Part of the bar-side welcome sushi service, this uni is sourced from premium waters and served at the optimal moment. Reviewers frequently highlight the sushi-style courses as memorable standouts, particularly this piece for its silky texture and clean ocean flavor.
Tips from diners
Request bar seating if available—watching the sushi preparation adds another dimension.
This signature dish showcases culinary restraint—simple pasta, subtle caraway notes, fresh truffle aroma. Multiple reviewers call it one of the best pasta dishes they've ever had, with the sauce-to-noodle ratio and presentation making it worth returning for. The chef has made it many times but never removes it from the menu because it resonates so strongly with diners.
Tips from diners
Book 90 days in advance when reservations release on the rolling calendar.
The truffle shaving tableside is part of the experience—lean in and watch the chef work.
A creative final savory course that challenges the palate. The kitchen pours warm cheese sauce over the soufflé tableside, a dramatic finish that reviewers describe as creative and unexpected—sweet and savory elements in balance.
Tips from diners
A memorable grand finale—pause to watch the service. The tableside cheese pour is a signature touch.
A welcome-course highlight that introduces diners to the precision of the kitchen. The tartlet arrives early in the tasting menu as a gesture of hospitality, combining fresh crab with a delicate pastry shell that provides textural contrast.
Tips from diners
This arrives with the greeting—take your time enjoying it; the pacing is deliberate.
A luxurious course that exemplifies the restaurant's attention to ingredient sourcing. The warmth of the seared foie contrasts with acidic pickled strawberries, a pairing that reviewers cite as proof of the kitchen's technical skill and balance.
Tips from diners
This is the highlight for many guests—a richly flavored course that justifies the overall price.
Opened in 2016, Oriole has earned two Michelin stars consistently and the Jean Banchet Award for Restaurant of the Year in 2022. Chef Noah Sandoval leads the kitchen with pastry chef Genie Kwon, blending French technique with Japanese precision. The menu changes seasonally to showcase the finest ingredients from trusted purveyors, with each course thoughtfully composed.
Reservations release on a 90-day rolling calendar via Tock. Book immediately when your date becomes available.
Mention the occasion when booking—the kitchen acknowledges anniversaries and special dinners with extra attention.
The beverage pairing ($125 for wine, $75 for non-alcoholic) is highly recommended. Sommelier Aaron McManus has curated carefully.
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