Oriole
You get in through a converted freight elevator, and Noah Sandoval shaves the black truffles over the capellini at your table. The guide calls that dish a lesson in restraint.
Why go
The room is a former warehouse and the entrance is the giveaway: a freight elevator, converted, then a ceiling collage hanging over a spotless open kitchen.1 Sandoval's tasting menu blends French and Japanese, and the blend shows in the running order rather than in the description.1 You start in the bar with small bites and a welcome drink, razor clam with ginger and sea buckthorn among them.1 Then madai and Hokkaido uni nigiri land together, and you are told to eat the fish first.2 Hudson Valley foie gras with California fig, pink peppercorn and anise hyssop comes with the kitchen in front of you.1
Order this / avoid
- Order: the capellini with black truffle. Both the guide and the Infatuation put it at the centre of the meal, and the truffles are shaved at the table.12
- Order: the Malpeque oyster, served in a ceramic shell in a little pork consommé with herbs and lime.2
- Order: the golden Osetra caviar over cured kampachi in a dill and saffron sauce, which opens the menu.2
- Avoid: counting on a prime slot. Bookings open 90 days out and the good times go fast; a 9pm seat turns up more often.2
What locals & experts say
- MICHELIN Guide Chicago, on the capellini:
The capellini with black truffle is a highlight and a great lesson in culinary self-restraint.
1 - The Infatuation Chicago (Adrian Kane, 10 January 2025), scoring it 9.7:
when you spend this much money on a meal, good food is the bare minimum of what you should expect. What makes a place like Oriole exceptional is how it handles the details.
2 - MICHELIN Guide Chicago: Two MICHELIN Stars, on the guide's own venue page read 28 August 2026.1
Good to know
- Hours: Tuesday to Saturday, 5pm to 9:30pm. Closed Sunday and Monday.1
- The menu changes. The Infatuation's course list is an example of a night, not a fixed running order.2
Verdict
must-visit — Sandoval holds two stars and the evidence for the cooking is specific and doubled: both sources put the black truffle capellini at the centre, and the guide's word for it is restraint, which is the harder thing to do with truffles than to pile them on. The Infatuation scored it 9.7 in January 2025 and argued that the details are what separate a room at this price, since good food is the floor. The blend of French and Japanese runs through the actual courses, from Hokkaido uni with yuzu kosho to loup de mer in brown butter, so it is a method rather than a menu label.