Eat your heart out
Saturday is Valentine’s Day, which means many couples will be making a beeline for their favorite restaurants. Other couples will be staying as far away from their favorite restaurants as possible in an effort to avoid the crazy crowds.
If you’re staying home to make a romantic dinner, I’d love to hear what you’ll be cooking. I think I’ll stick with that plan this year, but I’m still trying to decide what to make. It might be a good night for a big hunk of red meat right off the grill.
For those of you still looking for a night on the town with your sweetie, here are a few options I’ve heard about:
* Metro! in Roanoke: Valentine’s Day specials in addition to the regular menu
* 202 Market has a new City Bar lounge menu that is not Valentine’s Day related. They will also have a fixed price tasting option on Saturday in addition to the regular menu.
* Tony Pope Bistro & Wine Bar: A 4-course tasting dinner, with wine, for $65 per person. Pope recently overhauled the menu and is now featuring all French bistro foods at lower prices.
* Local Roots Cafe is offering two tasting menus featuring local food. The 5-course menu is $69 per person; the 10-course option is $159 per person. Wine costs extra.
* The Isaacs Restaurant will have several appetizer and entree specials, as well as a chocolate-banana cheesecake, in addition to their regular menu options.
* Hotel Roanoke and its sister hotel, the Inn at Virginia Tech, are offering tasting menus, live music and lodging packages with sweet extras like champagne and strawberries.
* Blue 5 is offering a limited menu at $50 per person, which includes a complimentary dessert and champagne toast. Entertainment by Valerie McQueen and Friends.
* Bread Craft bakery is selling a treat box consisting of homemade marshmallows dipped in chocolate, chocolate-covered strawberries, chocolate-covered apricots and chocolate nut clusters for $10.95. Order as soon as possible.
I’m not intentionally leaving any restaurants off this list; this is just what I’ve heard about so far. If anyone wants to add a Valentine’s special to the list or recommend a favorite romantic spot for others, feel free!
February 10, 2009 - 1:37 PM
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hey Lindsey,
Are any of these folks offering their Valentines fare for lunch? I need a nice solution which doesn’t intrude on later plans…
Since I was sick during the holidays, I’ve decided to make my standing rib roast dinner, usually made at Christmas, for Valentine’s Day. Hope the Mr. won’t be too disappointed
(hah) as he has been out of town all week on business and will likely be looking forward to a home-cooked meal when he returns. I use a homemade spice rub on the outside then cook my roast very hot (500F) for about 2 hrs., then turn the oven off and let it sit without opening the door for another 2-3 hrs. (you cannot cheat!!) I have a beautiful 10 lb. roast that I had custom cut just before Christmas but had to freeze it when I got sick. Even though it’s been frozen, I think it will still come out unbelievably juicy and flavorful. I’ll add baked winter squash and mixed veggies from the garden, and maybe some herb-roasted new potatoes with a reduced red wine, garlic & mushroom gravy. YUMMMMIE!! As a side note, I nearly fell to the floor in shock when the butcher asked me if I wanted the rib roast de-boned. AS IF!!! That’s the best part – chewing off the last little cracklings from the bone, or throwing them all in a big pot to make soup. De-bone a rib roast, indeed. The dog would have me shot if I did that!!
I think the Mr. is going to feel pretty lucky, Julie. If he doesn’t, I’ll bet I could find a few guys to take his place
I’m interested in your cooking technique. Can you tell us why you do it that way?
Win, I haven’t heard about any lunch specials. The best thing to do, I guess, is call up the restaurants that interest you the most and ask them. You are onto something, though — going out to a nice lunch for Valentine’s Day can be less expensive AND save you the hassle of dealing with all the crowds. My hubby took me to lunch at Carlos’ for our first Valentine’s Day. We both were working nights at that time.
Lindsey, I read an article in Southern Living Magazine (I think) several years ago about cooking tender meats at high heat and less tender cuts at low heat. Then I discussed the theory with a chef I befriended at Zach’s Restaurant in Colorado Springs, Co. He persuaded me to try the high heat method with rib roasts, something he did there at the restaurant to stunning results. Apparently, high heat creates this wonderful ‘crust’ around the meat, especially if it is cooked on a rack to elevate it off the pan’s floor (I can attest to that); this helps seal in the moisture. I have never been disappointed when I use this method. It works equally well on the grill – high heat for tender cuts, lower heat for flank steak or chuck roast… BTW, this is the ‘secret’ to Ruth’s Chris steak houses; they grill their steaks w/very high heat (600F). If the Mr. doesn’t get home in time this weekend, I may have to take you up on those offers for ‘stand-ins’!!!
Brambleton Blend are featuring a tasting menu for, I believe, $45. Chef Mike described it as a ‘loss leader’ while they attempt to draw customers for dinner. Brambleton Blend are now serving dinners Thursday, Friday and Saturday nights – if you’re overlooking this place because you think it is ‘only a coffeeshop’ then reconsider. I ate there last Saturday night (Skirt steak, over potatoes and mushrooms, in a demi-glace, then heaped with Feta. Homemade icecream and wildberry sauce for dessert) and the food was phenomenal. Full ABC, great service and reasonable prices.
Julie, PLEASE don’t give your pup the cooked bones!!
On a side note, what butcher do you go to??
I’ve seen Paula Deen cook her rib roasts on her shows the same way. It obviously works. Julie, your menu sounds delicious!
Maria (and all), Sometimes I use O’Briens on Main St. in Salem; this one came from Kroger but I asked Jim. the meat dept. manager at the Brambleton store, to cut it just the way I like it. Jim does a great job, and he can get just about whatever you want. I like a thin but even layer of fat around the roast; that’s the part that gets crispy. If there isn’t enough fat or if it is uneven in thickness, one side can cook too fast. And don’t worry, the dog only gets some of the cracklings chopped up on her food, but I swear that cooking the roast bone-in gives it better flavor and the bones/leftovers (if there are any!) do work really well for soup.
Leaving the bones in meat helps keep it moist.