Four Seasons Chicago Unveils Fall Dining with Sip & Guzzle, New Adorn Menu and Signature Cocktails

Four Seasons Hotel Chicago launches an all-new season of food and drink offerings in October, which includes a unique cocktail residency, revamped American cuisine, and an exciting all-day café and patisserie. The latest initiative of the hotel encompasses three main novelties: the opening of New York-based Sip & Guzzle in Mile High Cocktail Club, a new seasonal twist on Adorn and the launch of Tasse, a high-end coffee house, spearheaded by Executive Pastry Chef Yudith Bustos Taleno.

The initiative aims at attracting not only hotel residents but also Chicagoans with the variety of experiences available to guests throughout the day. This is just one more step in the strategy of Four Seasons Hotel Chicago towards its dining and hospitality experience.

Sip & Guzzle Brings Its Acclaimed New York Cocktail Concept to Chicago

The headline attraction is an exclusive residency by Sip & Guzzle, the Manhattan cocktail bar founded by celebrated bartenders Steve Schneider and Shingo Gokan, alongside operating partner Justin Weitz. The residency will run from 15 October 2026 through 14 March 2027 at the hotel’s Mile High Cocktail Club. Sip & Guzzle is known for combining elements of Tokyo izakaya culture with classic New York hospitality and a food programme led by Executive Chef Isaac Leidenfrost.

Its concept is divided into two complementary experiences. The downstairs Sip experience focuses on technique-driven cocktails, precision and craftsmanship. Upstairs, Guzzle takes a more approachable approach, reinterpreting familiar flavours through accessible and playful drinks. The concept has gained major industry recognition, ranking No. 1 on the 2026 North America’s 50 Best Bars list.

Chicago Guests Can Experience Two Distinct Cocktail Styles at One Residency

During its Chicago residency, Sip & Guzzle will operate Thursday through Sunday from 5:00 pm to 10:00 pm. For USD 85 per guest, visitors will receive a selection of two curated drinks from a menu divided between Sips and Guzzles. The Sips selection includes creations such as:

• Drunk Grandma’s Apple Pie
• Dirty Mango
• Tomato Tree

The Guzzles selection includes:

• Mint 75
• Rum & Cola
• Miami Vice Negroni

The residency gives Chicago diners an opportunity to experience the personality of the New York bar without travelling to Manhattan. It also brings an internationally recognised cocktail concept into the Four Seasons Hotel Chicago setting for an extended period rather than a one-night collaboration.

Adorn Reinvents Its Dining Experience Around Chicago Flavours

Alongside the cocktail residency, Adorn is introducing a refreshed culinary direction focused on approachable and nostalgic Chicago dining. The new menu combines seasonal ingredients with familiar flavours and traditions associated with the city. The restaurant will feature an expanded raw bar, prime steak cuts and a selection of signature dishes.

Featured dishes include:

• Wild Dover Sole with lemon butter capers
• Almond-Crusted Sea Bass
• Lobster Thermidor en Croute
• The Adorn Burger

The burger features an eight-ounce Winterfrost Wagyu patty finished with giardiniera aioli, bringing a distinctly Chicago element to a familiar restaurant classic. The new menu is intended to remain accessible while maintaining the culinary quality associated with Four Seasons.

Adorn’s New Cocktail Menu Celebrates Chicago Architecture

Their beverage programme at Adorn takes inspiration from Chicago’s globally recognised architectural identity. The new cocktail list includes several drinks built around references to the city.

However, the Chicago Fire milk punch uses smoke as a defining element. The Hancock combines lemongrass and masala tea flavours. The Cloud Gate incorporates Thai basil. Alongside with its playful Wrigley Field Hot Dog Old Fashioned takes inspiration from one of Chicago’s best-known sporting landmarks.

Adorn is also introducing Adorned Pours, allowing guests to enjoy custom Old Fashioneds and Martinis prepared tableside from a dedicated martini cart. The tableside service adds an interactive component to the restaurant experience while reinforcing its focus on classic cocktails.

Tasse Introduces New Coffee and Pastry Destination at Four Seasons Chicago

The hotel is also expanding its daytime offering with the launch of Tasse, a new coffee and pastry concept led by Executive Pastry Chef Yudith Bustos Taleno. Tasse is designed as a refined destination for guests seeking craft coffee, specialty drinks and freshly prepared pastries. Its beverage programme includes several locally inspired creations.

The Chicago Latte combines maple and smoked sea salt. The Gold Coast Latte features pecan flavours. The Ube Cloud Latte is topped with house-made purple yam cold foam, adding a colourful and distinctive element to the menu. The concept expands the hotel’s offering beyond traditional restaurant dining, providing an option for morning coffee, daytime meetings and casual breaks.

Pastry Programme Adds Chicago Breakfast and International Flavours

Tasse’s food offering extends beyond pastries to include a curated daily selection and weekend breakfast options. The programme will feature weekend breakfast deep-dish creations, bringing a distinctly Chicago format into the morning offering. Guests can also enjoy Valrhona hot chocolate and house-spun gelato.

Chef Yudith’s signature creations include the Torta Selva Oscura, a rich dark chocolate cake made with single-origin Costa Rican chocolate, layered with ganache and passion fruit. The dessert highlights the pastry programme’s combination of premium ingredients and international influences.

Three Concepts Create Full-Day Culinary Experience at Four Seasons Chicago

The new fall programme gives Four Seasons Hotel Chicago a broader culinary proposition throughout the day. Tasse focuses on mornings and daytime visits through coffee, pastries, breakfast creations and desserts. Adorn provides a more substantial dining experience, combining seasonal American cuisine with Chicago-inspired dishes and cocktails.

The Mile High Cocktail Club becomes the evening destination for the Sip & Guzzle residency, introducing a globally recognised bar concept to the hotel. Together, the three experiences create different reasons for guests and locals to visit the property at different times. The programme also demonstrates how hotel dining spaces can become destinations in their own right, rather than serving only overnight guests.

Four Seasons Chicago Connects Global Concepts With Local Identity

The fall programme combines international culinary influences with distinctly Chicago elements. Sip & Guzzle brings a New York and Tokyo-inspired cocktail culture to the city. Adorn focuses on Chicago nostalgia, seasonal ingredients and local references.

Tasse incorporates local flavours into its coffee programme while presenting an international pastry perspective. This balance allows the hotel to introduce new experiences without losing its connection to Chicago. The result is a food and beverage programme designed around discovery, familiarity and creativity.

Four Seasons Hotel Chicago Begins New Culinary Chapter With Fall Programme

With the launching of Sip & Guzzle, the updated Adorn menu and Tasse, the Four Seasons Hotel Chicago has witnessed a considerable enhancement of its culinary offering. The long-term stay of Sip & Guzzle will create a strong attraction of its cocktail offering until March 2027, whereas the Adorn restaurant will offer a new take on seasonally inspired Chicago cuisine.

The new addition, Tasse, is designed specifically to create a unique space for coffee and pastries. All three offerings allow guests and locals to have a great variety of experiences, starting from coffee and pastries for breakfast and ending with dinners and cocktails in the evening. Overall, the program creates an impression that the Four Seasons Hotel Chicago brings together global culinary ideas, local culture and hospitality.