Noah Sandoval
Oriole | Chicago | March 2018
FEATURED DISHES
Cured Hamachi, Meyer Lemon, Caviar, Olive Oil, Micro Dill, Finger Limes, Egyptian Star Flower, Saffron, and Orange Zest
Beausoleil Oyster with Mangalitsa Consommé, Borage; Puff Pastry, Shaved Ham, Smoked Almonds, Quince Paste, Basil, Black Walnuts, Whipped Egg Yolk, and Coriander Blossoms
Butter-Poached Alaskan King Crab, Black Garlic Aguachile, and Chicharron
Hudson Valley Foie Gras, Canyon Bay Scallop, Dehydrated Blueberry, Braised Cipollini, Maple-Pickled Mustard Seeds, Smoked Black Pepper Gastrique
Photography by Caroline Hatchett
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