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This was my boyfriend and my first Michelin star dining experience and it was wonderful! Enjoyed the fact that we moved around the restaurant space a bit before moving to the dining room. The pace was well set and we left full and satisfied without feeling stuffed. The space was cozy and sophisticated with well-used lighting that kept it moody without being too dark. Our favorite bites were the shrimp and broth, foie gras mousse with brioche, and I loved the sablefish. Service was friendly and accommodating - my only note here is that servers spoke a little too quietly at times making it difficult to capture the full food descriptions. We throughly enjoyed our meal and will keep Oriole on our list for fine dining!
This is my second time to Oriole. My first time here was before they renovated the place. During my first visit here, the entry was magical. You more or less walked towards the end of a street before being greeted inside a freight elevator. The host was classy and theatrical; a beverage was offered; then the doors would open, dumping you into the dining room. This time around, the entry theatrics were almost absent, and replaced with a different experience. You open a green door and a host greets you. Then you move into the elevator, and presented with your beverage. Then the doors open and you're dumped into a small foyer, and then led to the bar for your first few bites and additional intro drinks. Service this time around felt slightly stiff, compared to the first time. Only one of the staff members seemed to be genuinely warm. There were plenty of unsmiling eyes. It seemed like they were going through a checklist of items for service, and trying to not make any mistakes. For the most part, they did a pretty good job. They handled someone who could have gluten and someone who couldn't with ease. There were a couple of moments when they faltered and it felt as if they missed a step. I'll call these the two spoon cases. At the bar, a my wife's spoon was removed, but it wasn't replaced, until I let her use my spoon. One of the staff saw this and discretely turned around, reached into a drawer and retrieved a spoon. Unfortunately, I thought it was odd that they didn't observe the absence of a spoon when presenting the next dish. Then, for one of the courses, I received a dirty spoon, one with some residue on it. This also seemed odd, given that they inspect their wine glasses for any blemishes in front of you before placing them on the table. I had to flag down one of the staff members and request a replacement spoon. Neither of those is really a big deal to me, but they definitely stand out as errors if they are aiming for a flawless service. Crumbs and drops of liquid landing on the table cloth are dealt with using their typical protocol of using a scraper or blotting the drop and looking classy while doing so. If you have a purse or other bag-like item, rather than offering a coat or bag check, they offer a handy clamping hook that you can carry around with you from the bar to kitchen table to the dining table. It uses a spring mechanism around the hinge. Differences: the non-alcoholic beverage pairing was definitely different. The first time, the beverage was decidedly colorful and had interesting presentations. This time around, the beverages were all served in wine glasses, clearly filtered, and centered around golden, brownish, reddish hues. They taste great. The edibles consist of a multi-course tasting menu that evolves over time. The flavor of each dish is precisely controlled, so you'll be hard pressed to find a bad bite here. Standouts from the 2025 October 3rd visit: Kampachi Honeydue Melon, due to the exceptionally floral broth. Bluefin Tuna with Sung's Tomatoes, due to the nutty sesame part on the bottom. Their signature handheld dish, including the gluten-free version of it. Mushroom Custard (totally smooth with no air bubbles) Gluten-free version of their turbot donut, while texturally different, captured the same overall flavor profile as the normal version. Risotto -- I would easily come to eat just this. The Uni Infladita was a tad salty. I got more of an impression of Fritos from the bite. I felt this was the weakest bite of the night. Other Tips: - Feel free to split a beverage pairing, whether alcoholic or non-alcoholic. It's a lot of liquid. - Reservations are via Tock, prepaid for a time slot. They used to use OpenTable back in the day. - They now also offer lodging upstairs, also book table on Tock. - The menu for your particular meal is presented to you afterwards, in monospaced font. - No more post-meal goodies. Previously, coffee beans were provided as a take home present. They smelled amazing.
