Valentine’s Day for LA Lovers (of Food!)

Whether or not you have a Valentine, grab your bae or a BFF and partake in a foodie experience next weekend. L.A.’s restaurants are toasting February 14 in a big way.

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EP & LP: Exec Chef Louis Tikaram and the EP kitchen bring you the sweet and savory Lovers Menu for $100 + per couple, $125 with a Veuve Cliquot pairing. WeHo’s mod-Asian dining destination and rooftop features Prosecco or Veuve; 1/2 dozen Pacific oysters with red chili, lime, & cilantro or white soy & ginger; Chiang Mai Larb, spiced salmon, lemongrass, kaffir lime leaf, & cabbage; Lou Dogg’s Crispy Skin Chicken, 1/2 Mary’s Farm organic chicken with black vinegar, chili, & lemon; EP Vegetable Fried Rice; and Coconut S’mores with toasted coconut marshmallow, Graham cracker, roasted milk chocolate & berries with fresh strawberry Sauce served with a young coconut sorbet.

All weekend long, the restaurant is featuring a fruit-forward Lichi-Li Aperol Spritz served in a hollowed-out grapefruit and Tainted Love, a zesty mix of herbs and fruit.

If love hasn’t crossed your path, head with the rest of us singles to the LP Rooftop Where Love Lives will host a Not So Lonely Hearts Party  presented by your friends at Tinder.


Katana West Hollywood The Sunset Strip’s sophisticated robatayaki concept is serving a special iteration of their three course Izakaya prix-fixe menu including a complimentary champagne cocktail ($65*/$85* per person, two person minimum) with dishes like Tuna Carpaccio with Wasabi Soy Truffle Oil and Parmesan;  Assortment of Robata-Yaki Skewers (sea bass, chicken with green onion, American Kobe beef with black pepper sauce); and Lobster with Sherry Soy Vinaigrette and Burgundy Reduction, topped with black truffles (premium only.) Guests may add a supplementary dessert for $10 and exclusive bottles of champagne include Dom Perignon ($300*) and Cristal ($400.) Now might be a good time to pop the question!

Sushi Roku Pasadena

Sushi Roku Pasadena  will present a 5-course Valentine’s Omakase Menu served with two glasses of sparkling Prosecco. Highlights include Tartare Trio (toro, salmon, and shrimp on garlic toast); Filet with blistered shishito peppers and carrots topped with mushrooms and black pepper sauce; sashimi, and premium sushi. Top off your meal with a Raspberry Cheesecake served with marshmallow sauce.


Providence‘s Exec Chef Michael Cimarusti brings an indulgent seafood-centric prix-fixe menu to L.A.’s cupid scene for $240/person/$365 with wine pairing, plus tax and gratuity.) The eight-course meal, including a selection of amuse bouche and desserts, will be offered Friday, February 12 through Sunday, February 14 from 5:45 pm to 11 pm. Following amuse bouche like Fluke with hibiscus and Dungeness Crab with pickled daikon, indulge in courses such as Barely Cooked Spot Prawn with chilled prawn gelee, caviar, and herbs; Nantucket Bay Scallop, quickly sauteed with sunchoke and black truffle; Lobster/Beet, Maine Lobster with assorted salt-roasted beets; Parsnip Veloute with foie gras, parmesan, port, and truffle; Black Sea Bass with turnip, blood orange, and Indonesian spices; and Wagyu Beef with truffled celery root puree and roasted celery root.

Pastry Chef Jessie Liu’s desserts include Meyer Lemon Sorbet with Osmanthus and butterscotch cremeux with banana Bavarian and pecan.


What says romance better than a French meal? Fig & Olive Melrose Place  the Provence-inspired all things olive oil, celebrates l’amour Saturday and Sunday with a four-course prix-fixe dinner ($79 plus gratuity and tax), featuring exclusive menu items highlighting seasonally driven tastes of winter such as hazelnuts, endives, and clementines. Travel around the world with wine pairings ($35) with offerings from the Valencia, Loire, and Napa Valley regions. In addition to the restaurant’s popular crostinis, entree offerings include Foie Gras with fig chutney and toast, paired with Chenin Blanc from France; Chilean Sea Bass with lemon, thyme, carrot, asparagus, celery root puree, roasted potato, chermoula mascarpone, and harissa olive oil emulsion paired with Chardonnay from the Santa Lucia Highlands; Filet Mignon with rosemary, thyme, garlic, barley risotto, chanterelles, manchego, mascarpone, and Arbequina olive oil Bernaise paired with Chardonnay from Napa Valley.  The special dessert, Clementine Vacherin, features meringue, white chocolate mousse, and clementine sorbet, paired with Muscatel from Spain.

Reservations can be made by calling 213.460.4170.





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