Four Seasons Hotel Chicago announces an all-new lineup of fall food and beverage programming, headlined by an exclusive residency with Manhattan’s Sip & Guzzle at the Mile High Cocktail Club, a refreshed seasonal menu at the restaurant Adorn, and the debut of morning coffee concept Tasse.
From October 15, 2026, through March 14, 2027, Four Seasons Hotel Chicago will host New York City’s Sip & Guzzle for an exclusive residency at the Mile High Cocktail Club. Founded by bartenders Steve Schneider and Shingo Gokan alongside operating partner Justin Weitz, Sip & Guzzle blends Tokyo izakaya culture with classic New York hospitality, paired with elevated bar cuisine from Executive Chef Isaac Leidenfrost. Sip & Guzzle will bring its signature high-low concept to Chicago every Thursday through Sunday from 5:00 PM to 10:00 PM. For $85 per guest, visitors will enjoy a selection of two curated drinks chosen from a menu featuring three "Sips" such as Drunk Grandma's Apple Pie, Dirty Mango, and Tomato Tree and three “Guzzles” such as Guzzles: Mint 75, Rum & Cola, Miami Vice Negroni.
Complementing the evening residency, Adorn introduces a fresh culinary direction, cocktail program, and dining experience rooted in approachable, nostalgic Chicago dining that celebrates the seasons and remains deeply connected to the flavors and traditions of the city. The revamped menu features an extensive raw bar selection, prime cuts of steak, and signature entrees such as Wild Dover Sole with lemon butter capers, Almond-Crusted Sea Bass, Lobster Thermidor en Croute, and The Adorn Burger crafted with an eight-ounce Winterfrost Wagyu patty and giardiniera aioli. Complementing the culinary program, Adorn introduces a cocktail menu inspired by Chicago's architectural legacy. Signature libations include the smoke-infused Chicago Fire milk punch, the lemongrass and masala tea-forward Hancock, the light Thai basil-infused Cloud Gate, and a Wrigley Field Hot Dog Old Fashioned. Guests can also experience Adorned Pours, featuring custom Old Fashioneds and Martinis prepared directly tableside from a dedicated martini cart.
Expanding the property's morning and daytime offerings, Tasse debuts as a coffee destination helmed by Executive Pastry Chef Yudith Bustos Taleno. Tasse serves craft coffee and specialty beverages including the local maple and smoked sea salt-infused Chicago Latte, the pecan-flavored Gold Coast Latte, and a house-made Ube Cloud Latte topped with purple yam cold foam. Alongside specialty lattes, Chef Yudith presents a curated daily pastry selection, weekend breakfast deep-dish creations, Valrhona hot chocolate, and house-spun gelato. Chef Yudith’s signature dishes include a Torta Selva Oscura, a rich single-origin Costa Rican dark chocolate cake with layers of ganache and passion fruit.
"We are thrilled to embark on this next chapter across our dining and beverage experiences at Four Seasons Hotel Chicago," says Stephen Wancha, General Manager of Four Seasons Hotel Chicago. "From bringing the world-renowned team at Sip & Guzzle to Chicago for an exclusive residency to debuting Tasse and sharing Adorn's vibrant new menu, we are excited to welcome guests and locals alike to join us for this next evolution of our hospitality."
What's New
Four Seasons Hotel Chicago announces an all-new lineup of fall food and beverage programming, headlined by an exclusive residency with Manhattan’s Sip & Guzzle at the Mile High Cocktail Club, a refreshed seasonal menu at the restaurant Adorn, and the debut of morning coffee concept Tasse.
From October 15, 2026, through March 14, 2027, Four Seasons Hotel Chicago will host New York City’s Sip & Guzzle for an exclusive residency at the Mile High Cocktail Club. Founded by bartenders Steve Schneider and Shingo Gokan alongside operating partner Justin Weitz, Sip & Guzzle blends Tokyo izakaya culture with classic New York hospitality, paired with elevated bar cuisine from Executive Chef Isaac Leidenfrost. Sip & Guzzle will bring its signature high-low concept to Chicago every Thursday through Sunday from 5:00 PM to 10:00 PM. For $85 per guest, visitors will enjoy a selection of two curated drinks chosen from a menu featuring three "Sips" such as Drunk Grandma's Apple Pie, Dirty Mango, and Tomato Tree and three “Guzzles” such as Guzzles: Mint 75, Rum & Cola, Miami Vice Negroni.
Complementing the evening residency, Adorn introduces a fresh culinary direction, cocktail program, and dining experience rooted in approachable, nostalgic Chicago dining that celebrates the seasons and remains deeply connected to the flavors and traditions of the city. The revamped menu features an extensive raw bar selection, prime cuts of steak, and signature entrees such as Wild Dover Sole with lemon butter capers, Almond-Crusted Sea Bass, Lobster Thermidor en Croute, and The Adorn Burger crafted with an eight-ounce Winterfrost Wagyu patty and giardiniera aioli. Complementing the culinary program, Adorn introduces a cocktail menu inspired by Chicago's architectural legacy. Signature libations include the smoke-infused Chicago Fire milk punch, the lemongrass and masala tea-forward Hancock, the light Thai basil-infused Cloud Gate, and a Wrigley Field Hot Dog Old Fashioned. Guests can also experience Adorned Pours, featuring custom Old Fashioneds and Martinis prepared directly tableside from a dedicated martini cart.
Expanding the property's morning and daytime offerings, Tasse debuts as a coffee destination helmed by Executive Pastry Chef Yudith Bustos Taleno. Tasse serves craft coffee and specialty beverages including the local maple and smoked sea salt-infused Chicago Latte, the pecan-flavored Gold Coast Latte, and a house-made Ube Cloud Latte topped with purple yam cold foam. Alongside specialty lattes, Chef Yudith presents a curated daily pastry selection, weekend breakfast deep-dish creations, Valrhona hot chocolate, and house-spun gelato. Chef Yudith’s signature dishes include a Torta Selva Oscura, a rich single-origin Costa Rican dark chocolate cake with layers of ganache and passion fruit.
"We are thrilled to embark on this next chapter across our dining and beverage experiences at Four Seasons Hotel Chicago," says Stephen Wancha, General Manager of Four Seasons Hotel Chicago. "From bringing the world-renowned team at Sip & Guzzle to Chicago for an exclusive residency to debuting Tasse and sharing Adorn's vibrant new menu, we are excited to welcome guests and locals alike to join us for this next evolution of our hospitality."
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