Four Seasons Hotel Chicago Announces All-New Fall Culinary and Cocktail Programming Headlined by Sip & Guzzle Residency, New Adorn Menu, and Tasse Debut

Four Seasons Hotel Chicago announces an all-new lineup of fall food and beverage programming, headlined by an exclusive residency with Manhattan’s Sip & Guzzle at the Mile High Cocktail Club, a refreshed seasonal menu at the restaurant Adorn, and the debut of morning coffee concept Tasse.

"We are thrilled to embark on this next chapter across our dining and beverage experiences at Four Seasons Hotel Chicago," says Stephen Wancha, General Manager of Four Seasons Hotel Chicago. "From bringing the world-renowned team at Sip & Guzzle to Chicago for an exclusive residency to debuting Tasse and sharing Adorn's vibrant new menu, we are excited to welcome guests and locals alike to join us for this next evolution of our hospitality."

From October 15, 2026, through March 14, 2027, Four Seasons Hotel Chicago will host New York City’s acclaimed Sip & Guzzle for an exclusive residency at the Mile High Cocktail Club. Founded by celebrated bartenders Steve Schneider and Shingo Gokan alongside operating partner Justin Weitz, Sip & Guzzle blends Tokyo izakaya culture with classic New York hospitality, paired with elevated bar cuisine from Executive Chef Isaac Leidenfrost. The bar offers two distinct yet complementary experiences: downstairs at Sip, technique-driven cocktails show precision and craft, while upstairs at Guzzle, familiar flavours are reimagined through approachable drinks. Recognized as the No. 1 bar on the 2026 North America’s 50 Best Bars list, Sip & Guzzle will bring both sides of its cocktail program  to Chicago every Thursday through Sunday from 5:00 pm to 10:00 pm. For USD 85 per guest, visitors will enjoy a selection of two curated drinks chosen from a menu featuring three "Sips" such as Drunk Grandma's Apple Pie, Dirty Mango, and Tomato Tree and three “Guzzles” such as Guzzles: Mint 75, Rum & Cola, Miami Vice Negroni.

Complementing the evening residency, Adorn introduces a fresh culinary direction, cocktail program, and dining experience rooted in approachable, nostalgic Chicago dining that celebrates the seasons and remains deeply connected to the flavours and traditions of the city. The revamped menu features an extensive raw bar selection, prime cuts of steak, and signature entrees such as Wild Dover Sole with lemon butter capers, Almond-Crusted Sea Bass, Lobster Thermidor en Croute, and The Adorn Burger crafted with an eight-ounce Winterfrost Wagyu patty and giardiniera aioli. Complementing the culinary program, Adorn introduces a cocktail menu inspired by Chicago's iconic architectural legacy. Signature libations include the smoke-infused Chicago Fire milk punch, the lemongrass and masala tea-forward Hancock, the light Thai basil-infused Cloud Gate, and a playful Wrigley Field Hot Dog Old Fashioned. Guests can also experience Adorned Pours, featuring custom Old Fashioneds and Martinis prepared directly tableside from a dedicated martini cart.

Expanding the property's morning and daytime offerings, Tasse debuts as a refined coffee destination helmed by Executive Pastry Chef Yudith Bustos Taleno. Tasse serves craft coffee and specialty beverages including the local maple and smoked sea salt-infused Chicago Latte, the pecan-flavored Gold Coast Latte, and a house-made Ube Cloud Latte topped with purple yam cold foam. Alongside specialty lattes, Chef Yudith presents a curated daily pastry selection, weekend breakfast deep-dish creations, Valrhona hot chocolate, and house-spun gelato. Chef Yudith’s signature dishes include a Torta Selva Oscura, a rich single-origin Costa Rican dark chocolate cake with layers of ganache and passion fruit.

For more information visit fourseasons.com/chicago/dining/restaurants/adorn/ or follow us on Instagram @FSChicago and @AdornRestaurant.