Found in Chicago’s bustling West Loop, Oriole is a fine-dining restaurant acclaimed for its innovative tasting menus and intimate, world-class dining experience. Led by chef Noah Sandoval, Oriole has become a highly sought-after destination for Chicago’s gourmands since its opening in 2016. Chef Sandoval creates a cuisine known for its harmony, balance, elegance, and precision. The chef is committed to using seasonal ingredients, sourced from local producers.

The heart of Oriole

The ambiance at Oriole reflects its minimalist and sophisticated approach to fine dining. Tucked away on a quiet street, Oriole’s entrance is easily missed by passersby. Inside, the atmosphere is understated luxury, with a sleek, modern design. The 28-seat dining room is designed to provide a sense of intimacy while fostering a connection between the chefs and the guests, with an open kitchen central to all.

The decor is minimalist, featuring neutral tones, clean lines, and soft lighting, which draws the focus to the food and service. The restaurant’s layout, with its high ceilings and spacious feel, offers a chilled environment away from the bustling West Loop. Each course is presented with rigorous attention to detail, with servers and chefs giving insights into the ingredients and preparation.

Sandoval is the driving force behind Oriole’s success, and his culinary career is defined by his passion for creativity, precision, and excellence. A Virginia native, Sandoval only came to work in a kitchen as a pot washer at 16 to fund his playing in a punk rock band. He climbed the ranks quickly, further developing his skills in various acclaimed kitchens, including Schwa and Senza, where he developed his culinary vision.

When Sandoval opened Oriole in 2016, his goal was to create an elevated yet unpretentious dining experience reflecting his artistic approach to food. His culinary philosophy centers around creating dishes that are not only visually stunning but also balanced in flavor and texture. Sandoval’s tasting menus feature unexpected combinations of ingredients, designed to challenge the palate while maintaining harmony in each bite. His ability to fuse diverse global flavors into cohesive, elegant dishes has earned him widespread recognition as one of the country’s top young chefs.

Sandoval’s love for punk rock music is another unique element that subtly influences Oriole’s vibe. While the restaurant exudes sophistication, there is also an air of laid-back coolness that sets it apart from more traditional fine-dining venues.

Since its opening, Oriole has been showered with numerous awards and accolades, establishing it as one of the most celebrated restaurants in the US. Within its first year of operation, Oriole was awarded two Michelin stars and has retained them since in recognition of the refined dining experience and the dedication of the entire restaurant team to excellence and creative culinary exploration.

In addition to this accolade, Oriole has received high praise from various national and international food critics. The restaurant has been featured on The World’s 50 Best Discovery list, and Sandoval has been nominated multiple times for James Beard Awards, including for Best Chef: Great Lakes, which highlights his contribution to elevating the culinary scene in the region.

Oriole has also garnered acclaim for its beverage program, overseen by Aaron McManus, offering a carefully curated selection of wine pairings and inventive non-alcoholic beverages to complement each course. The pairing program has earned Oriole a Wine Spectator Best of Award of Excellence, further enhancing the holistic dining experience the restaurant is known for.

Oriole’s success is also a reflection of its exceptional service. The attentive, knowledgeable staff ensures that every guest feels welcomed and cared for throughout the dining experience, contributing to the restaurant’s five-star ratings and loyal clientele.

In conclusion, Oriole is a testament to Sandoval’s vision and dedication to creating a unique and unforgettable dining experience. From its minimalist yet inviting atmosphere to its meticulously crafted tasting menus, Oriole has earned its place among the top fine-dining restaurants in Chicago and beyond. With its numerous accolades and continued commitment to excellence, Oriole remains a must-visit destination for anyone seeking a refined and innovative culinary journey.

The Chef

Sandoval is one of America’s best young emerging culinary talents, known for his visionary approach to contemporary cuisine. Born and raised in Virginia, Sandoval came from a military family and therefore moved around a lot. He found a passion for food by cooking with his mother. Dropping out of school at 16, he joined a kitchen to make money while playing in a punk rock band. Starting as a pot washer, he worked his way up. The next stage of his culinary development began when he moved to Chicago to work with Marcus Samuelsson at C-House, and later as Sous Chef at Shawn McClain’s Spring Restaurant and Michael Carson’s Schwa.

In 2016, Sandoval opened Oriole, a fine-dining restaurant in Chicago, which quickly earned national and international recognition. Within its first year, Oriole was awarded two Michelin stars and has retained them ever since. His culinary philosophy is based on balancing innovative techniques and seasonal, locally sourced ingredients, creating tasting menus that evoke elegance, depth, and precision.

Sandoval has been a semifinalist for a prestigious James Beard Award for Best Chef: Great Lakes. Oriole has consistently ranked among the top restaurants in the US, lauded for its intimate dining experience and exceptional service.

Restaurant

Oriole is a renowned fine-dining restaurant located in Chicago’s West Loop neighborhood, at 661 W. Walnut Street. Opened in 2016 by Sandoval and pastry chef Genie Kwon, it offers an intimate, elevated dining experience focused on creative, well-crafted tasting menus. The restaurant earned two Michelin stars after opening in 2016 and has retained them ever since.

The cuisine at Oriole emphasizes seasonal ingredients, often incorporating global influences and modern techniques. Guests experience a multi-course tasting menu that evolves with the seasons, featuring dishes that balance precision, texture, and flavor. Each course is designed to surprise and delight, making dining at Oriole a memorable journey.

Oriole’s ambiance is understated yet sophisticated, with minimalist decor that allows the focus to remain on the food. The space is designed to be comfortable and welcoming, offering an open kitchen view that encourages interaction between guests and the chefs.

In addition to its Michelin stars, Oriole has been recognized in various prestigious food rankings and earned praise for its impeccable service and attention to detail. One unique aspect of Oriole is its punk rock ethos, reflecting chef Sandoval's love for the genre, subtly woven into the relaxed yet refined dining atmosphere.

Recipes and dishes

Sandoval is celebrated for his innovative, refined approach to modern American cuisine, combining global flavors with rigorous technique. His cooking style is characterized by a commitment to seasonal ingredients, creative compositions, and an elegant balance of textures and flavors. At Oriole, Sandoval’s tasting menus are known for their unexpected qualities and artistry, evolving constantly to reflect the freshest ingredients available.

One of his signature dishes is foie gras with fermented pineapple and hazelnut, which showcases his talent for harmonizing rich, indulgent flavors with acidic and sweet notes. Another is uni with banana and sesame, an unexpected combination merging briny sea urchin with tropical sweetness.

Sandoval’s kohlrabi pasta—a vegetable-forward dish with parmesan and black truffle—has been lauded for its simplicity and elegance. His desserts, at one time created in collaboration with pastry chef Kwon, have been equally well received, featuring delicate, multi-layered flavors, like the black sesame cake with yogurt and ginger. Sandoval's dishes exemplify creativity, precision, and balance, making Oriole a standard-bearer of culinary excellence in Chicago.

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