Events

oriole

with Executive Chef/Partner Noah Sandoval & Pastry Chef/Partner Genie Kwon

Monday, October 10, 2016 – Wednesday, October 12, 2016

Review

Oriole Flies High

Todd Arkebauer, Vice Chargé de Presse, Chicago; Photos by Lorenzo Tassone

Oriole has soared to become Chicago’s most acclaimed fledgling fine-dining restaurant, earning stellar reviews from multiple prestigious publications since opening in March 2016. Over three successive nights in mid-October, Chaîne Chicago secured the entire 28-seat establishment to experience an extended tasting menu created by Executive Chef/Owner Noah Sandoval (who earned a Michelin star for his now-shuttered Senza) and Pastry Chef/Partner Genie Kwon (BOKA, GT Fish & Oyster, Eleven Madison Park). The combination of Oriole’s creative cuisine, exciting beverage pairings and flawless service resulted in one of the finest epicurean adventures in the chapter’s fifty-year history.

The restaurant’s unassuming entrance off an alley-like street in the Fulton Market district led to a candlelit industrial freight elevator, but reservations about the location were quickly dispelled after members were greeted with a cocktail and escorted into the handsome dining room space with exposed brick, wooden support beams and contemporary pendant light fixtures. At the rear of the dining room guests admired the white-tile kitchen visible through a glass window and an open doorway.

Once seated at white linen-draped tables, attentive servers poured Krug Champagne, and attendees quickly realized that this would be an unforgettable meal. Chefs Noah and Genie combined culinary forces to craft a 15-course menu that incorporated luxury ingredients (golden osetra caviar, langoustine, Beausoleil oysters, jamón Ibérico de Bellota, Japanese A5 wagyu and burgundy truffles) into artfully composed dishes that focused on well-balanced, pure flavors and contrasting textures. Sommelier Aaron McManus (L2O, Intro) enhanced Oriole’s impeccably executed cuisine with wine, beer, cider, sake and cocktail pairings, including some of the finest wines from Chaîne Chicago’s fabled cellar.

On the final day of Chaîne Chicago’s Oriole takeover, Bailli Provincial Midwest Renee Wilmeth and Chambellan Provincial/Bailli Mon Roldan thanked the talented team for hosting an astonishing culinary journey. The officers awarded a Chaîne plaque to Chef Noah and his gracious wife, GM/Partner Cara Sandoval, and also presented Chef Noah with a birth-year bottle of Bordeaux, Château Lynch-Bages 1981. Chaîne Chicago was thrilled to partake in Oriole’s flight to the apex of the city’s fine-dining scene.

Invitation

16 September 2016

Cher Confrères and Consœurs,

oriole

WITH EXECUTIVE CHEF & PARTNER NOAH SANDOVAL
AND PASTRY CHEF & PARTNER GENIE KWON
661 W. WALNUT STREET, CHICAGO, IL 60661

MONDAY, OCTOBER 10 THROUGH WEDNESDAY, OCTOBER 12, 2016

Oriole has taken flight as Chicago’s most acclaimed fledgling fine-dining restaurant, garnering coveted four-star reviews from both The Chicago Tribune and Chicago Magazine since opening in mid-March. Michelin-starred Executive Chef Noah Sandoval (Senza, Green Zebra, Schwa) and Pastry Chef Genie Kwon (BOKA, GT Fish & Oyster, The Peninsula, Eleven Madison Park) have combined their extraordinary culinary forces, promising to create for Chaîne Chicago a unique multi-course tasting menu showcasing outstanding products, pure flavors and artful compositions. Supplemented by some of the finest wines from our legendary cellar, sommelier Aaron McManus (L2O, Intro) will craft a beverage pairing designed to elevate Oriole’s extraordinary cuisine to new heights.  This will certainly be one Chaîne-tastic! dining experience.  Sign up immediately.

Although Oriole has quickly soared to join the ranks of Chicago’s most elite eateries, its West Loop space is quite unassuming. Prepare to enter doors off alley-like Walnut Street and into an old industrial freight elevator, before entering the lovely dining room space with exposed brick and wooden support beams containing a comfortably arranged 28 seats.

Chicago Chaîne has secured Oriole for three successive nights. Twenty-eight guests per night will have staggered start times as detailed below. Please mark/rank your preferred dates and seating on the reservation form or in your email to Beth Lang, with copy to me. We will do our best to accommodate your preferences, but no guaranty.  Seating is very limited, so sign up early!

Gastronomically,

Mon Y. Roldan

Bailli de Chicago