We began with tea by the elevator, moved into the cocktail lounge for cold bites and drinks, then into the kitchen before finally being seated in the dining room. It felt like you were being welcomed into the chef's home. The ambiance was incredible. Modern black-and-white interiors, exposed brick, candles everywhere, and quiet, intimate atmosphere made it one of my favorite fine dining spaces. 9.8/10. Service was fantastic. 9.7/10. Water was constantly refilled, cocktails were offered as soon as we finished our drinks, silverware and plates were replaced immediately after every course, and the staff even walked us to the restroom. The lounge bites were all solid. The Uni was the best I've had, sweet with an amazing crunchy base. 7.5/10. The Bluefin Tuna was my favorite thanks to the crunch of the fresh nori. 8/10. The Dungeness Crab was good but didn't stand out as much. 7.5/10. The paired cocktail was bright, refreshing, and beautifully foamy. 8.7/10. The Foie Gras Toast was another great course. The buttery brioche paired perfectly with the sweet foie gras cream. It wasn't revolutionary, but it was executed really well. 8.7/10. The champagne pairing was one of my favorites, especially with the giant popping boba-like sphere at the end. 9.5/10. Once we moved into the dining room, the seafood courses were refreshing but didn't wow me. 7/10. The Carabineros Prawn served over steamed egg had an interesting flavor combination that didn't completely land for me. 6.5/10. The main courses were where Oriole really shined. The Turbot was phenomenal with perfectly cooked fish and an amazing crunch from the toasted genmai. 9.7/10. The tiny milk bread was adorable and paired well with the creamy koji butter, although the bread itself was pretty standard. 6/10. The Squab was incredible. It reminded me of a really flavorful sausage, and the rye & black cardamom canelé was one of the best I've ever had with its crispy shell and chewy, rice cake-like center. 9.7/10 and 9.6/10. The A5 Miyazaki Wagyu was the best steak I've ever had. The inside practically melted in my mouth while the outside had the perfect sear. Combined with the rich sauce, every bite was delicious. 9.9/10. The Habanera palate cleanser was refreshing but the flavor didn't work well for me. 4/10. The Fennel Pollen Pavlova was well crafted, especially considering how tiny it was, but I wasn't a huge fan of the herbal notes in the dessert. The caramel sauce definitely brought everything together. 6.5/10. The final Cacao course had my favorite presentation. The pâte de fruit gummy was fun. 7/10. The candied cacao nib custard had an incredible mousse-like texture with a delicate shell and was one of the best chocolate desserts I've ever had. 9.8/10. The bonbon was delicious, but more of a classic chocolate bonbon. 8/10. Cocktails were excellent. Love Me Or Leave Me was fruity, smooth, and easy to drink without much alcohol burn. 9/10. Love Potion No. 9 had a little more alcohol flavor but was still fruity and refreshing. 8.5/10. Overall, Oriole delivered an incredible experience with some of the best service and ambiance I've experienced in Chicago. The cocktails were fantastic and the main courses were outstanding. I was just expecting a little more from a restaurant that's often considered the best in the city, but it's still my no. 2 in the city right now! read more

See all

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! read more

See all

We went back and forth on whether to book Oriole after a few disappointing Michelin-star experiences, but I'm so glad we decided to give it a shot. The evening started in a really fun, unexpected way--at the bar with a few bites, then a course in the kitchen itself, which was such a cool way to watch the chefs in action. The kitchen space was lively and thoughtfully designed, with posters on the ceiling and lighting that perfectly framed the energy of the room. From there, the meal was truly fantastic. Every course was multilayered and evolved as you ate it--at one point I genuinely felt like Violet in Willy Wonka describing all the different flavors hitting at once. The sauces, in particular, added incredible depth. Even the courses that weren't personal favorites still had at least one standout element that made them feel special. Nothing was boring or predictable--everything was delicious and full of surprises. On top of all that, the service was warm, polished, and genuinely welcoming. We felt completely taken care of from start to finish. read more

