Longman & Eagle
Longman & Eagle Credit: Clayton Hauck | <a href="http://www.everyoneisfamous.com">everyoneisfamous.com</a>

Don’t call it an inn, say the proprietors: Longman & Eagle is “one inclusive entity/experience.” Empty Bottle pooh-bahs Bruce Finkleman and Peter Toalson, designer Cody Hudson, and woodworker Robert McAdams plan to open the six second-floor “sleeping rooms” of their Logan Square restaurant and tavern by December 15. Prices range from budget offerings at $75 per night to a 351-square-foot room with an “oversize party shower” for rates starting at $225; all are equipped with organic soy foam mattresses and accoutrements like Apple TV media centers. Some have minibars, and guests get complimentary tokens for shots off the cheap whiskey list downstairs. Reading materials supplied include the house zine, and vintage cassette players come with mix tapes by Laurent Lebec of Pelican, the Reader‘s Miles Raymer, and Steve Krakow (aka Plastic Crimewave, author of our Secret History of Chicago Music comic), among others.

Edgewater’s Flourish Bakery Cafe has launched a new bread delivery service that’s free within a one-mile radius (north to Devon, south to Lawrence, west to Ravenswood, and east to the lake). There’s a minimum order of $10 from baker Ehsan Ganji’s repertoire, which ranges from sourdough to challah to jalapeño-cheddar; delivery is also available for a fee in other neighborhoods, or for free if you recruit nine of your neighbors. Aware of the threat posed by “extreme weather conditions” and/or animals, the cafe has arranged for sturdy plastic boxes and will provide evening service. Sign up at tinyurl.com/bread-delivery.

Former New York Times food columnist Molly O’Neill spent the last ten years traveling and testing to assemble One Big Table, a collection of 600 recipes from home cooks across the country. Chicagoans in the tome include cardiac nurse Guadalupe Lozano, who contributed her recipe for Pastel Impossible, made with a box of chocolate cake mix, the caramely Mexican confection cajeta, sweetened condensed milk, and whole cow or goat milk. Cecylia Roznowska, founder and artistic director of the Northwest Center Traditional Polish Folk Dancers, contributed her potato pancakes stuffed with bacon, mushrooms, and onion; Anna Otieno her kachumbari, Kenyan “coleslaw” traditionally served with chicken or roast meats.

On Monday, December 13, the Whistler (which like Longman & Eagle was designed by McAdams) is throwing a 6 PM cocktail party featuring concoctions from Charles H. Baker Jr.’s 1946 book Around the World With Jigger, Beaker & Flask. Head mixologist Paul McGee will do the honors, with tributes including Baker’s Remember the Maine: rye, sweet vermouth, cherry liqueur, and absinthe. A bon vivant, yachtsman, and novelist (his Blood of the Lamb, also published in 1946, was touted as “a lusty novel about Florida crackers”), Baker credited “a daily minimum of 1/2-a-fifth of good liquor” with sparing him exposure to “unfriendly amoebae” during his South American travels.   

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