Where to Celebrate Valentine’s Day in LA

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Image courtesy of Wolfgang Puck at the Hotel Bel-Air
Image courtesy of Wolfgang Puck at the Hotel Bel-Air

Valentine’s Day is right around the corner, and if you’re freaking out because you have no idea where to go or what to do, you’re in luck, because we’re here to help you. Here is a list of the restaurants offering special loved-up menus on Feb. 14. Better call fast — reservations as haute as these won’t last forever.

      • A.O.C. Celebrate in style at Suzanne Goin’s West 3rd. St. spot with a four-course dinner prepared by chef de cuisine Lauren Herman. You’ll nosh on items like a wild mushroom tart with fromage blanc, hazelnut persillade and fine herbs; hamachi crudo with beet-meyer lemon salsa, kumquats and pistachio aillade; braised beef cheek with roasted kabocha squash, pea tendrils, green garlic soubiseand truffle butter; and, mascarpone semifreddo with bittersweet chocolate, crushed amaretti and cocoa nib brittle.
      • Bar Marmont Chef Carolynn Spence is offering a “Love Me/Love Me Not” menu for those that have Valentine’s, and those that don’t. The a la carte menu includes items like caviar and oysters served on a bed of roses with pink peppercorn mignonette (Love Me) and a variety of chocolates and cookies served with a small pink hammer and a shot of whiskey (Love Me Not). Speciality drinks include: The Love Fool  with pisco, fresh lime juice, sugar, fresh mint, cucumber and rose water; and The Restraining Order  with silver tequila, St. Germain, fresh lemon juice, celery bitters and raspberry sugar.  
Image courtesy of The Bazaar
Image courtesy of The Bazaar
      • The Bazaar has something special in store for black truffle lovers. Jose Andres and Chef de Cuisine Holly Jivin will offer Valentine’s Day a la carte specials including black truffle dishes and tableside caviar kir royal cocktails.
      •  Comme Ça is offering up its three-course prix-fixe Sweethearts Dinner. The feast, as conceived by Chef David Myers, was inspired by the memories of Julia Child and her husband Paul’s love of the holiday and their quirky celebrations while living in France. From hearty Coq au Vin to a light and airy Paris-Brest, the three-course $59 prix fixe menu recreates classics from the Julia’s kitchen—a postcard to the past, in the form of a vibrant candle-lit dinner affair. The meal will include dishes such as a Rolled Omelet with osetra caviar, crème fraiche and chives (this choice is an additional $15); Lobster Thermidor with cognac cream and glazed English peas and carrots; and Gateaux Paris-Brest with toasted almond and praline crème or Chocolate Soufflé with vanilla raspberry anglaise.
Image courtesy of Drago Centro
Image courtesy of Drago Centro
              • Drago Centro Chef Celestino Drago is offering a four-course Valentine’s Day tasting menu featuring antipasti of burrata and prosciutto with gnocco fritto and arugula as well as grilled swordfish, celery root, capers and olives in a uber-romantic setting. That’s amore, all right.
              • The Lobby Lounge of the Four Seasons Westlake Village is offering a three-course  “Mine and Yours” sweetheart dinner with optional wine pairings complete with Frank Sinatra-style live music in the Lobby Lounge prepared by Executive Chef Alexander La Motte. The selections for each course is a duo of ingredients– for example, Seared Diver Scallop and Scallop Tartar to start, Slow Roasted Lamb Chop & Braised Lamb Shank, and Lemon-Hazelnut Torte & Lemon-Mascarpone “Pallet” for a sweet finish.
              • Lucques Celebrate Valentine’s Day in style at Lucques with a menu of potato blinis with American caviar, herb salad and crème fraiche; blood orange, avocado and roasted beets with marinated labneh and Mexican lime; diver scallop with risotto carbonara with fava beans and black truffle; braised beef daube with carrot purée, wild mushrooms and gremolata; and for dessert, bittersweet chocolate dacquoise with caramel, candied hazelnuts and coffee cream.
Image courtesy of Melisse
Image courtesy of Melisse
  • Melisse Chef Josiah Citrin has created options for diners to enjoy his Valentine’s Day menu on Thursday, Friday or Saturday.  The eight-course menu includes dishes such as his famous Egg Caviar, a soft poached egg with lemon crème fraiche and American Caviar; Perigord Truffle Risotto with mascarpone and shaved black truffles; and Crispy Atlantic Bass with Swiss chard, onions and sweet clover broth.
  • Patina offers a truly innovative experience by partnering with L’Artian Parfumeur for a feast of the senses.Executive Chef Charles Olalia’s three-course menu is inspired by select scents from the line’s Explosions d’Émotion collection Taking a cue from the designer perfume line’s Déliria fragrance, which features notes of toffee and apple, the first course of Nova Scotia Salmon incorporates citrus-cured apple and grain mustard. The second course includes guests’ choice of Atlantic Black Cod, served with tender carrots and roasted garlic fumet, or the Omaha Beef Tenderloin with smoked potato mousseline and Bordelaise syrup, both of which are inspired by the saffron, whiskey, lavender, and rose bouquet found in L’Artisan’s Skin on Skin. The Passion Fruit Crémeux with Valrhona chocolate and coconut sorbetisa play on the line’s Amour Nocturne, which features soothing notes of hot milk and caramel.
  • Petrossian If you’ve got a taste for caviar, Petrossian’s five-course “Caviar Affair to Remember” Valentine’s Day dinner menu is the choice for you. The menu features a glass of rosé Champagne and dishes such as agnolotti with red wine and Point Reyes blue cheese and risotto with black winter truffles and parmesan. $95 per person (supplements available). On Feb. 15 and 16, Petrossian is also offering a “Morning After” brunch with a three-course caviar-centric menu including 12 grams of Transmontanus caviar and a glass of Champagne, bellini or mimosa.
Image courtesy of Rustic Canyon
Image courtesy of Rustic Canyon
  • Rustic Canyon invites guests to enjoy award-winning chef Jeremy Fox’s menu of farmers’ market-inspired small plates, served family style. Diners may choose eight plates per table from a selection of 16 menu items. Highlights include Steelhead Tartare with “Sierra Gold” potato, oyster, and old bay; Stone Valley Farms Pork Rillete, served in a jar with pickled red onion, parsley, and violet mustard; Roasted Scallops with cauliflower, vadouvan, and pine nut-raisin relish; and a decadent Strawberry Lattice Pie with vanilla ice cream from Pastry Chef Laurel Almerinda.
  • Wolfgang Puck at Hotel Bel-Air  Master Chef Wolfgang Puck and Executive Chef Hugo Bolanos have created the perfect Valentine’s Day menu to be enjoyed in the intimate, tucked away setting of Wolfgang Puck at Hotel Bel-Air. The three-course menu will start off with an amuse of Kumoamoto Oyster with Sudachi Citrus and dashi gelee; other dishes include Japanese Hamachi Sashimi with Moro blood orange ponzu, myoga and young shiso buds; Maine Lobster Pot Pie with winter root vegetables, tarragon and lobster sauce Américaine; and a Passion Fruit Verrine with coconut mousse, lemon sponge cake and basil granita.  An optional black truffle supplement is also being offered.  There is also a private dinner in the gazebo for two featuring a four-course tasting menu, bottle of champagne and personal butler for $1,500 available, as well as a special Valentine’s Day cocktail in the form of the Forbidden Kiss, which has Hendrick’s Gin, raspberries, rose elixir and fresh lemon.

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