Enjoy brunch at its most satisfying with a buffet featuring live hot and cold stations, cocktails with infused spirits, servers in period costumes
There is a new wind blowing through the dining scene at Four Seasons Hotel Abu Dhabi at Maryah Island, and it’s inspired by the Windy City itself. Introducing Take Me to Chicago, an indulgent new brunch offering served exclusively at Butcher & Still, the Hotel’s modern reinterpretation of a 1920s Chicago-style steakhouse.
A captivating culinary journey through the vibrant history, distinctive flavours and generous calorie counts of its inspiration, Take Me to Chicago serves a mouth-watering menu that pays homage to the city’s gastronomical traditions, from the smoky allure of Chicago-style barbecue, to satisfying mouthfuls of deep-dish pizza, and playful beverage experiences designed to match the restaurant’s speakeasy vibe while heightening spirits and encouraging guests to cue their servers for more.
Conceived and crafted by Head Chef Marshall Allen Röth, who really knows his way around protein, Take Me to Chicago serves authentic ingredients including prime cuts of American beef and the pick of local seafood. “No place parties like Chicago, and we want to bring all the excitement of a night out in the Windy City to brunch in the afternoon here in Abu Dhabi,” said Röth, who joined Butcher & Still at the Hotel’s opening in 2016 following two decades sharpening his culinary skills at restaurants across the U.S. including turns in Aspen and New York City.
The Take Me to Chicago concept goes beyond the quality ingredients, which are served via a multi-station buffet. Expect the friendly servers that Butcher & Still is known for to be decked out in period uniforms, with bow ties all around, suspenders for the gents, and hostesses done up in elegant dresses, heels and pillbox hats for a look that would’ve looked right at home on flappers at a speakeasys back in the day.
There will also be entertainment to keep the energy upbeat, with a live band honking burlesques tunes and more with a wink in their eyes.
The brunch beverage concept will also express period flare, with the restaurant’s Outdoor Bar set up for live preparation of signature cocktails such as Chicago Sour and Lady Evelyn mixed with infused spirits, waitstaff offering a pass-around selection of shots to keep the atmosphere buzzing. There will also be a live Bloody Mary station, because it wouldn’t be brunch without a tall glass of tomato juice spiked with vodka and horseradish and topped with fresh garnishes.
The array of dishes is designed to satisfy any appetite and for diners to serve themselves. Cold selections include Freshly Shucked Oysters, Cooked Green Lip Mussels, Butcher’s Caesar Salad, and Chicago Chopped Salad dressed up with bleu cheese, corn kernels, candy tomatoes and cucumber. Live stations offer dishes hot and cold, with latter including Signature Beef Tartare and Charcuterie Sandwiches, and the former including Grilled Sausages, Beef Rib Tips with smoked BBQ sauce, Corn on the Cob smothered in butter and spicy ranch, and more.
Still tempted? Don’t miss waitstaff bringing pass-around platters of regional specialties right to the table, including Chicago Hot Dogs, Chicago Deep Dish Pizza, BBQ Chicken Wings, and Carmel Popcorn with caramel sauce and sea salt. Additional sides will the chosen by Chef Röth on a weekly basis. And for dessert? A wide selection including pies, as well as a Live Rainbow Ice Cream station serving various flavours and toppings.
Take Me to Chicago available on Saturday afternoons starting October 21; 425 AED soft package, 550 AED alcohol package. For reservations, contact +971 2 333 2444
