Four Seasons Hotel Chicago announces details of a new restaurant that will open in the former Seasons Lounge and Bar space in February 2012: Allium.
Allium, which is the Latin name for the family of plants that includes onions and garlic, was chosen to reflect the restaurant’s primary commitment to local ingredients, and in homage to the city of Chicago, whose name comes from the Native American word shikaakwa, or “wild onion.”
New Menu Offerings
Helmed by Executive Chef Kevin Hickey, under whose direction Seasons earned a Michelin star for two consecutive years, Allium will be marked by a more approachable environment and feature farm-to-table, regional American cuisine. Allium will continue to uphold the Hotel’s trademark of exemplary, engaging service in a new relaxed atmosphere, making it the ultimate Chicago gathering place.
Allium’s seasonal menu will focus on sustainable ingredients. Vegetables will drive the ever-evolving menu, sourced both from local farmers and the Hotel’s own rooftop garden. Meats, one of the Midwest’s greatest culinary staples, will be well represented, from dry aged filet chop to the menu’s From the Meat Locker section, featuring a selection of premium steaks and chops from Midwestern ranchers.
“The dining scene in Chicago has evolved since our Hotel opened more than 20 years ago,” explains Chef Hickey. “Allium is the natural evolution of a cuisine we have been cultivating for the last five years. Our menu allows guests to create their own experience by sampling a variety of snacks and sharable dishes, or ordering a larger entrée or premium cut of meat.”
Allium’s lunch and dinner menu will be broken down into the categories of Snacks & Breads, Smaller, Bigger, and Mine, reflecting a variety of portion sizes, and will be available throughout the restaurant and adjacent bar. Whether meeting for a business lunch, celebrating a special occasion or grabbing a casual bite to eat with friends after a day of shopping on the Magnificent Mile, guests will find a wide variety of options, including:
Allium will also feature a modern spin on the famous Four Seasons brunch, incorporating elements of shared plates, a la carte, and an interactive dessert buffet.
Midwest Brewers, American Distillers and New World Wines
Allium’s beverage program will echo the restaurant’s commitment to American artisan producers, with a beer list strictly focused on Midwest microbreweries. A substantial wine by the glass program will focus on sustainable vintages from American vineyards.
The cocktail list will showcase modern interpretations of classics: fizzes, sours and flips. Cocktails will utilise artisan spirits from primarily American distillers, as well as borrow ingredients from the kitchen. Seasonal produce will also influence the bar’s unique non-alcoholic drink options. A comprehensive list of distinctive American whiskeys will also be featured in the bar.
To match the relaxed feel of the restaurant’s menu, Allium will showcase a fashionable design aesthetic by San Francisco-based design firm BraytonHughes, featuring a rich colour scheme complimented by bold pops of vibrant colour. Allium will be situated in the space adjacent to the seventh-floor Hotel lobby, previously occupied by Seasons Bar and Lounge. The space’s classic mahogany walls will remain, strengthened by a new colour motif featuring shades of gray, red and brown. Guests will be seated in leather-clad barrel chairs, at tables featuring clean, modern tablescapes. Eye-catching details such as a cheetah-print sofa situated in front of the striking marble fireplace add to the dramatic but playful look.
Allium will boast a revamped bar, outfitted with sharp charcoal and black pinstriped upholstery, and accented with cushions in animal-print and vibrantly coloured fabrics. The overall design aesthetic will be chic and approachable with subtle nods to haberdashery. Glamorous leather club-style seating and contrasting wool carpeting in shades of warm gray and taupe, veined by deep red, grounds the room, providing a stylish backdrop to meet and mingle while enjoying a hand-crafted cocktail.
“We’re very excited to unveil Allium to the Chicago dining community,” says Denise Flanders, general manager of Four Seasons Hotel Chicago. “Allium will be a lively gathering place for locals and guests alike, playing on the energy and style of the neighbourhood, with a vibrant, welcoming atmosphere.”