Buddha's Hand- Maine scallop + avocado
Kampschi + Hokkaido Uni
Foie Gras- mission figs + anise hyssop
Golden Kaluga Caviar- squash + bone marrow
Carabineros Prawn- bay leaf + habanada
Beet- sake lees+ buckthorn
Turbot- fennel + Prince Edward mussel
Capellini- yeast+ truffle
A5 Miyazaki Waygu- palm + Thai herbs
Rosemary – lemon + olive oil
Hukambi chocolate- buckwheat + espresso
Mignardises- bon bon + pâte á choice + stroopwafel + macaron
Wow, just wow. This might have been the best meal I've ever had. Every single dish was phenomenal, even the beet dish and I hate beets. The service was top notch and I enjoyed how you sit at the bar for the first three bites then stand in the kitchen for the foie gras before heading to your table, made everything seem like more of an experience. I'm honestly shocked this is two stars and not three because everything seemed so perfectly done. I would fly back to Chicago just to eat here again. Seriously cannot recommend Oriole enough. $325 + 20% service charge ($65)
by clistmockingbird
8 Comments
Omgggg I want to go here SO badly! I can’t wait. Thank you for posting, it looks amazing.
Are they reusing the Buddha’s hands for the plating? If no, seems wasteful. If yes, seems gross.
Very interesting use of Buddha’s Hand here. In April, we had a dish at Smyth that used it to present a dessert.
I love Oriole as well and this looks fabulous.
Did the service charge cover tip or did they ask for tip on top of that? I’d be very disappointed to see them following Smyth down that BS path…
How do I decipher which dish is which? It’s listed like some kind of math puzzle. Haha looks awesome though!
I always find Buddha’s Hand to be so off-putting 😆. Like deformed Chicken Feet
This place rocks
This looks awesome