Valentine’s Day Dinner Specials Around Town

From romantic prix-fixe menus to a 'Haters' bash, here are over 20 ways to celebrate all things Cupid.

valentine's day

Grits photo via Shutterstock

Alden & Harlow

Available from February 13-15, chef-owner Michael Scelfo is thinking big at Alden & Harlow with entrees like a shellfish pan roast for two, complete with lobster sausage, shrimp, mussels, oysters, a grilled tomato sugo, and uni and caviar toasts ($79); or braised and smoked lamb neck for two with Anson Mills polenta, grilled chicories, lamb bacon and walnut vinaigrette ($56). Dessert plates will feature a generously portioned assortment of cookies, petit fours, and truffles ($21).

40 Brattle St., Cambridge; 617-864-2100 or

Area Four

Area Four is inviting everyone who wants to avoid cloying couples at their fourth annual “Haters Valentine’s Day” party. Stuff your face with curmudgeon-inspired fare like jerked chicken with irate rice or arrabbiata “angry” pizza topped with spicy peppers. Afterward, satisfy your sweet tooth with some hate candies, the anti-Conversation Hearts that will remind you that no one’s asking to “Be Yours” this year. In addition to the specials, Area Four encourages you to indulge in your unrepressed misery with their heartbreak playlist; that means a shame-free environment to belt out all those classics from The Cure, The Smiths, and more.

Feb. 14, dinner 5-10 p.m., bar until midnight; 500 Technology Square, Cambridge; 617-758-4444 or

Bastille Kitchen

Bastille Kitchen will celebrate Cupid’s arrival by offering a special three-course prix fixe menu created by executive chef Adam Kube, featuring innovative Parisian fare with elevated components such as wilted rose petals, black garlic, stinging nettles, and grilled plums. Starters include the option of winter purslane (grilled plums, caramelized shallot, goat cheese phyllo star, and blood orange vinaigrette), chestnut-parsnip soup (braised veal cheek, wilted rose petal), or beet gnocchi (tea-smoked mussels, escarole, and black garlic). For the main course, chef Kube will serve three decadent options, including pan-roasted squab (yellow foot mushrooms, radicchio-kohlrabi mélange, wild rice), seared Striped Sea Bass (stinging nettles, sunchoke-chickpea mash, citrus relish, beurre rouge) and a duo of boeuf (petite dry-aged sirloin, oxtail turnover, roasted brussels sprouts, glazed salsify, tawny port wine au jus).

$85 per person, Feb. 14, 6:30-9:30 p.m., 49 Melcher St., Boston; 617-556-8000 or


This year the Boston Center for Adult Education (BCAE) is offering singles and anti-Valentine’s Day advocates a welcome respite with its class, “Single Awareness Day with Booze, Chocolate, and Desserts.” The two-hour class will pair delicious whiskies with samples of fine chocolate and even finer desserts. Couples are welcome, but PDA is highly discouraged, folks.

$40 non-members or $34 for members, Feb. 14, 2-4 p.m., 122 Arlington Street, Boston; 617-267-4430 or

The Beehive

On Valentine’s Day, chef Mark Orfaly will be serving romantic specials including: crispy oysters; escargot risotto; an herb-crusted Prime Rib with whipped potatoes and red wine sauce; swordfish puttanesca with tomato, capers, olives, and linguine; and confit lamb shank with gnocchi, grilled heirloom carrots, and broccoli rabe. But why limit the love to one day? Guests can enjoy a number of luxe specials all weekend long, as well as drink specials featuring sparkling wine and champagne from Moët & Chandon and Domaine Chandon.

$65 per person, Feb. 13-15, 541 Tremont St., Boston; 617-423-0069 or


Chefs Keith Pooler and Dan Bazzinotti, along with beverage guru Kai Gagnon, will make Valentine’s Day even more romantic with their aphrodisiac inspired multi-course menu. Dishes include: broiled oysters with sweet potato and black barley; scallop sausage with fennel, blood orange, and mascarpone; lobster with avocado, yellow-eyed peas, and a grilled vegetable mole; pomegranate glazed quail with sausage and broccoli; Long Island duck breast with bread pudding, pickled persimmon, Maitake mushrooms, and chervil; and for dessert, a chocolate eclair with apricot, burnt sugar, hazelnut, orange, and chocolate sorbet.

$95 per person, $155 with wine pairings, 118 Beacon St., Somerville; 617-576-7700 or

Bistro du Midi

If a weekend getaway to the French countryside isn’t in the cards, recreate the would-be adventure with executive chef-partner Robert Sisca’s five-course tasting menu. Special Bistro du Midi offerings include butter poached lobster with a black truffle potato emulsion; Nantucket Bay scallop crudo with crispy artichokes; Perigord black truffles with potato gnocchi, preserved lemon, and black trumpet mushrooms; seared duck breast with purple cauliflower and a coffee-scented jus; and more. The prix fixe also features wine pairings from head sommelier Todd Lipman for an additional fee.

