Four Seasons Hotel Chicago has announced a three-part hospitality change for autumn 2026, led by a residency from New York cocktail specialists Sip & Guzzle, the redesign of its Adorn restaurant menus and the debut of a dedicated morning coffee concept called Tasse.
A Manhattan bar arrives for five months
From 15 October 2026 until 14 March 2027, the hotel's Mile High Cocktail Club will host Sip & Guzzle, the New York concept associated with Steve Schneider, Shingo Gokan and operating partner Justin Weitz. The residency brings the bar's combination of Japanese izakaya influences and New York hospitality to a new Chicago address.
A long residency differs from a one-night guest bartender appearance because patrons have more time to explore the programme. Travellers planning winter appointments in the city can consider it as part of an evening, although the published schedule and access arrangements should be checked against the final bar calendar.
Adorn broadens the dining proposition
Adorn is also refreshing its seasonal menu, placing familiar Chicago flavours alongside an extensive raw bar, carefully sourced cuts of steak and composed main courses. Among the named dishes is Dover sole with lemon butter, suggesting the kitchen is balancing recognisable classics with a more contemporary approach.
The restaurant's purpose is not identical to the bar residency. A more structured dinner can stand on its own before the evening continues elsewhere, while guests preferring a quieter occasion may spend the whole night at the dining table. Reservations and the availability of particular dishes depend on the service date.
Tasse changes the start of the day
A third development, Tasse, focuses on coffee and pastries under Executive Pastry Chef Yudith Bustos Taleno. Signature drinks include the Chicago Latte flavoured with local maple and smoked sea salt, a pecan-inspired Gold Coast Latte and an Ube Cloud Latte finished with purple yam cold foam.
Those choices provide a distinctive morning programme rather than treating coffee as an anonymous service in the hotel lobby. An international visitor can explore Chicago-related ingredients without needing to schedule a lengthy breakfast, while the pastry offering gives the concept a stronger culinary identity.
Three experiences, different times of day
The overall change is notable because it expands what the property can offer from morning to late evening, rather than simply introducing one limited menu. Coffee, relaxed dining and a specialist cocktail bar serve different moods and guest requirements, so the combination may be more useful than one elaborate restaurant concept.
The hotel's October release confirms the bar residency dates, participating bar operators and new food and beverage formats. Current opening hours, prices and individual reservations remain subject to confirmation, particularly for the finite Sip & Guzzle residency.
Official sources: press.fourseasons.com.
