Oriole (**) – Chicago, USA

Visited: June 18, 2025

Living in Chicago, we’re lucky because there is no dearth of world-class establishments right in our backyard. Having tried most of the places in the city that I’ve had on my list, it was time for a repeat. My first time at Oriole was great but I remember feeling a little let down by the service. This second run was different. It has now cemented itself as my hometown favorite and quite possibly, all things considered, my favorite in the US (so far).

The Space

Oriole is located in West Loop right by a busy intersection. The entrance to the restaurant is located in the back of an alleyway. My first time, I wondered if I was in the wrong location. The vibe takes a turn once you find the entrance. You’re greeted with a cold herbal tea as you take a seat inside what once used to be an elevator shaft while you wait for your table to be ready. When the large industrial elevator door opens (you’re still on the same floor), you are led to the bar on one side of the elegant dining room. On the opposite end is a massive open kitchen with the ceiling decked out in vinyl records from what I’m guessing is the head chef’s collection of favorites. The first bites are served at the bar, after which you’re led to a counter that faces the kitchen to enjoy the restaurant’s signature foie gras bite, served with a beautiful sherry-like rose’. From there, you are led to your table for the evening. While the room is dimly lit, each table has a its own light focused on the table that accentuates the food placed on it. The overall atmosphere feels warm and relaxing, with the music in the background providing just the right amount of energy for the evening. For some people, classic rock at a fine dining restaurant can be a turn off. For me, my favorite genre of music matched with relaxed, yet professional service makes for a wonderful evening.

The Food

Barring two mainstays – the foie gras and the pasta – this was a completely revamped menu from my last visit about nine months ago. But the flavors stayed consistently delicious. This is easily the tastiest fine dining experience in Chicago for me and arguably, among the best I’ve had in the US. There is only one thing that was a bit of a downer, if I really had to nitpick. On both of my trips here, the dessert here has left something to be desired. The flavors were perfectly nice, but not the showstopper that I would have expected given the incredibly high level that the rest of the menu plays at. To give credit where its due, I’ll say that Oriole’s mignardises might be among the best I’ve had anywhere. There are always a couple of absolute gems that knock my socks off. During my first trip, they served a half canelé topped with a few sweet elements that has spoiled all canelés for me since. So even though the dessert did not quite land for me, I still left on a high from the final serving of sweet bites.

There are no real letdowns here on the savory section of the menu. Not one. But these are some of my favorites from the visit:

1. Foie gras and Brioche – a signature that stays on the menu and served at the kitchen table, it is pure deliciousness and decadence in a single bite that still feels fresh because of the fruit and tiny ice cream pebbles on it.
2. Golden Kaluga Caviar with Peas, Green Garlic and Lobster – this course exemplifies the balance and layer of flavors. The peas and lobster with the sweetness, garlic with the slight pungency and the caviar with the salty finish.
3. Sunchoke with Sake Less, Sunflower and baby artichoke – yes, I want to be blown away by the fish and meat on a tasting menu, but I so appreciate an all-veg dish, especially when it stacks up with the rest of the heavy hitters on offer. Crunchy, creamy yet still fresh and paired with an incredible sake. A memorable pairing.
4. Razor clam and Seabuckthorn soda – this is meant to be a palate cleanser before moving into the middle third of the progression. The tempura like razor clam offers a nice textured bite but really this is all about the soda. Just an absolute knockout of a drink that served its purpose as a palate cleanser but really, I would buy this by the gallon. This also speaks to how amazing Oriole’s NA pairing program is.
5. Sablefish with Patty Pan Squash, corn and guinea hen – this was one of those courses that almost ate like a signature I’d expect at new Nordic place. Regardless, this was so intensely satisfying and delicious. The fish, cooked in brown butter, melted in the mouth. The sauce was the perfect accompaniment to the fish and the squash provided a freshness that kept the overall balance in check. Remarkable dish.
6. Capellini with Caraway, yeast and wheatberry – another mainstay of the menu and for good reason. A rich and decadent dish that scores maximum points on flavor. There is a generous shaving of truffle that surprisingly does not overwhelm the dish. Truffle toppings usually fall flat for me but here it really enhances the intensity of the course. It’s also served with the Japanese milk bread to sop up the sauce. It wasn’t the best version of a milk bread I’ve had but I think the lack of richness in the bread might have been by design. It allowed the sauce to shine, the bread was there just to pick it up.
7. Miyazaki A5 Wagyu Ribeye with Porcini Mushroom, Black Truffle and White Asparagus – just extraordinary. At this point this was the third dish in a row that could be described as rich. But I was having such a good time, and this beef was so incredibly executed that I could not care less. I recently visited Addison in San Diego where they served a similar A5 dish as a supplement for $195 (!). I think this course matched Addison’s version but without the premium, which made it sweeter. The best meat candy.
8. Mignardises – I was popping these so in my mouth so quickly that I forgot to take pictures but they were incredible one biters that end the evening on a high. A pain perdu with black cap mushrooms and a quince jam was particularly memorable.

