Heating up the Business of Love
By Amy Tarr

Chefs may be notoriously unlucky in love – long hours with little time off leave hardly any room for relationships, platonic or romantic. “Just about every relationship I’ve ever been in has been ruined because of my work,” one talented New York pastry chef lamented to me recently. Chefs, take heart. While we can’t help you out with your personal love lives, we can offer some menu suggestions for heating things up for your customers. Valentine’s Day is the single most profitable day of the year in the restaurant industry. Even if skeptics among us may blow it off as just another “Hallmark Holiday” there are plenty more who embrace the opportunity to put love on the front burner. Consider the overall experience you want to offer guests on Valentine’s Day, but don’t sacrifice your restaurant’s identity in changing up the menu or dining format.


Chef Katsuya Fukushima of Café Atlantico and minibar
Chocolate Covered Foie Gras Mousse Truffles

Chef Cathal Armstrong of Restaurant Eve

Lobster Crème Brulée

Chef Cornelius Gallagher of Oceana
Loup de Mer En Croute with Basmati Rice and Tamarind Emulsion

Chef Brian Bistrong of The Harrison
Pan-Roasted Quail with Sweet Potato Gnocchi

Chef Jean-Georges Vongerichten of Jean Georges
Filet Mignon with Artichoke and Black Truffle Crumbs

Chef Frederic Delaire of Tamara
Strawberry Brioche

Chef Michael Laiskonis of Le Bernardin
Chocolate Passion Fruit Fondue

Related Links:
  • Love Potions Volume 6
  • Forum: What’s the Most Romantic Restaurant in NYC?


       Published: January 2005