Oriole is a constant in the top tier of Chicago Fine dining , having held 2 Michelin 🌟 for 9 years .
Where it excels in execution, it perhaps lacks in narrative and personality , however somehow in one visit you can tell that it is ultra consistent at delivering high quality if somewhat predictable food .

After some snacks at the bar , you are led to the kitchen for one of the best bites of the meal . Hudson valley foie gras with mission fig , pink peppercorn on brioche . Tried and true flavours that set the course for the meal .

Once seated in the dining room , the opening course is golden kaluga caviar , peas , green garlic and lobster . Peas bring sweetness to the caviar , the lobster probably doesn’t need to be there to be honest .

My favourite course and certainly the most creative followed . Sunchoke was treated as the hero ingredient with multiple textures , while sake less , sunflower seeds and artichoke were the supporting cast . This dish was beautifully presented and reminded me of a vegetal breakfast cereal , perhaps that’s a naff description but it really works !

A small bite of razor clam , with kanzuri , green almond and spruce cleansed the palate .

Before buttery sablefish , misome , spring onion and enoki mushroom coated the palate with fat once more , perhaps the order of those two dishes could be tweaked .

Pasta is always on the menu , today was Capellini with caraway , yeast and wheat berry had a similar texture to carbonara but came with plenty of nuttiness and hops .

Final savoury course was the obligatory Wagyu A5 Miyazaki , along with black trumpet mushrooms , black truffle and white asparagus .

A rhubarb , lemongrass and ginger granita is a rock star flavour combo and nice reset to the palate .

The meal finished with a goats cheese semifreddo with green almonds , lavender and honey . Again a pleasing if not hyper memorable finish . Less