Dining Experience at Oriole, Chicago

The user visited Oriole, a restaurant in Chicago, and enjoyed a unique dining experience with memorable food and exceptional service.

### Oriole: A5 Wagyu Steak and Black Sesame Souffle at a Michelin 2-Star Restaurant in Chicago
* 🥩 Oriole is a Michelin 2-star restaurant in Chicago offering a unique dining experience where guests are served dishes while **moving around the restaurant**.
* 🍾 The tasting menu at Oriole costs **$285 per person**, which is approximately **300,000 won** when considering tax and tips.
* 🍽 The first dish served at the table is **caviar with a strong acidic tomato, egg yolk and lemon base sauce**, and **tomato vine oil**.
* 🦆 The foie gras and mushroom dish features two types of foie gras, one of which has a **condensed, strong taste**.
* 🍚 The cappellini pasta with truffles is served with a **creamy base sauce** and **fried grains for texture**.
* 🥩 The main dish is **A5 grade wagyu steak** with **freshly grated root wasabi** and a **mushroom sauce**.
* 🧀 The black sesame souffle dessert is served with French milk and cheese, offering a **soft, sweet, and salty taste**.
* 🌟 Oriole is known for its **clean kitchen, cool interior, and kind and friendly staff**, making it a **memorable dining destination** in Chicago.

Hello. I went to Oriole, a restaurant in Chicago. If you want to see the inside of the restaurant, go to 4 minutes. Chicago is a little bit east of the central United States. Lake Michigan is also a great place to go sightseeing. The lake next to it was really nice. When I went there, I stayed near the lake. I think I went to see the lake every day. I stayed around here. Orioles are about this far from Chicago. And the main tourist destination is. It's around Millennium Park where there are moderately famous sculpture. Orioles aren't that far from it. If you look at the map, it's about 2km away. Public transportation is pretty good here, too. You can take public transportation or call Uber. The cloud gate's sculpture in Millennium Park that we're talking about right now. SOURCE CODE, in a movie starring Jake Gyllenhaal. It's a sculpture that appeared briefly at the end. So I remember that, too. If you like time-related movies, I recommend it.

I enjoyed watching it, too. It's been 10 years before I came to Chicago. I only knew one bean. But now that I'm here, there are a lot of places to look around. The city is clean, so I want to come back. But the people who live here told me not to come in the winter. I think it's better to come back in the summer. In winter, it's very cold because of the strong wind. I went this summer. I went there in the summer. I've been uploading videos in winter. I thought it would be like this. I watched all the foreign videos at once. If I upload all of them, it might be worse. I'll upload them from time to time like now. If you think about the speed at which it's going up, I think I'll upload it next summer, too. The season could come back then. In the U.S., there are Michelin restaurants by state. There are five places: California, Colombia, Florida, New York, and Illinois, where Chicago is located. These are the five places.

In Korea, there's only one place in Korea. So, sometimes in Busan and other regions, you might be wondering if I didn't put any Michelin in it. It's Michelin Guide Seoul in Korea. Places in other areas are not targeted. That's why there are no Michelin restaurants in Busan or other places. It's not that is not good. And just because you go into Michelin doesn't mean that it's delicious. In order, I'm just trying to hold reference on Michelin. But when I go abroad, I refer to it more than in Korea. I'm sure there are more delicious places overseas than those that received Michelin. I think there's a higher chance of success than going on the street. In Chicago, there's a three-star restaurant. There are four two stars. Three stars are Alinea, but here I couldn't make a reservation during my stay. From what I hear, I heard that Alinea has experimental foods. It's expensive, but I think the experiment is kind of like that, too.

I thought it was sour grapes, so I looked for two-star restaurants. The reservation was very close. I went to an oriole that would suit my taste. It was a memorable place because of the taste's distinct direction of the food, and you don't eat it in one place. They keep serving me while moving. I liked this one because it was fun. The price is 285 dollars per person. If I do this, I think it's like 300,000 won. You have to add tax and tips. Dining tips aren't 20% on average. It's 22% to 25%, so I think it's 23%. Taxes are expensive in Chicago. Not 10%, but 11.7%. If you exchange 1,430 won, it's about 560,000 won. But when I went, it was about 1,300 won. It was about 510,000 won. And there were two types of wine pairing. When the server explains, they said simply that the $145 pair is good.

