Oriole

.

We are excited to welcome .geoffroy and .sake to Oriole for a one-night dinner in Oriole’s Private Dining Room on Friday, September 13th.

Richard Geoffroy’s pursuit of harmony steered him to the highest reaches of his profession. The fifth and former Chef de Cave of Dom Pérignon, Geoffroy is known for his creativity, and exactitude within every aspect of his craft.

Now, in his latest endeavor IWA, Geoffroy applies his talent to an even more storied art form: Nihonshu, or Sake of Japan. Pioneering the Assemblage of different varieties of rice and yeast while exploring the potential of bottle maturation, IWA5 achieves superlative balance and complexity in sake.

Join Richard for a guided tasting of past and current Assemblage bottlings of IWA5 alongside Chef Noah Sandoval’s menu.

To book a reservation follow the link in bio.

is rad.

Beausoleil Oyster with Sweet Corn, Leek and Golden Kaluga Caviar.

Bergamot Sorbet, Nettle Balinese Meringue, Longan, and Sorrel-Nettle Granita by .belle - the first dessert course in the progression.

The good uni.

Today Oriole turns 6 years old! Thank you for allowing us to serve you. We are so grateful to be here.

From : “My longtime collaborator, Jeff Eichem, sending out the new beef set to the PDR.

Miyazaki Wagyu with White Asparagus glazed in Shio Koji and White Asparagus Juice, Egg Yolk Jam, Morel Mushrooms, and Miners Lettuce dressed in Wasabi Oil. Fresh Wasabi is added table-side.”

Oriole’s renovation allowed our chef, , to create his dream kitchen, with state-of-the-art equipment, a layout that streamlines workflow and a wide-open view that lets almost every guest watch our talented team prepare their delicious meal. The most eye-catching feature of the space, though, is its ceiling, a collage of 300 images representing artists from many fields who have inspired Noah over his career. Guests who look up might see posters and photographs of everyone from the band to the film director John Waters, and from Noah’s culinary mentor to a picture of , the site where Chef and .marie.sandoval, his wife and Oriole’s general manager, shared their first kiss. Even the Baltimore Oriole baseball great makes an appearance. Our thanks to and , who painstakingly assembled the dramatic display.

Our welcome drink. Soon after guests arrive, we serve them a refreshing cocktail made from vermouth, Madeira, elderflower tonic, ginger and g*i lan, a Chinese leaf vegetable that’s similar to broccoli. In addition to enlivening diners’ tastebuds, the drink allows us to use the g*i lan stems, which might otherwise go to waste, while foreshadowing the vegetable’s appearance later in the meal.

The second snack served in the lounge is A5 Miyazaki Wagyu tartare with smoked oyster aioli between two tempura shiso leaves.

Once guests arrive, they’re shown to our lounge to relax into the experience. There, a series of snacks arrive paired with a cocktail (or spiritfree) created by . The first snack is a Pie Tee shell made with squid ink filled with Kohihikari Rice, Norwegian King Crab, and Maine Sea Urchin finished with shave Perigord Truffles. A chance to settle in and shake off the Chicago cold.

📷:

Oriole is the sum of many people’s talents and hard work. designed a take-home menu that reflects that truth. They were inspired by the parlor game “Exquisite Corpse” which asks the players to add a line of text to the previous players’, but without seeing the entirety of their sentence. The result is a surreal and beautiful collaboration.

Reservations are now available on a 90 day rolling calendar. We would love to welcome you. Book via .

11/30 through 12/11 we’re offering guests the opportunity to add on a beloved dish from our old menu to celebrate the return of Albas. Caraway capellini with yeast and a heap of shaved white truffles. The supplement can be added upon your arrival. A few reservations are still available via with the link in our bio!

Oriole is in search of a Guest Relations Manager. The ideal candidate is warm, engaging, professional and detail oriented. Responsible for all guest communication and greeting upon arrival, the Guest Relations Manager sets the tone for each party’s experience. Generous compensation with paid benefits and time off. Send us a DM to apply. We look forward to hearing from you!

The final course at the moment- Fennel, Gianduja, Calamansi and Hazelnut Nougat.

Preparing for our first official private event…

“Before changed my life forever, I worked in the banking industry for more than 10 years. For me, after graduating from art school, it was a soul sucking job and I felt hypocritical for working for ‘the man.’ I am so fortunate that Noah gave me the opportunity to alter my path. In my opinion, fine dining is the culmination of the arts- visual, theatrical, and multi sensory. I love working with creatives and people who are passionate about what they do, and being part of a worldwide network of these professionals. My colleagues at Oriole are the cream of the crop. I am so luck to get to hang out with them (nearly) every day.

Since Oriole’s renovation, our team has grown. Now we’re ramping up the PDR and adding new services soon (stay tuned). With that, we are looking for people who, like us, are professional and simply excited by what we do.

I’m the FOH, Oriole is in search of a Captain, Front Server, Back Server, and Food Runner. In the BOH we are in need of a Pastry Cook.

If you can relate, please email [email protected] or send us a DM. We’re excited to hear from you!”

-- .marie.sandoval

Our private dining room is now available for bookings. We’re excited to share this space with you for your private events. For more information, email [email protected] or follow the link in our bio. We’re looking forward to creating a special experience for you and your guests. We hope to welcome you soon!

November and December reservations are now available via - we hope to welcome you to Oriole!

September is National Su***de Prevention Month. For our 3rd (semi) annual dinner to benefit is being joined by award winning chefs of in Atlanta and of in Richmond.

Tickets are available now for the event on Sunday, September 26. We would love to welcome you to join us in doing our part to make emotional support available to those in need and bring awareness to su***de prevention.

We are so excited to share this very special dinner (one night only) to benefit a cause that is so important to us!

was on today talking about our Night Cap’s ham sandwich! Take a look at our story to see the clip.

After settling in at the bar, each guest is guided to our kitchen counter to get a closer look at the preparation of the meal. Our intention with this stop is to take away some of the anonymity behind the courses that are dropped at the table. The chefs present a Yeast Toasted Brioche with Hudson Valley Foie Gras and Blueberries before heading to the dining room.

With Oriole’s renovation, our intent was to give our guests a moment to settle in, and the chance to meet some of the faces that are integral to creating their meal. The first stop is at the bar, where Avi greets our guests with a cocktail of Fava Bean, Verjus, and Sonic. Welcome!

Only available for our Nightcap visitors: created the ‘Ham Sandoval’. Edward’s Virginia Ham, Raclette, Walnut Mustard, and Arugula on a Demi-Baguette. Pair it with ‘s Rum Ham cocktail and ‘s Peanut and Caramel Cookie.

September and October reservations are now available on Tock. We hope to welcome you!
Photo by

A reservation for 4 at our kitchen table has come available for tomorrow! Join us with a view of the all the action at one of two tables located in our new kitchen. Available to book via Tock.

Oriole is the sum of many talented people’s passions. Christine ( ) is not only a service professional and an expert on Italian viticulture, she also co-owns whose specialty is growing natural and sustainable flowers, vegetable and herbs. Here, Christine has filled the new planter outside Oriole with a variety of plants that she curated to be completely edible. did a little supervision.

Pastry Chef has created a series of sweets as the finale for Oriole’s new menu. Each different, but complementary. In our opinion, the perfect ending.