Welcome to one of Chicago’s greatest restaurants. The interior is mod yet industrial, with an open kitchen—filled with jovial professionals who look like they’re cooking for a dinner party—that takes up a good deal of the space. The fact that nothing feels stuffy should not surprise, since Oriole is something of a family business. Crisp attention to detail is clear from every member of this team, who are all thoroughly versed in the intricacies of the rather complex menu.

Oriole's tasting menu is stimulating and utterly contemporary; borderless with its interweaving of global flavors. It all begins with a cavalcade of delicate small bites: Aged hamachi with fresh wasabi and truffle honey shows a fascinating sweetness. Maine uni with yuzu kosho and puffed rice has fantastic crunch. A single crab shumai bobs in a soothing kabocha and ginger broth. Caraway capellini is paired with a rich yeast butter, puffed wheat, and shaved black truffle for a heady dish. Desserts offer a tempting array from a celery-pistachio financier and guava Danish to sweet potato cheesecake and peppermint-dark chocolate bon bon.

Oriole thinks of everything; there is even a non-alcoholic beverage pairing on offer.