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Oriole Chicago Yelp Reviews
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32 Reviews
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I thought Oriole was a complete masterpiece of culinary on
I thought Oriole was a complete masterpiece of culinary on display. From the second I walked in, I already had the feeling that this was going to be one to write home about. While not my first tasting menu experience, I'm not going to these meals every other week, so this was definitely my splurge meal of the year. Every bite is curated with thought, every ingredient in every dish is sourced from a specific location in the world and everything chosen to be part of the dish is designed to stand out to your taste buds to get you thinking. I thought every dish had a connection to something familiar in taste that I grew up with but with an elevated twist. For me the standouts were the foie gras, sea urchin, and squab. As Asian inspired flavors are actually my favorite, the menu spoke to me that much more. As long as you go into the meal with the expectations to not be stuffed like you would going to an all you can eat buffet, I'd find it hard to find someone not be impressed with the taste and flavors they present you with here. Interior decor, lighting is on point if that matters to you. The service is magnificent from the get go as well. Thoroughly impressive establishment. Oriole knows exactly what they are doing!
Be the first to ReplyThis place was soooo good! I love the modern vibe.
We ate in the kitchen, it was so cool! Watching the chefs do their thing. We had a 13 course meal with 9 different wines where the waiter explained each course and everything about each kind of wine and where it came from. The service was great! The food was beautiful. Def would come back.
Be the first to ReplyOne of the most incredible dining experiences I've had.
When it comes to Michelin restaurants some have better service, food, creativity but Oriole was well balanced and is now one of my favorite restaurants. Done places put creativity and adventure, before taste. Oriole has plenty of creativity but the taste and flavors soared above everything else. Great service, beautiful space. Cannot wait to go back. This place should be 3 stars!
Be the first to ReplyVery deserving of 2 Michelin stars! Highly recommended.
A fine dining destination restaurant with emphasis on flavor and refinement, not technical wizardry.
Be the first to ReplyThe best meal of my life.
I don't want to draw comparisons, but this is better than any other Michelin starred experience that I've had. The service was attentive, but not suffocating. Friendly, not informal but not overly formal. The pacing of the courses was absolutely perfect. Each course was described very well, and everyone knew every detail of each dish. The multiple stations, starting with the bar, then the kitchen and ultimately your table was well-paced, fun and engaging. The food was perfect. What you see on the plate was beautifully presented, but still surprised you with flavor. The pasta course in particular was surprising. It was one of the absolute best things I've ever eaten. I can't say enough about this place. It's a true gem, a magnum opus for any restaurant anywhere.
Be the first to ReplyThis is not a review of their regular tasting menu but for
This is not a review of their regular tasting menu but for a private event with a limited menu. I was very fortunate to have got invited to a very rare whisky tasting by Diageo and along with the whisky we were treated to 5 courses of some amazing food that is certainly worthy of the 2 (Michelin) stars Oriole has. The entrance to the restaurant is mystical and you don't know what to expect based on the exterior. Once inside, you are welcomed to a large space with high ceilings and an open visible kitchen where the magic happens. We were seated at their private room and served some amazing cocktails before our tasting began. Service throughout the night was on point without being over bearing allowing us to enjoy the food and the whisky. Based on this experience, I would certainly be making a reservation in the future to experience their full tasting menu.
Be the first to ReplyLoved it! The service was impeccable! Can't say enough
Loved it! The service was impeccable! Can't say enough good things about the service. We received a tour of different stations, including the bar and the kitchen. The food was presented beautifully and was absolutely delicious! Some of the guests in our party didn't enjoy the dessert courses (possible room for improvement there), but I loved every dish.
Be the first to ReplyLoved! Can't believe it took so long to visit.
Great atmosphere and energy. The staff was so enjoyable to interact with, the attentiveness that you expect but just genuinely friendly. Enjoyed the different stations, seeing the kitchen. Though it was neat, I don't know that I'd start off at the bar with 3 tiny one bite "courses", especially since this was 2 of the 3 seafood offerings of the night --it was a little too light. But all 3 bites were delicious. My husband didn't love his uni, but he just doesn't like uni. Everything was beautifully presented and tasty. I had the best squab I ever had, but alas I am still not a fan of squab. A+ for effort. The dill sauce on the trout, I did my best trying to scrape every bit off the plate. And the dessert courses were a big welcome and ever so satisfying. It has been my experience that this is where fine dining can really drop the ball. Not here! Favorite by far were the cannelles with the most pungent and delicious cheese. That dish really needs to be a whole cannelle (split - 2 halves per person) if anyone from Oriole ever reads this. Still hasn't knocked off Ever in my mind but much better than Next or Smyth. I think I've had more fine dining experiences this year than...let's say 2019. Maybe it was pent up pandemïc energy that had me out wanting to satisfy my epicurean wilds. Very pleased, will return.
