Food News

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Valentine’s at Water Works

The Water Works Restaurant and Lounge, 640 Water Works Drive, is featuring a special $75 prix-fixe Valentine’s Day Sweetheart Menu per person on Feb. 13 and 15, with a special wine pairing that will also be available as part of the dinner.

Executive chef Darryl Harmon has created a tantalizing lovers’ dinner in one of the city’s most romantic settings at the landmark property along the Schuylkill River.

Though the restaurant is sold out on Feb. 14, the special Valentine’s menu will be available on Friday and Sunday for the Valentine’s weekend.

Harmon’s special menu will include a first course of lobster bisque, crème fraîche and chive oil, and arugula salad with caramelized pear, Roquefort cheese, honey-roasted pecans and raspberry vinaigrette; a second course of oysters on a half shell with vanilla blood-orange sabayon, diver scallops skewered with pancetta, Granny Smith apple maple syrup gastrique and baby maché; hearts of seared pineapple, mascarpone yogurt, port wine caviar and aged balsamic; an entrée choice of certified angus filet mignon, Peruvian mashed potatoes, smoked pearl onions and Bordelaise sauce; wild mushroom-encrusted Chilean sea bass, cauliflower puree, asparagus-salsify salad and truffle emulsion; or Kurobuta pork chop, candied sweet fingerling potatoes, organic baby vegetables and pomegranate reduction; and a dessert of chocolate sensation.

In addition, diners may also enjoy a special Valentine’s Chocolate First Brunch from 11 a.m.-2:30 p.m. Feb. 15.

For more information, call (215) 236-9000 or visit www.thewaterworksrestaurant.com.

Valentine’s at Ansill

Ansill, 627 S. Third St., will offer a romantic sharing menu for two from 5:30-11 p.m. Feb. 13-14, in addition to the restaurant’s regular á la carte menu.

Chef/owner David Ansill will feature dishes for two that include such choices as an appetizer of surf and turf, tuna and steak tartare for $15; a 24-ounce ribeye with haricots verts, mushrooms and red wine sauce for $50; and flounder stuffed with crab, served with lemon and fried capers, for $35.

Ansill will host his Euro-style BBQ on March 4-5. For $35 per person, diners will be served a heaping plate of roasted pig, assorted grilled meats, marinated vegetables and a selection of sauces, and according to Ansill, enough food for two diners.

For information, call (215) 627-2485 or visit www.ansillfoodandwine.com.

Valentine’s at Gypsy Saloon and Stella Blu

Chef Ralph Pallarino will present Valentine’s Day Aphrodisiac Menus at Gypsy Saloon, 128 Ford St., and Stella Blu, 101 Ford St, both located in West Conshohocken, from 5:30-10 p.m. Feb. 13-14.

The menu for lovers at Gypsy Saloon will feature a first course of flash-fried oyster sliders, ginger remoulade with spicy Chinese ketchup on crostini and grilled asparagus with roasted red peppers, goat cheese and toasted almonds; and a second course of brown-butter scallops with artichokes and butternut squash, almond-crusted striped bass with coconut, sweet basil, pineapple broth and sticky rice, and cinnamon- and coffee-rubbed venison with orange reduction and winter squash.

For information, call (610) 828-8494 or visit www.gypsysaloon.com.

The menu for lovers at Sella Blu will feature a first course of arugula, shaved fennel, orange, parmesan and pine nuts with a warm lemon vinaigrette or grilled oysters oreganata with garlic, oregano, breadcrumbs and olive oil; a second course of pappardelle with porcini mushrooms, walnuts and truffle oil; entrées of seared cocoa-dusted duck breast over cinnamon sweet-potato puree with sweet coffee cream or lobster tail with carrot, pineapple and yellow curry and scallion-lime risotto.

For information, call (610) 825-7060 or visit www.stellablurestaurant.com.

World of Wine at World Cafe

World Cafe Live, 3025 Walnut St., will continue its wine-pairing dinner series with the World of Wine: Spain, for $55 per person, (including dinner, wine, tax and gratuity), with seatings at 5 and 7:30 p.m. Feb. 15.

Diners can also enjoy the music of Kruno between seatings.

Executive chef Matthew Babbage will feature a variety of tapas (small plates), including ajo mataero, country-style pork pâté; a ceitunas alinadas, marinated olives; almendras fritas, Spanish almonds fried in olive oil; tortilla Espãnola, potato and onion omelet; champiñones al ajillo, mushrooms in garlic; and Spanish olive oil with fresh assorted breads.

For information, call (215) 627-2485 or visit www.worldcafelive.com.

Le Bec-Fin hosts wine, cheese tasting

Le Bec-Fin, 1523 Walnut St., Philadelphia’s premiere fine-dining restaurant, has been providing memorable experiences since 1970.

On Feb. 18 at 6:30 p.m., legendary chef/owner Georges Perrier will offer one more international gastronomical event in the historic landmark property: a special cheese- and wine-tasting experience with Emilio C. Mignucci of Di Bruno Bros.

Mignucci will pair 10 artesian cheeses with five selected wines from regions across the country chosen by the restaurant’s sommelier.

Throughout the special event, Mignucci and the sommelier will lead an informative, entertaining discussion.

Tickets are $45 per person, space is limited and reservations are required.

For information, call (215) 567-1000 or visit www.lebecfin.com.

‘Choose Two’ at Rouge

Rouge, 205 S. 18th St., has introduced an affordable new option for lunch called “Choose Two,” offering two dishes for $16 from 11:30 a.m.-4 p.m. Monday through Friday.

In addition to the regular lunch menu, executive chef Matthew Zagorski’s “Choose Two” menu allows patrons to try smaller versions of some of the chef’s most inspired creations, allowing diners to customize their two-plate lunch experience at Rittenhouse Square’s first bistro and sidewalk café.

While dishes will change according to seasonal ingredients, choices may include acorn squash soup; Rouge burger, a 3-ounce version of the famed cheeseburger with Gruyère, caramelized onions and pommes frites; smoked salmon BLT on toasted pumpernickel; short ribs with white-bean ragout and braised cabbage; pan-seared scallops with caramelized cauliflower, spinach, Granny Smith apples and sweet vermouth sauce; and a daily house-made pasta with red-wine beef Bolognese, basil, lemon, oregano and parmesan.

For information, call (215) 732-6622.