The newly re-dazzled Allium at the Four Season Hotel in Chicago is rooted in local flavor, literally, with local farming, beer and even bourbon partners. Chef Kevin Hickey grows his own veggies on the roof, and gave me some gardening tips for my newest obsession – KALE! We’ll get to that dish in a minute … Most of all this menu is fun to read, eat and drink your way through. And that is what it is all about, isn’t it?
The Cardamon Chai homemade soda. It sparkles like the view.
Chorizo and Cheese Chips with pickled green peppers.
Bacon & Onion Buns
Lean, earthy and delicious Bison Tartare with waffle chips and beer mustard. 62 degree egg.
This salad is a life changer. Kale & Sweet Potato with Fregola and Toasted Hickory Nuts. I love kale in case anyone didn’t know, and this ups the ante with a sweet puree of sweet potato and toasted nut crunch.