Be the first to ReplyI had very high hopes and expectations for this visit.
The initial drink and bite at the bar reels you in with a feeling of excitement but there were few highlights after that. The food was very middle of the pack relative to other Michelin restaurants. Nothing was exciting or stood out. More disappointing than that, however, was sitting at the kitchen table and watching Chef drink Miller Lites and text on his phone all night while not touching a single dish. I thought it was pretty disrespectful to everyone who took the time and paid the money the did to dine there that night.
Be the first to ReplyWhen I was originally planning my trip to Chicago, I had
When I was originally planning my trip to Chicago, I had been looking into the local food scene there for a while to see how I could make the most of my time there. While I wanted to experience the strengths that this city had to offer in terms of their established cuisines, I was also curious to see the pinnacle of what it could showcase within the fine dining space. Enter Oriole, a restaurant that I have to say is probably the best--and priciest--dining establishment that I have been to so far in terms of ambience, service, and food. From the moment you step into the restaurant you are treated like a VIP guest, with an abundance of personal attention and top-notch service. Upon entering, you are guided to the bar where you get the choice of a drink along with three small dishes to start off with. These plates included the sea urchin with koshihikari and shiso, Carabineros shrimp from Spain with green almond and saffron, as well as a parsnip sorbet with nutmeg and hazelnut. While all these were bite-sized, there was still a lot of care to the plating and the ingredients were all very fresh. Afterwards, we walked to a table at the kitchen where you can witness the chefs preparing food in front of you and see the massive mural on the ceiling of the restaurant. This is where one of the most eye-catching dishes of the meal was served, a delicious slab of foie gras on shortbread topped with gold flakes. The taste of it was pure decadence, as the savory fattiness of the fois gras complemented the sweet flavor and texture of the shortbread extremely well. This was a dish I will not forget. From there they took me to a table in the dining area, which is where I spent the remainder of the meal. The next course on the menu was crudité, a french appetizer consisting of raw seasonal vegetables accompanied by golden kaluga caviar and creme fraiche. Although this was a seemingly-simple vegetable dish, I was surprised at how much I enjoyed this course; the chilled veggies were some of the freshest I've had and had a very satisfying crunch and flavor to them--especially when paired with the accompaniments. This was also a memorable course. Next up was a bowl of Japanese Matsutake mushrooms with tarragon that the waiters activated with some broth, a delicious contrast to the iced crudité that was served beforehand. The succeeding course was sablefish served in a foamy broth, paired with a side of bread and butter. Here the sablefish flavor was tasty and delicate, while the bread was warm with a nice consistency. This was followed by Cappelletti pasta with artichoke and truffle, a more classic dish that emphasized the natural flavors of the truffle within it. Afterwards another one of the highlights of the meal came out: the A5 Miyazaki Wagyu beef. This is probably the best cut of steak that I've had so far with gorgeous marbling, very rich flavor, and an almost butter-like consistency when you cut through it. The meat practically melts in your mouth while the green peppercorn sauce it comes with only enhances the experience. The kohlrabi it's served with also helps to cut through the richness with its fresh taste. Finally we came to the dessert section of the meal, which consisted of multiple courses: a lemon and olive oil sorbet, a plum canalé, a chocolate ganache with goat milk ice cream, and a mini pumpkin mochi ice-cream sandwich paired with a starfruit paté de fruit. The olive oil sorbet and goat milk ice cream were especially unique, with a sharp presentation that makes them stand out. While the canalé and ice-cream sandwich were more conventional, they were still very delicious and had great flavors. These desserts were a great way to end an amazing meal. Coming in, I knew that many online considered Oriole to be the top restaurant in Chicago and wasn't sure if it was hyperbole. However, after experiencing this meal in its entirety I am definitely inclined to agree with them. All the dishes were executed very well and at a high level, with layered flavors that made each course memorable. The service was also some of the finest I've encountered among restaurants I've been to; during one of the courses I told them I liked the design of their utensils and at the end of the meal they gave me a complimentary pair just because I had mentioned it! I highly recommend visiting this place if you are able to, since even though the price is high I feel that it was worth the overall culinary experience.
Be the first to ReplyThis was my first Michelin dining experience as well as
This was my first Michelin dining experience as well as first time with an extended tasting menu. It was such an amazing experience and I definitely recommend! It was truly a one of a kind experience, starting with the entrance and waiting in an old freight elevator drinking a small cup of Chrysanthemum tea. Then you are whisked into a beautiful restaurant. I love how you start at the bar, then get look at the kitchen for tastings before you are seated. I also love that there is not a dress code, but everyone was drsssed nice but not too formal. The food was amazing! I didn't love everything but it was fun to try new things. I loved the 15 course tasting menu and it was such a fun experience to try new things. It's definitely an experience worth splurging on.
