Adorn Bar & Restaurant

"Helmed by Richie Farina, an alum of Michelin-starred Ever, Monteverde, and Moto, Adorn is no mere hotel restaurant. Inside the Four Seasons, Adorn delivers wagyu beef cheeks, king crab gnochetti, and even playful fare like an homage to a Pizza Puff. This is an all-day restaurant good for groups." - Eater Staff

"New chef Richie Farina (Ever) brings Michelin-starred talent to this hotel restaurant. They’re hosting a five-course Friendsgiving dinner on Thursday, November 16 with hefs Mei Lin of Daybird LA (Top Chef Season 12 champion), Bailey Sullivan of Monteverde, Justin Selk of Ever, and Jenner Tomaska of Esme. It’s $275 per person and tickets are available via OpenTable. They’re also hosting dinner on Thanksgiving Day for $265 per person." - Lisa Shames, Eater Staff

"Top Chef contestant and Ever veteran Richie Farina shows off at the Four Seasons Hotel Chicago’s restaurant with a seven-course tasting menu plus complex and gorgeously plated a la carte dishes like tuna tartare with pan-fried sushi rice cake and short-rib gnocchi with sauerkraut and rye breadcrumbs. The wine list is extensive, but the cocktail program really stands out with quirky concoctions like a passionfruit and celery daiquiri and a negroni infused with pink peppercorn. Make a reservation through OpenTable." - Samantha Nelson

"Adorn does casual-fancy as well as one might imagine a Gold Coast restaurant inside the Four Seasons Hotel would. You can order four-figure bottles of wine to go with a $30 burger, or give the expense account a break with a two-course plus drink $35 prix fixe power lunch made up of things like salads, soups, seafood, and sandwiches. It’s perfect for when your meal is more “compare business cards and year-end bonuses with your teammate” and less “woo target of an M&A deal.”" - veda kilaru

"Adorn does “casual fancy” as well as one might imagine a Gold Coast restaurant inside the Four Seasons Hotel would. It's a backdrop for two specific occasions: business casual meals and semi-formal dinners with hard-to-please family from out-of-town. You can order four-figure bottles of wine and the $250 caviar service, but the staff will be equally as attentive if you stick to a cocktail and a $30 burger. And while the food is generally good, the flavor intensity is hit-or-miss. The tartare will leave you searching for beefiness or tang from the cornichon, but the sea bass in anchovy cream and cippolini onions is a great example of a dish here that’s light yet perfectly seasoned. Whatever you get, save room for dessert like the black velvet. Gingerbread namelaka, caramelized rum banana, and charcoal ice cream are shaped into an abstract black swan, a visually stunning plate that tastes as good as it looks." - Veda Kilaru