Chef Gillanders' menu is structured as a 13-course progression that moves fluidly between Indian spices and Nordic restraint. Diners sit at the 14-seat chef's counter and watch the kitchen orchestrate each course. Recent offerings have featured white curry noodles topped with grilled mussels and lobster tsukune with smoked pimentón butter and grilled lemon sauce. The tasting menu changes seasonally but maintains the fusion philosophy. Cocktail pairings are included and are celebrated as much as the food — the 'Anything But Wine' option pairs the meal with craft cocktails, tea, and other non-wine beverages.
Tips from diners
Book through Tock well in advance — the 14-seat counter fills quickly, especially for weekend service.
All seating is at the chef's counter — there are no tables. This is by design and central to the Valhalla experience.
Select the cocktail pairings or the 'Anything But Wine' option — the beverage program is as creative as the food.
The meal concludes with a dessert carefully designed to pair with the closing beverage pairing. If you've selected cocktail pairings, the final drink complements the sweet course. If you've chosen 'Anything But Wine,' the closing might be a special tea, a craft spirit, or a creative non-alcoholic beverage. The dessert itself might incorporate Indian spices (cardamom, saffron) or Nordic techniques (smoking, fermentation).
Tips from diners
The final pairing is as important as the food — Valhalla treats beverages as course partners, not add-ons.
A refined fusion course. Lobster is minced and shaped into a tsukune (Japanese skewered preparation), then grilled to develop caramelization. Smoked pimentón butter (Spanish technique) adds depth, while grilled lemon brings acidity. The dish is small, refined, and combines three culinary traditions seamlessly.
Tips from diners
This course shows how global influences can enhance rather than confuse — the lobster remains the star.
Valhalla includes multiple vegetable courses that highlight seasonal produce. These might feature charred items, braised vegetables, or raw preparations depending on the season. The seasoning approach respects the vegetable but uses Indian spices, aromatics, or Nordic techniques to enhance rather than overwhelm.
Tips from diners
Visit across seasons to see how Chef Gillanders' vegetable courses reflect produce availability.
An example of Chef Gillanders' fusion approach. The noodles are luxurious and tender, swimming in a delicate white curry made with coconut milk and aromatic spices. Grilled mussels, charred and sweet, sit atop the broth, providing briny contrast to the creamy base. The dish balances richness with textural variety and demonstrates how Indian spices can enhance rather than dominate.
Tips from diners
This course exemplifies the restaurant's philosophy — Indian technique applied to high-quality seafood with Nordic restraint.
Valhalla opened in 2023 in Chicago's Wicker Park neighborhood, housed within the Time Out Market. Chef Stephen Gillanders leads the kitchen, creating a tasting menu that blends Indian spice and technique with Nordic minimalism and ingredient philosophy. The 14-seat chef's counter is the only seating option — diners watch the kitchen work and interact directly with the chef. The restaurant holds a Michelin star and is known for its creative cocktail pairings and the 'Anything But Wine' option, which has become a signature element of the experience.
Book through Tock months in advance during peak season — the counter fills quickly and slots are limited due to the 14-seat format.
The 'Anything But Wine' pairing option is a highlight — it pairs the meal with craft cocktails, tea, and non-alcoholic drinks instead of wine.
The restaurant operates only Wed-Sun with one or two seatings per night. Arrive on time — the kitchen runs on precise timing.
Expect an immersive experience at the chef's counter. You'll interact with Chef Gillanders and watch the entire meal come together in front of you.
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