$125 per person or $200 with wine pairings, Feb. 14, 5-11 p.m., 272 Boylston St., Boston; 617-426-7878 or

Boston Chops

If a rare ribeye is your preferred way of saying, “I love you,” well, Boston Chops chef-owner Chris Coombs has got you covered. The South End steakhouse will be offering a special three-course menu with options like: braised beef agnolotti with black garlic; crab cakes with pickled cabbage slaw, bacon, and green goddess dressing; a 14-ounce ribeye with broccolini, roasted cippolini onion, and bordelaise; and a grilled one-and-a-half pound lobster with black quinoa, charred scallion, and black pepper buerre blanc. For an additional cost, guests can dive into Boston’s Chops’ fresh raw bar selections including oysters, ceviche, jumbo shrimp cocktail, and the seafood plateau.

$99 per person, Feb. 14 from 5-10 p.m., 1375 Washington St., Boston; 617-227-5011 or


Catalyst chef William Kovel offers a menu of decadence and indulgence this Valentine’s Day. The four-course, prix fixe menu available for $80 per person includes: a crispy pork rillete with pickled radish, black garlic, and pistachio; charred octopus with fingerling potatoes, Calabrian chile, and a saffron emulsion; wild boar agnolotti with pomodoro sauce, house-cured Sevillano olives, and fried capers; and slow roasted salmon with green lentils, aleppo roasted baby carrots, and pomegranate molasses. The dessert course includes four tempting options, including spice cake with brown butter ice cream and caramelized apples, white chocolate panna cotta with a grapefuit and rosemary sorbet, and more.

$80 per person, $120 with wine pairings, 300 Technology Square, Cambridge; 617-576-3000 or

City Table

Located inside the Lenox Hotel, City Table offers Valentine’s Day diners a sophisticated menu served in a cozy, historic atmosphere. In addition to the regular City Table menu, chef Sean MacAlpine has created a number of savory specials like miso-glazed tuna served on a sugarcane skewer, pan-seared foie gras brioche served with calvados pan sauce, and Vickie’s pupusas stuffed with ground pork, cilantro, and cotija cheese. Entrees include chicken three ways (seared breast, braised thigh, and grilled chicken sausage served with creamed leeks, twice baked baby potato, and parsley sauce) and whole roasted red snapper for two with mofongo, roasted tomatillos, and pineapple salsa.

65 Exeter St., Boston; 617-933-4800 or


Enjoy a romantic evening with one of the best views in the Seaport District. Chef Dennis Wilson has created a menu that blends Gather’s popular signature dishes with innovative offerings like tuna poke with lychee and ginger coulis, sushi rice, and wakame salad; oxtail agnolottie with lemon veal consommé and butternut squash; and a crispy pig ear salad with lamb’s lettuce, pickled radish, and fuji apple vinaigrette. Entrees include cassoulet with duck confit, fennel and garlic sausage; a bison sirloin served with sunchoke slaw and rainbow swiss chard; skate wing picatta with fresh linguine, butter sauce, and broccoli rabe. Gather will also serve a special menu of champagnes and fizzy punch.

75 Northern Ave., Boston; 617-982-7220 or

Fairsted Kitchen

Somehow, Fairsted Kitchen in bustling Washington Square, remains something of an undiscovered gem. So, let Valentine’s Day be your excuse to make your way to Brookline to sample chef Jason Albus amazing food. His special four-course menu that evening will include dishes like a Maui onion tart with greens and a sherry vinaigrette; white asparagus soup with watercress and sumac; osso buco with a grilled polenta cake and gremolata; potato gnocchi with a mushroom and kale ragout; and for dessert, a choice between a cheese board, an apple tart, or pot au crème.

$89 per person or $139 with wine pairings, 1704 Beacon St., Brookline; 617-396-8752 (617) 396 -8752 or

Legal Crossing

Legal Crossing (LX) will celebrate their first Valentine’s Day with a three-course customizable menu featuring the best from land and sea. The menu will include: oysters and pearls with Hackleback caviar and meyer lemon-crème fraiche sorbet; lobster mousseline-stuffed dover sole; Chateaubriand with sauce béarnaise and herbed baby carrots; and dessert options like a warm chocolate ganache fondue with long stem strawberries and baked Alaska.

$50 per person, Feb. 13-15, 558 Washington St., Boston; 617-477-2900 or


Pastoral owners George Lewis and chef Todd Winer invite guests to Fort Point for a three-course Valentine’s Day menu priced at $58 per person. Menu items include options like: tuna “susci” with a smoked octopus vinaigrette and kale nori; carne cruda with fried buffalo mozzarella; ricotta gnudi in a lobster bolognese; veal “porchetta”with wood-roasted parsnips and pine nuts; Long Island duck two-ways (roasted breast and confit leg with walnut risotto). Dessert that evening will be an enticing chocolate gelato with a ricotta tart.

