Guests enter this former warehouse through a converted freight elevator, a testament to Oriole’s distinct elegance, further highlighted by a striking ceiling collage above the pristine open kitchen. Chef Noah Sandoval and his team craft a thoughtful tasting menu that seamlessly blends French and Japanese influences. Start with an aperitif and small bites in the impressive bar area, perhaps a maitake mushroom and ricotta tartlet. Then, move into the dining room with a rich foie gras mousse canapé to set the tone. The meal unfolds with a delicate composition of lightly cooked beets, sake lees, sea buckthorn, and puffed wild rice, balancing flavors and textures, followed by a luxurious skate wing and Dungeness crab dish enriched with toasted kombu butter.”