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- Born on the city’s south side, Chef Kevin Hickey aspires to turn Chicago into one of America’s premier culinary destinations.
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- Try Chef Hickey’s Pork Chop with caramelized parsnips.
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- Hungry? Presenting Charcuterie: La Quercia Prosciutto, salumi handmade headcheese, and pate mustards with pickles.
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- Chef Hickey’s most fabulous creation – clams & pork cheeks, potato gnocchi with black garlic and butter.
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- Ready for dessert? It doesn’t get much better than the all-American smore. Indulge in milk chocolate mousse with toasted marshmallow smoked chocolate gel.
Four Seasons Hotel Chicago has something foodies are going to love! Allium, the new American restaurant and bar at Four Seasons Hotel Chicago opened its doors on Wednesday, much to the delight of loyal guests, as well as Chicago locals.
The revamped space on the hotel’s seventh floor serves Chef Kevin Hickey’s fresh, modern American farm-to-table menu, with mouth-watering dry-aged steaks and chops from local ranches coupled with tantalizing side dishes. Divided into five categories: Snacks & Breads, Smaller, Bigger, Mine, and From the Meat Locker, the menu has everything from quick bites to sharing plates.
Thirsty? Allium offers domestic wines and American whiskeys from a comprehensive list, as well as Chef Hickey’s Belgian red ale, the limited-release Allium Roseus, with Chicago’s Original Brewpub! And dessert? How about Chef’s own rendition of the smore, or a Cheesecake Sundae?
Chef Hickey says: “Allium is the natural evolution of a cuisine we have been cultivating for the last five years. Our menu allows guests to create their own experience by sampling a variety of snacks and sharable dishes, or ordering a larger entrée or premium cut of meat.”
Stay in the Allium loop by following Allium on Twitter or “Like” it on Facebook!
Four Seasons Resort Chicago will be more luxurious than ever with the addition of Allium in its family of culinary spots. More than being a melting pot of delectable dishes and desserts and fine-tasting wines, this luxury restaurant is sure to curve its name in food history.