Oriole

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Review: Chicago Reader

Chef Noah Sandoval Spreads his wings at Oriole

Bread service comes right down the middle of the 15-course degustation at Oriole. It's a slice of sourdough, slathered with cultured butter sprinkled with toasted grains. The synthesis of the tang of the bread, the nutty seed, and especially the cheeselike dairy is so deliciously funky it hits the pleasure centers of the brain with the force of a dope shot. Read the full article »