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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

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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