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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. Begin with an aperitif and small bites in the impressive bar area, with the likes of a maitake mushroom and ricotta tartlet. Move to the dining room with a luscious canapé of foie gras mousse, then the meal begins in earnest. A composition of lightly cooked beets with sake lees, sea buckthorn, and puffed wild rice shows a delicate balance of flavors and textures, while a dish of skate wing and Dungeness crab with a toasted kombu butter is pure indulgence.