MICHELIN Guide’s Point Of View
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: Maine sea urchin nigiri dabbed with spicy yuzu kosho and a Beausoleil oyster paired with a crunchy pastry cylinder wrapped in jamón Mangalica. Cumin-crusted Berkshire pork in raita is falling-off-the-bone-tender and reminiscent of India, while Hudson Valley foie gras is paired with a sea scallop for a decadent twist on surf and turf. The petite croissant filled with cheese and rosemary-apple butter will have you begging for a basket full of the diminutive delights. Oriole thinks of everything; there is even a non-alcoholic beverage pairing on offer.