I often seek out experiences at Michelin-starred restaurants when traveling, and Chicago has its fair share of choices. I have dined several times at 3-star Alinea pre-pandemic, so I chose to book 2-star Oriole for this trip; it has perhaps the most buzz recently (ie, from Infatuation). Like Alinea, it's not just a meal, it's an experience, although less theatrical and perhaps more food-focused. Unassumingly located in a former warehouse on an alley, one enters the building via a small outdoor patio. There is a small reception area, part of which is a former freight elevator, where you are served a chilled tea. The elevator reminded me (and apparently other guests) of the Tower of Terror ride at Disney World's Hollywood Studios. The rear of the elevator opens up from the middle (as freight elevators do) and parties are individually escorted into the restaurant. Aside from a lounge area for waiting diners, there are 3 areas through which guests travel and take bites--the bar (3 bites), the open kitchen (one bite), and the dining room. We may have seen Executive Chef/owner Noah Sandoval, but he blended in with the entire kitchen team, which was not small. The menu consisted of 14 courses/bites which surely change often; you are given a copy of your particular menu at the end of the experience, including whichever beverage pairing you had, if any. I had the non-alcoholic beverage pairing, which mostly consisted of highly complex tea-based drinks. A server told me all staff members participate in creating these elixirs. Since the courses surely change, it seems silly to list them all. I will say the 3 bites we had at the bar were all with raw or barely touched seafood and had broths so delicious we were slurping from the serving vessels like they were teacups. The single bite served in the kitchen is perhaps the most memorable and unlikely to change with time. It's a Hudson Valley foie gras mousse served over toasted brioche and topped with blueberries--OMG! The courses in the dining room were all fabulous and multi-layered. My faves were probably the Matsutake custard, the Wagyu ribeye and the carrot cake. Overall a pricey but unique and enthralling experience.
Oriole was an amazing experience. I really would like to give it a 4.5, as it was better than a 4 but still not a perfect 5 for me, so have to round down here. The interior of the place was really cool and I loved the vibe. All of the staff were prompt and pleasant. The first portion of the meal at the bar was what threw it off for me a little bit. The seafood served in these 3 starter courses didn't taste as fresh as it should've. The abalone was fine, but the mussel and scallop dishes didn't taste perfectly fresh. Tough critic here, I know, but when you're eating at a 2-star place, you expect perfection. Otherwise, mostly all of the courses at the sit down portion in the dining room were fantastic. Standouts were the A5 Wagyu course, the venison course, and the Uni infladita. I would say Oriole is a must try if you're on the hunt for the best of the best in Chicago!
Oriole is the best restaurant in Chicago! Every bite was so delicious. I particularly liked the wagyu and the tuna the best. The service is what sets this place apart, whatever you needed they provided. Just watching the staff work in the kitchen, you can see how meticulous they are. Well deserved two Michelin stars!
One of the best spots I've been to. We were greeted by a nice warm cup of tea after entering from the freezing outside. Then we were led to the bar for 3 amazing bites. Next we went to the kitchen for the fourth dish. Drinks accompanied both and the servers were all super chill. Lastly we were brought to the table for the rest of the courses. Everything was spot on, with some bits of uniqueness like the rosemary dessert. The wagyu was crusted perfectly and not weirdly chewy like at some places I've had. Honestly they delivered on everything. Service was also spot on, they cleaned us up after each dish and were super attentive. Would come back 100%. I also love the furniture and ambiance.
Incredible Michelin experience. The ambiance and service were impeccable. I loved the different stations at the beginning of the experience. The food was all great along with the wine pairing. It was what you expected from a Michelin rated restaurant. I loved sitting in the open kitchen area. Must go...
A bucket list restaurant that delivered beyond expectation. This experience transcended beyond just dining. It was a masterclass in hospitality, showmanship, presentation, and craft. Checked every single box. The staff really makes you feel like royalty from the moment you step in, and you dine like it too. Truly incredible. This meal had a laundry list of highlights but some especially remarkable ones include: - Hokkaido uni starting bite was one of the best things I've ever eaten - Unagi was probably my favorite savory course - Pan perdu top desserts I've ever had - Their wine choices and beverage offerings were unexpectedly one of my favorite parts of the meal
Everything was perfect to perfection despite the high price tag I felt everything like the food, service, vibe, knowledge, and experience was nothing I've ever experienced. Although I've been to michelin restaurant but I just can't forget this one. The location was off for me to be honest, but the experience and taste was a journey that I wish I could through every single second when I take a bite. The burst of complex makes question what could've done more or if there was something more I can't even visualize that but that excites me at the same time. If this was my last meal I'm glad I had it here.
I thought Oriole was a complete masterpiece of culinary on display. From the second I walked in, I already had the feeling that this was going to be one to write home about. While not my first tasting menu experience, I'm not going to these meals every other week, so this was definitely my splurge meal of the year. Every bite is curated with thought, every ingredient in every dish is sourced from a specific location in the world and everything chosen to be part of the dish is designed to stand out to your taste buds to get you thinking. I thought every dish had a connection to something familiar in taste that I grew up with but with an elevated twist. For me the standouts were the foie gras, sea urchin, and squab. As Asian inspired flavors are actually my favorite, the menu spoke to me that much more. As long as you go into the meal with the expectations to not be stuffed like you would going to an all you can eat buffet, I'd find it hard to find someone not be impressed with the taste and flavors they present you with here. Interior decor, lighting is on point if that matters to you. The service is magnificent from the get go as well. Thoroughly impressive establishment. Oriole knows exactly what they are doing!
