Allium to Debut at Four Seasons Hotel Chicago


Allium, the new American restaurant and bar at the Four Seasons Hotel Chicago, will open its doors on Wednesday, February 15, 2012.

Allium, a name derived from Latin origins, meaning “onion,” pays homage to Chicago, whose name comes from the Native American “Shikaakwa,” or “wild onion.”

The Bites
Featuring an approachable dining experience, Allium’s menu showcases modern American cuisine rooted in regional, farm-to-table fare, under the guidance of award-winning Executive Chef Kevin Hickey.
Sustainable ingredients, including seasonal vegetables and meats sourced from local farmers and purveyors, anchor the menu’s five main categories – Snacks & Breads, Smaller, Bigger, Mine, and From the Meat Locker. Allium’s menus showcase Chef Hickey’s distinctive interpretation of Chicago dining:
Snacks & Breads
Bacon & Onion Buns
Cheese Lavosh
Nunes Farm Almonds
Maple Flakes, Sea Salt
Marinated California Olives
Feta, EVOO
Chorizo Cheese Chips
Celeriac & Apple Soup
Crispy Roots, Apple Slaw
Bison Tartare
Waffle Chips, Beer Mustard, 62˚ Egg
Kale & Warm Sweet Potato Salad
Fregola, Toasted Hickory Nuts
Lamb Neck Agnolotti
Braising Jus, Green Olives
Giardiniera Relish
Clams & Pork Cheeks
Potato Gnocchi, Black Garlic, Butter
Duck Liver
Pineapple Upside Down Cake, Papaya, Almond, Spiced Jus
Crab Fritters
Lobster Caviar “Dip”
Hamachi Crudo
Pickled Cardoons, Satsuma Vinaigrette, Chicory Salad, Prawn Crunchies
Game Bird Sausage
Stone-Ground Grits, Foraged Berry Jus
Suckling Pig Flat Bread
Old Kentucky Tomme, Cracklings
Wagyu Shortrib Sliders
White Cheddar, Horseradish Aioli
Lion’s Paw Scallop
Watercress Risotto, Preserved Lemon
Chicken Thighs & Pappardelle
Greens, House Pancetta, Mushrooms
La Quercia Prosciutto, Salumi, Handmade Headcheese & Pate, Mustards & Pickles
Chicago Style Hot Dog
Homemade Everything
Wisconsin Walleye
Sunchoke Mashed Potatoes, Grapefruit Vinaigrette
Crispy “Brick” Chicken
Polenta, Rich Chicken Jus
Duck Breast
Confit Dumpling, Dried Cherry & Caraway Braised Cabbage
Wagyu Skirt Steak
Cheese & Herb Fries
Wild Striped Bass
Hominy & Lobster “Stew”
All Natural Beef Burger
Dunbarton Blue Cheddar, Sunny Egg, Bacon Fat Onions, Secret Sauce
From the Meat Locker
14 oz. Beef Tenderloin “Chop”
Bourbon Peppercorn Sauce
Double Cut Lamb Chops
Mint Mustard
Corn Fed & Dry Aged 23 oz. Bone in Ribeye
Blue Cheese Fondue
The Sips
Allium’s beverage program echoes the restaurant’s commitment to American artisan producers.
The beer list is strictly Midwestern, including the limited-release Allium Roseus, a Belgian Red Ale created by Chef Hickey and Goose Island Brewpub’s Head Brewer Jared Rouben.
The domestically based wine-by-the-glass program is substantial, and a comprehensive list of distinctive American whiskeys give guests a variety of imbibing options.
Hand-crafted cocktails are the signature at Allium’s bar, focusing on modern interpretations of classic libations such as Fizzes, Sours and Flips:
“Windy City” Royale
Whistle Pig Vermont rye whiskey, Royal Combier, sweet vermouth, rhubarb bitters
The “New” Fashioned
Eagle Rare bourbon, Grand Marnier, Luxardo maraschino cherries, cherry bitters
Hard Cider
Infused bourbon, Crusoe organic spiced rum, allspice dram, King’s Ginger, apple cider
Lychee Pink
Absolut Pear, cranberry, St. Germain elderflower liqueur, lychee milk
Cool Cucumber
House infused vodka, mint, lime, simple syrup, ginger beer

Gin & Juice

Laurent Perrier Rosé, Death’s Door gin, grapefruit juice, rose syrup

“Chai” Town

Coco-chai, chocolate truffle-infused vodka, masala chai, Godiva white chocolate, Aztec chocolate bitters
Our Bloody Mary
Artisan dill, cucumber-infused Death’s Door vodka


The Space
To match the relaxed feel of the restaurant’s menu, Allium showcases a fashionable design aesthetic by San Francisco-based design firm BraytonHughes, featuring a rich color scheme complimented by bold pops of vibrant color.
Allium keeps the former Seasons Bar and Lounge’s classic mahogany walls and adds a new color motif of grays, reds, and browns.
Guests can relax in leather-clad barrel chairs while enjoying the unique details of the surrounding space: a cheetah-print sofa situated in front of the striking marble fireplace adds a dramatic yet playful element to the space.
The bar is haberdashery-inspired, with pops of animal print, making it a glamorous backdrop for enjoying a cocktail or a full meal.
Located on the seventh floor of the award-winning Four Seasons Hotel Chicago at 120 E. Delaware, Allium features the farm-to-table, seasonally driven cuisine of award-winning Chef Kevin Hickey, who previously led the Michelin star-rated Seasons.
The restaurant and bar will be open daily, with breakfast service starting at 6:30 a.m., continuing into lunch from 11 a.m. to 3 p.m., and dinner will be served from 5 p.m. to 10 p.m. 
Located at 900 North Michigan Avenue, Four Seasons Hotel Chicago is a landmark of refined comfort featuring unrivalled Lake Michigan and city views enjoyed from newly restyled guest rooms. A recent recipient of the coveted Forbes Five Star and AAA Five Diamond awards, the hotel is a premier destination for leisure and business travelers with its scenic indoor pool, full-service spa and fitness center.
News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.

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