275 dollars is a long explanation. With great wines that go well with today's food, they organized it. I was persuaded, so I ordered this. It was about 500,000 won if you go through a similar tax and tip. So it somehow came out to be about 1 million won per person. It was a delicious and enjoyable meal, but the price was still difficult. Among the places I've been to, the interior and the system were the most memorable places. We've arrived at Oriole. I arrived at 9:30 p.m. I wonder what's going on. There was a reservation where the meal starts at 9:30. I'll go around 5 or 6:30. I was rounding it one more time. It's a difficult time, but it's also a good time to drink and sleep. And if I didn't round it twice, I guess I couldn't make a reservation. When I first went in, there was a garage or something like that. It's quite dark here, so I raised the brightness of the video.

White tea comes out first as a simple welcome tea. If you wait while drinking this welcome tea, each team will go in the order they came. Let's send them first. I waited a little longer and looked around. Since I'm looking around, the garage door opened again and I went in. I asked if it was my first visit or anniversary. They talked about foods at the American restaurant I went to. I think it's the day I heard the most. I liked this part. I'm not good at English. It wasn't easy because it felt like listening to English and studying, but I liked it because I could feel your kindness. It's not like you end up eating in one place. Moving around twice and eat. First, it's at the bar, then the kitchen. Lastly, the hall. It's my first time eating while moving. At first, I went right away. I got a welcome drink at the bar. I listen to English a little bit. I thought it was alcohol because you made it like a cocktail. There was no alcohol in it 💁‍♂🥂

This is the wine pairing menu that we talked about before. It was $145 on the right and $275 on the left. I ordered to the left. It's food now. The first one was beef tartar. At the bottom, there's a very crispy crunch. There was a beef tartar made of A5 paper size of wagyu on top. Should I say vegetables or grass on the top? I put some petals on top of it. The tartar like raw beef mixed with sauce was pretty good. It tasted good and it was crispy with crunchy crunch, so I liked the texture. I like the soft and crispy texture that's mixed together. The second bite is... Should I call it scallop sushi? There are seaweed-like things on top. There's a scallop in the middle. There was sushi rice on the bottom. It's like seaweed sushi, but it's just so-so. It's not like rice with vinegar or salt. It's very sweet. If you think about it in Korea, it's not the salty that you eat at sushi omakase.

I think it'll be similar if you say it's a salty that you can see often in ponchobap. After eating these two, I moved to another place. The second place was a place where we could see the kitchen right away. I really liked this part. But there was no chair, so I had to stand up. But it wasn't that long that I was here, so it was okay. And champagne. This is not included in the pairing. One glass per person. It's a basic champagne. It's like this in the kitchen. The interior is good and I could feel that it's well maintained. The kitchen's height good and clean. They care about the sound of noise. It wasn't loud at all. The middle floor is a carpet. Part of the kitchen floor is a carpet. I don't think it's going to be easy to take care of. But this will make more noise. Out of all the restaurant kitchens I've ever seen, I thought this part was yummy ever. I think it's worth bringing him here and showing somebody.

The third food is foie gras. There's a very soft foie gras on top of the brioche. I put dried blueberries on top. Sauce like yogurt and vegetables are on top of it. There's a lot of gold on the top. I think they use edible gold because it looks good. It doesn't taste good. I didn't know why I needed to eat that. I don't really like to eating gold. If I hold it and eat it, it sticked on my hand. Foie gras was quite soft and the taste wasn't that strong. But the flavor was good and the portion was a bit big. Dried blueberries and sauces are also sweet. I enjoyed it with foie gras. In the kitchen, only this dish came out. Move from the kitchen to the table. From now on, I'm going to sit at the table and eating. I really liked the layout of the hall table. It was nice that the table was big. We're just sitting apart like that. I can't even hear what they're saying.