This is not a review of their regular tasting menu but for a private event with a limited menu. I was very fortunate to have got invited to a very rare whisky tasting by Diageo and along with the whisky we were treated to 5 courses of some amazing food that is certainly worthy of the 2 (Michelin) stars Oriole has. The entrance to the restaurant is mystical and you don't know what to expect based on the exterior. Once inside, you are welcomed to a large space with high ceilings and an open visible kitchen where the magic happens. We were seated at their private room and served some amazing cocktails before our tasting began. Service throughout the night was on point without being over bearing allowing us to enjoy the food and the whisky. Based on this experience, I would certainly be making a reservation in the future to experience their full tasting menu.
Wow! If you are on the fence about trying Oriole, then I would say definitely go for it. I did the Kitchen Table (as opposed to Dining Room) and found sitting near/in the kitchen to be quite fun and to elevate the experience. Ian and Jackson were phenomenal and the entire staff was top notch (I am not remembering all of the names). The Rosemary dessert which was inspired by the chef's childhood backyard was especially memorable. Every dish brought something unique and the execution was flawless. Oriole was everything we hoped for and more than we could have imagined!
We thought we were beyond "fine dining" at our age. Boy, were we wrong. Oriole was fun, friendly and full of delicious surprises. Recommended by our son and daughter-in-law as "you must," Oriole's staff were above and beyond accommodating and knowledgeable, while the chefs nailed one complex dish after another. Hard to know what to call each dish, and the menu is set, so you'll just have to trust that this is a treat from start to finish. We also loved the setting and ambiance -too elegant and inviting to be called "industrial, but too hip to be labeled "elegant." Highlights were the non-alcoholic starter beverage, the foie gras, the venison and waygu beef bites and the three desserts.
1 year ago
11 months ago
How do you improve on perfection? Somehow Oriole has managed it. We attended the opening night of Oriole 2.0, and amazingly they are delivering another level above their already perfect restaurant experience. During the pandemic Oriole undertook an ambitious project to completely reconceive their space, including expanding into the adjacent building, creating a stunning new kitchen, and a bar reminiscent of affiliated Kiko. All of this was done without losing the intimacy of the original dining room, which is only slightly larger, yet considerably more spacious. And the new kitchen is simply jaw dropping awesome! The journey is different, too. You now being with some tastings at the lovely new bar, then venture to your table for a succession of ever more spectacular dishes, then make a visit to the kitchen counter for one course, and return to your table for the final savory courses, and then several dessert courses. It's difficult to pick a favorite in all of this, and Noah is still experimenting with new dishes. I lost count, but there were at least 25 different dishes, and all were hits. Julia was there with her amazing cocktails since Kumiko is not yet reopened, and Aaron his further upped the wine offerings, with a tremendous list of old world gems at very reasonable prices. Or, if you want the perfect wine with every course, no place offers a better pairing menu. Cara was there making sure everything ran smoothly. The staff includes the majority of their pre-pandemic personnel, but has expanded to handle the larger space. It was already operating with the accustomed relaxed, friendly precision of old times, even on opening night. Oriole has been my favorite restaurant in the world since their original opening, and Oriole 2.0 ensures it will remain so. read more
11 months ago
Oriole is in such a cool space that is almost hidden from the outside. When we arrived, we were escorted into a freight elevator to enjoy a small cup of tea. I thought we would go up the elevator to the restaurant, but the doors opened and there we were. I enjoy restaurants that give you courses in different locations! It really breaks up the sitting and allows you to see the entire space. We started at the bar with a delicious cocktail and 3 amuse bouches which were some of the tastiest bites I've ever had! Next we were onto the kitchen to enjoy the first course of foie gras on a crostini topped with gold dust. Delicious but I had gold on my face for hours. :) Then we went to the dining room for the rest of the meal. The dining room was small - only about 8 tables. We enjoyed 9 courses over the next few hours, which were all delicious and very beautifully plated. Some highlights - tomato with caviar, the pasta dish was melt-in-your-mouth amazing and the wagyu beef course was incredible. The biggest disappointment for me was dessert. I think a lot of Michelin restaurants fail to put their attention on dessert or they make it too fancy. The pallet cleanser was not my favorite - though it was pretty to look at. They gave us lemon and sesame soufflés with a cheese sauce poured on top table side. It was their take on a cheese course. The soufflé was cooked perfectly but the flavor was very strange with cheese and didn't work for me as a dessert. The last dessert featured pear which was just okay but honestly forgettable. If dessert had been as good as the savory dishes, this meal would've been one of the best I've ever had. That said, it's still an amazing meal prepared for by highly talented chefs and the service was absolutely incredible. read more
