With two Michelin stars to its name, Oriole can rightly claim to be one of the finest dining establishments in the US. But you would be forgiven for not knowing that as you approach its unassuming location down an alley-like street in Chicago’s West Loop. Go inside, however, and you are introduced to a world of wonder by Executive Chef and Owner Noah Sandoval.
This intimate restaurant can serve only 28 diners per sitting, which not only ensures the highest standards in the kitchen but also with front-of-house service. The bare-brick walls pay homage to the building’s industrial heritage while the open kitchen ensures a surprisingly vibrant atmosphere for a restaurant of this size.
Only a single menu is on offer, a 10-course experience that takes guests on a tour of global cuisine. (Think Scottish langoustines followed by Japanese milk bread). The small kitchen team show a wide range of different techniques to produce arguably the most ambitious menu in the entire city.