Chicago is home to a number of fine dining experiences, but few are able to match two Michelin-starred Oriole’s deft execution. The door in the back alley is relatively unmarked, as if the restaurant knows it’s worth seeking out. And it’s not wrong.
The vibe: Upon arrival, guests are escorted into a freight elevator and given a drink before the door opens to reveal the dining room. Though there’s no telling what chef Noah Sandoval has in store each evening, you can look forward to a minimalist style of cooking that puts the spotlight squarely on the premium ingredients.
The food: We can’t fault a single dish in the tasting menu, but past favorites have included the capellini, the caviar and the croissant. Bites like Hokkaido uni with tiger prawn, morita chili and maple, and Maine lobster with almond milk and geranium custard, black lime, fig leaf and tangerine lace are also fan favorites.
The drinks: If you’re already in for a meal at Oriole, it would be a shame not to go the extra step and opt for the drink pairing. McManus is an expert in his field and makes sure that every dish is perfectly complemented, running the gamut from beer to wine to cocktails.
Time Out tip: The first choice you’ll make when that napkin is safely in your lap is whether or not to take the drink pairing with the $325 tasting menu (you should—it’s perfect); the last choice you’ll make is if you want tea or coffee when it’s all done (you want that too—you’ll want to savor every moment you can at Oriole.)
Updated with reporting by Lauren Brocato