4 years ago
One of the best meals I've ever had. I love how they move you around the restaurant, and the experience is white table cloth service but in a more comfortable, unique, and just cool environment. Every course was delicious with Japanese influences (the wagyu, Hokkaido scallop, and foie gras dishes were especially memorable) and drink pairings were on point. Definitely recommend for a special occasion. On another note - my husband and I have also made it to their nightcap a few times (starts at 10pm in their bar area), and the ham sandwich really is ridiculously good. read more
11 months ago
1 year ago
A really lovely evening with friends! We booked the kitchen table, which is definitely worth the extra. It was fun to have bites in the kitchen then be able to see the chefs in action. I love that it's dinner and a show! Overall, the food was really good. One of the bites in the kitchen (I won't spoil!) was one of my favorite bites I've ever eaten and ever will. It was on par with one at The French Laundry for me. I give it four stars because a two star restaurant is always tough for me. The pricing is really expensive and like some three stars, but not every dish wowed me. Some of them were okay. For the wine pairing, we did a basic and one level up (reserve maybe?). The basic wine pairing had a few wines I did not like, so I'm glad I did the reserve. Overall it was really good but again not my favorite pairing. Compared to other two stars, I would say this was my favorite in Chicago! read more
2 years ago
The experience is unparalleled. The food is fantastic, the service impeccable and the ambience is cool. Best restaurant in Chicago if not the United States. Can't wait to go back. read more
Wow, Oriole was truly one of the best tasting menus I've experienced around Chicago. I'll be up front by saying I'm not a fine dining guy whatsoever, but I do like to occasionally check out these tasting menus mainly for the unique experience and the opportunity to eat foods and ingredients that I didn't even know existed or wouldn't typically be willing to try. I can't pretend like I can articulate the complexities and nuances embedded within each dish, but what I can offer is a simple love it or hate it...and I absolutely loved everything I was served at Oriole. Experience: Oriole was a bit unique in the sense that you don't go straight to your table. When you check in with the hostess, you wait in this old elevator shaft area and they give you a welcome tea. Then you enter a hidden door from the elevator shaft and realize that the space is a lot bigger than it appears from the outside. The first course is at the bar, and is actually coordinated with the other parties with the same reservation time. We were a few minutes late due to traffic and embarrassed to discover that the other two couples were waiting for us before beginning the meal. They served an amuse bouche at the bar with a glass of champagne. Next, you move to the open kitchen area where you can see Chef Sandoval and the staff hard at work. The kitchen was shockingly calm and quiet...much different than the high-stress French brigade kitchens you see in the movies. They serve another canape and a glass of Vermut Rose. Finally, they bring you to your individual tables for the remainder of your meal. We were greeted with a personalized card signed by the entire staff. The service was spot on all night, which was to be expected at a high-end restaurant, but still appreciated nevertheless. Price: Inflation definitely doesn't help, but Oriole is pretty comparably priced ($285/person) to other Michelin tasting menus around Chicago like Alinea ($355), Esme ($235), and Kasama ($235). I'd imagine these prices were easily 30% cheaper just a few years ago. When you add on wine pairings, mandatory 20% service charge, and then a 12% tax applied on both the food and service charge though, then you're easily looking at a $1200 tab for two. We also had the option to upgrade the pasta to use white truffle since it was in season (extra $100/person after fees). Very steep, but hey that's the cost of fine dining these days. Food: The dinner consisted of 14 mini courses (5 canapes, 3 mains, 2 sides, 1 intermezzo, 2 desserts, 1 mignardise). If you're doing the standard wine pairing, it includes 7 mini pours at your table in addition to the 2 complimentary pours they served at the beginning. The entire meal was paced perfectly, running for just about 3 hours. I've learned that I much prefer winter tasting menus over spring/summer because of the warm and comforting type dishes that are usually associated with winter ingredients. Oriole's menu is great because it's not a rotating or themed menu, so there's not a constant pressure to experiment and re-invent themselves. They have the freedom to stick to some iconic classics and fan favorites, and then just sprinkle in any new innovations. Tasting Menu: Golden Kaluga caviar with