Allium, named for the Latin word for "onion," opened in the Four Seasons Hotel on February 15. On the seventh floor, the restaurant took over the former Seasons Bar and Lounge. Attached is the new Seasons ballroom, which can host private sit-down dinners for 120 or receptions for 200.
San Francisco-based design firm Brayton Hughes handled the interior design, keeping the mahogany walls intact and adding a new color scheme of gray, red, and brown. Seating includes leather barrel chairs and a cheetah-print sofa in front of a marble fireplace. The bar was inspired by a haberdashery and offers more animal-print accents.
Chef Kevin Hickey's menu reflects his interpretation of Chicago-style cuisine, and items are divided into five categories: "snacks and breads," "smaller," "bigger," "mine," and "from the meat locker." Dishes employ seasonal vegetables and meats sourced from local farmers and purveyors. Options include kale and sweet potato salad, Waygu short rib sliders, a Chicago-style hot dog, and an all-natural beef cheeseburger with bacon-fat onions, egg, and secret sauce.
The bar focuses on artisan producers and serves Midwestern beers, domestic wines, and American whiskeys. Cocktails include modern takes on Fizzes, Sours, and Flips.
