In February, Four Seasons Hotel Chicago will unveil Allium, its new dining concept helmed by executive chef Kevin Hickey. BraytonHughes takes its design cues from the restaurant’s farm-to-table, regional American cuisine, creating a chic, approachable space. Mahogany walls serve as a backdrop for a rich color palette of gray, red, and brown, while leather-clad barrel chairs complement clean tablescapes. A cheetah-print sofa sits next to the marble fireplace, and the bar boasts charcoal and black pinstriped upholstery accented with animal-print and other vibrantly colored fabrics. Leather club-style seating and contrasting wool carpeting in shades of warm gray and taupe, veined by deep red, complete the look.
