Oriole

“Finest meal I've had in Chicago. Chicago is stacked with amazing fine dining spots, but Oriole is one of the few names that always comes up in the same breath as the best. My friends and I came in with months of built-up expectations and somehow left with all of them met. Interactive, with a real shift between spaces. Personal stories folded into a few of the dishes. And beautiful execution on plates built from seemingly pedestrian ingredients. This was one of the top three meals I've had this year. The space-shifting gimmick usually feels a bit tacky to me, but here it felt organized. The progression from the old elevator entrance to the bar, into the kitchen, and finally to the table had a sense of order. We opted for one of the two tables with a full view of the kitchen, and even with the hectic foot traffic, the pop-culture drawings scrawled across the ceiling and walls kept the whole thing oddly calming. Most of the evening was impeccable, but a couple of dishes lodged in my brain for weeks, which says a lot given how deep my fine dining fatigue runs right now. The A5 Miyazaki Wagyu Ribeye and the Matsutake Custard were some of the best bites I've had in my life. Matsutake Custard was soft on soft. Paired with foie gras, and I walked in assuming a soggy foie wouldn't hit the way a grilled one does. I was wrong. That nuanced umami balanced beautifully against the luxurious earthiness of the matsutake. Another thing I loved was the Rosemary Ice with Lemon and Olive Oil. They let one of the junior chefs weave her own childhood story into this dessert. Plenty of places build the head chef's narrative into the menu, but handing that spotlight to a junior cook was a bold move, and it made the dish more memorable than any dessert I had all of last year.”

“Oriole is, without question, the finest dining experience Full stop. I have dined at some of the most celebrated restaurants in the world, and Oriole does not just belong in that conversation. It leads it. Every single element of this evening was a perfect 10: the food, the drinks, the service, the ambiance, the décor, the pacing, the presentation. Not one weak link in the entire experience. The tasting menu is a masterpiece of intention and creativity. From the ethereal cucumber course served over crushed ice with delicate white flowers, to the impossibly perfect Miyazaki Wagyu on a slate plate with a dark reduction that looked like fine art, every course felt like a revelation. The Blue Fin Tuna, the Squab with its dramatic tableside presence, the Cacao finale served inside an actual cacao pod. This kitchen is operating on a level that very few restaurants in the world can claim. The service matched the food beat for beat: warm, knowledgeable, attentive without being intrusive. The wine program is exceptional. The space itself is intimate and moody in the best possible way. Thomas Keller and The French Laundry better be paying attention. There is a new standard in town and it is called Oriole. Chicago has been hiding this gem long enough. I will be back. Soon.”

“Oriole is definitely one of the best fine dining experiences you’ll find anywhere. From start to finish, every detail feels intentional, polished, and incredibly well executed. The service is impeccable — warm, attentive, and perfectly paced throughout the evening. The food itself is exceptional. Every course showcases high-quality ingredients prepared with incredible precision and creativity. With roughly 13 courses, this is a true culinary journey, and by the end you’ll absolutely leave in a full-on food coma — in the best possible way. The wine pairings deserve special recognition as well. They are thoughtfully curated with several unexpected twists and surprises along the way that make the experience even more memorable and fun. What really sets Oriole apart is the progression of the evening and the atmosphere of the space itself. From the moment you walk through the very unassuming entrance and step into the old freight elevator, you immediately know you’re entering somewhere special. The experience begins in the bar area where you’re treated to your first few courses before moving into the stunning show kitchen for another course. The kitchen itself is ultra-modern and a complete showstopper. Finally, you transition into the main dining room where the real performance begins and the incredible dishes just keep coming. The entire evening feels immersive, theatrical, and deeply personal without ever feeling pretentious. If you’re looking for a truly unforgettable fine dining experience in Chicago, Oriole is an absolute must-try.”

“Coming straight from The French Laundry, I was curious whether Oriole could meet that same level of service and culinary excellence—and wow, it absolutely did. From start to finish, the experience was off the charts. The service was flawless, thoughtful, and genuinely warm. Every detail felt intentional. And the food? Incredible. Creative, perfectly executed, and something you truly have to experience for yourself. I can’t say enough good things about this place. One of the best dining experiences I’ve ever had. We will definitely be back.”

“I attended Oriole on Friday 1/16 for the 8:30pm service. It was an outstanding 3 hour dining experience. From the moment we walked in, we didn’t even have to think, simply take in the incredible attention to detail and beautifully prepared and delicious food. I brought a clutch to dinner and before I even sat down there was a little table next to my chair to place my clutch! We entered into this old loft elevator to have some tea before our first stop at the bar. There we had 3 small seafood oriented dishes. It was a fabulous start to the evening. Then we went into the kitchen and stood at “the pass” where, i have to admit, may have been my favorite bite: HUDSON VALLEY FOIE GRAS with California fig Pink, peppercorn and oxalis served in a brioche bun. Then we were seated at our table where we enjoyed the remainder of our dishes. Service was incredible all around. I keep trying to name my favorite dishes but it’s too hard. Here are my top 4 (in no particular order) 1. A5 wagyu ribeye 2. Hudson Valley Foie Gras 3. Venison 4. Cauliflower I do not drink and while I was interested in the non alcoholic pairing (additional $95) i ultimately decided to opt out. My friend selected it and passed me a few sips and I will say each “pairing” really complemented the dish. I believe the non alcoholic pairing was curated by the mixologist from Kumiko.”