Oriole - Chicago
The contemporary complex tasting menu at Oriole is a mosaic of global flavors fusing seamlessly, from Russian caviar to Santa Barbara sea urchin and New Brunswick oysters to Spanish jámon. Chef & owner Noah Sandoval and his expertly trained team have earned two Michelin stars from the guide. The beverage program is just as exceptional, offering not only wine, but cocktail and non-alcoholic pairings for every course created by renowned mixologist, Julia Momrose. As you'll appreciate below, I'd like to recognize Oriole with Dined There, Sipped That outstanding lighting award! Please enjoy.
Right - Santa Barbara Sea Urchin, Nirigi with Yuzu Kosho, Genmai, Barrel Aged Soy
Left - Jamón Mangalica, Black Walnut, Egg Yolk, Quince
Mignardises - Chinotto Bon Bon, Cream Puff, Fraise du Bois Tart
Each dish at Oriole was more beautifully crafted and distinctively delicious than the last. Unique dishware added to the experience and I even chuckled a little when they served the Soufflé course on a West Elm coaster made of lava rock that I own as well. It takes imagination to redefine the use of an object and there's no lack of it at Oriole. I hope you enjoyed my first post in the great city of Chicago. For more information please visit www.OrioleChicago.com .
From Chicago, a 13 hour flight over the North Pole at 500 miles an hour will get you to Taku, a two Michelin Star restaurant in Tokyo, Japan.