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.

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The food and atmosphere is right up there with when I ate at Thomas Keller's per se in new York city ! A marvelous meal and a wonderful restaurant.

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This 2 star is definitely worth a visit. Look for the silver-ish plaque with the name engraved, walk up a few steps and open the door. You'll be greeted with some green tea (?), yummy. Another interesting door will open, and you'll be guided to the bar to be welcomed. I'm not going to give spoilers on this post but the unagi and bar snacks were a great start with a Japanese drink to match. It said to us, we are in for a treat. A quick "stop" for conversation and another snack before we were seated. The tables were nicely placed apart where you were not on top of the others; decor semi-rustic yet, polished and a warm welcome with perfect lighting, which was nicely dimmed in between the tables. No spoilers, but the Hikkaido scallops were heavenly....) Sunchoke? I don't know what that was but it was beyond food....other tables around us were commenting about it as well. Other dishes were incredible too. We opted for the Reserve Pairing.... "yolo"....the reserves were incredible and the Som, she was fun to talk to; Let Cru, Domaine Chislane Barthod, Cahmbolle Musigny, "LesFiuees", Burgundy, France, 1996...good luck finding this one, lol, is what heaven must taste like....a few sakes that were mind blowing. Oh, and the Chateau Pajzos, Furmint,"Essenzia"Tokaji, Hungary 2016 paired with the sweets at the end were a perfect finish....and this is why you do the pairing my friends....) to tell these stories of living this beautiful life.... Have fun at Oriole and get to know the team, start conversations and don't have a stick up your ass and as always, be kind. Thanks, Larry, Matt and the the female Som, she was great tot talk to...and the whole team. You guys are fkn rockstars...) Ron n Nickie Nashville, TN

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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.

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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."

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This is the first time we have gone back to a Michelin star restaurant and it did not disappoint. Everyone welcomed us back and every bite was delicious. I “hate” to say it but this has become our special restaurant that we will fly to!

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We have always shied away from visiting a Michelin restaurant a second time. If it was good it was fear of a letdown, if not so good we didn't want a repeat. We finally took a chance and visited Oriole for a second time. Our first visit, about 18 months ago was amazing so we thought we would go again. Clearly they knew we were returning customers, everyone welcomed us with "welcome back". As a special treat the captain of our service team, Billy, was the same one we had on the previous visit! The best part was while we know the rhythm and flow of a meal at Oriole the menu had changed enough that was it fresh and we were still surprised by each course. The service is first class, amazing teamwork. It's so much fun having the kitchen staff come out and finish certain courses. Everyone has a deep knowledge of their craft and if you ask they love to share. The standard wine pairing is top notch so original and thoughtful. We are so glad we took the leap of faith and did Oriole part 2. We will be dreaming of Oriole 3! Hopefully it will be to celebrate Orioles third star it would be richly deserved.

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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

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What a neat place! After visiting a dozen of the best restaurants in Chicago the last six years, this was a welcome shift. Unassuming front door, hidden in simplicity. An old warehouse elevator awaits you at the front door. Then your experience starts. As tasting menus go, this 10 course with Asian influence is not unique, yet is wonderfully created. The drink paring (select the upgrade) is wonderful as well, even the alcohol free. The staff is crack, on the spot with knowledge and simple, special, assistance. The kitchen, that you visit during your second course, is awesome. The seating is open, if sought, private group dining available. The entire experience is special and memorable, even though the food and drink is rich. Enjoy!

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Amazing experience! Worth every penny! I don't drink alcohol so I had the non-alcohol drink pairing - and it just made the courses that much more special. Will definitely return!

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It was a meal, and education, and an experience I won't ever forget. Each course was thoughtfully created and artfully plated and presented. My expectations were very high going in, and they were well and truly exceeded.