hiramasa, wasabi, crème fraiche, beurre blanc, shiso leaf Pairing: Champagne Foie Gras mousse, toasted brioche, huckleberry, pink peppercorn gastrique, gold dusted anise hyssop Pairing: Vermut Rose Butter poached King Crab from Santa Barbara wrapped in nori Carabineros prawn, sauce americaine, saffron, sourdough paste Spiny Lobster, coconut milk, yuzu tapioca, honeydew, lemongrass Pairing: Riesling Spatlese Matsutake mushroom, black truffle, poached foie gras, tarragon, chicken broth steeped with ginger Pairing: Sake Norwegian Steelhead trout, crispy fish skin, confit potato, castelvetrano olive, caramelized artichoke broth Mini sourdough loaf, aerated artichoke a la barigoule crème Pairing: Marsannay Red Burgundy Caraway capellini, yeast beurre monti, shaved white truffle, puffed winter rye berries Pairing: Meursault White Burgundy A5 Miyazaki wagyu beef brushed with fresh tableside wasabi, charred little gem lettuce, black pepper, Hakurei turnip puree, fermented honey beef reduction; Shiso beef broth Pairing: Bordeaux Peach veil, Tasmanian pepperberry gel, spruce sorbet, mochi marshmallow, peach foam, brown butter spruce shortbread Soufflé, lemon, toasted sesame seeds, Delice de Bourgogne cheese sauce Pairing: Pear Cider Mont Blanc with charred eggplant mousse, kokuto, ginger jelly, kinako creama, burnt organge, candied ginger tart shell Pairing: Vin Santo Chianti Classico Mignardises Toasted yeast / coconut-herb bon bons Overall, whether Oriole is worth the price is completely up to you. In terms of the volume of food, I've definitely been more full at other tasting menus, but in terms of end to end experience Oriole ranks up there as one of the best meals we've had. read more
4 years ago
So we love Oriole 1.0 and 2.0 is doing what many Michelin restaurants in Washington D.C. are doing now; progressive movements throughout the restaurant as you experience dishes (see Jônt in D.C. for an incredible experience!) However, Oriole was really expensive and the 2nd visit just fell... flat. I think it's either overpriced now or just needs a much better drink and pastry review. The classic pasta dish and pâtè bite delivered again, but the wine pairing was really a miss on our night and the dessert?- one of the worst I've ever experienced. This foodie couple on Youtube (channel "S3") also had our menu and in their review, they gave the same dumb eggplant dessert a big fail. The weird thing is we paid a LOT for this dinner, so where was the Michelin-level of desserts? I'm not joking that McDonald's apple pies are genuinely better than the dessert menu we got. After that eggplant... thing... we got two bonbons that tasted like early dishes (purposefully), which wasn't inspiring. We got no take-home treat and considering the poor wine pairing, this was not money well spent on a return visit. It takes a lot for us to travel from the suburbs for an event like this, so we were disappointed. read more
2 years ago
We celebrated our anniversary at Oriole tonight. It was extraordinary. Amanda and Daniel took great care of us. As we were seated at our table, Daniel asked Vito if he'd like his beverage glasses on the left, because he noticed that Vito is lefthanded. Vito loved this because he's never been able to enjoy this before, and he probably never will again because it's an affront to my sensibilities, but I was impressed that they study their guests closely enough to notice Vito's left handedness and that it's part of their culture to offer lefties their beverages on the left. Sommelier Emily Rosenfeld knocked our socks off, both with the wine selections, which were unique and exciting, and her presentation of the wines. Talking with Emily felt like a masterclass. We also enjoyed the most ripe, fragrant, and perfect truffle I've been served in a restaurant since we were in Italy. It was a Chilean Winter Black truffle, which I think is Tuber melanosporum Vitt. The team signed an anniversary card for us and displayed it on our table. For those who haven't dined at Oriole, your first course is enjoyed at the bar, the second course is served in the kitchen, and the balance of the courses are enjoyed at your private table. When I arrived, they observed that my handbag doesn't have a strap to hang from a hook, so they gave me a little table just for my handbag, and my bag's little table followed me all night. It was a really charming touch. I'm adept at putting my handbag behind me on my chair, but the table was even better. There were so many thoughtful touches. We loved our experience! read more
2 years ago
2 years ago
2 years ago
The best meal I have ever had! Was a little on the fence about making this reservation because of the cost but it was 100% worth it and I'd do it again and go back. They also customized the food for me because I don't eat sea food but my husband does. The experience was awesome- it felt intimate and special. The food was delicious. Though there were many courses, I didn't feel overly full. The service was great, we never had to wait for anything. If you want a truly special dining experience - great food, ambiance, and service- highly recommend this restaurant. read more
2 years ago
