May 11, 2018
Allium, the new lobby level bar and restaurant at the Four Seasons is more relaxed than its predecessor, far less stuffy and hotel-y, but it remains a stylish option. The new cocktail menu features plenty of tempting gin and whiskey options, including the delicate Lychee Pink, a mix of Absolut Pear, cranberry, St. Germain elderflower liqueur and lychee milk, alongside the Gin & Juice, a wicked mix of combo of gin, grapefruit juice, rose syrup and topped off with sparkling rose champagne. Those with sweeter teeth may want to try the Aztec Chocolate and Orange. Even more excitingly for a venue of this kind, there’s a good range of local beers on offer and a superb array of bourbons and ryes to choose from. Kevin Hickey’s inventive food menu is divided into ‘smaller’ and ‘bigger’ dishes, the latter of which include duck confit flatbread and Chicago ale bratwurst. Hickey has long been a champion of local produce and that ethos shines through in his cooking and in the way he showcases his ingredients. Save room for dessert, the black walnut carrot cake is epic and their milkshakes are things of beauty. Despite its international gloss, Allium has a strong sense of local spirit and a measure of playfulness that make it well worth a visit.