An approachable environment and farm-to-table, regional American cuisine will characterize Allium, the new restaurant set to open next month at Four Seasons Hotel Chicago in the former Seasons Lounge and Bar space adjacent to the seventh-floor hotel lobby.
“Allium,” the Latin name for the family of plants that includes onions and garlic, was chosen to reflect the restaurant’s commitment to local ingredients and in homage to the city of Chicago, whose name comes from the Native American word “Shikaakwa,” or “wild onion.”
Vegetables — sourced both from local farmers and the hotel’s own rooftop garden — will drive Allium’s ever-evolving menu, while the “From the Meat Locker” section will feature steaks and chops from Midwestern ranchers. Small, sustainable, American producers also will dominate the restaurant’s beer, wine and cocktail lists.
“The dining scene in Chicago has evolved since our hotel opened more than 20 years ago,” said Executive Chef Kevin 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.”
San Francisco-based BraytonHughes created a design aesthetic that aims to match the relaxed feel of the menu. The space’s mahogany walls will remain, enhanced by a new color motif with shades of gray, red and brown. Additional eye-catching details will include a cheetah-print sofa in front of a marble fireplace.
