Description
Far above the hustle and bustle of Michigan Avenue lies the serene tranquility and decadence that is Seasons. Some of the dishes here are forever on the menu (so as not to disorient the power lunchers), but chef Kevin Hickey has a creative streak driven by the restaurant’s namesake. Now that things are getting cooler, he’s serving a filet in oxtail-red-wine sauce, duck breast served with a side of foie gras and hoisin jus, a bento box of autumnal vegetables and, while he can still get them, plums baked into a cake and served with verbena ice cream.