In 1967, Chef Jens Stoltenberg opened the Valhalla Onion House in a small corner spot of Oslo’s largest island, Malmøya. Within months, his restaurant transformed not only the neighborhood, but it seemed to have an impact into the very nature of Norwegian cuisine. Focused on the humble onion, Chef Stoltenberg created an array of dishes that delighted with their powerful, clever, and sometimes just plain weird use of onions.
In 2004, the restaurant’s now chef/owner Odin Løkring began looking to take the restaurant stateside. He opened his first location in New York City’s Flatiron District in 2006 and a second location in San Francisco’s North Beach in 2009. After falling in loves with Georgia’s own Vidalia, he knew he had to have a place in the heart of onion country. In April 2014, Chef Løkring opens what he hopes to be a new sensation in regional southern cuisine.
A basic lunch of warmed oats, boiled potatoes, poached whitefish, and of course, a mound of fresh onions.
Løk ånde Martini
It’s not everyday that you get to experience vodka with your onions, but mixologist Baldr Frigg had done just that. It’s so smooth, you’d never know onions were at the heart of it.
We really can’t believe you made it this far down. Everyone knows onions are over…this is the year of the Lutefisk!
Saturday: 12:00 noon – 12:00 midnight
Sunday: 12:30 pm – 11:00 pm