Oriole
Fine dining restaurant · Fulton River District
661 W Walnut St, Chicago, IL 60661
![Oriole by Oriole [Official Photo]](https://cdn.vox-cdn.com/uploads/chorus_image/image/65632448/Screen_Shot_2019_10_21_at_2.44.00_PM.0.png "Oriole by Oriole [Official Photo]")
Highlights
Innovative tasting menus in a stylish, intimate setting.
Innovative tasting menus in a stylish, intimate setting.
"Oriole is another spot that will give you one of the best meals of your life for a high price tag ($325). Despite the price, the environment (which you enter through a non-working freight elevator in an alley in the West Loop) isn’t stuffy at all. Attentive servers provide just the right amount of context while presenting you with dishes that will reframe your thoughts, like a truffle pasta with the power to finally convince you that truffles aren’t just a scam. And when it's time for the foie gras course (billowy foie mousse topped with blueberries on toasted brioche), you'll be moved to a counter seat in front of the open kitchen because we can only assume the chefs want to watch your face while you eat it. Reservations are available 90 days out, but prime dinner times are usually snagged quickly. But if you're ok with dinner ending around 11pm, there are occasionally some 9pm slots available." - adrian kane, veda kilaru, john ringor, nick allen
"Oriole is our highest-rated restaurant in Chicago, and will give you one of the best meals of your life for a high price tag ($325). But despite the cost, the environment (which you enter through a non-working freight elevator in an alley in the West Loop) isn’t stuffy at all. Attentive servers provide just the right amount of context while presenting you with dishes that will reframe your thoughts—like a truffle pasta with the power to finally convince you that truffles aren’t just a scam. And when it’s time for the foie gras course (billowy foie mousse topped with blueberries on toasted brioche) you'll be moved to a counter seat in front of the open kitchen because we can only assume the chefs want to watch your face while you eat it." - arden shore, team infatuation
"Oriole is our highest-rated restaurant, and will give you one of the best meals of your life for a high price tag ($325). Despite the price, the environment (which you enter through a non-working freight elevator in an alley in the West Loop) isn’t stuffy at all. Attentive servers provide just the right amount of context while presenting you with dishes that will reframe your thoughts—like a truffle pasta with the power to finally convince you that truffles aren’t just a scam. And when it's time for the foie gras course (billowy foie mousse topped with blueberries on toasted brioche) you'll be moved to a counter seat in front of the open kitchen because we can only assume the chefs want to watch your face while you eat it. Reservations are available 90 days out, but prime dinner times are usually snagged quickly. But if you're ok with dinner ending around 11pm, there are occasionally some 9pm slots available." - adrian kane, john ringor, veda kilaru
"How into expensive and fancy dinners are you? If the answer is very, then you’ll really like Oriole. The $350 tasting menu at this West Loop spot changes regularly, but you can expect everything on it to be both simply presented and delicious. Another thing you can expect at Oriole is service that’s highly attentive without ever feeling overbearing. Come here for a special occasion that makes it worth eating Cup Noodles for a week (or three). Reservations are available 90 days out, but prime dinner times are usually snagged quickly. But if you're ok with dinner ending around 11pm, there are occasionally some 9pm slots available." - adrian kane, veda kilaru, nick allen, john ringor
"Oriole drips with Noah Sandoval’s personality, including the kitchen’s ceiling, a melange of old concert posters from musicians the chef adores. Sandoval is the 2025 Best Chef: Great Lakes, and his fine dining restaurant is built on attentive service, a tasting menu that pushes boundaries, and the chef’s desire to be the best." - Naomi Waxman
