2/16/2012 01:53:00 PM

Allium Checks Into the Four Seasons Chicago

Warm fregola and sweet potato salad with mizuna toasted hickory nuts; photo: Lara Kastner
Kevin Hickey returns to the Four Seasons kitchens for Allium, revamping the menu to offer more approachable (thought still pricey) seasonal farm-to-table American cuisine ranging from snacks and sharing plates to steaks, all crafted from sustainable ingredients. There's also a reinvented à la carte brunch menu that finishes with a dessert buffet. On the drink list, cocktail classics, regional microbrews and many wines by the glass are joined by thoughtful nonalcoholic options.

The gracious, sumptuous setting, done up in rich colors, features leather and animal prints, a marble fireplace and plush carpeting within the existing mahogany walls.

120 E. Delaware Pl.; 312-799-4900

Check out the menu below:


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