Thanks to a dramatic renovation, Oriole has resurfaced in fine fettle—even more graceful and luxurious than before. While its industrial bones remain, the space now has a bespoke elegance evidenced by imposing ceilings and an impressive bar. The beautifully appointed kitchen is in full view.
Chef Noah Sandoval and team are deeply committed to and passionate about their unbridled creations. Your meal may start with an aperitif and bites, like raw hiramasa in apple broth. New Zealand langoustine is elevated to luscious heights thanks to tapioca, melon, and a warm coconut broth; while sablefish nestled into koshihikari rice is enhanced tableside with amazake. Lemon soufflé with Délice de Bourgogne reflects an inspired take on the faithful cheese course.