Four Seasons Chicago Adds New Restaurant Concept

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.