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Allium Chicken Seafood Paella Colorado Lamb Sun Dried Tomato Brioche Kale Polenta.jpg

Contemporary Midwestern


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Contemporary Midwestern


 

allium

Allium has been frequently named one of the top dining destinations in the Gold Coast. Start with the fan favorites - our lobster nachos and Chicago Dog with house-made everything, and enjoy creative dishes, such as jumbo prawns and crispy pork belly with butternut squash or Allium chicken with Italian sausage stuffed leg, kale polenta and crispy onions. You'll find many seafood dishes, too - reflecting Chef Murray's time living on the coasts of Central America and the Pacific Northwest.

 
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Eat Together


 

 

 

 

 

 

Our preeminent location along the famed Magnificent Mile is the ideal gathering place for locals and visitors alike.

Make a Reservation

Eat Together


 

 

 

 

 

 

Our preeminent location along the famed Magnificent Mile is the ideal gathering place for locals and visitors alike.

Make a Reservation

Open for breakfast, lunch and dinner, Allium has something for every taste.  Zagat, in its article naming us as one of the Top Restaurants In the Gold Coast, said Allium is "appealing to foodies and kids alike at this high-end Gold Coast Hotel haunt whose comfortable atmosphere has the Four Seasons feel without the formality..." 

The Kitchen


The Kitchen


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MICHAEL ZACHMAN

EXECUTIVE CHEF

From deserts to mountains to oceans, Chef Michael Zachman has lived in all kinds of climates across his culinary journey. After graduating from Western Culinary Institute in Portland, Chef Zachman began his career at Four Seasons Resort Scottsdale. Soon thereafter, he was hired as Chef de Partie at Four Seasons Hotel Hampshire. 

In 2006, the United States called him back - to Four Seasons Resort Jackson Hole. When the opportunity came to return to Portland, he accepted a position as Executive Sous Chef at the Nines Hotel. After the Pacific Northwest, his island adventures began with the Ritz-Carlton Reserve in Puerto Rico, followed by Fairmont Orchid on the "big island" of Hawaii, where he lived for nearly three years. The mainland lured him back in early 2017, and Zachman returned to mountain living in Park City - at Waldorf Astoria.  

Now in the Second City, Chicago, Zachman is excited to join the ranks of some of the top chefs in the nation.                                  
"It's no wonder Chicago was named 'best restaurant city' by both Condé Nast Traveler and Bon Appétit in 2017. With its distinct neighborhoods maintaining their ethnic flair, the city attracts some of the leading talent in the culinary world, and I am thrilled to collaborate with them," he said. 

 

 

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Scott Gerken

EXECUTIVE PASTRY CHEF

Since joining Four Seasons Hotel Chicago in 2007, Gerken has been turning desserts and other sweet confections into an art form. Gerken is known for his creative "show-stoppers," such as chocolate sculptures and crave-worthy bites that keep guests coming back.

A graduate of the Culinary Institute of America (CIA) and International School of Confectionary Arts in Maryland, Gerken knows that desserts must look as enticing as they taste divine, and tailors his approach to focus on both flavor and presentation.  He only uses fruit at its best, chocolate that has bold, complex undertones and a variety of spices to enhance flavor and color.

Lamb with Peach Romesco, Heirloom Tomatoes and Arugula