See all

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. read more

See all

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. read more

See all

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! read more

See all

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! read more

See all

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. read more

See all

Had a perfect fine dining experience. The seafood start is a super fun way to get the meal started and was incredible. The move to the kitchen with the foie gras, or great substitute they gave me, was spectacular. Once you sat down to the dining room the caliber held exceptionally high. My favorite dish might have been the Matsutake custard. We got a reserve pairing and standard pairing and it was super fun to see the comparison because the standard pairing would emulate what that wine is typically, and then the reserve was a fun change up. But we might not have appreciated that change up unless we'd properly known the original. Absolutely delighted and would be happy to come back. read more

2025 Chicago. Dinner review. Tasting menu. Michelin** In the bar: Unagi with kohlrabi and sea lettuce Octopus carpaccio with caper and dill Uni and rhubarb with spring onion In the kitchen: (Highlight - Best) Hudson Valley Foie gras with Mission fig, Pink Peppercorn, and Oxalis (Pairing): Lustau, Vermut Rose, Jerez de la Frontera, Spain. Main dining room: GOLDEN KALUGA CAVIAR with peas, Green Garlic, and LOBSTER SUNCHOKE with Sake Lees, Sunflower, and Baby Artichoke RAZOR CLAM with Kanzuri, Green Almond + Spruce Tip SABLEFISH with Oxalis, Spring Onion, and Golden Enoki Mushroom (Highlight) Capellini with Caraway, Yeast and Wheatberry + Japanese Milk Bread Miyazaki A5 wagyu Ribeye with Black Trumpet Mushroom, Black Truffle, and White Asparagus Sweets: Rhubarb Granita and Sorbet with Lemongrass + Young Ginger Goat's Milk Semifreddo with Green Almonds, lavender + Honey Macaron: Basil, Strawberry, Lemon BLACK SESAME profiterole with Black Currant Quxjillo + Chamay Pate da Fruits Dark Chocolate and Truffle bonbon Pain Perdu and Candy Cap Mushrooms Delica de Bourgogne + Quinoa Overall, "I'm a fan." read more

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... read more

See all

The service was immaculate. The presentation was beautiful but the dishes themselves were not my wife or my favorite. This has a lot to do with personal taste but I am not a big fan of animal fat or patté. Most dishes with protein in them fell into that category. The amount of food was overwhelming so come hungry! Our host Max even comped our two drinks as a gift for our anniversary which we thought was just so nice. This was just our second experience at an M star restaurant but I don't think we would pay the money to come back to this particular restaurant. read more

Great dishes: preparation and taste............................................................................................................................................................................ read more

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 read more

See all

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. read more

See all

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! read more

See all

When dining at Oriole I got the sense that they really appreciated having you there. Absolutely phenomenal. Several stand out dishes and a great dessert. The service was perfect, the staff were all knowledgeable and professional and the courses were all perfectly timed. In terms of the food the wagyu beef was a stand out. Prawn is also on fire! Plus, their sea bass is exceptional. I was a little worried I might not be full by the end of the night but it was just the right amount of food. They also have a great wine selection. Playful and relaxed environment. I've seen a little criticism about the amount of salt in the food and to an extent that criticism is justified. I love salt but there were a couple of moments I thought it would be over the line. I suppose a good chef is one that pushes boundaries! Will definitely eat there again. Highly recommended for a special occasion! read more

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! read more

See all

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. read more

See all

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. read more

See all

Loved! Can't believe it took so long to visit. Great atmosphere and energy. The staff was so enjoyable to interact with, the attentiveness that you expect but just genuinely friendly. Enjoyed the different stations, seeing the kitchen. Though it was neat, I don't know that I'd start off at the bar with 3 tiny one bite "courses", especially since this was 2 of the 3 seafood offerings of the night --it was a little too light. But all 3 bites were delicious. My husband didn't love his uni, but he just doesn't like uni. Everything was beautifully presented and tasty. I had the best squab I ever had, but alas I am still not a fan of squab. A+ for effort. The dill sauce on the trout, I did my best trying to scrape every bit off the plate. And the dessert courses were a big welcome and ever so satisfying. It has been my experience that this is where fine dining can really drop the ball. Not here! Favorite by far were the cannelles with the most pungent and delicious cheese. That dish really needs to be a whole cannelle (split - 2 halves per person) if anyone from Oriole ever reads this. Still hasn't knocked off Ever in my mind but much better than Next or Smyth. I think I've had more fine dining experiences this year than...let's say 2019. Maybe it was pent up pandemïc energy that had me out wanting to satisfy my epicurean wilds. Very pleased, will return. read more

