Chicago 🌟🌟 Oriole

Life’s looking up — the most expensive meal of my life so far, and it felt worth every penny! Flavor, creativity, presentation, service — all flawless. From the bar to the kitchen to the main dining room, I’m finally living that “walk-around fine dining” life! 🚶‍♀️🍽️ The entrance is an old freight elevator still operated manually — the building used to be a glue factory, and the elevator still serves offices upstairs during the day. We were welcomed with hot tea carrying warm, toasty grain aromas — instantly melting away Chicago’s winter chill. We enjoyed the first three small bites at a bar-side table (which felt a little tight), then were invited into the kitchen for the star moment: 🦢 Foie Gras & Fig Toast Tower How do I even describe its magic? One bite and 80% of the meal’s value was justified: Cold meets hot, sweet meets savory, smooth meets crispy — textures and tastes bursting like fireworks on the tongue. The foie gras mousse was light as buttercream, melting instantly with rich, creamy depth, perfectly paired with warm, sweet fig jam touched by a hint of tang. Underneath, caramelized toast added a crisp, aromatic base — a match made in heaven. Then we walked to our table for the main courses. This chef loves pushing boundaries: 🦐 Shrimp paired with uni and nori 🐟 Salmon with roe and crispy skin 🥦 Cauliflower with cauliflower foam The standout: 🐮 A5 Wagyu — Grilled over charcoal by the chef himself, fan in hand. Smoky, fragrant, with a buttery richness that felt almost like toro sashimi — fatty, tender, and explosively flavorful. Desserts were solid but not the highlight: 🍦 Rosemary sorbet & ice cream 🍫 Turmeric mousse with chocolate-nut ganache 🎃 Miso-caramel pumpkin chocolate We ordered both wine and non-alcoholic pairings. The wines were fine, but the non-alcoholic pairings were extraordinary: 🥣 Miso + verjus blanc — a delicate salty-sour balance 🍄 Mushroom + oolong + hibiscus + pomegranate — wild but surprisingly harmonious 🍁 Spice-infused drinks with nutmeg, star anise, cinnamon — unexpected and fun, pairing well with red meat and desserts ☕️ “Toasty” — barley tea + hojicha + fennel + maple ginger syrup A deep roasted aroma followed by grain sweetness, lightened by maple’s woody notes, finishing with ginger warmth and fennel’s herbal lift. I couldn’t stop raving about this one — even chased down the sommelier to learn more! 🍵❤️ The service here operates on another level. Pouring water, changing cutlery, ironing the tablecloth — basics. Fixing chairs and folding napkins the moment you step away — standard. Refreshing the restroom after each guest — expected. But what truly amazed me: Servers never crossed my line of sight — they always appeared silently from behind. When my phone slipped to the floor, a small side table appeared beside us in seconds. Every staff member — chef, sommelier, server — knew the restaurant inside out. Any question was answered instantly, with passion and precision. An unforgettable experience from start to finish. 🥂✨ #OrioleChicago #MichelinTwoStar #FineDining #ChicagoEats #FoieGras #Wagyu