Chef Kevin Hickey, who was at the helm when the Four Seasons' restaurant, Seasons, received its 2010 Michelin star, also heads up this regional, farm-to-table-focused American eatery adjacent to the seventh-floor hotel lobby. Allium, the Latin name for onion and garlic's plant family, is also a nod to the eatery's focus on using local ingredients (including some from a rooftop garden) as well as Chicago's name, derived from the Native American word for wild onion. Featuring mahogany walls and a marble fireplace, the restaurant�s offerings include shareable small bites and larger entrees (cleverly dubbed "Mine" on the menu). Highlights include a warm fregola and squash salad, crab fritters, suckling pig flatbread, waffle chips and homemade beer mustard and a crispy half chicken entree. A bar area, decorated with animal print cushions and leather chairs, offers Midwest microbrews and American whiskeys; small plate and a la carte items, plus a dessert buffet, is available during brunch.