Book now... stop reading and reserve your table now. The loft: could spend a lifetime looking at the cookbooks and playing really horrible drunken drum solos and wake up to that shower and the espresso machine. The staff: hands down the coolest people. The little touches they add to your experience shows what a team they have and how much they truly care and love what they do. The chef: Don't get me started... just go make your reservation already. The restaurant: there isn't enough time to take in all the hard work that must have gone into to making this place not just a culinary delight but an easy on the eyes really cool experience. Thank you, chefs! read more
2 years ago
Saying Oriole is "good" 2024 may as well be considered a trite platitude. It is already known, Oriole is an incredible experience. No spoilers--it was one of the best meals I've ever had to opportunity to enjoy in 30 years on planet Earth. The FOH staff: Billy, Raul, Leighton, Maggie et al. top of their game clinicians--masters of their craft. The chefs' cooking speaks for them in volumes. You can feel their intention and commitment to ingredients in their prep/execution. This restaurant is a temple for food enjoyers, a testament to the raw, unadulterated power of the Chicago food scene. Worth every penny, spared no expense. read more
6 years ago
Came here for an early celebration of my partner's boyfriend pre-covid-19. All the expectations of a 2 Michelin business, plus additional added flares to make the experience unique, starting with the entrance way! but I won't give anything else away on that. I forgot the exact numbers but the seating capacity in the dining room is something around 30-40 and they time the reservations out so the room is only half filled (maybe because of social distancing or because this is not they normally are, not sure). About 14+ courses of small bites and the dinner last a little over 3 hours. The dishes were all presented very eloquently and deliberately and on some occasions one of the chefs would come by to add the finishing touches right at the table which was nice and gave you a chance to tell them thank you. Dishes were a mix of many different cultures and styles of cooking and even though small, really nicely made. We left not full, but tired because it was a long dinner. I kind of wish for some more surprises in flavor, but the food went exactly with the vibe of Oriole. Had the higher quality items like caviar, wagyu, and truffles of course. Overall, it was a pleasant experience. read more
Oriole is now one of my favorite restaurants in the country. Can't wait to come back again (next year maybe) . They start you with tea in this freight elevator thing and then they move you around the space inside for the tasting and pairing experience before you reach your table for the rest of the tasting. At the end of all your delightful courses they give you the menu to reflect on or remember the meal with. They were also extremely accommodating and cautious with my food allergies to give me the best experience possible. read more
4 years ago
4 years ago
3 years ago
First time in Chicago and we heard so many good things about this restaurant so we got lucky with reservations so we we're excited to try Oriole. The experience starts right when you walk in the door and follows you all to your last bite. Amazing food and atmosphere! Worth every penny and we're definitely coming back when we visit the city again. read more
3 years ago
3 years ago
Loved it! The service was impeccable! Can't say enough good things about the service. We received a tour of different stations, including the bar and the kitchen. The food was presented beautifully and was absolutely delicious! Some of the guests in our party didn't enjoy the dessert courses (possible room for improvement there), but I loved every dish. read more
5 years ago
Food...bomb Drinks... bomb Ambiance and service...bomb, wait no, impeccable* Reservations booked and paid in advance, options for pairings and a la carte drinks upon arrival. You do get two included drink pairings, both at the bar and kitchen experience of the dinner. We received 14 dishes, 15 including bread and butter, with take home truffles, take home truffles might have been for a bday celebration. Never had I ever had Service in the USA where they walk you to the bathroom and open the door for you. Outstanding service! They mentioned the menu changes every two weeks. If you're in town or a local, it's a must try. If you're looking to work in the food industry, no regrets working there! Will be coming back, thank you oriole for the amazing experience! read more
7 years ago
This is a fairly belated review but I can explain - You know the saying, don't let perfect be the enemy of good? Well, I failed to do so and slept on the review for way too many nights, fearing that a less than perfect review wouldn't do this place justice. My best friend and I came here at the end of October. The entrance to the restaurant couldn't be more inconspicuous. The waiting area that made us curious and curiouser was essentially a freight elevator, through which we were introduced into an intimate and stylish loft-like dining room that somehow also managed to be both upscale and cozy. Coming from New York where space is a luxury, I really appreciated the generous table spacing. The tasting menu was incredible - no weak links. My favorites were the Hudson Valley Foie Gras, A5 Wagyu, and truffle capellini. Service was absolutely impeccable. Meticulous attention to detail - simply make a trip to the restroom and you'll know what I'm talking about. We're lucky to have enjoyed a few Michelin-starred tasting menus, and while each was unique in its own way, we both agree that this is by far the best we've experienced, from food to service to ambiance. read more
