oriole **

In the Kitchen: Hudson Valley Foie Gras with Michigan Strawberry

Oriole is simply exquisite.

Tucked discreetly behind an unassuming doorway in Chicago’s West Loop, the journey begins with a step into a freight elevator a threshold that transports you from the industrial streetscape into a world of refined luxury and exceptional fine dining. Once inside, every moment that follows is deliberately choreographed to heighten anticipation and reward curiosity.

Welcome Bite: Dungeness Crab with Hoja Santa and Virginia Peanut Uni and Rubarb with Spring Onion

Our first visit left such an impression that we’ve been trying to find a way back ever since. Stunning in its minimalism and warmth, Oriole’s ambiance balances quiet elegance with a sense of discovery. The food is absolutely exceptional. Each course is a whisper of technique, a celebration of flavor, and a testament to the team’s creative precision.

And the service? Seamless, intuitive, deeply personal, and absolutely wonderful. The team welcomed our questions with enthusiasm and offered thoughtful insights. Every interaction felt sincere, rooted in hospitality and a clear passion for what they do.

Jabri family photo with amazing team of Chef's

In many ways, Oriole reminds us of Row on 45. They are like cousins distinct in identity but connected through a mutual devotion to immersive, unforgettable dining. Both offer a multi-sensory journey where the environment, pacing, and plating work in harmony. From the initial corridor entry to the sequence of bites offered across multiple settings, these experiences transcend dinner and become joy-filled narratives you’re invited to live inside.

If you're able to grab the kitchen table,

it’s worth it. Watching the teamwork is pure culinary poetry in motion. The attention to detail, the quiet focus, the shared energy it's mesmerizing and adds another layer to the already immersive experience.

Our menu for the evening:

Dungeness Crab with Hoja Santa and Virginia Peanut Uni and Rubarb with Spring Onion In the Kitchen:

Hudson Valley Foie Gras with Michigan Strawberry

Golden Kaluga Caviar with Peas Green Garlic and Lobster

Sunchoke with Sake Lees, Sunflower and Baby Artichike

Razor Clam with Kanzuri Green Onion and Spruce Tip

Hokkaido Scallop with Mint Ramps and Chestnut Mushroom

Sablefish with Patty Pan Squash, Corn and Guinea Hen

Capellini with Caraway Yeast and Wheatberry + Japanese Milk Bread

A5 Miyazaki Wagyu Ribeye with Sorrel and Sudachi

Hibiscus and Coconut with Finger Lime

Goat’s Milk Semifreddo with Green Almonds Lavender + Honey

Macaron, Profiterole, Truffle…….

Oriole doesn’t scream for attention. It earns it, with grace and purpose.