Oriole - Squab - New American Near Me - Chicago, Illinois

We celebrated my 50th birthday at the Oriole kitchen table and stayed in the adjoining loft. We were in from out of town and were thrilled to have secured these sought after reservations. Our experience was top notch, with unparalleled customer service. The food was spectacular (I'm still dreaming of the corn/caviar/clam and wagyu two-ways dishes), and spirit-free drink pairings were full of depth and inspiration. We did partake in a unique glass of wine early in the evening, and thoroughly enjoyed it. As a parting gift, the staff sent us home with a bottle of our own! This was a really thoughtful and unexpected gesture. The kitchen table was such a treat, and I highly recommend it. It was almost meditative to watch the chefs move about the kitchen in a deliberate and almost choreographed way. It was a beautiful display of artisans taking the utmost pride and care in their craft. It is assumed that a two-star Michelin award winner is going to have outstanding food and service, and we were not disappointed by either. Offering a loft rental for the evening was really the cherry on top. Our pre-teen daughter was able to stay there (no more than 45 seconds away), while my husband and I enjoyed a date evening. This gave us peace of mind knowing she was close by; otherwise, we would not have felt comfortable leaving her and would have missed out on a Chicago Michelin experience. The loft was truly delightful, large, and had a great aesthetic. My daughter loved it. After dinner, we were even given a sampling of chocolates from the award-winning pastry chef as a treat for us to take to our daughter - some of which were from the test kitchen and not yet available as part of the menu. They were delicious! The food was incredible, but that was expected. The service and customer care aspect surpassed our very discerning standards. My 50th birthday celebratory dinner was something we will always treasure. Thank you, Oriole, for such a memorable experience in the best possible way. read more

Oriole - View from the kitchen table. - New American Near Me - Chicago, Illinois

TL:DR - Arguably the best tasting menu in Chicago. Oriole is one of those restaurants that upholds the relevance of Michelin recognition. The finesse, experience, and affability of the staff is palpable throughout the entirety of the dining experience and the level of flavor never skips a beat from the welcome drink all the way to the last bite of desert. I recently paid their location a visit for a Birthday dinner and the only regret I had was that I did not arrive with an emptier stomach. I would first like to highlight one of my favorite aspects of my time at Oriole. That being, how the dining experience is not just a journey through flavor but an actual journey through the dining space itself. You will enjoy tastings as soon as you walk into the old school industrial elevator that doubles as an entryway, as your seated at their cotemporary bar, and even in the open-concept kitchen itself before you are finally led to your table. Being able to see first-hand the passion and intention behind the inner process and design gave a new appreciation to the whole experience. The attentiveness, solicitude, and affability of the staff at Oriole is at a level I have seen only a few times in my life. I would go further to say that the level of service is on par with the food itself--which means quite a bit given the masterfulness of the chef's creations. Said dishes are creatively inspired, beautifully plated, wide in variety, and most importantly delicious in flavor. While the food itself may not be as adventurous as some of Oriole's contemporaries that push the conceptual envelope, I feel Chef Noah offers a refreshing balance of creative and delicious flavors that result in the superior tasting experience. To conclude, Oriole is an absolute must visit and in my opinion sits atop as the best tasting menu experience in Chicago. I especially recommend them for special occasions as the staff well ensure you have a wonderfully personal experience. *Don't make my mistake, make sure you come starved! *If your reservation is early enough, take a trip after your meal down the street to Kumiko for some excellent after dinner drinks. read more

