Chef Larry Feldmeier Opens New Restaurant All Well

Chef Larry Feldmeier, formerly the chef de cuisine at Chicago's two-Michelin-starred restaurant Oriole, has launched his new culinary venture, All Well, which opened its doors in April. The restaurant aims to cater to a diverse range of patrons by offering a multifaceted dining experience. All Well features a five-course prix-fixe menu, providing a curated gastronomic journey for diners seeking a structured and refined meal. Complementing the prix-fixe option, the establishment also serves a selection of a la carte bites at its bar. These bar offerings include a substantial late-night short rib sandwich, indicating a commitment to satisfying cravings at various times of the day and for different preferences. The design and concept of All Well are intended to create a space that is accessible and appealing to a broad audience, moving beyond the exclusive nature often associated with high-end dining. Feldmeier's background at Oriole, a restaurant renowned for its exceptional quality and critical acclaim, suggests a high standard of culinary execution at his new establishment. Oriole, holding two Michelin stars, signifies a level of expertise and dedication to fine dining that diners can anticipate at All Well. The transition from a two-Michelin-starred environment to a new restaurant concept demonstrates Feldmeier's ambition to innovate and perhaps democratize aspects of fine dining. The a la carte menu at the bar is designed to offer more casual and flexible dining options. This approach allows patrons to enjoy the quality of Feldmeier's cooking without committing to the full prix-fixe experience. The inclusion of a late-night short rib sandwich specifically targets those seeking comfort food or a substantial meal outside of traditional dinner hours. This strategic offering broadens the restaurant's appeal and operational flexibility. All Well's opening in April marks a significant addition to Chicago's vibrant restaurant scene. The restaurant's dual approach—offering both a formal prix-fixe menu and more informal bar selections—positions it to attract a wider demographic of diners. This strategy reflects a contemporary trend in the hospitality industry, where restaurants are increasingly aiming to provide varied experiences within a single venue to maximize reach and customer satisfaction. Feldmeier's vision for All Well is to create a welcoming environment where diverse culinary desires can be met with the same level of quality and care.