In Chicago, a spring awakening has begun as the weather warms and tulips bloom along the Magnificent Mile, where Four Seasons Hotel Chicago is located. The Hotel, Spa and Allium Restaurant & Bar unveil new offers for the season – from a new Spa Happy Hour to renovated suites.

At 8,000 square feet (750 square metres), The Spa introduces a new seasonal treatment and promotion, Spa Happy Hour. Incorporating the organic Oolong collection from Zents, the new Oolong Manicure and Pedicure begins with an anti-ageing shea butter oolong soak, followed by a smoothing shea butter exfoliation. The experience culminates with age-defying paracress, acting as a natural paraffin to seal in moisture. This intensely hydrating treatment is offered now until May 31, 2019.

For USD 125, the Spa Happy Hour allows guests to choose from two 25-minute services: express facial, neck and shoulder massage, express pedicure, scalp massage and hair treatment, ultra-hydrating hand treatment or eyebrow wax with collagen under-eye treatment. Offered Mondays through Thursdays from 3:00 to 6:00 pm, this new promotion is ideal for the busy traveller or business professional.

Allium Restaurant Executive Chef Michael Zachman adds hints of spring with new menu items, such as:

  • Colorado lamb chops with fava bean succotash, golden beets and tart cherry jus
  • Cedar roasted ora king salmon with red quinoa, garden and snow peas, avocado and cara cara butter
  • Great Lakes walleye with fennel pollen, chickpeas, baby heirloom tomatoes, pickled allium, lobster mushrooms and harissa vinaigrette

From Pastry Chef Scott Gerken, new desserts, such as citrus pear crisp, have been added to the spring menu. The pastry team’s contemporary twist on the classic baked Alaska, the Mandarin Alaska dessert is light, refreshing and torched tableside. For the cheesecake aficionados, the mascarpone mocha cheesecake delights with a coffee meringue and chocolate sauce centre, accompanied by coffee gelato.

Allium Bar mixologists have created several new seasonal cocktails, including the following:

  • Trial & Error with Casamigos blanco tequila, Luxardo maraschino liqueur and a butterfly pea flower ice cube
  • I Think You’re ‘Infused’ with Grey Goose vodka, limoncello, St-Germain and cucumber-basil infusion
  • Blame It On The Aperol with Nolet’s gin, Aperol, prosecco and peach bitters

In addition, Allium presents two lavish brunch buffets for Easter on Sunday, April 21 and for Mother’s Day on Sunday, May 12, 2019.

The Hotel, with the highest rooms and suites in Chicago, introduces newly renovated one-bedroom suites, which range from 725 square feet (67 square metres) to 950 square feet (88 square metres). Led by design group BAMO, the newly re-imagined suites greet guests with a dramatic entry of charcoal and grey hand-painted wallpaper, juxtaposed by an interior shell of warm white walls, blonde wood floors and light stone. With long sweeping sofas upholstered in custom Italian fabric and gracious dining tables, the space is ideal for entertaining.

“While offering panoramic lake and city views, these renovated suites are an inviting perch to appreciate the wealth of Chicago’s architecture,” commented Hotel Manager Jan Valasek.