Oriole - Open Kitchen Tasting - New American Near Me - Chicago, Illinois

I first tried Oriole shortly after they opened in 2016. Since then I've been dreaming of going back -safe to say, it lived up to the hype in my head that's been building. Lawrence, Jackson, and Sean were all great and the food was amazing. Wine pairing was also excellent. Can't wait to go back, and now I know I can't wait 10 years between visits. read more

This review might be a little over-due, but our great experience at Oriole is worth writing about. We celebrated our wedding anniversary at Oriole with our adult daughter and had a delightful evening. Our experience started with a cup of refreshing chilled tea at the elevator shaft, and our chief waiter Jason led us to the chic bar area, where we were served a couple of delicious bites with a glass of white wine. That followed by a beautiful foie gras appetizer and a glass of rose at the kitchen table, where we could see the busy skillful chefs in action up-close. Then we were led to our spacious white-clothed table to enjoy the rest of the dinner. The beautiful kitchen was still in my view, which was surely a bonus. None of the tables were too close to us, even a table with six young men across the room from us was pretty quiet. It was an enjoyable evening! All the dishes were superbly presented and were very flavorful. We ordered Champayne to mark the special occasion. Out of all the dishes, my favorite of the night was the Sablefish with Golden Kaluga Caviar. To my surprise, my usual favorite Miyazaki Beef was a little too chewy. Hope that was just a mishap which seldom happens. All the staff was very friendly and attentive. The most memorable moment was that we got to meet Chef Noah Sandoval when he playfully photobombed us, and we got to chat with him and take another photo with him in front of the kitchen! Although the price you pay may not commensurate with the intrinsic value of the dinner itself, the overall experience was great and I would recommend it for special occasions. read more

See all

One of the most incredible dining experiences I've had. When it comes to Michelin restaurants some have better service, food, creativity but Oriole was well balanced and is now one of my favorite restaurants. Done places put creativity and adventure, before taste. Oriole has plenty of creativity but the taste and flavors soared above everything else. Great service, beautiful space. Cannot wait to go back. This place should be 3 stars! read more

See all

I think we've learned now that Michelin doesn't mean bold flavors; it means creativity and refined textures with balanced and often delicate flavors. And if you judge Oriole by those standards, then I understand the ranking, but if you are hoping for bursts of flavor, you will be disappointed. The space was nice, very moody. The service was great, super attentive and professional; stoic celebrity treatment. We went for our anniversary. Overall, the experience was romantic, which is what we were going for, but it was also fun because it was new to us. We are glad we went, but we don't think it was worth 1k, especially with how little food you get. If it was half that price we'd probably do it again for future anniversaries, but for those reasons, it's a one and done. read more

Magical experience. First Michelin awarded restaurant we've ever eaten but everything--the food, the service, the atmosphere, was 10/10. Well worth the money. My favorite course was the squab, followed by the carabineros prawn. The only misses for me were the dessert courses, particularly the rosemary, paired with the chianti was entirely too sweet--but I'm not a big dessert person anyway. This was an expense we had to save up for but I'd happily pay to experience it again. Mick Jagger sat two tables away and it was great seeing him enjoying a great experience as a regular person and not a cultural icon. To Ian, Nathan, and Layton, you all are awesome people and we'll never forget the experience you gave us. read more

See all

Amazing small plates. Impeccable service and we were able to watch the chefs at work. No yelling,screaming or Gordon Ramsay type garbage. A great experience. read more

