Executive Chef Larry Feldmeier and his team have opened All Well, a new restaurant in Chicago's West Loop neighborhood [1], [2].
The opening represents a strategic expansion for the culinary group, offering a more vibrant and less formal dining experience than their existing high-end operations. By blending luxury tasting techniques with approachable comfort food, the venue aims to attract a broader demographic of diners in the Illinois capital's dining district [1], [3].
All Well serves as a sister restaurant to Oriole, which holds a two-star Michelin rating [1]. While Oriole is known for its rigorous formality, All Well focuses on a lively atmosphere and bold flavors sourced from the Midwest [1], [3].
The culinary program centers on a five-course tasting menu [1]. The offerings emphasize comfort-style dishes, including stuffed pasta, and waffles topped with strawberry syrup [1], [2]. This approach allows the team to showcase regional ingredients through a refined yet accessible lens.
The restaurant opened in spring 2025 [2], [3]. It was highlighted as one of the most anticipated openings in the U.S. for the period, reflecting the significant influence of the Oriole brand on the local food scene [2], [3].
Feldmeier leads the kitchen in an effort to balance the sophistication of a tasting menu with the warmth of regional home cooking. The use of local sourcing ensures that the five-course progression remains rooted in the flavors of the American Midwest [1], [2].
“All Well serves as a sister restaurant to Oriole, which holds a two-star Michelin rating.”
The launch of All Well indicates a trend toward 'accessible luxury' in the fine-dining sector. By leveraging the prestige of a two-star Michelin brand like Oriole to launch a less formal sister concept, the group can capture a wider market share without diluting its high-end reputation, while simultaneously supporting regional Midwest agriculture through targeted sourcing.