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The experience at Oriole was underwhelming and disappointing. In total I dropped about $2k for a dinner for 2. This was by far the most expensive Michelin experience I've had. First I would like to say the meal started with high hopes. The bar and kitchen bite set the bar very high. The kampachi was awesome. The foie gras bite on brioche was heavenly! However, it quickly went down hill after we went to the dining room. The potato scalloped turbo was over cooked. We received some prawn and sorbet dish that had no hint of seafood sweetness. The raw beets we received were well... just raw beets. The last savory course was a Miyazaki A5 Wagyu. The most played out fancy cut of meat. This is 2025... not 2015. I could have made the same piece of meat at home. Just a simply grilled yaki tori cubed piece of meat... where is the ingenuity?Desserts were also uninspired and forgetful. Some stroopwaffle and macaroon. To the places credit there were some successes. Milk bread and caviar and truffle pasta. But getting two dishes right out out 12+ is hardly anything to be proud of. It's like a 300lb man losing 10lbs. Yay? The bar is a lot higher especially when you are spending good money. This is not amateur hour anymore. The part that really felt wasteful was the additions on top of the dining experience. Or shall I say lack of experience. I opted for the truffle and reserve wine tasting. My wife went also did the truffle addition with the non alcoholic beverage tasting. Those additions were a good $900 extra excluding tip. The wines were weak poured. And of all the tasting there was one single glass of red. For $400 I expected more Especially volume... the truffle addition was pitiful. It cost a $300 extra for the two of us. We got a truffle pasta bite included that had shaved truffles (yes it was yummy) along with a doughnut bite with a vanilla micro planned truffle topping. Extra emphasis on the micro. For an addition $300 this felt like an insane rip off. I don't mind spending money for great food and a great experience. But after spending close to $2k for the whole meal for two people, I can't help but feel ripped off. My wife and I were seriously contemplating stopping by Au Cheval for a burger on our way home. This place does not hold a candle to its Michelin peers in Chicago (Alinea/Claudia/Grace -now closed/Acadia-now closed/Next). I can't help but to think I could have spent 1/2 the amount at another fancy restaurant and gotten a much better dining experience.

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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!

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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.

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Do not waste your time or money at Oriole. For a two Michelin star restaurant, it was atrocious, especially when it came to the service. I treated my brother, along with family members, to a birthday dinner here, and it was unapologetically ruined. Not only was a birthday card theatrically presented to my brother at the table with a completely wrong name, but the way Ian (head of service for our table) rectified it, was by putting no name at all on a new card and slipping it silently back on the table. Cringey and classless. A more serious situation though, was the staff’s lack of attention to detail and care when it came to my food allergy, even though I had alerted them prior to the visit, and reminded them verbally prior to being seated. The audacity to have the first course served with ingredients I’m allergic to, makes it unbelievable this is a two Michelin star restaurant. If it wasn’t for my brother catching the mistake when the ingredients were being read aloud by the waiter, I could’ve spent the evening in the hospital, or worse. The response from the staff was “oh sorry, you were the one with the allergy?”. Unacceptable. After prepaying for the meal, and adding on cocktails and the additional truffle pairing, I essentially made a $3,600 donation to this restaurant, since we didn’t receive the experience that would be expected at this caliber. When I alerted Daniel Harrington (Director of guest relations) and Ian about our experience at the end of the meal, the response was giving me their business card and saying they’d “investigate further”. It’s been 48hrs and no word. If you want a special occasion ruined, and for the staff not to care, go here.

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Dining at Oriole was a delightful experience! The atmosphere is different and super pleasant! The staff is attentive and efficient! The food is delicious and prepared with care! The wine pairing was very good! And at the end I even had the opportunity to talk to and congratulate Chef Noah Sandoval!

