Chef-Made Sausage-Stuffed Quail Meets Chicago’s Fancy Comfort Food Crisis

KEY POINTS

•Chef Larry Feldmeier, formerly of Chicago’s two-Michelin-star Oriole, opened All Well in April with a diverse menu.
•His co-partner Noah Sandoval, Oriole’s executive chef, collaborates to serve creative dishes including a short rib sandwich inspired by Chicago burger culture.
•The restaurant combines a five-course prix-fixe with bar bites aimed at both special occasions and casual post-game visits.

In a culinary plot twist that reads like a foodie soap opera, ex-Oriole maestro Larry Feldmeier and current Oriole exec Noah Sandoval launched All Well in Chicago’s West Loop this April, serving prix-fixe alongside bar snacks. Their sausage for quail drama involves freshly ground chicken, truffle, and mustard stuffed into dry-aged birds that’re drying out like your Tinder matches. Meanwhile, their late-night short rib sandwich, coated in ‘steak sauce’ therapy inspired by Chicago’s burger obsession, attempts comfort-food diplomacy between a fancy ravioli smothered in beurre monté and chicken brodo poured tableside, or a truffle-sunchoke beignet that’s basically a frosty custard doughnut you didn’t ask for but desperately need. Feldmeier’s pitch: no awards, just complicated stomach happiness.