Beard & Belly

The Longroom, an established and respected craft beer bar and Chicago staple, embarked on an experimental project, building a kitchen space inside their bar, with plans to allow different chefs to operate their business out of that kitchen. Although originally theplan was to have multiple chefs work out of the space, Beard & Belly quickly established themselves among the Longrooms customer base, and became the only chefs to serve at night, 6 days a week. After two and a half successful years at The Longroom, and having built a dedicated fan base, Beard & Belly decided it was time to open its own, stand alone bar and restaurant. Beard & Belly will provide a concentrated menu of slow cooked quality tavern oriented food. Beard & Belly has competed in and won the award for Best Grilled Cheese in Chicago, our Mac and Cheese was voted in the top three in the city, and the burger was listed as one of the top 10 in Chicago by TimeOut Chicago Magazine. Beard & Belly was also featured on WGNs Lunch Break afternoon segment, where its unique take on a spicy pickled egg was highlighted. Our menu will be consistent yet flexible, with constantly rotating specials to supplement our well established food items. We use extremely high quality, fresh ingredients, and everything in our kitchen is made from scratch. We cook our food slowly and with care, making sure that every item that goes out of our kitchen is of the highest quality. In addition to serving the high quality food that they have become known for, Beard & Belly has formed a partnership with Honeypie Bakery, an iconic establishment in the Bayview neighborhood of Milwaukee. Honeypie is not only well known in Milwaukee, but its incredible pies have been featured in multiple national publications, including Martha Steward Living, O Magazine, Food and Wine, and TimeOut National. Together Honeypie and Beard & Belly will provide the Edgewater community with a unique dining experience. A beautiful bar and restaurant space