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A man in a gray apron stands at a counter and plates a dish using chopsticks
Photograph: Jaclyn Rivas

Valhalla is now accessible at Time Out Bazaar Chicago!

Take a bastard blink at some of the dishes apprehension you during Chef Stephen Gillanders’ affectionate accomplished dining experience.

Emma Krupp
Written by
Emma Krupp
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For the aboriginal time ever, Time Out Bazaar Chicago is affable a full-service restaurant to its agenda of dining options—and you can get in on the activity starting today. 

Valhalla, a accomplished dining abstraction by S.K.Y. and Apolonia chef Stephen Gillanders, opens for banquet account at 5pm tonight on the additional attic of Time Out Bazaar Chicago, affable visitors for a la carte dining or an 11-course tasting acquaintance aggressive by the chef’s campaign about the world. Utilizing capacity like wagyu, caviar and crab, Gillanders leads guests through a alone dining adventure that’s chip into the Market’s alive atmosphere for an attainable yet high-end experience.

“Gone are the canicule of servers cutting tuxedos and blame guéridons around,” Gillanders explains. “I mean, that’s great, but I don’t anticipate that’s what the approaching of accomplished dining is. And I anticipate [Valhalla] absolutely captures that drive and manifests it into article that’s actual Chicago.”

Reservations for Valhalla, accessible Wednesday–Sunday from 5-10pm at Time Out Bazaar Chicago, are accessible via Tock; a bound cardinal of applicant spots are additionally aloof anniversary night. Apprehensive what to expect? Booty a attending at some of the Valhalla’s comfortable dishes below, and adapt yourself for a adorable experience.  

Cured hirame with green apple, basil and pine nut
Photograph: Jaclyn RivasCured hirame with blooming apple, basil and ache nut
Aged prime sirloin with miso carrot emulsion, broccoli stem, and bagna cauda
Photograph: Jaclyn RivasAged prime sirloin with miso allotment emulsion, broccoli stem, and bagna cauda
A person plates mushroom kebab with fresno pepper, chevre and rosemary
Photograph: Jaclyn RivasMushroom kebab with fresno pepper, chevre and rosemary
Red crab arroz caldo with crunchy garlic, green chili, lime
Photograph: Jaclyn RivasRed backtalk arroz caldo with brittle garlic, blooming chili, lime
White dessert with pineapple seven ways, rum
Photograph: Jaclyn RivasWhite ambrosia with pineapple seven ways, rum

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