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Adorn Restaurant and Bar at Four Seasons Hotel Chicago Offers Seasonal Three-Course Dinner for Chicago Restaurant Week

This January, Adorn will off a three-course menu in support of Dear Margaret

December 23, 2025,

Chicago, U.S.A.

Adorn Bar & Restaurant, located on the seventh floor of Four Seasons Hotel Chicago, will offer a special three-course tasting menu during Chicago Restaurant Week. Available for USD 60 per person, the dinner menu - created by Adorn’s Executive Chef Brent Balika in support of the acclaimed French-inspired restaurant Dear Margaret - celebrates seasonal cooking and thoughtfully sourced ingredients from local and sustainable farmers, bakers, and artisans.

The experience underscores Adorn’s commitment to the Chicago culinary community through this exclusive offering from Chef Brent and Dear Margaret’s Executive Chef Ryan Brosseau. A portion of Restaurant Week proceeds will be donated to Dear Margaret in support of ongoing relief efforts and the search for a new location after the beloved restaurant’s recent fire.

The menu will be available January 23 through February 8, 2026, as part of the citywide 17-day dining celebration produced by Choose Chicago.

The meal begins with a choice of seasonal starters, including Grilled Buttermilk-Braised Carrots with garlic and chamomile yogurt, oat and amaranth granola, almond, and rose syrup; a comforting Loaded Baked Potato Soup finished with braised bacon, Hook’s 5-Year Cheddar, and marble potatoes; a Petite Green Salad with fine herbs, marinated beets, and Ossau-Iraty cheese; or Crudo of Pacific Albacore accented with fermented Mutsu apple.

For the entrée, guests may select from Slow-Roasted Winterfrost Wagyu Picanha served with celery root pavé and black garlic chimichurri; Striped Sea Bass presented with Kuri squash broth, kalette, ginger vinaigrette, pickled shrimp, and fennel salad; Black Truffle Risotto; or Duck Leg Confit accompanied by pickled fig, lavender jus, bee pollen, and nasturtium.

The experience concludes with a choice of desserts by Adorn’s Executive Pastry Chef Yudith Bustos, including The Lemon, featuring yuzu mascarpone crème, yuzu caviar, and citrus chiffon, or Black Forest, a deconstructed presentation of macerated cherries, chocolate cake, and crèmeux.

Reservations for the Chicago Restaurant Week experience can be made here. For more information, click here or follow on Instagram @AdornRestaurant.