Oriole Chicago

Awards

MICHELIN Guide

Two stars restaurant, 2025

All Michelin stars in Chicago All Michelin stars in United States All 2 stars Michelin in Chicago All 2 stars Michelin in United States

OAD

North American Restaurants 2026, 20

All OAD North American in Chicago All OAD North American in United States

La Liste

La Liste, #251

All La Liste in Chicago All La Liste in United States

Restaurant Ranking

Restaurant Ranking 2024, #193, PRO #18.83, USER #19.00

All Restaurant Ranking in Chicago All Restaurant Ranking in United States

Chef

Noah Sandoval

Cuisine

Contemporary, American Contemporary, Progressive American

• 2025
• 2023
• 2019
• 2018
• 2017

Dinner at Oriole

on 02 Jun 2025

by Peter Verey

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... More

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

Dinner at Oriole

on 13 Nov 2023

by Bennet Chui

Chocolate, goat milk, fig

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Canele, delice de bourgogne, plum

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Wagyu beef, kohlrabi, green peppercorn

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Cappelletti, artichoke, truffle

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Sablefish, watercress, corn amazake

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Matsutake, truffle, egg custard

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Crudite, brandade, caviar

Dinner at Oriole

on 12 Nov 2023

by Bennet Chui

Foie gras, Orange, Anise hyssop

Dinner at Oriole

on 11 Nov 2023

by Bennet Chui

Uni, Koshihikari, Blue crab

Dinner at Oriole

on 30 Apr 2019

by Justin Hurst

Excellent dinner at @oriolechi, definitely lived up the hype I’ve heard. Sushi, Pasta, Beef, and Soufflé were the standouts. The reserve wine pairing lived up to the name, and was worth the cost. Highly recommended.

Dinner at Oriole

on 13 Oct 2018

by Alfons Weber

8 / 10

Dinner at Oriole

on 23 May 2018

by Lou Stejskal

Upscale dining offering precise cooking, using luxury-forward ingredients. Attentive, warm service. Notable beverage program including a spirit-free beverage pairing.

Full album and videos here: https://www.flickr.com/photos/loustejskal/albums/72157691616670490

2018 Michelin Stars **
Owner/Chef Noah Sandoval
Tasting Menu $195

8 / 10

Dinner at Oriole

on 16 May 2017

by Lou Stejskal

Tasting Menu ($190)

Chef: Noah Sandoval
Pasty Chef: Genie Kwon