Oriole

It took some time for us to find the highly acclaimed Oriole—from industry veterans Noah Sandoval, Genie Kwon, and Aaron McManus—as we wandered through River West on a cold, windy night. It appears as though the restaurant is aware that the door in the back alley is worth finding because it is largely unmarked. And it's legitimate. Here is a fine dining establishment that does everything properly from the beginning: The host removed my jacket as soon as we arrived and replaced it with a steaming cup of cider that had been mixed with sochu. It was as though she could read my thinking.

The apartment itself is stunning; exposed brick creates a cozy atmosphere, and massive wooden columns serve as a constant reminder that you are in one of the city's most fashionable neighborhoods. Every table is covered in spotless white tablecloths, and the napkins are neatly folded. When the napkin is safely in your lap, the first decision you'll have to make is whether or not to order the $125 drink pairing with the $190 tasting menu (you should—ideal); it's the last decision is whether you'll want tea or coffee when it's all over (you'll want both—you'll want to enjoy every second of your time at Oriole).

Their dinner begins with a bite of Golden Osetra caviar, which feels opulent and sets the tone for the rest of the meal. The bite is brightened by lychee and grape. A further element of surprise is added by the fact that the dish is served in a bowl that resembles an egg in shape. The foods are all presented in an interesting way. Consider the puffed beef tendon, which is a very fancy pork rind that is served with wagyu tartare and sliced matsutake mushrooms on top of a bed of wood chips for a hint of smokiness. A broad wooden skewer of smoked finger limes, small greens, and ham is served with a beausoleil oyster topped with an Ibérico consommé.

Sommelier Aaron McManus's suggestions for drink pairings range from light and airy whites like grüner veltliner to a bitter cocktail made with Madeira, Cocchi Americano, and Noilly Prat vermouth. Your waitress goes into great detail about each option; for example, some carb-heavy meals (such as sourdough and capellini dishes) are paired with a Belgian golden ale to match the yeast flavor. A tray of tiny desserts, including white chocolate yuzu and salted caramel chocolates and a little mint chocolate macaron, will be served to you as your meal comes to a close. It is served with a slightly sweeter Italian moscato from the Piedmont region. We were given a coconut cream pie packaged in individual boxes as a leaving gift along with one final course to take home.

Google Rating: 4.8/5.0
Address: 661 West Walnut StreetChicago60661
Phone: 312-877-5339
Opening hours: Tues-Sat 5:30pm-9:30pm
Website: www.oriolechicago.com