Fun pre-dinner go-to at the 3 week old @oriole launch of @allwellchi . The bar is an immediate winner as they highlight a fabulous wine from Beaune 😍 and a modified version of the Oriole ham sandwich; the Ham Sandoval - IYKYK
What a treat to meet the bar director and learn fun facts about the bar selection and the fantastic ice cubes from @niceicecompany 🧊 We’ll be back 💯
All Well is the highly anticipated new West Loop restaurant from two-Michelin-star Oriole chef-owner Noah Sandoval and chef Larry Feldmeier, backed by the 16" on Center group behind Thalia Hall and Longman & Eagle. Opening this spring at 111 N. Carpenter Street, the concept splits into two distinct experiences: a 50-seat dining salon with a five-course prix fixe menu featuring refined dishes like agnolotti stuffed with Delice de Bourgogne, and a separate bar program with a la carte snacks and late-night sandwiches. Sandoval won the James Beard Award for Best Chef: Great Lakes and has held two Michelin stars at Oriole since 2016. All Well is shaping up to be one of the year’s most compelling openings.📍 West Loop, Chicago
This week, we’re joined by Chef Noah Sandoval, the chef behind Chicago’s two-Michelin-starred Oriole and one of the more instinctive voices working in tasting menus today. An army brat with a Navy SEAL dad, Sandoval dropped out of high school, started washing dishes, and worked his way up through kitchens in Virginia and Chicago without much of a plan beyond getting better. He never really chased stars — but they found him anyway. He joins us to talk about the early days, building Oriole from the ground up. Plus, an extended cameo from Chef Larry Feldmeier, to tout their new project, All Well, which just opened on April 22. We talk: cooking microwave cakes as a kid, learning under some of Chicago’s most intense kitchens, why he doesn’t overthink opportunities, balancing precision with instinct, what it actually takes to run a two-star restaurant, and why chasing a third might not be worth it — and so much more.