Its been over 3 months since I dined at Oriole for my brother's birthday, but I still think about this experience quite often. It was my first 2 Michelin starred dining experience and since then I've had the fortune of trying a second 2 Michelin starred restaurant (Belcanto) to compare. I can pretty definitively say that this was by far the best fine dining experience I've had. Before even entering the main dining area, you're guided towards the bar area where you're served a few bites as well as an overview of the wine and drink menu. Very casual and fun vibe before being whisked away to the main open kitchen area. It definitely gives off "The Menu" energy, but overall it's amazing to see the attention to detail all the chefs have and also got to try another small bite and drink there. Once sat down in the dining area, our waiter, Billy, was super friendly and knowledgable about everything. Although the vibe is extremely upscale, I never felt out of place or like people were taking themselves too seriously. The staff in general was super friendly and professional and I found almost all the courses we got amazing. I found the star of the show was the capellini (not pictured because it looked amazing and I stuffed it in my mouth before remembering to take one). Runner-ups were the wolffish, miyaziki beef, and foie gras. The only thing I didn't really love were the desserts. In general I'm not a big dessert person in terms of things like bon bons, so most of the dessert dishes didn't really hit for me, but I feel that might just be a personal preference. Overall, I definitely plan to take my fiancée here at some point. It was a super fun experience getting to see what a well oiled machine a 2 Michelin starred restaurant can be. It truly is night-and-day different in terms of the attention to detail, service, and experience from a 1 Michelin starred restaurant. Not to mention getting to try some extremely unique and delicious dishes! Would definitely recommend if you're looking to splurge for a special occasion! read more

See all

Oriole is definitely worth a visit! As soon as you walk in, the experience begins. I don't want to give too much away. The staff is friendly, the food is spectacular, and the drinks are outstanding! I had the best old fashion of my life here. The mood is romantic but casual. You can go with friends or on a date and the vibes will h3 fine. read more

Oriole - Drink while we waited foe our experience to begin - New American Near Me - Chicago, Illinois

Absolutely lovely experience! From start to finish this was perhaps the finest Michelin Star food I've enjoyed. Portions were plentiful and distinctive. Ambiance was upscale, but enjoyably easy going to not only appreciate the food and well appointed restaurant, but also your company. Service was consistently friendly and on point, working in unison yet happy to break from the regiment to answer a question or go deeper into an explanation. Among the many Michelin opportunities in Chicago, this should be near the top of your bucket list. Thank you to the entire staff! read more

This was my first Michelin dining experience as well as first time with an extended tasting menu. It was such an amazing experience and I definitely recommend! It was truly a one of a kind experience, starting with the entrance and waiting in an old freight elevator drinking a small cup of Chrysanthemum tea. Then you are whisked into a beautiful restaurant. I love how you start at the bar, then get look at the kitchen for tastings before you are seated. I also love that there is not a dress code, but everyone was drsssed nice but not too formal. The food was amazing! I didn't love everything but it was fun to try new things. I loved the 15 course tasting menu and it was such a fun experience to try new things. It's definitely an experience worth splurging on. read more

See all

Chef and restauranteur, Noah Sandoval, ascent up the culinary ladder has been recognized with Michelin stars and other awards. Opening Oriole in an industrial building in 2016, Noah Sandoval offers a changing tasting menu every day, as well as a nightcap menu after 10 PM to a limited number of people. For those who are eager to get a taste of Oriole, the nightcap option will not disappoint. The receptionist ceremoniously escorts diners through the vertically closing freight elevator and into the dimly lit spacious dining area. Center stage, visible from both bar and dining area, is a large kitchen in which chefs and sous chefs silently and peacefully work their culinary magic, much unlike many hectic and cramped urban restaurant kitchens. The nightcap trifecta is as follows: (1) a sandwich of smoked ham and mortadella, arugula leaves dressed in poppy seed vinaigrette, and raclette cheese, encased in a warm baguette smeared with walnut mustard; Ham Rum cocktail conceived and constructed to pair with the ham sandwich; (3) peanut -salted caramel cookie. Service is friendly and impeccable. read more

