featuring Atli Mar Yngvason & Halaigh Whelan-McManus


January 15, 2023 5pm - January 15, 2023 10pm

Reserve Your Table

Join us on Sunday, January 15th from 5-9PM as the Kalimotxo team hosts two chefs from Norway, Atli Mar Yngvason (Chef/Owner of Katla,) and Halaigh Whelan McManus (Head Chef of Bar Amour, formerly Head Chef of 3 Michelin Star Maemo.) Atli and Halaigh will be cooking unique Basque meets Norwegian dishes for you to enjoy for this one special evening alongside an abbreviated version of the normal Kalimotxo menu. No pre-set menu required and walk-ins are welcome. We hope to see you there!

January 16, 2023 6pm - January 16, 2023 10pm

Reserve Your Table

Join us on Monday, January 16th as the Hestia and Kalimotxo teams host two chefs from Norway, Atli Mar Ynngvason (Chef/Owner of Katla,) and Halaigh Whelan McManus (Head Chef of Bar Amour, formerly Head Chef of 3 Michelin Star Maemo) for a special dinner series. The two chefs will curate a unique menu alongside Kevin Fink, Tavel Bristol-Joseph, and the team from Hestia for an intimate dinner for only 45 guests. The tasting menu will be $225 per person (before tax, gratuity, beverages) and be sourced from both Norway and Texas. Please contact the restaurant for questions regarding dietary restrictions or allergies and we will do our best to accommodate you.

The teams behind Hestia and Kalimotxo are excited to announce that the restaurants will be hosting Atli Mar Ynngvason of Katla and Halaigh Whelan McManus of Bar Amour from Oslo, Norway this month. The chefs will be at Kalimotxo on January 15th for a fun and casual a la carte menu and will be at Hestia on January 16th for a ticketed dinner. More details on the chefs and events below.

Atli Mar Yngvason has had amazing success with his new restaurant Katla in Oslo. The native Icelander has worked under famed chefs Eyvind Hellstrøm (Bagatell) and Even Ramsvik (Ylajali) before taking a full year of inspiration and traveling around Asia in 2009. He is known for his seamless use of Nordic ingredients mixed with flavors and techniques we know from Asia and Latin America.

Halaigh Whelan McManus worked at iconic Noma for years before being named one of Ireland’s next generation of star chefs. He brought his iconic cooking style to Maemo in Oslo where he led the kitchen and then later took lead of their Research and Development kitchen. Halaigh’s style is fun and beautiful with flavor being the driving force of each dish.