| Cuisine type | Contemporary American | |
| Price range | $50 and over | |
| Neighborhood | Near West Side |
| Top tags |
|
| Cuisines | Contemporary American, Seafood |
| Dining style | Fine Dining |
| Phone number | +1 312 877 5339 |
| Website | www.oriolechicago.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Noah Sandoval |
| Location | 661 W. Walnut St., Chicago, IL 60661 |
| Golden Osetra Caviar | cured hamachi, dill and saffron | |
| Aged Madai | fresh wasabi and truffle honey | |
| Maine Sea Urchin | yuzu kosho, masago arare and smoked soy | |
| Malpeque Oyster | mangalica consommé, smoked finger lime and borage | |
| Jamón Mangalica | black walnut, egg yolk and quince | |
| Maine Lobster | shumai with red kuri squash and ginger | |
| Carabineros Prawn | calamansi, prawn head caramel and vietnamese herbs | |
| Hudson Valley Foie Gras | huckleberry, smoked black pepper and oxalis | |
| Capellini | alba truffle, puffed wheat and yeast beurre monté | |
| Japanese A5 Wagyu | little gem, miso and genmai | |
| Sidecar | cognac, orange and preserved cherry | |
| Délice de Bourgogne | soufflé with sesame and lemon | |
| Mignardises |
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