Other tables were far away. I didn't hear that because of English. It was very comfortable. And after I ate this last day, it's a hall video taken when there were no people. There were 8 tables here. It's a handwritten letter from the Oriole team. When I first entered the garage, the staff asked me what day it is. So I said I was on a trip to celebrate my 5th anniversary, and they made it for me. I think one of these things makes me feel good. The first wine pairing, the first food served on the table. Oh yes. Oh, it's good to have caviar, so I enjoyed it. On the right side of caviar, there was a tomato with a strong acidity. The sauce below is egg yolk and lemon base sauce. Green is an oil made from tomato vines. There were three dishes from the bar and kitchen. They were just a bite. This is the first food I eat at the table. It has a strong sour and salty taste. I think it's good to eat this first.

The pairing was champagne, so it went well with caviar. And this is caviar that the group left. She doesn't like caviar. She's a good person to eat it with. She didn't like to eat sea urchin, but he like eat them now. She is half of good man now :) But she still has more good points. This is a pairing drink. The next food is foie gras and mushrooms. The ones that look black are truffles, and the other ones are pine mushrooms. There's foie gras at the bottom. The sauce that you pour on top is chicken and mushroom base. It seemed like there was a bit of ginger in it, but it was quite salty. When I first ate it, it was so salty that I was flustered. But after eating it, it got a little better. It's salty. If you don't drink with alcohol, I didn't think this would be easy. But the thick broth and the mushroom scent went well with it. There were two types of foie gras inside.

One was a small, dark foie gras. The small one was quite strong. Personally, out of the foods that I ate that day, it was the most memorable bite. The other foie gras didn't taste weak, but this small one has a condensed taste. It was really delicious. The taste was strong, but it wasn't fishy. But there were only two in it, so it was a bummer. I wonder if they made the soup salty to make it taste good. But the soup is pretty salty. It's not easy to eat it all at once. I wish there was less salt in it. This is the next pairing. And then, there are a lot of things came out there. The first ones were Black Bath and risotto. The fried ones are summer pumpkins with chopped potatoes and fish. I put white fish eggs on top. Milk bread and butter. Bread is served. On top of the black bath and risotto, I spray a bit of seasoning. This risotto was really good. I don't know if it's curry powder or it smells like curry.

Should I say that it's the smell of popcorn when it's cooked? The scent was really savory and soft, so I ate it deliciously. Yummy, Yummmmmy. Black Bath is well-done. But this is a bit salty, too. It wasn't good to just eat the fish. You have to eat it with the risotto at the bottom to get the right proportion. I thought this restaurant liked salty food. The oil on the bottom must have smelled like popcorn. And summer pumpkin fries. Unlike how it looked, the fried food itself was crispy, so it had a texture. The fish and potatoes inside were okay. I personally like fried food, so I enjoyed this, too. The bread is ovend well-done. It's not a bread that's oily, but it's moderately light. You can dip it in butter. The butter is well melted. It's easy to take it off and dip it in. I enjoyed all the dishes. Next, pairing wine. Please show me a new bottle, and the wine is decanted. Cappellini pasta is here.

There are grounded truffles on top of creamy base sauce, and capellini noodles. I put some fried grains in the middle. I think these are for texture. This was good, too. I liked the truffle scent as soon as I received it. The sauce, noodles, and truffle went well together, so I enjoyed the meal. But this one was a bit seasoned too. I knew that American restaurants have a strong seasoning. For those who like bland, I don't think I should recommend it. Compared to the company that I went with on this day, I tend to eat it more salty. The group said it's a bit salty here. Come to think of it, the mushroom foie gras was salty. Black Bath and this one has a bit of seasoning. Compared to the restaurants I went to in New York, there was a bit of seasoning here. But it doesn't mean that it's not tasty. The sauce was good, so I washed the dishes with bread. Pairing red wine that comes out before the main dish. It's served after decanting like before. After decanting, it's served.

The main dish was A5 grade wagyu steak. I didn't expect to see you grinding root wasabi in America. The server grinded the root wasabi in front of me. On top of the steak, there's a sauce like Jus de veau. The sauce with mushrooms goes on top. Put wasabi on top of the meat. I wish I got more than that. But it was hard to ask for more, so I just ate it. The plate was hot and the steak temperature was just right, so it was good. A5 is wagyu's grade. The amount of meat that comes out when you catch a cow. If it's too much, it's A. If it's too little. And 1 to 5... Is this fat or color good. I'm watching those things like that. 5 is the one with the most fat. I'm not saying it's good because it's fatty, but the rating is like that. If you think about it, too. That's why A5 is like Korean beef. I think it'll be comfortable.

