Oriole

The experience begins upon arrival. You’re transported into a different place - which is as elegant and understated as it is unexpected. That basic tasting wine paring menu is extraordinary and I can’t wait to taste their special wine paring menu. The food is outstanding and the service staff is well trained and obviously loves what they do. Outstanding and very worthwhile!

I don't have words to describe some of the dishes we had tonight. I've had great meals in my life and I can't think of a single one that I would even put in the same tier as any dish I had at Oriole. The whole experience is well worth the price. I couldn't stop smiling and laughing everytime I tried the next dish, it was absolutely incredible.

Oriole is a definite home run when it comes to innovation and flavor. Their multi course gastronomic menu is a delightful literal moving experience once you step into their newly renovated space. Let their host guide you through different areas of the restaurant as you eat your way through the 2 Michelin Star menu. I'd highly recommend any serious foodie to make a detour here on their journey through Chicago. It is well worth the trip.

Came here for our engagement anniversary. The last time we were here was before the remodel, and we didn’t even recognize the space anymore, but it’s still fantastic. There’s now a bar, and the kitchen is open and beautiful. Food and service was impeccable. Also tried the non-alcoholic drink pairings since we came on a Tuesday, and they were fun and tasty. Love the special occasions when we have an excuse to come here; and looking forward to coming back.

One of the best restaurants in the country, by far the best restaurant in Chicago imo this was my third trip. I’ve been to Alinea four times, but the food at Oriole just taste better. All my favorite foods and delicious every time. Chef Noah is always around making sure things run smoothly. A fantastic team and friendly wait staff. I can’t wait to go back.

Outstanding experience and food. Very worthwhile. The ambience and staff were great. If you don’t drink alcoholic beverages, they have a great variety of non-alcoholic alternatives.

Here is my one-sentence review: Oriole is one of, if not the top, culinary experiences money can buy in Chicago. I recommend going in fresh and enjoying the sensory spectacle! For the rest that want more details, I will try my best to convey my experience, however impossible. You need to experience yourself. When first escorted into the dining space by our waiter, we saw the magnificent kitchen, designed by chef Noah Sandoval himself we learned that from our knowledgeable and excellent waiter. The ceiling immediately caught my eye, a colorful collage of print media. It was a tribute to the history of the building it once was a printing press, another fact we learned. After we finally finished gazing at everything and settled in, the first few bites arrived. The first bite, a Miyazaki Tartare, played on duality: it was crispy and chewy, fatty and fresh. It was a tiny view of things to come, earning the gold medal from me of the three initial bites. The other two were great also, but that first bite lingers on my mind. After the small bites came one of my favorite dishes of the night: the Hudson Valley Foie Gras. It was almost too mesmerizing to eat. Edible gold artfully decorated the leaf garnish with confidence. The richness and sweetness of the dish lit up my entire tongue with flavor, and the freshness of the greens was cooling, cleansing my palette and prepping me for the next plate. It was perfect. We resumed our journey through several delightful dishes, each highlighting a myriad of flavors, aromas, and techniques. And then we arrived at the squab. I have had okay experiences with squab, and it is not a highlight of mine from previous tasting menus. My wife's mood, inversely, went even higher, as she loves it. Despite my hesitance, I took my first bite, and to my gleeful surprise, it was good! It was a BBQ-lite dish, getting that flavor from the squab as it hit my tongue, with a side of black-eyed peas further cementing the theme. I can't say I'm a squab convert, but given I enjoyed the flavors earns Oriole even more kudos from me. The last of the hearty dishes was a mic drop. It was a flawless Miyazaki Wagyu garnished with freshly grated wasabi, morel mushrooms, and white asparagus. It delivered an explosion of flavor. The fattiness of the steak was uniquely balanced by the spicy punch of the wasabi, while the mushrooms and asparagus complemented the two-punch combo with a left hook of earthiness that knocked me to another dimension. This was a fine dining twist on steak with sides of vegetables, but it is the most elevated version of this pairing that I have had. The worst part was when I took my last bite, knowing what was coming: the finale. I wished I could prolong my indulgence in this gastronomic masterpiece. Alas, all good things must come to an end, and the first of the desserts signaled the beginning of the end. Of the dessert trilogy closing the night, the lemon and sesame souffle was particularly brilliant. The bright citrus of the lemon cut through the cheesiness. Sesame seeds within the souffle provided a crunch to what could have been a minimalistic texture. Do I even need to mention the bake on the souffle? It came straight out of the oven, piping hot, but once cooled, was a mouthful of clouds. Light, fluffy, cheesy, citrusy, slightly crunchy, we were in a dream. The very last dessert concluded our meal intimately, with “Happy Anniversary!” inscribed with chocolate on the plate. Oriole went above my expectations to celebrate us, for which I am super thankful and appreciative! In closing, thank you to the Oriole staff for the exciting evening made even more special with the recognition of our anniversary! The food was creative, outstanding, and downright delicious. The wine pairings were thoughtful. The service was exemplary. Oriole has set the bar for me of what fine dining can be and should be. I cannot recommend them enough to anyone looking to celebrate a special occasion or an amazing adventure in food.

