Skip the Reservations with This Ultimate Valentine’s Day Dinner Spread
Why brave the Valentine’s Day scramble for a restaurant reservation when you can go to the best restaurant of all: The one in your kitchen. You don’t need to make a reservation, you get to call the shots on the lighting, the music — and most importantly — the menu.
Plus, the act of preparing a meal for (or maybe even with!) someone can be a romantic gesture. So, yes, a Valentine’s Day date night at home can be special, memorable, romantic — and delicious. Here’s our ultimate Valentine’s Day dinner menu that feels just as special as a table at a fine dining restaurant, minus the whole going-out hassle:
Surf & turf: Ribeye and lobster
Few dishes say “special occasion” like surf and turf, a white tablecloth classic. Pair a beautifully marbled, Animal Welfare Rated cut of ribeye with creamy, rich lobster tail. Plus, it’s easy: With ready-to-cook kits of sustainable wild-caught tail meat, Luke’s Maine Lobster Tails (which you can find in our Seafood department) makes it simple.
Twice-baked new potatoes
Baking these creamy, fluffy potatoes twice — once to cook the potato, and again to crisp up the topping — gives a special occasion–worthy upgrade to an otherwise everyday side dish. The technique results in a much more striking visual presentation than standard mashed potato fare, without being too labor-intensive or tedious. Add an extra-special touch of decadence by topping with chives and caviar.
Lemony roasted asparagus
With their juicy stalks and slightly crispy ends, oven-roasted asparagus make a perfect counterpart to a fancy entrée like steak and lobster. Plus, it’s delicious enough to stand on its own without taking over the plate. Lace them with a little fresh lemon juice for a subtle pop of acidity that takes it to the next level.
Every romantic dinner should end things on a sweet note. Chocolate-covered strawberries are an all-time classic romantic dessert, and for good reason: The juicy, sweet-tart berries pair perfectly with the creaminess of milk chocolate or the bittersweet flavor of dark chocolate.
Don’t forget the bubbles
For the requisite bubbly, fill your flutes with Jacques Bardelot Brut, a crisp, dry Champagne with clean and balanced flavors that will complement, rather than overpower, the meal. Not a fan of bubbly? Consider pairing H&G Howell Mountain Cabernet Sauvignon with your ribeye. (Yet another benefit to staying in: no corkage fee.)