$58 per person or $85 with wine pairings, Feb. 14, 5 p.m. to close, 345 Congress St., Boston; 617-345-0005 or

Pier 6

Charlestown’s waterfront destination is offering a special tasting menu on both Friday and Saturday. Executive chef Adriano Silva has prepared a six-course menu with savory dishes including tuna tartare, filet mignon, pan seared scallops and a coconut panna cotta. Due to the coveted waterfront view, reservations are highly recommended.

$58 per person, Feb. 13-14, 5 p.m., One 8th St., Charlestown; 61-337-0054 or

Puritan & Co.

Will Gilson’s standout Inman Square restaurant is pulling out all the stops this Valentine’s Day. His multi-course menu includes courses like garlic shrimp with burnt meyer lemon and grilled sourdough; sea trout ceviche with kumquat, chili, buttermilk and tarragon; smoked pork belly with hen of the woods mushrooms and parsnip; coffee roasted beets with ricotta salata; lobster bisque with sherry; potato gnocchi with wild mushrooms and black truffle; and a grass-fed ribeye. Also, who could resist sweets like meyer lemon curd with crème fraiche  or coconut cake with dulce de leche?

$75 per person or $110 with wine pairings, Feb. 14, 1166 Cambridge St., Cambridge, 617-615-6195 or

The Sinclair

Looking to avoid the pricey prix-fixe crunch? The Sinclair in Harvard Square will be offering a casual reprieve with romantic, a la carte menu additions to executive chef Keenan Langlois’ regular dinner menu include oysters on the half-shell with a passion fruit granita; a torchon of Hudson Valley duck foie gras; herb-crusted prime rib; and an apple cinnamon heart tart with vanilla bean ice cream and brown butter glaze. Afterward, stick around for live music from Brooke Fraser and opening act Dark Waves, beginning at 9 p.m.

52 Church St., Cambridge; 617-547-5200 or

Sweet Cheeks Q

Time to dust off those old prom dresses and baby blue tuxes! Top Chef star Tiffani Faison is closing her restaurant for normal service to host her annual “Valentine’s Day Meat Market.” Beginning at 8 p.m., Sweet Cheeks will be transformed from a barbecue destination into a prom night to remember. Guests are encouraged to rock their best vintage formal wear and pose for Sweet Cheeks’ official prom night photographer. A barbecue spread will be served before you dance and a spiked bowl of punch will be refilled all night.

$75 per person, Feb. 14, 8 p.m.- close, 1381 Boylston St., Boston;


Chef Leo Asaro of Tico, Michael Schlow’s newly renovated Back Bay eatery, has created a special menu full of latin flare. Featured dishes include: baby beets ‘a la plancha’ with nigella seed, cashew milk, and dandelion greens; shellfish escabeche served with blood orange, jicama, and piquillo pepper; and grilled swordfish with squid, crispy sweet potato, and coconut. For dessert, pastry chef PJ Waters has prepared rocky road buñuelos, a fried latin treat made with Mexican dark chocolate, toasted almonds, marshmallow, and crispy wafers.

222 Berkeley St., Boston; 617-351-0400 or


Arlington’s Tryst will have a host a three-course, prix fixe menu from February 13-15. Guests can relax and indulge in specials like chef-owner Paul Turano’s charred octopus with chickpeas and eggplant skordalia, steak carpaccio with buttermilk fried onions, lobster stuffed fluke with sherried lobster bisque, and roasted lamb steak with cauliflower gratin, honey-glazed carrots, and minted jus. Guests will also be able to order raw bar supplements like fluke ceviche with ruby grapefruit and jalapeno or oysters with a Prosecco-apple mignonette.

689 Massachusetts Ave., Arlington; 781-641-2227 or

Wink & Nod

Chef Joshua Lewin’s tenure at Wink & Nod’s pop-up incubator might be coming to an end soon, but the Bread & Salt team is still putting out some outrageously good menus, including their upcoming Valentine’s Day-inspired specials. Try starters like Lewin’s diver scallops with duck confit, pomegranate, and faro or tomato-cured foie gras with lobster mousse, padrón pepper, and pepper jelly. Larger entrées include pan roasted monkfish with poached lobster, grits, and lobster roe and a spinach tagliatelle with roasted beets and whipped goat cheese. Sous chef Kate Holowchik’s amazing dessert options will include a chocolate “black out cake,” with chocolate passion fruit crémeux and red velvet roulade with mascarpone filling and white chocolate beet ice cream.

3 Appleton St., Boston; 617-482-0117 or


Check out more of our Valentine’s Day guides.