Oriole
Illinois
Oriole occupies a former warehouse in Chicago’s West Loop, with guests entering through a converted freight lift. Chef Noah Sandoval’s contemporary American tasting menu draws on French and Japanese ideas, beginning with small bites and a welcome drink at the bar. The open kitchen sits beneath a ceiling collage and remains visible through the meal. Past courses have included razor clam with ginger and sea buckthorn, foie gras with fig, and capellini with black truffle. Wine options favour Old World regions and white wines, while a dedicated non-alcoholic pairing follows the same menu. A kitchen table offers an alternative to the main dining room.