Four Seasons Chicago Unveils New Restaurant

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.

Free Luxury Travel Newsletter

Like this story? Subscribe to The Dossier

Luxury Travel Advisor’s only newsletter, covering unique destinations and product news for affluent travelers. Delivered every Tuesday & Thursday.

Suggested Articles:

The yacht charter company has added Key West to its Florida operation portfolio, which already includes St. Petersburg. Learn more here.

The Jumeirah Group took 18 months and £100 million to revamp The Carlton Tower Jumeirah to launch the property to the top of London’s five-star set.

This week, Greece reopened international tourism sans quarantine restrictions for travelers from the U.S, E.U. and other countries. Here's more.