”

The event takes place on Saturday, December 14th at the Venue One space at 1034 W Randolph, runs from 10:00am to 5:00pm, and tickets are available here.



Power Couple



Land and Sea Dept. partner Robert McAdams was recently featured, alongside his wonderful wife Susan Flaga, in a Sun-Times piece, It Takes Two, one celebrating their efforts here in Chicago.

The article outlines their involvement in a of number of their ventures – Longman & Eagle, Mode Carpentry, Parson’s Chicken & Fish, Sparrow, Sparrow For Everyone, and more – going so far as to (appropriately!) recognize them as a “trend-setting power couple.”



Open Market Chicago


We’re pleased to have both Longman & Eagle and Parson’s Chicken & Fish participating at Open Market this coming weekend, a now annual event hosted by the fine folks at Tasting Table.

Featuring over forty purveyors of all sorts, the artisanal food fair features offerings from the likes of Blackbird, Dove’s Luncheonette, La Sirena Clandestina, Lula Café, Mott Street, Owen + Alchemy, Yusho and more.

The event takes place on Saturday, December 6th at the Redmoon event space at 2120 South Jefferson.  The event runs from 11am to 6pm, and tickets are available here.



Public – Supply


Land and Sea Dept. partner Cody Hudson has contributed artwork to a new limited edition notebook for Public – Supply.

Public – Supply is a design conscious product maker operating with the “belief that every student has the right to an arts education.” They make distinctive, high-quality products, the profits from which are then donated to public schools and public school teachers, helping them get the resources they need “to help their students grow through creative work.”

In this case, their collaborative notebook effort gives 100% of profits from the sale towards supporting creative work in Chicago’s public schools, and Cody will personally select the Chicago classrooms that receive funding.

Notebooks can be purchased here, and you can track the funding proceeds here as well as find classrooms to donate to here.

Lost Lake Pop Up at Hotel San Jose in Austin


Land and Sea Dept. and Lost Lake are both pleased to announce that we’re heading south for Texas Tiki Week.

On August 5 & 6, tiki master (and native Texan) Paul McGee and crew will be posted up in the garden at Hotel San José from 3-6pm for a tropical tiki happy hour. Paul and bar manager Erin Hayes will be serving up takes on Lost Lake favorites (heavily garnished, as always) – the Tic Tac Taxi No. 2, Hula Hips of Tejas, and Heaven is a Place / This is the Place.

It’s sure to be a blast; see y’all there!