Plate-by-plate of chef Noah Sandoval’s tasting menu ($390) at two-Michelin-starred Oriole in Chicago, Illinois, on Tuesday, June 16, 2026.

Welcome tea.

At the bar.

Huckleberry, Shiso, Lemongrass, Lemon Cordial.

Uni with Fennel, Green Peppercorn (left) and Razor Clam with Yuzu Kosho, Thai Basil (right).

Dungeness Crab with Sea Buckthorn.

In the kitchen.

Champagne Noël Bazin “Pimpante” (left) and Lustau Vermut Rojo, Strawberry (right).

Hudson Valley Foie Gras with Green Strawberry, Pink Peppercorn, Anise Hyssop.

Choose your own chopstick rest. Golden crescent for me, silvery shell for The Astronomer.

Main Dining Room.

Spirit-free pairing: Cider Spice Noir, Allopice, Clove, Cinchona Bark, Citrus.

Golden Kaluga Caviar with Blue FinTuna, Sungold Tomato, Tarragon, King Trumpet.

Hokkaido Scallop with Green Asparagus, Horseradish Leaf, Virginia Ham, and Spruce.

Spirit-free pairing: Spruce, Sea Lettuce, Gentian, Honey.

Carabineros Prawn with Golden Enoki Mushroom, Chawanmushi, Saffron.

Spirit-free pairing: Saffron, Cardamom, Apricot, Oak.

Skate Wing with Fava Bean, Bronze Fennel, Lovage.

Milk Bread with Koji Butter.

Spirit-free pairing: Lemongrass, Lime Leaf, Sencha.

Squab with Thai Long Peppercorn with Salsify

Rye and Black Cardamom Canelé.

Spirit-free pairing: Beet, Thai Long Pepper, Red Currant.

A5 Miyazaki Wagyu with Rhubarb, Black Garlic, Wasabi.

Spirit-free pairing: Tasmanian Peppercorn, Rhubard, Cennanon.

Sweet.

Rosemary ice with lemon, olive oil.

Fennel Pollen Pavlova with Cara Cara Orange, Tonka Bean Cremeaux, Hoja Santa Ice Cream.

Spirit-free pairing: Okinawan Sugar, Hoja Santa.

Cacao.

Cacao Pulp Pâte de Fruit, Candied (front), Dark and Caramelized Milk Chocolate Bonbon (middle), and Candied Cacao Nib Custard (back).

No wind, just vibes.