What To Eat

What To Eat at Allium, Opening Tomorrow

Allium's bacon buns, combining housemade bacon with inspiration from the South Side's Bridgeport Bakery.
Allium’s bacon buns, combining housemade bacon with inspiration from the South Side’s Bridgeport Bakery. Photo: Sky Full of Bacon

Time to think dining beyond Valentine’s Day, and opening just in time to avoid having to serve that meal is Allium, Chef Kevin Hickey’s new casual spot in the Four Seasons Hotel, replacing his Michelin-starred Seasons. Besides getting a first look at the restaurant and bar’s new, more funkified look, you’ll be able to try Allium Roses, the beer we saw Hickey make with Jared Rouben at Goose Island, but most excitingly, you’ll finally get to eat the menu we previewed a couple of weeks ago, consisting of Hickey’s four star-meets-South Side Chicago take on farm to table cuisine, heavily reliant on meats cured in house and things pickled in house and good things grown locally all around. Here’s the menu they’ll be serving starting tomorrow.

Snacks & Breads

Bacon & Onion Buns

Cheese Lavosh

Nunes Farm Almonds
Maple Flakes, Sea Salt

Marinated California Olives
Feta, EVOO

Chorizo Cheese Chips


Celeriac & Apple Soup
Crispy Roots, Apple Slaw

Bison Tartare
Waffle Chips, Beer Mustard, 62˚ Egg

Kale & Warm Sweet Potato Salad
Fregola, Toasted Hickory Nuts

Lamb Neck Agnolotti
Braising Jus, Green Olives

Giardiniera Relish

Clams & Pork Cheeks
Potato Gnocchi, Black Garlic, Butter

Duck Liver
Pineapple Upside Down Cake, Papaya, Almond, Spiced Jus

Crab Fritters
Lobster Caviar “Dip”

Hamachi Crudo
Pickled Cardoons, Satsuma Vinaigrette, Chicory Salad, Prawn Crunchies


Game Bird Sausage
Stone-Ground Grits, Foraged Berry Jus

Suckling Pig Flat Bread
Old Kentucky Tomme, Cracklings

Wagyu Shortrib Sliders
White Cheddar, Horseradish Aioli

Lion’s Paw Scallop
Watercress Risotto, Preserved Lemon

Chicken Thighs & Pappardelle
Greens, House Pancetta, Mushrooms

La Quercia Prosciutto, Salumi, Handmade Headcheese & Pate, Mustards & Pickles


Chicago Style Hot Dog
Homemade Everything

Wisconsin Walleye
Sunchoke Mashed Potatoes, Grapefruit Vinaigrette

Crispy “Brick” Chicken
Polenta, Rich Chicken Jus

Duck Breast
Confit Dumpling, Dried Cherry & Caraway Braised Cabbage

Wagyu Skirt Steak
Cheese & Herb Fries

Wild Striped Bass
Hominy & Lobster “Stew”

All Natural Beef Burger
Dunbarton Blue Cheddar, Sunny Egg, Bacon Fat Onions, Secret Sauce

From the Meat Locker

14 oz. Beef Tenderloin “Chop”
Bourbon Peppercorn Sauce

Double Cut Lamb Chops
Mint Mustard

Corn Fed & Dry Aged 23 oz. Bone in Ribeye
Blue Cheese Fondue

What To Eat at Allium, Opening Tomorrow