All Well Chicago: The Oriole Team’s West Loop Prix Fixe, Pasta and Midnight Bar

On a Friday night at All Well Chicago, one room is scooping cheese-filled pasta out of copper pots while the other is still frying lake perch at 11:30. That double life is the whole idea. Oriole chef Noah Sandoval and his longtime chef de cuisine Larry Feldmeier opened All Well at 111 N. Carpenter St. in the West Loop on April 22, 2026, with a $145 five-course menu in the dining room and an à la carte bar that cooks until midnight.

Six months in, the restaurant has plenty to toast. On September 30, 2026, the Jean Banchet Awards named All Well a finalist for Best New Restaurant, and in an interview published October 11, 2026 from the Pre Shift hospitality newsletter, Feldmeier laid out what he is cooking for: well-done food, “things we really want to eat when we go out.”

The Oriole team’s next chapter

The pedigree is serious. Sandoval’s Oriole earned two Michelin stars in the 2017 MICHELIN Guide Chicago, its first year, and still held both in the 2025 guide. Oriole was the Jean Banchet Awards Restaurant of the Year in 2022, Food & Wine named Sandoval one of its Best New Chefs in 2017, and he won the James Beard Award for Best Chef: Great Lakes in 2025. At All Well, Sandoval is chef-partner, Feldmeier leads the kitchen as executive chef and co-owner, and the hospitality group 16” on Center is their partner.

The name comes from their Oriole days. When one of them was out of town, they checked in with each other by text with two words: “all well.” Feldmeier wants the restaurant to give guests the same reassurance, a place where “you feel comforted when you walk in and know that we’ve dialed in the food and the cocktails.”

The space helps. It is a long room with pillars down the middle, which split it naturally in two: a 50-seat dining room for the prix fixe and a 30-seat bar, plus a patio for warm nights. Vintage quilts hang from the ceiling as a soft room divider, the lighting stays low and golden, and the booths come with throw pillows, so it feels like a West Loop loft someone actually lives in.

Five courses for $145 in the dining room

The tasting menu is five courses for $145 per person, and several of those courses let you choose. Dinner opens with a round of small bites on a scalloped wooden platter; recent versions have included a BLT tartlet, lemongrass crab and a sweet corn beignet, with kohlrabi and crab on the current menu.

The second course is your first decision. Hokkaido scallop comes with Virginia ham XO, gooseberry and sunflower, and the flavors shift as the XO broth bleeds into the gooseberry sauce. Foie terrine is baked en croûte with duck, fennel and plum. Nightshades brings eggplant, stracciatella and tomato for the vegetable lovers at the table.

The pasta course everyone talks about

Course three is the one regulars plan around. Délice de Bourgogne, a rich French triple-cream cheese, fills half-moon luna pasta that arrives in a copper pot to share, glazed in beurre monté. Next to it comes puffed grain toast made with sourdough from Milli bakery in Chicago, spread with buckwheat honey butter, and a pitcher of smoked chicken brodo with squash. Spoon pasta into your bowl, add broth if you like, and drag the toast through whatever is left.

Feldmeier calls the family-style pasta the dish that best captures the restaurant. It eats like comfort food, he says, but “there’s a lot of technique behind it.”

Pick your main, then save room for baba

The fourth course is your call again. Red snapper comes with sofrito, boudin and uni butter. Truffle stuffed quail sits on purgatory beans with baby corn and leek. Charred ribeye gets bread sauce, gem lettuce, fish caramel and lime. Butter radish, with wax beans, sorrel and sobacha, is the vegetarian pick and holds its own.

Dessert is baba with peach, sake lees, mascarpone and genmai, and the dining room offers an optional wine pairing. The menu moves with the seasons and the farms, so expect a few dishes to change between visits.

Midnight sandwiches and fried perch at the bar

The bar side is open from 5 PM to midnight, Wednesday through Sunday, with an à la carte menu built for a drink after work or a full late dinner. Feldmeier designed it partly for other cooks: in a neighborhood packed with restaurants, he points out, it has become hard to find anything decent to eat after 10 PM.

Start with the Ham Sandoval ($23), a stack of mortadella, serrano, raclette and arugula with roots in Oriole’s old late-night menu. The short rib sandwich ($25) is braised in Worcestershire and garlic and served on a sesame roll with horseradish aioli and pickles, and a lion’s mane version is available for vegetarians.

Fried lake perch ($21) is Feldmeier’s Midwest summer classic, crisp and flaky with nasturtium tartar and caperberries. Wild boar ragù ($24) coats londa noodles with red wine and manchego, squash blossom quesadillas ($15) arrive with salsa de calabacita for dunking, and marinated maitake ($16) gets salsa macha and chickpea. Finish with the canelé sundae ($15), with sunflower ice cream and praline.