4 years ago
The staff went above and beyond for us. Several weeks ahead of time they let us know that they can (and love to!) accommodate vegans. I could tell that they basically made a vegan equivalent to whatever the non-vegan menu had and everything was spectacular. The hosts were so delightful to talk to and the ambiance was just gorgeous. read more
4 years ago
It goes without saying that this is a dining EXPERIENCE. The enjoyment goes beyond the food (which of course is extraordinarily delicious and unique). The ambiance, service, and creativity of the space also contribute greatly to the cuisine. I came here for a belated graduation celebration with my parents and it went beyond expectations (which were already quite high to begin with). This is definitely a special occasion type of place, given the price tag. I was delighted and inspired throughout the meal! I hope one day I can go again! read more
3 years ago
The best meal of my life. I don't want to draw comparisons, but this is better than any other Michelin starred experience that I've had. The service was attentive, but not suffocating. Friendly, not informal but not overly formal. The pacing of the courses was absolutely perfect. Each course was described very well, and everyone knew every detail of each dish. The multiple stations, starting with the bar, then the kitchen and ultimately your table was well-paced, fun and engaging. The food was perfect. What you see on the plate was beautifully presented, but still surprised you with flavor. The pasta course in particular was surprising. It was one of the absolute best things I've ever eaten. I can't say enough about this place. It's a true gem, a magnum opus for any restaurant anywhere. read more
4 years ago
Two Michelin stars! Really cool freight elevator that looks sketchy and opens into a beautiful dining area Starts at the little bar area where you get a drink, then in the middle open kitchen where you get this amazing gold flake foie gras toast omg and another drink I was a little too buzzed by these early drinks and spent the rest of the meal drinking water Japanese milk bread and the most amazing butter Wagyu, need I say more? Everything was amazing Special card for our anniversary celebration Service was fantastic Really great attention to detail Such an amazing experience, I really enjoyed this. read more
Having dined at Oriole 1.0 on a number of occasions I sort of knew what to expect for Oriole 2.0 and boy was I way wrong. They exceeded my VERY high expectations a thousand fold, I mean WOW! First off the space is incredibly warm and welcoming with a kitchen ceiling plastered in music posters and album covers, so amazingly well designed that it's almost easy to forget the sheer amount of work that went into making it feel effortlessly casual. Next up the vibe, so calm and cool, it starts and ends with the owners Cara and Noah Sandoval. They exude a love for their patrons and their restaurant that is palpable,, when they ask what you think they GENUINELY CARE about what you think. Now for the food, if Oriole 1.0 was a young musical prodigy from Salzburg named Mozart, Oriole 2.0 is a mature Mozart who has been to Paris and lives in Vienna and has the maturity and education to fulfill the potential of his genius. Like Mozart after Paris, Noah's dishes are now fully realized symphonies, concertos and operas. Every note harmonious and yet each stand alone. I once thought Oriole was one of the top restaurants in Chicago (no easy task), I now feel it is one of the best in the world! Bravo Maestro, Bravo!!! read more
3 years ago
Aloha, if I could give 10 stars I would. Best dining experience I've had in a very very long time. K gang you know I'm a foodie who eats out way too often and has to experience the best of a city. Well Chicago has their best and Oriole should be tagged as their best. Serious solid food, awesome wine director Aaron guides you to the best bottles to compliment this great food for a spectacular gastronomic experience. From truffles to caviar to foam to wagyu to soufflé, yum I'm singing "these are a few of my favorite things". A true foodie experience. Don't miss it. Our group of 8 from Hawaii were lucky to get the private dining room and we were in true form loud Hawaiians having a great time. I will definitely be back each time in Chicago. Mahalo Jason for the great tip. Aaron come visit us in Hawaii! read more
3 years ago