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Each time I have been to this restaurant, I am so pleased with the quality of the food, the service and the ambience. There had been a change since our last visit, and I ended up liking it very much. You start in the bar area for some starters, then move to the kitchen area for a few dishes with a glass of wine; finally, you move to your table for the balance of the fabulous meal. Each dish is so wonderful it is hard to believe. The first time my wife and I came here, I wrote a review I titled: "Best Meal Ever". The next time we came, I wrote a review titled: Best Meal Ever - Again." This, our third visit, was The Best Meal Ever - for the third time. I can't say enough about how good each dish was. Our favorite was the foie gras on some fantastic bread; but there was no bad course. I know this place is a splurge for most people; but it is truly worth every penny. Come here for your: "Best Meal Ever!"

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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.

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Beautiful dinner. Amazing service and food. Each dish is unique, and some are truly breathtaking- dishes I will think of for years to come (pasta, uni and squab dishes in particular). We did wine pairing which was delicious, though the wine and cocktail list are impressive and I’m sure would be a great way to go as well. Hope to be back some day.

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.. 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!

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The reveal to the entrance of the restaurant was a mini-thrill that kept building as we were moved from station to station. The space and artwork are beautiful, the service is top-notch, and the food is unbelievable.

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Absolutely phenomenal dining experience!! Every single course was magnificent! we thoroughly enjoyed every aspect of dining here. I highly recommend this restaurant you will not be disappointed. it was our first time here, and we will most definitely be returning.

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This restaurant is in my view, and I have been traveling the world for several decades, one of the very best in the world. The food, quality and presentation, as well as the service and the ambiance were all outstanding. We had the chef’s set menu. Each and every dish was extremely tasty, smelled amazingly and looked impressive. We enjoyed all of them with no exception. This restaurant is very highly recommended!

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This was probably the best meal I've ever had. The setting was perfect. The flow was perfect. The service was more than perfect; it expanded my idea of what excellent service could be. "But aren't you from Philadelphia, where Michelin doesn't even rate your notoriously casual restaurants?" Fine. Of the dozen or so dishes placed in front of me over the four hours of culinary bliss that I'm still daydreaming about, there was not a single weak link. Inventive, delicious, varied, balanced. Do I like maple glazed sea urchin in egg? Sure do! Does pea custard pair well with caviar? Sure does! In other words, the food was perfect too. I would, without hesitation, fly back to Chicago just for another meal and wine pairing at Oriole. I'm so happy we chose it for my wife's birthday. Every single one of our party of five--with three separate dietary restrictions--was blown away.

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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.

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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.

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This is a decent Michelin meal, definitely not the best I've ever had. It's a bit expensive now, but everything is pretty solid. Best thing for me was the squab and foie gras. Can't say anything else was that memorable, but glad to tick this off the list.

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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.

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Very friendly knowledgeable staff, Beautiful restaurant with a great food, Amazing atmosphere, We will definitely recommended..

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I don't know what I can add to what has already been said about Oriole, but it is truly a remarkable restaurant. Obviously it is expensive so that self-selects the dining crowd a bit, but it does not have the same air of pretentiousness or anxiety that some other heavy hitters (ahem - Alinea) have. Good vibes, amazing food.

