Launching this summer on Thursday, June 11, two resident chef groups will begin food service via Sidecar at LR, a new culinary concession located inside The Long Room at 1612 W. Irving Park Rd, Chicago, IL. Two food concepts will be offered through a service window adjacent to the bar, giving Long Room patrons carefully curated, quick service sandwiches and snacks made fresh daily with local ingredients.
Developed by Chef Zeeshan Shah, Biscuit Man will offer homemade biscuit & rolled sandwiches for breakfast and lunch services. Shah’s fresh handmade cold and hot sandwiches will use locally sourced meats, cheeses, homemade pickles and sauces.
Led by Chefs Kyle Schrage and Jim Torres, Beard and Belly will offer dinner and late night service, providing thoughtfully prepared, hearty comfort food in sandwich form. The menu will rotate based on the season and will include smoked meats, fresh, local ingredients and entirely made from scratch items like hand crafted diner-style burgers, poutine made with hand-cut fries, Midwest ingredients, a house-made gravy, and rotating sandwich specials.
By day, patrons will be able to savor Biscuit Man’s breakfast sandwiches, including egg & cheddar and smoked polish ham & swiss, among others, with an additional culinary twist at lunchtime to include Naanwiches and rice bowls.
By night diners will enjoy Beard and Belly’s mouthwatering diner-style burgers and a rotating sandwich selection including The Poutinewich - a sandwich stuffed with fries, braised short rib gravy, blue cheese sauce, onion jam and arugula.
“While Sidecar at LR is its own distinct entity driven by its chefs, the goal is for us to develop a collaborative relationship with a shared vision and spirit of reciprocity,” says Long Room co-owner Jason Burrell. “We are incredibly excited about creating a unique atmosphere that will ensure our Long Room patrons have a distinct food and beverage experience every day.”
Resident chefs Zeeshan Shah (Biscuit Man) and Kyle Schrage and Jim Torres (Beard and Belly) will rotate days and times of operation. Biscuit Man will be available during breakfast and lunch hours Monday – Friday, and lunch on Saturday; Beard and Belly will offer dinner and late night service Monday through Saturday.
The Long Room will expand its hours of service in a collaborative effort to compliment Sidecar at LR’s food service, with coffee service available at 7 a.m. Monday through Saturday and bar service beginning at 11:00 a.m. daily.
Sidecar at LR window service will be available as follows:
- Breakfast: 7 a.m. – 10 a.m. (Monday – Friday)
- Lunch: 12 p.m. – 3 p.m. (Monday – Friday) and 11 a.m. - 3 p.m. (Saturday)
- Dinner/Late night: 5 p.m. - 10 p.m. (Monday); 5 p.m. – Midnight (Tuesday – Thursday;
5 p.m. - 1 a.m. (Friday and Saturday)
About The Long Room
Founded in 2000 by Jason Burrell and Clark Fowler, The Long Room has established itself as a comfortable and friendly neighborhood tavern with an emphasis on service and fellowship. Fowler’s thoughtfully playful and ever-changing beer list has been the anchor of its beverage program, although guests also can enjoy carefully prepared cocktails and a rotating menu of wine by the glass. Recently celebrating its 15th Anniversary, The Long Room continues to provide a comfortable, multi-zone experience with its 60 ft bar, cozy booths, back room with vintage photobooth and a spacious serene beer garden. The majority of the elements of the space have been designed by local artists. In the absence of televisions, guests are instead invited to enjoy an eclectic music collection played at a conversational level. For more information visit www.longroomchicago.com.
Sidecar at LR Chef Biographies
Chef Zeeshan Shah
Growing up in Albany Park in Chicago, Zeeshan Shah's earliest memories take place in the kitchen where he regularly prepared meals for the family with his Indian grandmother. Shah’s culinary training started at home, and led him through some of the better kitchens in Chicago; he was on the opening teams of the Hop Leaf’s kitchen, Custom House (under Shawn McClain), and the Bristol (Chris Pandel). Eventually, all these experiences led him to join Executive Chef Jared Van Camp to launch Old Town Social in 2009, where he served as chef de cuisine until recently. Shah was instrumental in crafting one of the most ambitious charcuterie programs in the entire country. With Van Camp’s direction, shared fanatical attention to detail, passionate support of local farmers, and everything-made-in-house credo, Shah helped establish upscale bar food as a serious culinary trend nationwide. Shah will be offering his own take on breakfast sandwiches, Indian-ish naanwiches for lunch, as well as managing the shared kitchen.
Chef Kyle Schrage
Kyle's love of food began when he got his first kitchen job at the age of 16 at a hot dog joint in a mall food court. After college he worked his way up from the dish pit to sous chef at The Bread Company in Urbana Illinois. Kyle's love of food and beer has had him bouncing around kitchens and behind bars all over Chicago ever since. Kyle is also the kitchen manager of a pop up group he founded with Jim Torres called Omnivorous Culinary Fellowship www.facebook.com/popupchicago.
Chef Jim Torres
Jim, an Illinois native and Kendall College alum with 10 years of culinary experience has worked in the kitchens of Table 52, Fountainhead and Graham Elliot Bistro. Butchering and smoking meats is where his passion lies. Jim is the co-founder of Omnivorous Culinary Fellowship with Kyle Schrage.