See all

When I was originally planning my trip to Chicago, I had been looking into the local food scene there for a while to see how I could make the most of my time there. While I wanted to experience the strengths that this city had to offer in terms of their established cuisines, I was also curious to see the pinnacle of what it could showcase within the fine dining space. Enter Oriole, a restaurant that I have to say is probably the best--and priciest--dining establishment that I have been to so far in terms of ambience, service, and food. From the moment you step into the restaurant you are treated like a VIP guest, with an abundance of personal attention and top-notch service. Upon entering, you are guided to the bar where you get the choice of a drink along with three small dishes to start off with. These plates included the sea urchin with koshihikari and shiso, Carabineros shrimp from Spain with green almond and saffron, as well as a parsnip sorbet with nutmeg and hazelnut. While all these were bite-sized, there was still a lot of care to the plating and the ingredients were all very fresh. Afterwards, we walked to a table at the kitchen where you can witness the chefs preparing food in front of you and see the massive mural on the ceiling of the restaurant. This is where one of the most eye-catching dishes of the meal was served, a delicious slab of foie gras on shortbread topped with gold flakes. The taste of it was pure decadence, as the savory fattiness of the fois gras complemented the sweet flavor and texture of the shortbread extremely well. This was a dish I will not forget. From there they took me to a table in the dining area, which is where I spent the remainder of the meal. The next course on the menu was crudité, a french appetizer consisting of raw seasonal vegetables accompanied by golden kaluga caviar and creme fraiche. Although this was a seemingly-simple vegetable dish, I was surprised at how much I enjoyed this course; the chilled veggies were some of the freshest I've had and had a very satisfying crunch and flavor to them--especially when paired with the accompaniments. This was also a memorable course. Next up was a bowl of Japanese Matsutake mushrooms with tarragon that the waiters activated with some broth, a delicious contrast to the iced crudité that was served beforehand. The succeeding course was sablefish served in a foamy broth, paired with a side of bread and butter. Here the sablefish flavor was tasty and delicate, while the bread was warm with a nice consistency. This was followed by Cappelletti pasta with artichoke and truffle, a more classic dish that emphasized the natural flavors of the truffle within it. Afterwards another one of the highlights of the meal came out: the A5 Miyazaki Wagyu beef. This is probably the best cut of steak that I've had so far with gorgeous marbling, very rich flavor, and an almost butter-like consistency when you cut through it. The meat practically melts in your mouth while the green peppercorn sauce it comes with only enhances the experience. The kohlrabi it's served with also helps to cut through the richness with its fresh taste. Finally we came to the dessert section of the meal, which consisted of multiple courses: a lemon and olive oil sorbet, a plum canalé, a chocolate ganache with goat milk ice cream, and a mini pumpkin mochi ice-cream sandwich paired with a starfruit paté de fruit. The olive oil sorbet and goat milk ice cream were especially unique, with a sharp presentation that makes them stand out. While the canalé and ice-cream sandwich were more conventional, they were still very delicious and had great flavors. These desserts were a great way to end an amazing meal. Coming in, I knew that many online considered Oriole to be the top restaurant in Chicago and wasn't sure if it was hyperbole. However, after experiencing this meal in its entirety I am definitely inclined to agree with them. All the dishes were executed very well and at a high level, with layered flavors that made each course memorable. The service was also some of the finest I've encountered among restaurants I've been to; during one of the courses I told them I liked the design of their utensils and at the end of the meal they gave me a complimentary pair just because I had mentioned it! I highly recommend visiting this place if you are able to, since even though the price is high I feel that it was worth the overall culinary experience. read more