We chose to eat at Oriole for our 10th anniversary dinner and it lived up to the Chicago foodie scene hype. I won't go too into detail about each individual item, but everything was delicious. The ambiance of the restaurant is incredible- very high-end food, but with a more comfortable feel. We started our meal with another group at the bar where they chatted with us about what we wanted to do pairing-wise (we both went with individual cocktails). They have a couple sets of wine pairings, a non-alcoholic pairing, and also individual cocktails. You also get your first few bites at this part of the restaurant. From there, we enjoyed a course with the same group in the "kitchen" of the restaurant which was very fun to watch everyone work and get to visit with some of the chefs. From there, you are seated at your table for the rest of the meal. I loved how spacious this part of the meal felt, often you feel crammed in at restaurants- that was not the vibe here at all. The staff provided a small table to hold my phone so I could take all of the fun food pictures, and a hook so my purse never had to touch the floor. Lots of high-end touches here, but it did not feel stuffy at all. The food was fantastic- we are still talking about several of the courses months later. For me, this was likely a once-in-a-lifetime meal- but I am so glad we went, and if it was in the budget I would return for sure! read more
5 years ago
Oriole is a 10/10 I have dined at many Michelin starred spots both in Chicago and around the world and Oriole is amongst the best in the list. In my personal opinion, it is leaps and bounds more technically perfect than Alinea and I prefer the entire ambiance and experience to it in terms of comfortability and reduced pretense whilst maintaining class and elegance. There were wonderful and creative non-alcoholic pairings with the dishes that were of exceptional variety and quality. Every dish was a hit. This is the best restaurant in Chicago, hands down. read more
7 years ago
Hands down one of the best, if not the best meal I've ever had. They absolutely nail all their insane flavor combinations, and combined with the impeccable service, a trip here is well worth the price (and the Michelin stars!). From the beginning, we knew we were in for a experience when we entered and were treated to a complimentary warm mulled apple wine cocktail, until one of the staff pulled up the metal gate and let us into the real dining area. I won't walk through every dish we had, but some of my favorites were the foie gras with an apple anise mixture, sablefish over a red squash brown butter sauce, and their amazing soufflé. They had the best use of foie gras I've ever tasted, with the rich fattiness cut through by the sweet and slightly crisp apple chunk and bits of creamy freshness from the creme fraiche pearls. The capellini looked a bit unassuming but packed in so much savory flavor into their slightly tart lemon sauce that was boosted by but honestly didn't even need the truffle shavings, it was just that good. The soufflé started off with the salty sharp bite of the melted cheese before the amazing, nutty caramelized flavor of the black sesame and slight hint of tartness from the lemon cut through, just a crazy bit perfect flavor combination. The food was so good I don't even have time to go into detail about the amazing service, but we felt we were totally cared for at every step. They went to such lengths to make sure we were comfortable, answered any question we had, and were so super attentive. Whether you're a local or just visiting, I 100% think it's worth saving up and splurging on this place! read more
More info about Oriole
661 W Walnut St
Chicago, IL 60661
West Loop, Near West Side
Directions
(312) 877-5339
Call Now
Visit Website
http://www.oriolechicago.com
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Ask the Community - Oriole
How is the parking?
I use SpotHero or ParkWhiz. Last time I dined here, I got covered garage parking for $5. 2 blocks from restaurant 👍🤣
Has anyone tried their nightcap at the bar? What's the price point for their nightcap?
Yes, it doesn't start until 10pm. Cocktails are a bit boring compared to Aviary but they are very clean and precise. There is one food item (ham sandwich) which is very good.
What is the most popular dish?
As a gourmet restaurant, they don't have a set menu like Denny's and the food can change weekly (even daily), so "most popular" doesn't apply here.
What would you say the dress is for a female?
Casual, yet elegant. Or as they say across the pond, smart casual.
Hi ! Does the current price tag of 215 includes gratuity and tax? Also , can you stay for after dinner drinks?
The $215 per person is exclusive of tax and gratuity. Tax is a whopping 11.5%, adding almost an additional $25 per person. The $215 only includes a glass of cheap wine. Wine pairings, bottles, and other drinks are extra. They generally allow…
Will they accommodate a no pork diet?
Glad you asked, Sara. Any reservations you or your dining partners have are easily accommodated w 24hrs notice. If you give more time, they'll provide thoughtful alternatives, & will be able to procure any ingredients to create an equally unique…
How long does dinner take?
We had our dinner with the wine pairing and I'd say about 2.5 hours.
Is it difficult to get same day reservations for one? I'll be in town for just one night and am hoping to have a special meal while in Chicago!
Call directly you might be able to get in as a last table for the night if you are a single diner and willing to eat late.
Would you be able to accommodate a shellfish allergy?
Hi Amelia, Thank you for reaching out to us! Yes- the chefs are happy to create a shellfish-free…
May I ask whether the menu is for one or two persons?
Hi Augustin, thank you for your question! The menu is for one person. I hope this helps!
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