Allium, the new American restaurant and bar at Four Seasons Hotel Chicago, will open its doors on Wednesday, February 15, 2012. Allium, a name derived from Latin origins meaning “onion,” pays homage to Chicago, whose name comes from the Native American shikaakwa, or “wild onion.”

The Bites

Featuring an approachable dining experience, Allium’s menus showcase modern American cuisine rooted in regional, farm-to-table fare, under the guidance of award-winning Executive Chef Kevin Hickey. Sustainable ingredients, including seasonal vegetables and meats sourced from local farmers and purveyors, anchor the menu’s five main categories – Snacks & Breads, Smaller, Bigger, Mine, and From the Meat Locker. Allium’s menus showcase Chef Hickey’s distinctive interpretation of Chicago dining:

Snacks & Breads

• Bacon and onion buns
• Cheese lavosh
• Nunes Farm almonds, maple flakes, sea salt
• Marinated California olives, feta, extra virgin olive oil
• Chorizo cheese chips

Smaller

• Celeriac and apple soup, crispy roots, apple slaw
• Bison tartare, waffle chips, beer mustard, 62 degree egg
• Kale and warm sweet potato salad, fregola, toasted hickory nuts
• Lamb neck agnolotti, braising jus, green olives
• Oysters , giardiniera relish
• Clams and pork cheeks, potato gnocchi, black garlic, butter
• Duck liver, pineapple upside down cake, papaya, almond, spiced jus
• Crab fritters, lobster caviar “dip”
• Hamachi crudo, pickled cardoons, satsuma vinaigrette, chicory salad, prawn crunchies

Bigger

• Game bird sausage, stone-ground grits, foraged berry jus
• Suckling pig flat bread, Old Kentucky tomme, cracklings
• Wagyu shortrib sliders, white cheddar, horseradish aioli
• Lion’s paw scallop, watercress risotto, preserved lemon
• Chicken thighs and pappardelle, greens, house pancetta, mushrooms
• Charcuterie - La Quercia prosciutto, salumi, handmade headcheese and pate, mustards and pickles

Mine

• Chicago-style hot dog, homemade everything
• Wisconsin walleye, sunchoke mashed potatoes, grapefruit vinaigrette
• Crispy “brick” chicken, polenta, rich chicken jus
• Duck breast, confit dumpling, dried cherry and caraway braised cabbage
• Wagyu skirt steak, cheese & herb fries
• Wild striped bass, hominy & lobster “stew”
• All natural beef burger, Dunbarton Blue cheddar, sunny egg, bacon fat onions, secret sauce

From the Meat Locker

• 14 ounce beef tenderloin “chop," bourbon peppercorn sauce
• Double cut lamb chops, mint bustard
• Corn fed & dry aged 23 ounce bone-in ribeye, blue cheese fondue

The Sips

Allium’s beverage program echoes the restaurant’s commitment to American artisan producers. The beer list is strictly Midwestern, including the limited-release Allium Roseus, a Belgian red ale created by Chef Hickey and Goose Island Brewpub’s Head Brewer Jared Rouben. The domestically based wine-by-the-glass program is substantial, and a comprehensive list of distinctive American whiskeys give guests a variety of imbibing options. Hand-crafted cocktails are the signature at Allium’s bar, focusing on modern interpretations of classic libations such as fizzes, sours and flips:

• “Windy City” Royale - Whistle Pig Vermont rye whiskey, Royal Combier, sweet vermouth, rhubarb bitters
• The “New” Fashioned - Eagle Rare bourbon, Grand Marnier, Luxardo maraschino cherries, cherry bitters
• Hard Cider - infused bourbon, Crusoe organic spiced rum, allspice dram, King’s Ginger, apple cider
• Lychee Pink - Absolut Pear, cranberry, St-Germain elderflower liqueur, lychee milk
• Cool Cucumber - house infused vodka, mint, lime, simple syrup, ginger beer
• Gin & Juice - Laurent Perrier Rosé, Death’s Door gin, grapefruit juice, rose syrup
• “Chai” Town - coco-chai, chocolate truffle-infused vodka, masala chai, Godiva white chocolate, Aztec chocolate bitters
• Our Bloody Mary - artisan dill, cucumber-infused Death’s Door vodka

The Space

To match the relaxed feel of the restaurant’s menu, Allium showcases a fashionable design aesthetic by San Francisco-based design firm BraytonHughes, featuring a rich colour scheme complimented by bold pops of vibrant colour. Allium keeps the former Seasons Bar and Lounge’s classic mahogany walls and adds a new colour motif of grays, reds, and browns. Guests can relax in leather-clad barrel chairs while enjoying the unique details of the surrounding space, such as a cheetah-print sofa situated in front of the striking marble fireplace, adding a dramatic yet playful element to the space. The bar is haberdashery-inspired, with pops of animal print, making it a glamorous backdrop for enjoying a cocktail or a full meal.

About Allium

Located on the seventh floor of the award-winning Four Seasons Hotel Chicago at 120 E. Delaware, Allium features the farm-to-table, seasonally driven cuisine of award-winning Chef Kevin Hickey, who previously led the Michelin star-rated Seasons. The restaurant and bar will be open daily, with breakfast service starting at 6:30 am, continuing into lunch from 11:00 am to 3:00 pm, and dinner will be served from 5:00 to 10:00 pm. Brunch service will be offered on Sundays from 11:00 am to 3:00 pm. For reservations, call 312 799 4900 or visit Allium online. Follow Allium on Twitter, or “Like” it on Facebook for flash updates, special offers and more.