Reserve TAPASbar (mixtapeBAR) at FRAMEbar
VALHALLA: Chicago's Hottest Tasting Menu at Frame w/Chef Stephen
Stephen gillanders

Chef Stephen Gillanders Chef Valhalla Chicago


VALHALLA: Chicago's Hottest Tasting Menu at Frame w/Chef Stephen Gillanders Frame & FRAMEbar > , , , , , , , > VALHALLA: Chicago’s Hottest Tasting Menu at Frame w/Chef Stephen Gillanders

After opening a slew of restaurants for Jean-Georges Vongerichten, Chef Stephen Gillanders began quietly making his brilliant mark on Chicago’s restaurant landscape with S.K.Y. and Apolonia, wowing in-the-know diners with his team’s ability to coax bursting flavor into technically precise works of culinary artistry.

But there’s no more quiet with Chef Stephen’s latest venture, Valhalla, a wildly ambitious, one-of-a-kind tasting menu restaurant inside the bustling Time Out Market that the critics can’t stop raving about.

“He’s turning out the most exciting new food in Chicago,” writes Chicago Magazine’s John Kessler, who especially loved Valhalla’s arroz caldo, inspired by Chef’s Filipina mother’s cooking. Kessler sums up the dish in just two words: “What magic.”

We couldn’t have said it better ourselves.
And now, we’re saving you a roadtrip by bringing the magic of Valhalla right to your back yard (Hazel Park).
Having wowed us with their S.K.Y. and Apolonia offerings, Chef Stephen Gillanders, Sommelier Jelena Prodan, and their culinary team will make their triumphant third appearance at Frame, gracing our moody dining room with one very limited engagement — just one seating, one night only.

Don’t miss this chance to taste culinary greatness on the rise!

(And if you have any doubts, just take one look at this gorgeous menu…)


Crispy Mussels
Mussel Aioli, Hot Sauce, Shrimp-Head Salt

Marinated Tuna
Shiitake Vinegar, Sea Ash, Smooth Lime

Dry-Aged Steak Tartare
Charred-Onion Sofrito, Thai Basil, Bone-Marrow Toast

Maitake Mushroom Kebab
Chèvre, Burnt Avocado, Fresno Chili Emulsion

Grilled Octopus
Calabrian Chili Crisp, Coriander, Lemon-Garlic Paste

Queen Crab Arroz Caldo
Vermouth Butter, Fennel, Crunchy Garlic

Rohan Duck Confit
Tomatillo Gazpacho, Morita Chili, Passionfruit

Olive Oil & Saba Dessert
Panna Cotta, Sugared Focaccia

Petit Fours

++ Chef is kindly requesting no dietary changes to this dinner menu++