While the news of the Four Seasons closing its upscale restaurant Seasons after New Year's to reconcept came out a few months ago, new information emerged this week that the new concept will be called Allium and will open sometime this February.
The restaurant will take over the former Seasons Lounge and Bar area and morph into a more relaxed yet modern and approachable space with leather barrel-style chairs, animal print cushions in the bar and a color scheme incorporating gray, red and brown.
Michelin-starred exec chef Kevin Hickey's new local and seasonal American menu will be broken down into four categories: Snacks & Breads; Smaller, Bigger and Mine.
Some items on the menu will include bacon and onion buns; suckling pig flatbread; lamb sausage with pepper sauce and lemon mint yogurt; crispy "brick" chicken with polenta; and a beef burger with fried egg, white cheddar, goose fat fried onion and a secret sauce. And if that burger is anything close to resembling the one Hickey made to win the people's choice award at the 2010 Hamburger Hop, it's gonna be a good'un. Also watch for Midwestern craft brews, a cocktail list with modern version of the classics and a revamping of the hotel's iconic weekend brunch.
· Seasons to Close After New Year's Eve, Conceptualize [~EChi~]
[Photo: Chef Kevin Hickey]