Four Seasons Hotel Chicago recently introduced its newly renovated one-bedroom suites. As the highest rooms and suites in Chicago, they range from 725 to 950 square feet. The new design includes hand-painted wallpaper, light stone work and wood floors. Social spaces feature long sofas and dining tables ideal for entertaining.

“While offering panoramic lake and city views, these renovated suites are an inviting perch to appreciate the wealth of Chicago’s architecture,” commented Jan Valasek, hotel manager, Four Seasons Hotel Chicago.

In addition to the new suites, the hotel offers new menu items, both at Allium Restaurant and the on-site spa.

Allium Restaurant’s new spring menu items include Colorado lamb chops with fava bean succotash, golden beets and tart cherry jus; Great Lakes walleye with fennel pollen, chickpeas, baby heirloom tomatoes and lobster mushrooms; and ora king salmon with red quinoa, garden and snow peas and avocado.

Seasonal cocktails also available include the Blame It on the Aperol, with gin, Aperol, Prosecco and peach bitters, and the Trial & Error, with tequila, maraschino liqueur and a butterfly pea flower ice cube.

At the spa, guests enjoy new seasonal treatments, including the new Oolong Manicure and Pedicure, available until May 31. The experience begins with a Shea butter oolong soak, followed by a Shea butter exfoliation.