Be the first to ReplySo salty.
Overpriced and disappointing. Dessert left much to be desired. I would check others out before this.
Be the first to ReplyGreat place and experience.
All of the food was very new and interesting snd full of flavor. Definitely would love to come back and try new things as well
Be the first to ReplyAmazing food.
Everything was really above and beyond, best meal I've ever had by a longshot
Be the first to ReplyWhat else can I say, that hasn't been said.
Just an amazing experience from begging to end. A truly special restaurant that is at the top of its game. Hats off to the chef and everyone at Oriole
Be the first to ReplyThis is a dining experience!! From start to finish, it's
This is a dining experience!! From start to finish, it's outstanding!! The ambiance is like no other in Chicago. The staff is beyond exceptional! Extremely professional, but not stuffy and obnoxious like some restaurants in this caliber. The food was insane. I can't even tell you which course was my favorite bc they were all decadent. It's quite an investment, but absolutely worth it. I have a food allergy and most restaurants are lazy about it. Oriole created interesting substitutions to make my experience just as great as the regular menu. Quite literally the first fine dining establishment to do such a superb job. We will be back!
Be the first to ReplyAmazing experience! Yes, it is an experience.
Won't give spoilers as to how it moves. Great to see Fine Dining still exists! Definitely show up on time. Didn't feel rushed at all. Staff, Space, Food, all very well done! Left feeling full & satisfied. Something a foodie should experience.
Be the first to ReplyOne of the best meals I've ever had.
I love how they move you around the restaurant, and the experience is white table cloth service but in a more comfortable, unique, and just cool environment. Every course was delicious with Japanese influences (the wagyu, Hokkaido scallop, and foie gras dishes were especially memorable) and drink pairings were on point. Definitely recommend for a special occasion. On another note - my husband and I have also made it to their nightcap a few times (starts at 10pm in their bar area), and the ham sandwich really is ridiculously good.
Be the first to ReplySo we love Oriole 1.
0 and 2.0 is doing what many Michelin restaurants in Washington D.C. are doing now; progressive movements throughout the restaurant as you experience dishes (see Jônt in D.C. for an incredible experience!)However, Oriole was really expensive and the 2nd visit just fell... flat. I think it's either overpriced now or just needs a much better drink and pastry review.The classic pasta dish and pâtè bite delivered again, but the wine pairing was really a miss on our night and the dessert?- one of the worst I've ever experienced. This foodie couple on Youtube (channel "S3") also had our menu and in their review, they gave the same dumb eggplant dessert a big fail. The weird thing is we paid a LOT for this dinner, so where was the Michelin-level of desserts? I'm not joking that McDonald's apple pies are genuinely better than the dessert menu we got. After that eggplant... thing... we got two bonbons that tasted like early dishes (purposefully), which wasn't inspiring. We got no take-home treat and considering the poor wine pairing, this was not money well spent on a return visit.It takes a lot for us to travel from the suburbs for an event like this, so we were disappointed.
Be the first to ReplyProbably the most perfect meal I've ever eaten.
Everything was laser-focused in terms of flavor and presentation, and I have a very difficult time picking a favorite dish. This was one of the few times I've enjoyed dessert, as oftentimes, it feels like an afterthought. Wine pairing was great too and creative, with non-wine and otherwise unorthodox options scattered throughout. Servers were super friendly and engaging. Loved this place and will definitely go again next time I'm in Chicago.
