Duo Behind Oriole Opens "All Well" On April 22nd

A decade after the debut of his restaurant, Oriole, Chef Noah Sandoval is embarking on a new chapter as he partners with his longtime chef de cuisine, Larry Feldmeier, to open All Well in Chicago’s West Loop on April 22nd. 

The project marks the first-ever expansion for the duo, with Sandoval serving as Chef Partner to help bridge Feldmeier into his new role as Executive Chef and Partner. Together, they have designed All Well to balance the technique of fine dining with the approachable atmosphere of a neighborhood bar.

"Larry has been an integral part of the soul of Oriole as Chef de Cuisine," said Sandoval. "Watching him step into the lead role at All Well just feels like the natural next step. We’ve always wanted it to feel like home - a place with world-class hospitality where you can go all in on a tasting menu or just grab a late-night sandwich at the bar.”

All Well offers two distinct ways for diners to experience an evening. The 50-seat main dining room will be dedicated to a five-course prix fixe New American menu, featuring dishes such as Délice de Bourgogne Agnolotti or Beet with Sake Lees and Sea Buckthorn. 

For a more casual experience, the 30-seat bar offers a late-night à la carte menu. Guests can start with Chilled Fruit de Mer paired with a sharp Vin Jaune Mignonette, or Boquerones served with toast and rich Rouille. The menu features snacks like Guanciale with pickled cucumber and deviled egg, alongside Vichyssoise with clams and green garlic. Heartier options include a "gratuitous" Short Rib Sandwich with LTOP and horseradish aioli, and classic Raclette with potatoes and cornichon. 

"The goal with All Well is to create a space that feels like an evolution of what we started at Oriole, but through a fresh, accessible lens," says Chef Larry Feldmeier. 

The beverage program follows that same approach, with a curated wine list alongside crafted classic cocktails, like the Rebujito with a sherry blend, Spanish melon, lemon, tonic, and mint; the Fig Leaf Boulevardier with Japanese whiskey, Campari, Cocchi Rosa, and fig leaf liqueur; and the Sea Buckthorn 75 with genmaicha gin, sea buckthorn cordial, lemon, and Champagne.

Reservations are now live on Tock.