"Time Out Market Chicago is getting a splashy new addition this fall from a celebrated Chicago chef. In November, Christian Hunter will debut Hooligan, a 50-seat seafood and wine bar on the food hall's second floor, transforming the space into a sit-down dining experience. Hunter, a Michelin Young Chef Award winner in 2023 for his work at Atelier and a James Beard finalist, is known for blending technical skill with inventive flair, using local, seasonal produce in unexpected ways."
"The menu will showcase an array of seafood with a few twists, designed to be shared over wine in a polished but high-energy setting. Guests can expect dressed oysters topped with potato, soy, and hen of the woods-XO sauce; peel-and-eat shrimp paired with mild sauce mayo; crudo in a squash aguachile with pepita oil; roasted turnips over trout tonnato; and even a chicken and smoked whitefish gumbo."
"Unlike the Time Out Market Chicago's other vendors, which all operate in a bustling, open space with communal seating on the building's first floor, Hooligan will function as a standalone, full-service restaurant upstairs. It takes over the kitchen and dining area that was once home to Valhalla, Stephen Gillanders' fine dining project that relocated to Lincoln Park in 2024. While guests may still feel the buzz of the food hall below, they'll be able to enjoy a more traditional meal at Hooligan."
Christian Hunter will open Hooligan, a 50-seat seafood and wine bar on Time Out Market Chicago's second floor in November. The restaurant will present shareable, inventive seafood dishes that pair with wine in a polished, energetic dining room. The menu includes dressed oysters with potato, soy and hen-of-the-woods XO; peel-and-eat shrimp with mild sauce mayo; squash-aguachile crudo with pepita oil; roasted turnips over trout tonnato; and a chicken and smoked whitefish gumbo. Hooligan occupies the former Valhalla kitchen and will operate as a standalone, full-service venue distinct from the market's first-floor communal vendors. Hunter earned Michelin Young Chef recognition and was a James Beard finalist.
Read at Eater Chicago
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