Be the first to ReplyHere is my one-sentence review: Oriole is one of, if not
Here is my one-sentence review: Oriole is one of, if not the top, culinary experiences money can buy in Chicago. I recommend going in fresh and enjoying the sensory spectacle! For the rest that want more details, I will try my best to convey my experience, however impossible. It is without a doubt one of those things you need to experience yourself.I went with my wife for our anniversary dinner, and upon entering the restaurant, a friendly host greeted and congratulated us on our milestone. We eagerly awaited inside an industrial elevator by the entrance for our waiter to meet us. When he did, he congratulated us again, a nice gesture, though, not the last of the evening. He then explained some of the changes for Oriole 2.0, along with other intriguing facts about the building. Once escorted into the dining space, we saw the magnificent kitchen, designed by chef Noah Sandoval himself (we learned that from our knowledgeable and excellent waiter). The ceiling immediately caught my eye, a colorful collage of print media. It was a tribute to the history of the building (it once was a printing press, another fact we learned from our waiter).After we finally finished gazing at everything and settled in, the first few bites arrived. The first bite, a Miyazaki Tartare, played on duality: it was crispy and chewy, fatty and fresh. It was a tiny view of things to come, earning the gold medal from me of the three initial bites. The other two were great also, but that first bite lingers on my mind.After the small bites came one of my favorite dishes of the night: the Hudson Valley Foie Gras. It was almost too mesmerizing in its beauty to eat. Edible gold artfully decorated the hyssop leaves with confidence. The chef spoke, "I got this," rather than the gold being a ruse to artificially inflate the value of said food (a pet peeve of mine). The richness and sweetness of the dish lit up my entire tongue with flavor, and the freshness of the greens was cooling, cleansing my palette and prepping me for the next plate. It was perfect.We resumed our journey through several delicious dishes, each highlighting a myriad of flavors, aromas, proteins, and techniques, all masterfully executed. And then we arrived at the squab. I was on cloud nine, but once the word "squab" hit my ear, I was immediately grounded. I have had okay experiences with squab, and it is not a highlight of mine from previous tasting menus. My wife's mood, inversely, went even higher, as she loves it. Despite my hesitance, I took my first bite, and to my gleeful surprise, it was good! It was a BBQ-lite dish, getting that flavor from the squab as it hit my tongue, with a side of black-eyed peas further cementing the theme. I can't say I'm a squab convert, but given I enjoyed the flavors earns Oriole even more kudos from me.The last of the protein dishes was a mic drop moment. It is one of those plates I will remember for a long time. It was a flawlessly cooked A5 Miyazaki Wagyu garnished with freshly grated wasabi, morel mushrooms, and white asparagus. It will take years before my tiny human brain can comprehend the explosion of flavors this was able to deliver. The fattiness of the steak was uniquely balanced by the spicy punch of the wasabi, while the mushrooms and asparagus complemented the two-punch combo with a left hook of earthiness that knocked me to another dimension. This was a fine dining twist on steak with sides of vegetables, but it is the most elevated version of this pairing that I have had. The worst part was when I took my last bite, knowing what was coming: the finale. I wished I could prolong my indulgence in this gastronomic masterpiece. Alas, all good things must come to an end, and the first of the desserts signaled the beginning of the end.Of the dessert trilogy closing the night, the lemon and sesame souffle was particularly brilliant. The bright citrus of the lemon cut through the cheesiness. Sesame seeds within the souffle provided a crunch to what could have been a minimalistic texture. Do I even need to mention the bake on the souffle? It came straight out of the oven, piping hot, but once cooled, was a mouthful of clouds. Light, fluffy, cheesy, citrusy, slightly crunchy, we were in a dream. The very last dessert concluded our meal intimately, with "Happy Anniversary!" inscribed with chocolate on the plate. Oriole went above my expectations to celebrate us, for which I am super thankful and appreciative!In closing, my wife and I first want to thank the hardworking staff at Oriole. Thank you for the exciting evening made even more special with the recognition of our anniversary! The food was creative, outstanding, and downright delicious. The wine pairings were thoughtful. The service was exemplary. Oriole has set the bar for me of what fine dining can be and should be. I cannot recommend them enough to anyone looking to celebrate a special occasion or an amazing adventure in food.
Be the first to ReplyMy partner and I had such a lovely time enjoying nightcaps
My partner and I had such a lovely time enjoying nightcaps at Oriole this weekend. I'm grateful that Oriole offers this service because it's a way to dip your toe into a Michelin experience. This establishment has two stars and we could already tell that it's definitely deserving of such high praise! The space is surreal, and the service was so kind. We can't wait to come back for dinner!
Be the first to ReplyWhen you are here you will feel like you're in a wedding
When you are here you will feel like you're in a wedding reception or in a party and gatherings because of their tables with white cloth. They have a unique chandelier that gives some light. If you want to eat here you need to book a reservation because their tables get easily filled. They were good, yummy and delicious but you will not get your stomach full easily if you ordered a little because they will serve you a small portion of food. But if they serve the food that you ordered it comes in a unique and excellent plating. It's perfect for some instagramable shots. This place is perfect for some romantic dates. You can also have some pictures just ask some waiter or staff if you need help to shoot a photo. I just only gave a 4 stars rating to this restaurant because of the small portion of food.
Be the first to ReplyOutstanding meal at my favorite place to dine in Chicago.
When they upgraded the restaurant footprint, they were able to keep everything you love about Oriole, while adding to the experience with a tour through the kitchen, and a beautiful space that where you can still relax and hear everything everyone at the table is saying. Don't worry - the elevator is still there.Wanted to add something about the wine pairing - they give you three options, and we had a party of six. One person took the non-alcoholic pairing, two people took the regularly pairing, and three people took the reserve. Normally in most fine dining restaurants everyone needed to be the same - for them, they were happy to accommodate the group.The Reserve pairing was outstanding. It really added to the experience, and were selected to pair beautifully with the food. The wine was described in great detail - the staff really knows their stuff. Worth every penny.
Be the first to ReplyOne of the best meals and experiences ever!Every bite was
One of the best meals and experiences ever!Every bite was outstanding. Wine pairing was outstanding. Service was outstanding. Interior was outstanding.
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