While Allium won't open inside the Four Seasons until sometime later in February, chef Kevin Hickey will host an intimate pop-up dinner on Feb. 2 at Tenzing Wine & Spirits. The dinner, open to a limited number of people, will preview the new restaurant's forthcoming seasonal American menu.
The evening will begin with a reception with drinks and passed appetizers like blue crab fritters with a lobster caviar "dip" and suckling pig flatbread. That will be followed by a four-course dinner broken up into three family-style flights and then dessert. The flights will each have between three and five different plates, including hamachi crudo with pickled cardoons; pork neck agnolotti; Lion's Paw scallop with watercress risotto; 14-ounce beef tenderloin chop; wild striped bass; and cheese curd mashed potatoes.
Allium will sell a limited number of tickets to the public at $60 each (including tax) and can be purchased by calling 312-799-4900 starting today. If you're thinking of going, don't hesitate as these will likely go very fast. And if you need some incentive, peep the menu below.
Kevin Hickey [Photo: 312DD]