From beginning to end, atmosphere, drink, service, presentation and especially food was exceptional. Every bite unique and explosive with flavors. Wines paired up to complete each taste

Oriole's chef and team made our 25th Anniversary such a fun and special evening. From the moment we walked into the newly remodeled space we knew we were in for something extraordinary! The team seemed genuinely happy to have us celebrate there. Our meal began at the bar for three of the first courses, or bites as they called them. Those came with a lovely yuzu elixir meant to be sipped with all three. When you start with an amuse bouche of king crab and white truffle, I'm doing a happy dance! After was a langoustine w-asian pearl and coconut, and then a lobster dumpling. Then you're escorted to the kitchen area where you stand for a beautiful foie gras & huckleberry course paired with a lovely glass of white wine. I didn't get the name of that one. After that you move over to the dining room and spend the remainder of your evening at your table. We had a total of 11 savory courses and 2 desserts. Walked out absolutely and perfectly satiated. All of the savories came with their own wine &1 sake if you do the pairing--which i would absolutely recommend! It was absolutely lovely. Aaron, Sommelier extradinaire, paired everything beautifully. His excitement to share each wine, and his vast knowledge of them was apparent. It's nice to feel the excitement someone has for their craft. He also changed my mind about chardonnay! I never drink it. Hate it. We had a beautiful white burgundy from France, a Meursault, Domaine Bachey-Legros 2017 that was beyond lovely. I'm on the white burgundy train now! Thank you Aaron for helping me realize what we call Chardonnay in the U.S. is piss compared to what the French enjoy! Everything was exquisitely prepared and an explosion of complimenting flavors in your mouth. Delicious and so so good. The stand-outs were the kaluga caviar w/razor clam & smoked butter; the sablefish with microplained koshihikari rice, pumpkin amazement & genmai! That came with a beautiful Japanese milk bread and Koji butter & a belly croquet and smoked roe--to die for! Lastly, the Japanese A5 Miyazaki Wagyu w-black garlic, black trumpet mushroom & Wasabi was heaven on earth. The deserts were perfect, as was the beautiful little end of hazelnut nougat & gianduja. The cappuccino was even perfectly crafted. We also have bon bons we took home! Can't say enough about this great restaurant-- Chef Sandoval also has great taste in music! We were pleasantly surprised when we began to hear Mulatu Astatke, an Ethiopian artist, being played. Music is an important part of the experience and so many places treat it like an after-thought. The music posters on the ceiling in the kitchen show his great and eclectic taste in music. The entire vibe was just cool. Loved being in the space. Thank you for a beautiful evening in every way! We look forward to coming back. In our book, you deserve 3 Michelin stars.

Best meal of my life. Service, food, and ambience are world class. Easily one of the best restaurants in chicago.