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It's time we talked about Valentine's Day. (Part 3)
Today, a hybrid option for people who really just want to stay in.
It's time we talked about Valentine's Day. (Part 3)
This week, we've been making our picks for those of you willing to brave the Valentine's Day crowds (our first two top menus are here and here, in case you missed them).
Of course, many people would rather stay in for a romantic, home-cooked meal on V-Day. But if you're short on time or not that skilled in the kitchen, it might conjure images of sharing tuna noodle casserole with your partner, which is admittedly not the sexiest thing we've ever heard. (Though, no joke—if you're not much of a cook but you put in the effort to make your significant other a casserole on the 14th, that's super-cute and they'll definitely love you for it.)
But if you want to eat seriously well at home without the stress, maybe you should just let Jason Cichonski's crew over at Ela (627 S. 3rd St.) come up with the menu and do almost all of the work, so that you can just finish up, plate the meals, and take the credit. The specs: $100 for a 3-course meal for 2 people, including a bottle of champagne. The menu has a firm grounding in the traditional holiday fare (choice of steak or lobster, a chocolate and strawberry dessert), but it's coming out of Ela so you know it's going to be far from boring. Better yet: you just have to order by Tue., Feb. 12 and then pick it up on Valentine's Day—no fretting over having forgotten to make your arrangements a month in advance.
Plus, you get the added benefit of being able to eat Jason Cichonski's food without risking your partner actually seeing Jason Cichonski, which might ruin your chances that night altogether (in case you haven't heard, he's a total dreamboat, way dreamier than mere mortals like us could ever hope to compete with).
First course
Shaved kale salad with smoked pecans, charred onion and whole grain mustard vinaigrette
-or-
French-style onion soup with gruyere toast
Second course
Aged ribeye with shiitake mushroom risotto, braised red cabbage and red wine beef au jus
-or-
Ginger-butter poached Maine lobster with creamy cheddar polenta, baby bok choy and lobster jus
Third course
Chocolate ganache, poached strawberry and sesame shortbread
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