Oriole

Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s unique brand of elegance, further exemplified by the striking ceiling collage above the spotless open kitchen. Chef Noah Sandoval and team execute a thoughtful tasting menu that blends French and Japanese elements. Small bites in the impressive bar are accompanied by a welcome drink and might include razor clam with ginger and sea buckthorn. Hudson valley foie gras with California fig, pink peppercorn and anise hyssop is served overlooking the impressive open kitchen watching the kitchen team in full flow. The capellini with black truffle is a highlight and a great lesson in culinary self-restraint. Service is polished, detailed and discreet.