Sixteen courses. Spoken, not listed.

Oriel is a tasting restaurant in a former printer’s loft on Superior. We cook in three rooms: the Gallery, the Salon, and the Pass. One menu each evening. Wine as conversation. Dessert that sometimes happens on the tablecloth.

A hallway is a course.

Guests are walked, not seated. The curtain, the dark, the first temperature of the room — we count that as cooking.

The rooms

Tuesday through Saturday. One seating in each room.

This week’s menu