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I wanted to walk out of here saying this was the best restaurant of my life, I really did, but unfortunately there were a lot of highs and a lot of lows. - Service 10/10 - this restaurant really shines here!!! They did an amazing job of making sure we had a very special birthday celebration, front of the house staff incredible. - Ambience 9/10- beautiful restaurant, trendy, cool, while still elegant. Dream kitchen. I just think for a 2 star Michelin, the music is too loud, we could barely hear each other talking and had to ask the servers to present dishes multiple times cause you could not hear - Food 7/10- unfortunately I was incredibly disappointed here. To start, that price tag should include a meat dish. Period. Lamb, short rib, steak, you name it, every other Michelin on this level includes at least 1 meat dish, even Smyth which emphasizes that it celebrates the sea has a meat dish. 1 of those fish dishes could of very easily have been sacrificed for a meat, we all were left puzzled at the end by this decision. Plating was stunning. Having the chef interaction for platings were a special touch. But anyways, here's my review of courses: * Bar bites: Scallop- fresh, solid; Hiramasa and Tuna- fresh, didn't blow me away; Mushroom- what a delicious and special bite! Serrano ham- good, beautiful presentation *Foie gras- a star!!! Not a traditional foie and in the best way possible, eating this in the kitchen was truly a treat *Caviar- it's caviar, enough said. *Shrimp dish- inedible to me. Incredibly fishy, salty, and unfortunately just not palatable *Beet- delicious, vegetables in general in this meal really were beautifully done *Sea urchin- not a fan. Very off dish for me. * Abalone- good, prepared well, but lacked excitement *Trout- ok *Capellini- delicious, truffle me up *Squab- across the board unfortunately ours were all overcooked, dry, and chewy. And considering this was the only meat-ish dish (fine poultry family, so not really, but everything else is pretty much veg or fish so), really disappointing. *Bread dish- AMAZING. Butter and bread I could eat all day *Desserts- really disappointing. Thought they were just ok. For the dessert with the toasted I think meringue, 2 of our 3 were so burnt it killed the entire flavor of the dish, because you could not get that burnt taste out of your mouth Drinks 7/10- wines were amazing. Cocktails we tried 2 different ones and said enough, unfortunately just not good. Balance was off, flavor was lacking. Overall impression, very happy I finally tried this restaurant, some bites I will forever remember, but I do not need to go back. Having dined at 3 Michelin stars back to back this weekend, Alinea was the clear winner.

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Just an incredible experience from start to finish - assuming you can find the front door that is! The small reception area sets the tone well (I won't ruin the surprise) and then you are led into the dining area, where you start in one location with appetizers, move to a counter literally to the side of the kitchen for one further appetizer and then are sat in an attractive room (industrial is style, beautiful in its simplicity and colors) for the remaining courses. The food was fantastic but a few words first about the staff. The team was all amazing - we had perhaps six different people serve us dishes, though with one person as our main contact point. Each server presented their dishes/drinks with great skill and knowledge and without being remotely pretentious. They were fun and knew what they were doing. Now the food. The skills on display here in preparing the food is definitely Michelin star-worthy. What should be smooth was smooth, what should have resistance to the teeth did and what should be seared was perfectly done. Part of the enjoyment was food station 2 where you could enjoy one of the appetizers while watching the kitchen in action. There were 17 courses, at least if you count the five different appetizers provided together at the first station. While each course is small, they aggregation is significant (our waiter guessed in the 2500-3000 calorie range overall what with the butters, oils and the like) and so please do not pre-eat! It is expensive, but you get a lot for it. One thing that you might note is that there was no one main entree per se - no larger meat dish or any course that otherwise stood out as being the centerpiece of the meal. Just a series of one excellent dish after the other. Our night was somewhat seafood-focused, but combining the main ingredient with excellent companion flavors and textures that combined to make a wonderful mouthful (and most items were perhaps one to four mouthfuls at most). I had the non-alcoholic drink flight, which was quite interesting. These were each fruit juice- or tea-based drinks that typically combined three or more flavors. As in any such experience, some you will like more than others but the fun was in experimenting, which often leads to unexpected pleasures and new favorites. Enjoy your time! We were there for over three hours and never felt rushed (in fact, some people who were then when we arrived were still there when we left). Special place for a special dinner.

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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!

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We ate in the kitchen, it was so cool! Watching the chefs do their thing. We had a 13 course meal with 9 different wines where the waiter explained each course and everything about each kind of wine and where it came from. The service was great! The food was beautiful. Def would come back.

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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!

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A fine dining destination restaurant with emphasis on flavor and refinement, not technical wizardry.

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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.

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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.

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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.

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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.

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The initial drink and bite at the bar reels you in with a feeling of excitement but there were few highlights after that. The food was very middle of the pack relative to other Michelin restaurants. Nothing was exciting or stood out. More disappointing than that, however, was sitting at the kitchen table and watching Chef drink Miller Lites and text on his phone all night while not touching a single dish. I thought it was pretty disrespectful to everyone who took the time and paid the money the did to dine there that night.

