Chicago's Oriole Launches Non-Alcoholic Pairings | Food Newsfeed
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Sammy Faze

Chicago's Oriole Launches Non-Alcoholic Pairings

March 13, 2017 Industry News

Two Michelin-starred Oriole in Chicago announced the expansion of its beverage program curated by award-winning Bartender Julia Momose on March 14. Momose will work in tandem with Oriole Sommelier Aaron McManus to launch a Non-Alcoholic Pairing ($75) to compliment McManus’ Pairing ($125) and Reserve Pairing ($250).

Momose was taken with Oriole and its team from the first time she dined at the restaurant. What began as random shift here and there, has grown into an exciting new partnership for both the Oriole team and Julia. “The entire team at Oriole is so professional. It’s amazing to watch them work, with their own unique personalities,” says Momose. “I am excited to add my own personality and style to the family.”

With the launch of the new pairings, guests can look forward to a thought-provoking non-alcoholic option that Julia has created alongside Executive Chef Noah Sandoval. For example, Momose is pairing the “Malt,” made with Toasted Belgian Biscuit Malt, Banana, Banana Skin Tea, Nutmeg, and Emperor’s Snow Chrysanthemum Tea with the Sourdough and Capellini course. “I’ve gotten to know Noah’s sense of cooking, and really appreciate his clean approach to food,” says Momose. “Noah listens to my ideas and sometimes that might even inspire a dish for him. In that sense, it really becomes a true pairing instead of two things served next to each other.”

One pairing that Momose is particularly excited for is the “Red Wine,” with Lapsang Souchong, Emperor’s Ice Wine Elixir, and Verjus Rouge, which is served with the Squab Breast course. After discussing the flavor profiles, Sandoval decided to cure the squab in the same tea used for the beverage to create a truly complex pairing.

In addition to the inaugural non-alcoholic pairing menu, Julia is also refining the a la carte cocktail offerings as well as unique non-alcoholic drinks that may be ordered a la carte. 

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.