See all

Oriole has been on my list of restaurants to try for a long time, now the long wait was finally over, last week we celebrated our anniversary there with our adult daughter, and had a fun and wonderful time! It's worth the long wait! Oriole has 2 Michelin stars and is very well-deserved! It is excellent in every aspect - ambiance, service, and food. Apparently, Oriole had an expansion and renovation a little over two years ago. It has a new entrance just a few steps from its old metal stairs, it looks more upscale and less industrial. We like that we got to sit at the new bar for the first couple of bites, with a glass of white wine included. Having learnt that my tolerance to alcohol was low, it was very thoughtful for the bartender to offer me a tasty non-alcoholic drink as well! Then we were led to the expanded open kitchen to have the Foie Gras appetizer and a glass of rose. It was a pleasure to get to see the chefs and staff in action up-close there, and also appreciated the famous vast ceiling that was fully filled with an extensive collage of posters, all of which were meaningful to Chef/owner Noah Sandoval! We had the rest of the tasting menu at our roomy table, that was spacious for three people. It was nice that all the tables had a good space from each other, and the ambiance was very nice. What makes Oriole stands out from the other Michelin-starred restaurants is its staff. I have lost counts of how many times the staff said "happy anniversary" to us that evening! They also presented us with an anniversary card signed by some of their staff! Our chief waiter, Jason, was not only professional and attentive, but he was very friendly and happy! Happiness is contagious, we felt relaxed and happy as well! And Sara was probably the most pleasant and friendly maître d' whom I had ever talked to! A waiter who had happily helped us take our group photo also suggested that we took another one at the open kitchen on our way out. When we did that, we noticed that Chef Sandoval playfully photobombed us in the background. So, we got to invite him to join us in another picture, and had a nice chat with him! I would have never imagined that we would meet the renowned owner Chef in such a fun way, and he was so humble and friendly! It truly made this experience memorable! Now on to the food! Even with very high expectations, I felt all of the food was very flavorful! Their Foie Gras not only tasted great and well-balanced with the crunchy bread, but was beautifully garnished with edible gold. My most favorite dish of the night was Capellini with Black Truffle. I finally truly understood how "al dente" pasta should taste like, the capellini had a perfect texture and was delicious! However, surprisingly both my husband and I found the Miyazaki Beef kind of chewy! As a matter of fact, my first bite was so chewy that I had to finally give up and spit it out! This was weird as the piece of beef was pink and fatty inside! I would like to put in my other two cents as well. Out of the 5 savory dishes that we had at our table, 3 of them had liquid or foam in it. It was almost like having 3 soups in a row. It would have been nice if there were no more than 2. Also, the Chanterelles, matsutake and tarragon dish was a bit too salty to my taste. However, as we were in a happy mood the whole evening, we forgave the mistake in the beef. We had a wonderful time and happy celebration! Oriole well-deserves 5 Yelp stars! I wish them continued success! read more

See all

Wow! Snuck in an evening out in Chicago during our most recent trip to Wisconsin and wanted a fine dining experience. Of course the two top choices were Alinea and Oriole and soooo many people said to choose Oriole if I wanted to go for the food. The compromise was cocktails at Aviary followed by dinner at Oriole. THANK YOU TO WHOEVER CANCELLED YOUR RES, you're my hero cause we wouldn't have been able to go otherwise. But, that being said, Oriole was not just a meal, it was an entire experience from the moment you walk in their door, which, I might add, is so low-key we were honestly not even sure if we went to the right entrance. I was a bit confused and nervous (in a good way) because it wasn't what I expected and we had no clue what was going to happen. Go along for the ride and enjoy :) It went something like this: - Chrysanthemum tea, very light - Sparkling sake tasting, Norwegian king crab and uni + carabineros prawn amuse bouche, although an entire prawn (these babies are massive) is very generous to be called an amuse bouche. I've only had these when I make them at home and I loved how much you can taste the goodness of the prawn head in the dish - Red vermouth, foie gras mousse and blueberry brioche toast was fun, standing at a counter watching the kitchen work and how well they work in near silence, it's incredibly impressive - Skipped wine pairing because... was still recovering from Aviary and ordered some Egly-Ouriet VP Grand Cru champagne - Tomato, came with tomato sorbet, tomato confit, compressed green tomato, a flayed tomato whose skin was meant to be crispy but wasn't, and nasturtium - Golden enoki, with black truffle and matsutake custard, chunks of foie gras, tarragon, shaved truffle, and an incredibly flavorful and fragrant ginger chicken broth. It was kind of nostalgic for me since I grew up on Chinese chicken soups but this was as if all the soup flavors were condensed into one - Sablefish came amazake foam, golden kaluga caviar, a croquette with smoked whitefish roe on the side, plus the most amazing shokupan (Japanese milk bread) and butter. I knew I shouldn't have eaten all the bread cause I was getting quite full but it was so so so so good! - Capellini is their signature dish that has been on the menu since opening and made with caraway, yeast, crunchy buckwheat berries, black truffle, parmesan, lemon, and chives. I promise it's not as weird as the first part of the description makes it sound--it was actually very delicious, interesting flavors that were balanced well by the lemon and cheese - Miyazaki wagyu, grilled over ume binchotan, with chanterelles, asparagus 3 ways (one of which is the white dust on the plate!), mustard, beef jus. This came with a "palate cleanser" soup on the side which... did cleanse the palate I suppose, by numbing tastebuds with the saltiness. I gave up after a couple sips and just ate the super tender, rich wagyu - Rosemary ice palate cleanser, for real this time, with olive oil and lemon. The rosemary flavor is strong so good for rosemary fans - Soufflé with délice de bourgogne cheese sauce smelled absolutely heavenly and made so well with the perfect soufflé texture, so yummy - Verona chocolate with goat's milk ice cream was good, though I'm not a goat milk fan so I can't say it was my favorite - Coffee and coconut bonbons with printed menus to-go I loved how spacious the restaurant is, they don't try to cram 23 tables into one small room and leaves so much room to breathe. The bathrooms are fantastic and stocked with all sorts of things, including little bottles of Scope! Lastly, Daniel and the tall blonde guy with glasses--sorry, I didn't get your name--thank you guys for delivering impeccable service all night and being kind by not making it awkward when I eventually wasn't feeling well (my own fault). You guys rock. read more

