Oriole

Oriole Oriole by Chef Noah Sandoval, Cara Sandoval, and Chef Genie Kwon.
(833)

Fall reservations are available now on Tock • • •We can’t wait to welcome you to our home.
07/15/2026

Fall reservations are available now on Tock

• • •

We can’t wait to welcome you to our home.

Habanada pepper—a relative of the habanero but with none of the heat. • • •Habanada pepper and lime leaf sorbet sit a...
07/07/2026

Habanada pepper—a relative of the habanero but with none of the heat.

• • •

Habanada pepper and lime leaf sorbet sit atop a honeysuckle and lemon verbena ice with oxalis and sorrel.

Mint, coriander and basil flowers. • • •
07/02/2026

Mint, coriander and basil flowers.

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Tile by Tile • • • Bordiga “Occitan” Gin, Noveis Bitter, Artonic Melon, Aelred 1889 Coiron Jaune
06/27/2026

Tile by Tile

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Bordiga “Occitan” Gin, Noveis Bitter, Artonic Melon, Aelred 1889 Coiron Jaune

Champagne Bollinger, “R.D.,” 2008 .• • •Our wine pairings are deeply personal. Stripping away the pretense allows us to ...
06/18/2026

Champagne Bollinger, “R.D.,” 2008 .

• • •

Our wine pairings are deeply personal.

Stripping away the pretense allows us to share our favorite wines with guests every night, bringing the focus entirely back to the real human connection at the table.

O R I O L E H I R I N GP A S T R Y C H E F D E P A R T I E • • •We are seeking someone thoughtful, driven and dedi...
06/01/2026

O R I O L E H I R I N G

P A S T R Y C H E F D E P A R T I E

• • •

We are seeking someone thoughtful, driven and dedicated to the process of continual growth.

Someone who finds fulfillment in daily work, values collaboration, and believes that the smallest details often have the greatest impact.

If that resonates with you, we’d love to hear from you.

Please send your resume to [email protected]

Reservations for this summer have been released on • • •
05/25/2026

Reservations for this summer have been released on

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We are growing our Service and Culinary teams this spring. Oriole is an inclusive and collaborative team that thrives on...
05/15/2026

We are growing our Service and Culinary teams this spring.

Oriole is an inclusive and collaborative team that thrives on each member’s input and perspective.

Dedication, passion, and respect are essential qualities that define us.

If interested, please send resumes to [email protected]

A5 Wagyu from the Miyazaki Prefecture.
05/04/2026

A5 Wagyu from the Miyazaki Prefecture.

Reservations for Summer are available now on • • •
04/27/2026

Reservations for Summer are available now on

• • •

Golden Kaluga Caviar with English Pea + Koji Semifreddo and Charred Baby Leeks. • • • From Executive Sous Chef, Evelyn A...
04/24/2026

Golden Kaluga Caviar with English Pea + Koji Semifreddo and Charred Baby Leeks.

• • •

From Executive Sous Chef, Evelyn Aloupas.

Emily Rosenfeld, General Manager + Wine Director.• • • , our General Manager and Wine Director, brings a strong, comman...
04/14/2026

Emily Rosenfeld, General Manager + Wine Director.

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, our General Manager and Wine Director, brings a strong, commanding presence and genuine warmth to Oriole.

Raised in Indianapolis, she began her path in the wine industry there before moving to Chicago to pursue Michelin-level hospitality.

Years later, that pursuit led her to Oriole, where she continues to shape the experience with clarity, care, and intention.

Her approach is thoughtful and deeply human, and her wine program reflects the same philosophy—focused, expressive, and grounded in a sense of place.

Address

661 W Walnut Street
Chicago, IL
60661

Opening Hours

Tuesday 5:30pm - 9:30pm
Wednesday 5:30pm - 9:30pm
Thursday 5:30pm - 9:30pm
Friday 5:30pm - 9:30pm
Saturday 5:30pm - 9:30pm

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