Oriole

Here are three unique and unconventional aspects of Oriole, the Michelin-starred restaurant in Chicago:

1. Hidden Entrance and Intimate Setting
Oriole is accessed through an almost-hidden door in a narrow West Loop alley, followed by a ride up a freight elevator to a cozy 28-seat dining room. This creates an exclusive, secretive atmosphere akin to a "chic warehouse dinner party reserved exclusively for those in-the-know".

2. Constantly Evolving Global Tasting Menus with Unconventional Flavor Pairings
The restaurant offers extended tasting menus that rotate and evolve consistently, incorporating elements from global cuisines. The 15-course menu features luxurious ingredients like ossetra caviar, A5 wagyu beef, and Périgord truffles, combined in counterintuitive, mischievous ways—such as oysters in jamón mangalica consommé paired with black walnuts and quince—resulting in clever, brilliant dishes that never feel overproduced.

3. Diverse and Innovative Beverage Program Including Spirit-Free Options
Oriole’s drink pairings are curated by Emily Rosenfeld and include unusual selections like saké, farmhouse cider, and vintage Barbaresco. Additionally, there is a noteworthy cocktail and spirit-free program designed by renowned bartender Julia Momose, offering a unique beverage experience beyond traditional wine and cocktails.

The most honored or signature ingredients at Oriole, the Michelin-starred restaurant in Chicago, include:

• A5 Wagyu Beef: A luxurious mainstay of the menu, often paired with ingredients like golden cordyceps, lemon thyme, and various mushroom reductions to highlight its rich, tender qualities.

• Osetra Caviar: Used in refined dishes to add a touch of opulence and delicate briny flavor, often woven into complex flavor pairings.

• Hudson Valley Foie Gras: Featured in luscious preparations such as foie gras mousse, contributing a rich, buttery texture and depth.

• Mushrooms (Matsutake, Chanterelle, Porcini, Beech): Frequently used in reductions, butters, and accompaniments to add earthy, umami complexity to dishes, complementing proteins like wagyu and seafood.

• Seafood (King Crab, Skate Wing, Dungeness Crab, Santa Barbara Sea Urchin): Incorporated in indulgent, textural dishes often paired with unique sauces like toasted kombu butter or prawn head caramel to elevate their natural flavors.

These ingredients are thoughtfully combined with global and Japanese influences, employing techniques like reductions, sabayons, and emulsions to create a balanced and luxurious tasting menu experience.