Valkyrie Shakes Things Up With a New Menu

Glasses clinking, large round booths packed with chattering groups, and a wall of roughly 700 liquor bottles glittering in the dim light. It’s a familiar view for many Tulsans. The craft cocktail bar Valkyrie, located at 13 Reconciliation Way in the heart of the Tulsa Arts District, does more than provide a good drink. Every detail of the experience is meticulously planned and executed with intention. It’s my favorite bathroom in town, partly because they only use Mrs. Meyer’s hand soaps.

The atmosphere can be described as moody but inviting, upscale yet approachable. The evening we visited, my friend and I were bundled up in hoodies and beanies. Behind us, a group of suits were telling jokes and sipping whiskey. A few seats down, a first date that seems to be going well. The music was loud enough to make you want to lean into your conversation, without drowning it out. The low bar lights and flickering candles make everyone’s skin look good. And the drinks are so damn good.

I am normally a beer and shot drinker, but I opt to have at least one cocktail when I am at Valkyrie. You can tell every ingredient behind that bar is specifically chosen for its quality and combined to make an impact in your glass. The attention to detail is something that should be studied. Do you know why they only use Mrs. Meyer’s basil-scented hand soap? General Manager Alexis Chasteen explains that they “thought about a mild, fresh scent” so the guests aren't smelling it over the aromatics of their cocktails.

They brought that same attention to their new menu, that dropped November 19th. In addition to incorporating visual elements back into the menu, the drink list has doubled in size. Illustrations accompany each drink name so guests know how the drink will be served. If you don’t recognize some ingredients, buzz words tip you off to the flavor profile. I tried the Aurelia (gin, aquavit, rhubarb, lemon, hazelnut, walnut, lavender) described as “rhubarb in a blanket, whimsical” – other flavor notes are a little more straightforward. I was lucky enough to get to ask owner of Valkyrie, Aaron Post, a few questions about the creative process that goes into creating and launching a new menu.

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Q: The previous 2 menus had a “concept” approach (parts of a flower, metamorphosis) – why did you decide to change direction? Did that impact the team’s approach to this menu?

A: Those menus were a ton of fun to conjure up and resulted in some awesome creativity from our team. We decided to switch gears to focus on concepting ambitious, ingredient-focused cocktails, and to practice advanced techniques for balance, complexity, and flavor mapping.

Q: Who worked on the cocktails for this menu? How did you decide who would be a part of that team? What did that process look like? Were there challenges to making the menu cohesive?

A: The menu committee was made up of Michael, Harris, Tanner, and myself (Aaron) with regular input from Lex and Caleb, (our GM and principal bartender respectively). This team was chosen for their drive to learn and practice more advanced techniques. Learning new skills always presents some hurdles, but we surmounted them, and things came together relatively quickly afterwards. We meet for a weekly cocktail workshop which accommodates the two main aspects of the process. The first aspect is to present concepts. We submit an idea for a drink before ever touching bottles. This encourages critical thinking about what a drink concept is, how it will manifest, and what our guests’ experiences of it will be. We will either approve it, quickly workshop the idea, or scrap it and move on. When a concept is approved, a recipe is defined, and we are free to source and produce the necessary ingredients. The second step is to workshop the actual cocktail. Approved concepts from the previous week are made multiple times to hone the recipe. Occasionally, drinks at this stage fall short and are either reverted to the conceptual stage or scrapped entirely. But most of the time, the thoughtfulness and preparation pay off, and the result is an excellent cocktail that is then published into our repertoire.

An orange being flambéed for the signature “Churchill in A Handbasket” Negroni.

Q: In 2020 you made the switch to QR code menus, for obvious reasons. What was that transition like, and what has it been like making the switch back to physical? Were there any expected or unexpected challenges?

A: As my staff will tell you, I’ve always preferred physical menus. Their design and production can say so much about a bar or restaurant’s intentionality. The tactile aspect seems to encourage a convivial atmosphere and conversation between guests. The QR codes were a necessary compromise during the pandemic, as well as after, given supply chain issues and frequent outages of products that might be featured on a menu. The printing costs would have been prohibitive for all the changes. Things have calmed down, and we’ve settled on a format that best suits our needs. I’m incredibly excited to have them back.

Q: Who did the design for this menu? Was it a collaborative effort with the artist, or did you give them free rein? Why the choice to not include the design elements online? Did the design impact the menu or vice versa?

A: We worked with Aaron Whisner on this menu, as well as every other physical menu we’ve produced. He is the same designer that created all of our branding. He and I have been friends since high school.

Q: It seems like the progression of menus leading up to this launch tell a story (parts of a whole, metamorphosis, deviating from the norm). Was this intentional?

A: Previous menus were focused on an evocative concept that we felt would fuel a wide spectrum of cocktail ideas. I think ‘parts of a whole’ style of menu concepts just seemed to do this better than others for us!

Q: What is your favorite part of this menu? A drink, or an element of the menu.

A: I love that this menu speaks to our mantra of ‘Playfully Serving Serious Drinks.’ The cocktails are ambitious and meticulously crafted, but not too precious, and served casually with gracious and fun-loving hospitality.

Q: What does this mean for the future? Other approaches to your style of service, or what you offer at Valkyrie? Other concepts? What is next?

A: We set out to advance the F&B and hospitality culture in Tulsa, and we’ll continue to push regardless of competition (we love our hospitality community) and market demands. Valkyrie does this for cocktails and spirits. St. Vitus does this for dance music culture. Our third concept, Maestro, will do this for agave and sugarcane spirits and cocktails as well as Latin American and Caribbean fare. Keep an eye out for that!

Candles glow in low light bringing ambiance to the table.

Post and his team have perfected the art of balance. From well-rounded drinks, to an artfully executed menu, and a thoughtfully curated ambiance that can’t be replicated anywhere else. This level of care and skill is exactly the reason why you’ll hear the Valkyrie name lauded by critics and industry professionals across the country. Do yourself a favor and don’t miss checking out this latest menu. Cheers!