A decade after debuting Oriole, chefs and close friends Noah Sandoval and Larry Feldmeier are preparing to open a new concept this spring in Chicago’s West Loop.
The new restaurant, called All Well, will be located just down the street from the two-Michelin-starred Oriole and aims to offer a more relaxed experience while maintaining the same culinary standards that have defined their flagship restaurant.
“It’s the same guiding light,” Feldmeier said. “The same idea of what we want to do, just expressed a little differently.”
Sandoval is the chef partner, and Feldmeir is the executive chef and partner. The pair are partnering with 16” on Center, the group behind iconic Chicago music venues like Thalia Hall and restaurants like Longman & Eagle.
Sandoval opened Oriole in 2016 and soon earned two Michelin stars in 2017. In 2022, the fine-dining contemporary American restaurant earned the Jean Banchet Award for Restaurant of the Year, and Sandoval was named Best Chef (Great Lakes) by the James Beard Foundation in 2025.
Born and raised in Virginia, Sandoval started working in kitchens after he dropped out of high school. He eventually moved to Chicago to cook for several high-profile restaurants before opening his own, including Michael Carlson’s Schwa and the now-closed gluten-free restaurant Senza, which had a Michelin star.
Feldmeier hails from Mokena, a southwest suburb of Chicago. He’s worked in kitchens in and around his hometown, Colorado and Utah, before he settled down in Chicago. He previously was the executive chef at the Bucktown restaurant The Bristol. After The Bristol closed its doors in December 2022, Feldmeier began working for Sandoval as Oriole’s chef de cuisine.
Since then, the two have developed a close professional partnership as well as a strong personal friendship.
The chefs said the idea to open a new restaurant was born out of “love” and a shared desire to do something new together. The name, All Well, reflects that kinship.
“It’s basically shorthand for asking if everything is OK,” Sandoval said. “Just a way of checking in.”
Unlike the tasting-menu-only format of Oriole, All Well will feature two distinct experiences within the same space. In the 50-seat main dining room, guests will be served a rotating contemporary American prix-fixe menu. The five-course meal will include a few choices for diners, with the kitchen guiding the rest of the experience.
“We want to do amazing food and perfect service, but make it the kind of stuff we actually want to cook and eat,” Sandoval said.
Early dishes under consideration for the All Well prix-fixe menu include Délice de Bourgogne (a rich, French triple-cream cheese) agnolotti served in chicken broth with toasted bread and puffed grains, a wagyu strip finished with veal jus and pickled mustard seed, as well as beet with sake lees and sea buckthorn.
The adjacent 30-seat bar will offer a separate à la carte menu designed for a more casual visit. Bar snacks may include oysters, boquerones toast, charcuterie, “pickled foods” and a short rib sandwich.
As for drinks, the bar will focus on cocktails and a curated wine list designed to complement both menus. Cocktails include the Rebujito, made with a sherry blend, Spanish melon, lemon, tonic and mint; the Fig Leaf Boulevardier, with Japanese whisky, Campari, Cocchi Rosa and fig leaf liqueur; and the Sea Buckthorn 75, featuring genmaicha gin, sea buckthorn cordial, lemon and Champagne.
While Sandoval and Feldmeier explored potential locations across Chicago, they ultimately returned to the West Loop, taking over the space formerly occupied by Carpenter Street, which recently closed.
They join a wave of new restaurants opening in the neighborhood, including fusion steakhouse Susu, which opened in late February, and Black Briar tavern by Jimmy Papadopoulos and Tim Anderson, set to open in June.
Though the restaurant is still under construction, the chefs say the goal is a comfortable, neighborhood atmosphere — minimalist, moody and approachable. They want the restaurant to be for any occasion, fancy or casual.
“I want it to feel like a place you can come after work, on a date or before going somewhere else,” Sandoval said. “There’s a place for everybody here.”
The chefs said the new project moved from idea to near reality in roughly six months, with support from longtime partners and investors.
For now, their focus is simply on delivering a restaurant experience they’re proud of. Michelin recognition, if it comes, will be secondary.
“The goal is just to do what we do,” Feldmeier said. “If those things happen, great. But really we just want guests to be happy.”
While there is not a finalized date yet, All Well is expected to open sometime this spring.
All Well, 111 N. Carpenter St., 312-854-0122, allwellchicago.com
This story has been updated to correct Michael Carlson’s name.
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