Top 10 Tables to Book for Valentine’s Day
These restaurants are sure to be a romantic treat.
At the Table//Photo by Dallyn Pavey/Dish Public Relations
Chef Jonathan Amann’s four-course Valentine’s Day dinner features seductive dishes like roasted beet napoleon with black truffle vinaigrette; smoked duck breast with duck cracklings and brandy-soaked cherries; butter poached Maine lobster tail with fennel soubise; espresso crème brûlée and more. Cost is $85 per person and includes complimentary champagne and homemade limoncello. Call (484) 237-8179 or visit amanisbyob.com for reservations. 105 E. Lancaster Ave., Downingtown
Join this Wayne newcomer for a six-course Feast of St. Valentine tasting. The menu features inventive plates like uni with quail egg; ahi tuna and salmon tartare topped with truffle oil, capers and cucumber; cavatelli with porcini and rabbit confit; and wild boar tenderloin, dehydrated bacon, cipollini and piquillo peppers. Cost is $85 per person and includes a complimentary glass of champagne. Call (610) 964-9700 for reservations or book online.
Azie on Main//Photo by Dallyn Pavey/Dish Public Relations
In addition to Azie on Main’s a la carte menu, chef Ricardo Franco will offer a special a la carte Valentine's Day menu with three romantic courses to choose from. Specials include oysters on the half shell with mignonette, cocktail and vinegar sauces ($18); special sushi roll with spicy tuna, tempura shrimp and avocado in a soy wrap topped with seared tuna and finished with sweet and sour kiwi mango ($22); and rack of lamb toban-yaki with jumbo shrimp finished with a garlic sesame sauce ($35). The Valentine’s Day menu will be offered Feb. 10-14. For reservations, call 610-527-5700.
Chef Kazuyuki "Kaz" Mitsui is serving up his creative Valentine's Day menu, perfect for a romantic evening. The Valentine’s Day menu will also be offered Feb. 10-14 and includes Nikkei-style shrimp ceviche in a pico de gallo served with oranges, crispy jalapeño, beets, fried plantain and cilantro, with a creamy salsa rosa ($12); drunken short rib and tuna tenderloin bone-in short rib braised in select wines served over garlic mashed potatoes and maguro tuna tenderloin with four sauces ($32); and table-side chocolate gelato for two served with pancakes, tempura cheesecake and a rose maple syrup ($20). Azie in Media's Asian-inspired a la carte menu will also be offered. For reservations, call 610-566-4750.
Woo that special someone with the Gables’ special Aphrodisiac Tasting Menu consisting of four creatively crafted courses courtesy of chef Dave Wenerd. The menu includes tuna tartare crostini topped with avocado purée, chorizo and toasted pecans; fried oyster salad with cornmeal crusted oysters, arugula, radicchio, pear, tomatoes and creamy Worcestershire dressing; saffron and lobster carbonara with asparagus tips, confit garlic, bell peppers, basil and shaved Pecorino; and bittersweet chocolate crème brulee, chocolate and almond tuille cookie with fresh raspberries. The menu will be offered Feb. 11, 12 and 14 and is $55 per person. Make your reservations online or call (610) 388-7700.
From left: Nectar interior//Photo courtesy of Nectar; Majolica//Photo by Steve Legato
Join chef Andrew Deery for a special evening featuring a four-course dinner for $65 per guest. Seatings on Valentine’s Day are at 5:30 p.m., 6 p.m., 8 p.m. and 8:30 p.m. Majolica’s regular menu includes standout dishes like chilled English pea soup with rosemary cream and bacon; grilled scallop and pork belly served with apricot jam; roast duck and warm dandelion and cremini salad; and bittersweet chocolate souffle with salted caramel ice cream, so prepare to be wowed. Make reservation online or call (610) 917-0962.
Nectar offers the perfect setting to celebrate any occasion, and chef Patrick Feury’s a la carte Valentine’s Day menu is sure to be special. From Sex on the Bay Oysters ($3 each) to “Nectar” ramen ($19) to Nova Scotia lobster risotto ($34) and grilled tea-smoked salmon ($28), there's a dish for every taste. Even a lobster bento ($34) and the award-winning Chester County cheese plate ($19) make an appearance. For a perfect ending, there is a sweet dessert of creamy white chocolate crème brulee ($10). Nectar’s full a la carte menu will also be available. The Valentine’s Day menu will be offered Feb. 9-14. For reservations, call 610-725-9000.
Enjoy one of the Main Line’s most romantic restaurants while you indulge in seductive additions to the a la carte dinner menu. Items include oysters Rockefeller and jumbo lump crab tortellini small plates, and special principal dishes including poached Maine lobster tail with New Zealand mussels, chorizo and Yukon Gold potatoes in a tomato-saffron broth and grilled Creekstone Farms center cut ribeye with foie gras mashed potatoes, buttered asparagus and thyme-veal reduction sauce. For dessert, the pastry chef is whipping up decadent additions such as a passionfruit and raspberry parfait layered with passionfruit cream, white chocolate mousse, strawberry sauce and fresh raspberries, and a Valrhona 70 percent dark chocolate dome filled with coconut cream and topped with a citrus macaron. Make reservations online or by phone at (610) 977-0600.
Chef Sean Weinberg will present a traditional four-course tasting menu for lovers of Italian cuisine on Feb. 14. Start your meal with a family-style antipasto of fresh crab crostini, lobster arancini, seared ahi tuna with grapefruit and radicchio and tuna-stuffed deviled eggs. Next, choose from menu items like truffle and parmesan risotto, Adriatic-style seafood stew, slow-roasted Berkshire pork and wood-grilled double lamb chop. No Valentine's meal would be complete without a sweet ending. Indulge in a chocolate tasting including chocolate hazelnut truffle, dark chocolate and mint torte, chocolate covered banana, toasted almond mocha mousse and polenta cookie. Call (610) 644-4009 to book your reservation.
Sola BYOB//Photo by Dallyn Pavey/Dish Public Relations
Whether you’re wining and dining with a new love or celebrating happily ever after with that special someone, Sola BYOB will offer all the ingredients for a romantic Valentine's dinner. Chef Scott Morozin has created a four-course menu that will be offered on Feb. 14 from 5:30–10 p.m. The cost is $75 per person. The menu includes roasted beets with toasted hazelnut, gently torn lettuces and goat cheese; braised pork belly with lobster raviolo, three grains, shaved radish and curry broth; oysters on the half shell, Spanish tarragon and blood orange mignonette; filet for two with winter roots presented three ways, potato puree and beef jus; and chocolate gateaux, banana brûlée and strawberry for two. For reservations, call (610) 526-0123.