Cocktails worth lingering over

Bar director Maxx Kleiner worked with Feldmeier at Oriole and has spent 15 years behind bars. His list leans bright and savory. The Dirty Daiquiri blends white rum, calvados, green olive and lime. The All Well Old Fashioned mixes scotch with oolong, coconut and black cardamom. The Mallorcan Highball pairs dill aquavit with Spanish melon, fennel liqueur, shiso and lemon-lime soda, and the Rocket Negroni is bright and bitter with London dry gin, Campari and amontillado.

The zero-proof list is just as thoughtful, from a buckwheat highball with sobacha, French apple cider and verjus to a bergamot spritz with oolong and palm sugar. General manager Mary Christie, whose career has taken her through restaurants and wine programs in Chicago, Portland and San Francisco, oversees the floor. If your West Loop night is built around cocktails, All Well makes an easy first or last stop paired with a round at Kumiko.

A Best New Restaurant finalist to try before January

All Well is one of four finalists for Best New Restaurant at the 2027 Jean Banchet Awards, alongside Creepies, The Greggory and Petite Edith. Winners will be named Sunday, January 31, 2027, at the Harris Theater for Music and Dance, which gives you a few months to form your own opinion. Our guide to the Banchet Awards 2027 finalists has the rest of the field.

For a bigger West Loop splurge on another night, Smyth serves a single chef’s menu a few blocks west. All Well is the one you can book for $145 or simply walk into for a sandwich and a Dirty Daiquiri.

How to get a table at All Well

Book the dining room on Tock for parties of one to six; the five-course menu is served only in the dining room. Bar tables are also on Tock for parties of one to four, and walk-ins are welcome at the bar and on the patio for sandwiches and cocktails until midnight. All Well qualifies for the Amex Resy Credit for eligible cardholders.

Know before you go

• Address: 111 N. Carpenter St., Chicago, IL 60607 (West Loop)
• Hours: Wednesday through Sunday, 5 PM to midnight; closed Monday and Tuesday
• Price: $145 per person for the five-course tasting menu; bar dishes $15 to $25
• Reservations: Tock for the dining room (parties of 1 to 6) and bar tables (parties of 1 to 4); walk-ins welcome at the bar and patio
• Contact: 312-854-0122, info@allwellchicago.com

All Well Chicago FAQ

How much does dinner at All Well Chicago cost?

The five-course tasting menu at All Well Chicago costs $145 per person and is served in the West Loop restaurant’s dining room, with an optional wine pairing for an additional charge. At the bar, à la carte dishes range from $15 to $25, so a sandwich and a cocktail make for a lighter bill.

How do I get a reservation at All Well Chicago?

Book All Well Chicago on Tock. The dining room takes parties of one to six for the $145 five-course menu, and bar tables take parties of one to four. Walk-ins are welcome at the bar and on the patio, where the à la carte menu is served until midnight, Wednesday through Sunday.

What are the hours at All Well Chicago?

All Well Chicago is open Wednesday through Sunday from 5 PM to midnight and closed Monday and Tuesday. The bar at 111 N. Carpenter St. serves its full à la carte menu of sandwiches, fried perch and cocktails until midnight, which makes it a reliable late dinner in the West Loop.

Who are the chefs behind All Well Chicago?

All Well Chicago comes from chef-partner Noah Sandoval of two-Michelin-star Oriole and executive chef and co-owner Larry Feldmeier, Oriole’s longtime chef de cuisine. They opened All Well with 16” on Center on April 22, 2026. Maxx Kleiner leads the cocktail program, and Mary Christie is general manager.

What should I order at All Well Chicago?

In the All Well Chicago dining room, the signature is the Délice de Bourgogne luna pasta with puffed grain toast and smoked chicken brodo. At the bar, start with fried lake perch, then split the Ham Sandoval or the short rib sandwich and order a Dirty Daiquiri or the All Well Old Fashioned.

Is All Well Chicago a Banchet Awards finalist?

Yes. All Well Chicago is one of four finalists for Best New Restaurant at the 2027 Jean Banchet Awards, announced September 30, 2026, alongside Creepies, The Greggory and Petite Edith. Winners will be named January 31, 2027. Its sister restaurant Oriole won Banchet Restaurant of the Year in 2022.

Further reading

• All Well official website
• All Well menus
• All Well reservations on Tock
• Pre Shift via Chili Chili: Chicago’s Buzziest Restaurant Is Betting On “Casual Prix Fixe”
• Eater Chicago: This Affordable Prix Fixe Fits the Definition of West Loop Neighborhood Haunt
• The Infatuation: All Well channels fine dining into a neighborhood restaurant
• Chicago Food Magazine: Duo Behind Oriole Opens All Well on April 22nd
• The Banchet Awards: 2027 finalists
• MICHELIN Guide: All the Stars in the MICHELIN Guide Chicago 2025

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