Brunch at the Four Seasons Chicago is as much an institution as the hotel itself. As one of the original five star hotels on Chicago’s Mag Mile, the lavish buffet has long been a staple for Sunday brunch. But these days, what was old is new. With a recent multimillion-dollar renovation that refreshed the hotel from classically formal to modern cool, this is not your parents’ Four Seasons. Yes, the service is flawless. Yes, the food is exquisite. And yes, they still make one of the best, and biggest, martinis in town.  But, whereas its predecessor was a special occasion spot, now the living room atmosphere encourages you – with trademark Midwestern hospitality – to stop by any time. With crab fritters served alongside a healthy dollop of caviar and lobster spread, we don’t mind if we do.

Move over, buffet table. In its place is a brunch tower, cooked to order for you to get the party started, plus a choose-your-own entrée. For those missing the buffet, there’s a decadent spread of a “dessert experience.” The Four Seasons Chicago Sous Chef Jason White shared his secret brunch recipes with Galavante, and we’re just doing our part by paying it forward.

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