Four Seasons Hotel Chicago Announces New Restaurant Concept: Allium To Open In February

Today, Four Seasons Hotel Chicago is excited to announce details of a brand 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 Four Seasons Hotel Chicago'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 entr�e 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:

Snacks & Breads
Roasted Marcona Almonds
maple flakes and sea salt

Bacon and Onion Buns

Smaller
Pork Neck Agnolotti
natural jus, green olives

Warm Fregola & Squash Salad
Mizuna & toasted hickory nuts

Bigger
Lamb Sausage
pepper sauce, lemon mint yogurt

Suckling Pig Flat Bread
Prairie Breeze Cheese

Mine
Crispy "Brick" Chicken
Polenta & rich chicken jus

Beef Burger
white cheddar, fried egg,
goose fat fried onions and secret sauce

Wisconsin Walleye
sunchoke mashed potatoes,
grapefruit vinaigrette

Allium will also feature a modern spin on the Four Seasons' famous 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 utilize 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.

Dynamic Design
To match the relaxed feel of the restaurant's menu, Allium will showcase a