[Photos: Jason Little Photography]
When the upscale Seasons restaurant in the Four Seasons hotel closed after the New Year, word emerged shortly thereafter that it would morph into Allium, a more approachable and modern place to dine. True to their word, the space takes elements of the old Seasons restaurant, retaining the mahogany walls, and adds in a new color scheme of grays, reds, and browns. Animal print fabrics and bright artwork add a playful element to the space.
Chef Kevin Hickey previewed elements of the menu to a small group at a pop-up at Tenzing Wine & Spirits at the beginning of February. Divided into five categories: Snacks & Breads, Smaller, Bigger, Mine, and From the Meat Locker, the menu lends itself to grabbing a quick snack like chorizo cheese chips; sharing plates like the suckling pig flatbread or Lion's Paw scallops with friends; or ordering a meal of your own, perhaps the Wisconsin walleye or double cut lamb chops. You can peruse the entire dinner menu below.
To complete your meal, grab a beer from the entirely Midwestern beer list that also includes the limited-release Allium Roseus, a Belgian Red Ale created by Chef Hickey with Goose Island Head Brewer Jared Rouben. A complete wine list, American whiskey list and hand crafted cocktails are also available.
Allium is open for breakfast, lunch and dinner daily, with a brunch menu offered on Sundays.
· Four Seasons to Open Allium Sometime in February[~EChi~]
· Kevin Hickey to Host Pop-Up Dinner at Tenzing [~EChi~]