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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.

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The Oriole is a fine dining restaurant in Chicago's West Loop. It is home to a number of constantly evolving testing menu's as well as a string of Michelin awards. As a quirky arrival, I was husked up a freight elevator to the dining room given a glass in hand (not so quirky). The design of the Oriole is impressive, with imposing high ceilings and an elegant bar. The food items here reflect the passion of the culinary chieftain and crew as illustrated with a food catalog that ranges from hiramasa in apple broth to Sablefish bedded in rice. The wine program is very strong with 3 pairing options for meal accompaniment. My tasting menu skewed toward seafood ..oh..la..la the likes of Sablefish Belly, Raw Oysters smothered in pork broth and other creations from the sea. The presentation was so pretty I didn't know whether to stare at it or eat it.............I ate it. This is a top-notch restaurant.

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The freight elevator opens and you are transported into another world! The detail that went into transforming this industrial space into a fine dining restaurant is incredible. I love the progression with small bites at the bar, an amazing dish in the kitchen and then on to the table! Forget about "supplements" The foie gras, caviar and wagyu beef are all included. Standing in the kitchen, an oasis of calm and concentration, we had a bite of foie gras on brioche that was simply amazing. It just got more creative from there. The "crudites" with brandade and caviar was perfectly balanced, each of the vegetables perfectly cooked. The matsutake mushroom dish was simply an umami bomb, set off by a perfectly chosen sake. Sablefish was up there with one of the best fish dishes I have ever had but the brioche that accompanie it? It's what dreams are made of. The capellini with truffles, a signature disk, was so delicious. The A5 wagyu with kohlrabi was a fantastic bite. I actually thought it might have been better without the peppercorns, I felt they distracted more than enhanced. The deserts were great, certainly technically well done and delicious. After the creative and surprising savory courses they did feel rather... well... like really good deserts. As an ending to an incredibly creative and surprising meal I felt they could have been a bit more original. Set the pastry chef free! The staff was amazing, well trained, incredibly knowledgeable and clearly enjoying what they do. The sommelier is nothing short of genius the wine pairings were perfect. The wines are actually very accessible, there were several that I wanted to try more of and I found them easily on line. Oriole may not have the most Michelin stars in Chicago but I know where I would go for my next special occasion. Highly recommended.

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I have been to at least a half a dozen super-high end tasting menu restaurants in Chicago and Oriole is simple superb and superlative. The food is divine in addition to its presentation rather than the other way around. They get the number of courses just right as opposed to too many. The ambiance and dining experience is special and just the best. This is now my go-to restaurant for those special guests who want an ultimate dining experience.

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Exceptional on all levels. Fun exploration of cuisine and space, surprises at each turn. Not sure why they don’t have three Michelin stars!!

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The experience of a lifetime. From the second you walk in the door, to the time you walk out, Oriole gives you the perfect dining experience. We were fortunate enough to spend our 10 year wedding anniversary here, and our time spent was amazing. Each of the 12 courses were sublime (the second course was a foie gras with strawberries and anise, and it was perfection). The other courses ranged from sea urchin with king crab to a capellini and a sablefish. All I keep thinking about is our next visit (which will be soon) Definitely the best meal I've ever eaten. Thank you Leroy, Jason, Daniel, Ravi and the rest of the team, for making our anniversary a memorable one. See you soon!

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The multi-course tasting menu is Kaiseki inspired, and the restaurant delivered a meal that competes with the best in Paris or Kyoto. Every one of the 14 courses had a unique and excellent flavor. Service was impeccable. Their wine list was not extensive but had a good selection of properly aged wines. We had a large group so we made our own wine paring: a 10 year old champagne "La Grand Dame", an 8 year old Chassagne Montrachet Premier Cru, and a 13 year old Chateauneuf. Definitely a three star experience.

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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.

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Overpriced and disappointing. Dessert left much to be desired. I would check others out before this.

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