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Looking for ideas to capture a bigger piece of the hefty Valentine’s Day pie?
• GALLERY: Ramp up the romance with 16 sips for lovers
By now, everyone in the restaurant business is keenly aware of how important Valentine’s Day is. There’s more than one way to capitalize on this brief but powerful spike in demand for romantic splurges. We’ve rounded up a few good ideas.
Before reading on, by the way, don’t forget an important—and profitable—strategy: Whip up some sexy-sounding cocktails to complement the sensual food selections. Check out this gallery of drink inspirations.
Hit all the right luxury notes.
Chefs at Café des Architectes in Chicago’s Sofitel have created a sumptuous five-course, $95 tasting menu accented by premium touches such as foie gras, quail egg and caviar. For a $20 extra, guests can add the panache of French truffle to a course.
Meritage, the fine dining restaurant at the Claremont Hotel, Club and Spa in Berkeley, CA, assembled a $120 four-course menu featuring luxury ingredients: white asparagus soup with caviar and blood orange custard; Maine lobster with crawfish gnocchi and dayboat scallop mousse; eye of redeye; and classic chocolate soufflé with raspberry crème anglaise.
At Zatinya, in Washington, DC, Valentine’s Day will be celebrated for four days, Feb. 13-16, with an indulgent Middle Eastern a la carte menu that includes Caviar Airbreads, Lobster Kibbeh, Lamb Kleftico, Lamb Chop Moussaka for two.
Also in DC, nopa Kitchen + Bar will serve a three-course $85 per person meal that includes choices such as Chicken Liver Toast, Steak Tartar, Butter Poached Lobster, Roasted Duck, Chilean Sea Bass, Soy Glazed Short Ribs and Chocolate Pave.
Shaw’s Crab House in Schaumburg, IL, is rolling out the Grand Crab Buffet on Valentine’s Day. It’s a spread of Alaskan King Crab, Dungeness, snow crab and hot sides such as hand-carved beef tenderloin, lobster & brie pasta and au gratin potatoes. A cold seafood and salad bar and a variety of desserts cap the buffet, which will run $60 per person on Feb. 14-15.