Gourmands will want to head to Chicago next month, specifically to the Four Seasons Hotel Chicago. Here's why: The former Seasons Lounge and Bar Space will emerge in February as Allium, a new restaurant concept.
Allium, which is the Latin name for the family of plants that includes onions and garlic, was chosen to reflect the restaurant's commitment to local ingredients. Cool touch: Chicago comes from the Native American word "Shikaakwa," or "wild onion."
Executive Chef Kevin Hickey will create a menu focusing on sustainable ingredients. The menu will be broken down into: Snacks & Breads; Smaller; Bigger; and Mine.
We hear that guests must try the bacon and onion buns, pork neck agnolotti; lamb sausage with pepper sauce and lemon mint yogurt; and the Wisconsin Walleye with sunchoke mashed potatoes and grapefruit vinaigrette.
For more information visit www.fourseasons.com/chicagofs.