There will be wine pairings, and though there’s a small cocktail list, there’s not a huge emphasis as Time Out doesn’t want to cannibalize business from the food hall’s other bars. If pork belly works better than foie gras, he says he feels no reason to use the latter. But Gillanders isn’t looking to overload diners with exotic ingredients: “We’re not letting the archaic insistence of luxurious ingredients take the place of things that are inherently better for certain things,” Gillanders says. The opening menu will feature plates like Japanese-style scallops with brown butter, bonito, and enoki mushrooms, as well as smoked ricotta cappelletti with sea urchin, quail egg, and nori tuile. But the restaurant is an independent entity. If the hall is holding an Octoberfest event, he may dip into his repertoire to serve a German dish or two to have fun with the theme.
Gillanders wants Valhalla to complement the food hall. Gillanders isn’t honing in on a specific region or type of cuisine. The hope is the casual environment downstairs can entice curious customers normally not interested in fine dining. It’ll take reservations via Tock for the 66-seater with a 14-seat chef’s counter that offers both tasting menu and a la carte options. Vahalla will provide the food hall with its first upscale option with table service. “This is the best food I can make right now as an evolution of my career up to this point.” “This is no holds barred,” says Gillanders. chef Stephen Giillanders, a restaurant featuring an 11-course tasting menu. Beginning in two weeks, customers can ascend to the second floor to reach Valhalla from S.K.Y. Time Out Market Chicago is breaking form later this month by unveiling a full-service restaurant, a departure from the casual stalls that populate the three-year-old food hall.
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