Beverage

Oriole offers three pairings. A NA pairing and two wine pairings – I think the signature one goes for ~$150 and the reserve pairing for $350. Honestly, my reason for visiting Oriole this time was to really indulge my love for wine. And since I was solo this time, I was willing to splurge on a pairing that would deliver. During my first visit, I got a peek into their reserve pairing, and I was blown away by the wines they were serving at the price point, so I had to full-send it this time.  

So here is the list, at $350 for the reserve:

1. Bollinger, “La Grande Anne”, France 2015
2. IWA 5, “Assemblage 5”, Junmai Daiginjo, Japan
3. Domaine di Clos Naudin, Chenin Blanc, Vouvray, France 2019
4. Egon Muller, Scharzhofberg, Kabinett, Germany 2018
5. Jean-Claude Ramonet, “Morgeot”, Chassagne Montrachet 1er Cru, France 2020
6. Chateau Mouton-Rothschild, Pauillac, France 2001
7. Chateau Pazjos, “Essenzia” Tokaji, Hungary 2016

$350 is by no means considered “value” in absolute terms. But I find it crazy that I got to experience these wines at that price point. A similar lineup in NYC or California would easily go upwards of $600. Not to mention, the pours here were generous (significantly more generous than Smyth) and I even got topped off on a couple of them. Every glass poured enhanced the progression. And to end the savory section with that ’01 Mouton, my goodness. It was my first time trying a first-growth and I certainly hope it won’t be my last. This lineup, along with the service and the food, made it one of the most memorable nights of dining for me. For those visiting, I really don’t think you could go wrong with any of the beverage options. To maximize taste, the NA pairing is the way to go. It’s the tastiest set of beverages that perfectly complements the food. For those into wine, both pairings are remarkable but if you’re visiting with a group, take advantage of their wine list! It may not be the most extensive list for wine lovers but they appear to have the friendliest markup I have come across at a high end place with some real bargains. I can’t wait to return, to see what their latest rotation on the pairing is, which I understand they change quite often.

Service

The crew at Oriole were responsible for making this an absolute delight of an evening. For whatever reason, my first trip here felt a little cold and rigid, but this visit could not have been more different. Every person I interacted with was extremely friendly and welcoming. The music also helps (if you’re into the genre) to put you at ease and settle in for an enjoyable evening. The sommeliers were incredible, indulging my questions about the wine, taking the time to explain their approach to their wine program and list, and even capping off my evening with a step inside the cellar by the dining room. From what I could tell, this level of service was consistent across every table that evening. It really felt like a massive step up from my first visit. I’ll also reserve a special shoutout for Leighton, the Somm who tended to me for most of the evening. Just an engaging and patient person to chat food and wine with, which enhanced my evening.

Summary

This visit was truly a 3-star experience. For me, Oriole guarantees deliciousness in a way the other 2 and 3 stars in Chicago do not. That coupled with the wine program and the warm service now put this place near the top experience I’ve had in the US. I’m sure there are other places that might be more at the cutting edge of fine dining innovation or offer a more theatrical experience.  Oriole isn’t that, but it’s a sure thing. And given the incredibly high level the restaurant is operating at, it also represents, for me, the best value relative to its peers. My time here was nearly on par with my meal at SingleThread, which I thought was going to be difficult to match. I’m just glad that this world-class experience is just a couple of train stops from me.