Chicago . American, Gourmet
661 W Walnut St, Chicago, IL 60661, USA
6 months ago
The former Senza team plus Boka’s erstwhile pastry chef helm this high-end West Loop New American offering an extended tasting menu–only format with two levels of beverage pairings. The stylish, contemporary space features soft lighting, white tablecloths and a loft vibe, with a windowed kitchen offering a view of the action.
1 year ago
2016 Saw A Slew Of Great Restaurant Openings But Noah Sandoval’S West Loop Stunner Perhaps Shined The Brightest. He, Along With His Wife Cara, Are Leading The Way For A New Generation Of Fine Dining That’S Coupling Refined, Upscale Dishes On Its Tasting Menu, From Its Caviar Starter Staple To A Japanese A5 Wagyu, All In A Laid-Back Experience. Critics And Diners Alike Have Been Impressed, With The Michelin Guide Awarding The Restaurant Two Stars In Its First Year.
1 year ago
Best restaurant I’ve been to in Chicago. Better than Alinea, better than Schwa, etc. etc. All-around experience is second-to-none. Just a fantastic, simple fine dining experience; no gimmicks. Dishes are full of amazing flavors and executed to perfection. Everyone from the maitre d to the line chefs clearly take meticulous pride in their work. Highly highly recommend!
1 year ago
⭐⭐ | Welcome to one of Chicago’s greatest restaurants. The interior is mod yet industrial, with an open kitchen—filled with jovial professionals who look like they’re cooking for a dinner party—that takes up a good deal of the space. The fact that nothing feels stuffy should not surprise, since Oriole is something of a family business. Crisp attention to detail is clear from every member of this team, who are all thoroughly versed in the intricacies of the rather complex menu. Oriole's tasting menu is stimulating and utterly contemporary; borderless with its interweaving of global flavors. It all begins with a cavalcade of delicate small bites: Aged hamachi with fresh wasabi and truffle honey shows a fascinating sweetness. Maine uni with yuzu kosho and puffed rice has fantastic crunch. A single crab shumai bobs in a soothing kabocha and ginger broth. Caraway cappellini is paired with a rich yeast butter, puffed wheat, and shaved black truffle for a heady dish. Desserts offer a tempting array from a celery-pistachio financier and guava Danish to sweet potato cheesecake and peppermint-dark chocolate bon bon. Oriole thinks of everything; there is even a non-alcoholic beverage pairing on offer.