Marcona Almond Crisp, jamon Mangalica, quince, Valdeón blue cheese, black walnut
Upscale dining offering precise cooking, using luxury-forward ingredients. Attentive, warm service. Notable beverage program including a spirit-free beverage pairing.
Owner/Chef Noah Sandoval 2018 Michelin ** 2018 Top 100+ North American Restaurants No 10
Welcome beverage in the freight elevatorGolden Osetra Caviar, cured hamachi, dill and saffron
Santa Barbara Sea Urchin, nigiri with yuzu kosho, genmai, barrel-aged soy | Kampachi with shio kombu, Okinawan sea saltMarcona Almond Crisp, jamon Mangalica, quince, Valdeon blue cheese, black walnutNoah Sandoval
Cappellini, summer truffle, puffed wheat and yeast beurre monté
Japanese A5 Wagyu, ramp soubise, chestnut royale, sauce bordelaiseSquab, Hudson Valley foie gras, smoked black pepper, oxalisDélice de Bourgogne Soufflé, sesame, lemonMignardises, Fraise du bois tart, pineapple cream puff, chinotto bon bons
Info
Oriole | 661 W Walnut St, Chicago IL | 312 877 5339