This steak was good. It feels like it wasn't enough. If you eat it big, it'll be like a bite. It's a waste to eat it all at once. I ate it as if I was drinking wine as a side dish. I think one more should come out, but he's not giving it to me. One meal is expensive here. I ate all the vegetables that came with it. There was nothing left for me that day. After eating meat, before the main dessert, sherbet comes out. The name of the menu is Rock, but it does look like a rock. There are many things on top of Bergamot sherbet. There are edible flowers and tropical fruits in Vietnam. It was unique because it had various textures. Now, the pairing is champagne. Black sesame souffle came out for dessert. And the server will pour the French milk and cheese. It melts the souffle in moderation and goes in. The texture is very soft and it's sweet when you eat it. I like souffle. If you pour cheese and eat it.

It tastes like cheese and salty. It's sweet and salty, so it's good. I don't think it's easy to leave it. The last pairing is ice wine. Ice wine is sweet, so it's good to drink at the end. The desserts behind this are like sherbet made with rhubarb. I put up petals and mint leaves. I put a lot of things on top, of course. When I first saw it, I wondered what it was, but when I tried it, the sour taste was really strong. The chocolate came out last, so we ate it together. Chicago Orioles that I ate on the move. It's a place where I had a great meal. It was my first time eating while walking around. The second location, the kitchen, was clean, and the interior was cool. I remember it a lot. Even if several people cook, the noise isn't that loud. And the staff members are kind and friendly. It felt like I was studying English, so it wasn't easy. I was in a good. The food was good, too.

Some of them didn't like the taste of salty or direction. I still remember some delicious things. It's a place I want to go again. I want to go again, but if I go to Chicago as a tourist, I don't come here every time. You're going to go somewhere else. But it was a very impressive place. Thank you for watching this long video. If you click the buttons like and subscribe, thank you very much and muchier :) Please click the alarm button too.

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Exploring Chicago: A Visitor's Experience

Oriole, a restaurant in Chicago, offers a great experience and is located near Millennium Park.

The city is clean and has many sightseeing locations, with Lake Michigan being a popular attraction.

Chicago's public transportation is convenient for getting around the city, and the famous Cloud Gate sculpture in Millennium Park is a must-see for visitors.

Memorable Dining Experience at Oriole Restaurant

The unique dining experience at Oriole restaurant involves being served while moving to different areas, offering a fun and memorable meal.

With a price of $285 per person, including tax and tips, the total cost can amount to about 1 million won, making it a relatively expensive dining option.

The restaurant's distinct interior and serving system, starting the meal at 9:30 pm, and offering a unique wine pairing, contribute to its memorable nature.

Fine Dining Experience: A Culinary Journey

The wine pairing menu offers a $145 option on the right and a $275 option on the left, with the customer choosing the latter.

The dining experience includes beef tartare with a crispy crunch and A5 wagyu, followed by a somewhat underwhelming scallop sushi.

The visit to the kitchen provides a unique perspective, accompanied by basic champagne, before enjoying a foie gras dish with edible gold and sweet elements.

The transition to the table offers a spacious and aesthetically pleasing layout, enhancing the overall dining experience.

A customer celebrates their 5th anniversary with a personalized dining experience.

The meal includes caviar with a strong sour and salty taste, paired with champagne.

The foie gras and mushroom dish is noted for being salty but well-balanced, with one type of foie gras standing out for its memorable and delicious taste.

The dining experience also features Black Bath and risotto, complemented by summer pumpkins, potatoes, and fish, as well as a side of milk bread and butter.

The restaurant offered a variety of dishes, from savory popcorn-scented fish to well-done bread.

The meals were generally enjoyable, but consistently noted as being slightly too salty.

The highlight of the experience was the A5 wagyu steak, served with precision and offering a unique dining experience.

Unique Dining Experience with Sweet and Salty Flavors

The dining experience included unique menu items like Bergamot sherbet with edible flowers and tropical fruits.

The dessert featured a black sesame souffle topped with French milk and cheese, providing a sweet and salty combination.

The restaurant impressed the customer with its clean kitchen, cool interior, and friendly staff, making it a memorable place they would like to visit again.