See all

Thought we'd give it a try after reading reviews. Reserved on Tock, they lost reservation or claimed it wasn't valid, ended up waiting an hour, then they crammed our party of five to a small table. Asked for new table, refused. Staff and servers were not gracious at all. Drinks ridiculously priced had Midday Ruby and Champaign was not fresh. Appetizers, sides, dishes were all tiny. (Think of the Will Ferrell Saturday Night live episode where he works in the Milan clothing boutique with the tiny flip-phone) nothing jumped out, salmon, fish (the size of a spoon head) was average. Everything was way way overpriced. The kicker was trying to add huge tip to a 5 person bill, then also trying to also add some made up service fee. Avoid this place at all costs. read more

I walked in and thought after having the first 3 bites before being escorted to our table that this would be the best restaurant I've ever been to. However, all of the dishes were too salty for my palate afterwards. (It may be perfect for you but search salty key word on Yelp!) I desperately needed sparking water and tea throughout the evening to get through the dishes. Even after all the sparkling water I had, they came and refilled my water cup with flat water, which was a tad disappointing for such a prestigious restaurant. For the amount you spend, I'd hate to leave the bite on the table. Golden Enoki was my favorite dish. Least favorite was the soufflé. Cocktails wasn't too great. I left most of it untouched as it wasn't cold enough & no one wants to drink a warm cocktail. PS. If you're sitting on the table at the far right corner when facing the dining room, you'll get all the noise of guests entering or exiting the restaurant. It's a nice experience but definitely not recommending to friends unless you have $500 to drop on overly salty food! read more

See all

Service was superb. They even had bag hooks. And the small bites in the beginning at the bar were great too. The scallop was so tender. Entrees got saltier when we got to our table but it wasn't unbearable. Everything is very soupy besides the steak. Dessert was our least favorite. It was also because we were the first to try it and I don't recommend being a Guinea pig. The soufflé would've been fine without the obvious cheese taste. I would've enjoyed it more if it was some black sesame paste or if the sesame was stronger. Mochi was impossible to cut through because it was too cold and one large layered block. They could've done the little pebbled mochi in bingsu dishes. I wasn't expecting so much south Asian spices in my dessert. But the bonbons were like a cruel joke when you have to eat a regurgitated version of your meal with a little sweetness. They incorporate a lot of foie gras in the dishes, which was fine on the bread but after that it started being too much. However they are very accommodating and call ahead to confirm food allergies. read more

See all