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CNET
26-05-2025
- General
- CNET
I Hosted a Memorial Day Cookout and This Steak Hack Stole the Show
Memorial Day is here, and for me, that means it's officially grilling season. If you're like me, and planning to throw some steaks on the grill today, there are a few things you'll want to get right. Nothing kills the cookout vibe faster than a dry or undercooked steak. I've learned the hard way that timing is everything when it comes to steak. Leave it on too long and it's tough and dry. Pull it off too soon and you're dealing with a raw center that might not sit so well. But with a few simple tricks, it's actually pretty easy to get that perfect balance: juicy, tender, and cooked just the way everyone likes it. So if you're manning the grill today, here's how to nail your steak and impress your guests without breaking a get the inside scoop on how pro chefs measure doneness of ribeye, strip or flank, I spoke to Joe Flamm, chef-partner and culinary director of Chicago's BLVD Steakhouse. "Doneness is such a preference and everyone has their own," he said. "For something as simple as steak, prepared with just salt and fire, you want it exactly how you want it." We love using a meat probe for checking the temp on larger cuts of meat, chicken and other foods, but this gadget-free method works on steaks and burgers and saves you from having to pull out the thermometer. Here, we unpack a simple trick for testing steak doneness using only your hands, guaranteeing you'll nail it every time. Read more: A Beef Expert Told Me the Best Cheap Steak Cuts to Look for at the Market Practice makes perfect Fancy meat thermometers do a nice job at reading internal temps, but you can save some money and learn to test doneness like the pros do. James Bricknell/CNET Doneness in steak is frequently associated with color, as the steak goes from bright red when rare, through various stages of pink, until it becomes well done and has the pink cooked completely out of it. (RIP, ribeye.) It's difficult to gauge color without cutting into the steak, which you don't want to do until it comes off of the heat and has a moment to rest. Otherwise, the juices spill out of it, making for a drier, tougher outcome, especially if you're going to put it back on the fire for additional cooking. It's even more important not to do this prematurely if your preference leans toward medium well or well done; you want as much juice left in the meat as possible. Doneness is also associated with temperature, with the internal temperature of the inside of the meat typically graduating between 120 and 160 degrees Fahrenheit as you move between rare and well done. This can be accomplished with a meat thermometer, but there is another method frequently applied by chefs that doesn't require any gadgets. Nailing the perfect doneness for your next steak takes nothing more than a few pokes. Brian Bennett/CNET With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for consistency and accuracy," says Flamm, but "for smaller cuts and for speed, many chefs can check it by feel," he says. "If you're cooking 100 filets a night, every night, it begins to fall into place." Understanding doneness in steak and why overcooking is bad Overcooking steak is the fastest way to ruin a perfectly good piece of meat. Tyler Lizenby/CNET What's a home cook to do who isn't in the habit of cooking dozens of steaks on repeat, many times a week? Before we get to the shortcut trick to help you learn this, it's important to understand the transformation your steak undergoes as it cooks to higher and higher temperatures. In basic terms, the longer a steak cooks, the firmer the meat becomes, which has to do with the chemical process the meat is undergoing. "Whenever you cook a steak for a longer period there's a breaking point where fat and muscle are done breaking down," explains Flamm, "and you're just drying out the steak and losing moisture, which gives the steak a tougher texture." This increasingly firmer or tougher texture is key to being able to check the doneness of steak without relying on a thermometer. Read more: I Did the Math to See if Buying Meat Online Is Cheaper Than the Grocery Store Technique for testing doneness Learning to check for doneness by feel doesn't necessarily require hundreds of dollars of raw materials to get the requisite practice. Neither does it rely on any particular gadget. It's not exactly a one-handed method, but the method only involves the use of your hands. Whether or not you have the means or mentality to quit your job and go to culinary school, here's a culinary school trick to understand doneness in meat, using the fleshy base of your thumb as a point of comparison in the resistance of the steak when poked. Here it is: With one hand, gently touch your thumb and forefinger together, keeping the rest of your fingers relaxed, in a half-assed "A-OK" signal. You don't want to press your thumb and forefinger together -- simply make light contact between them. With the forefinger of your opposite hand gently poke the fleshy base of your thumb. Pamela Vachon/CNET You're not pressing down here, just giving it a quick jab. This is approximately the level of resistance you should feel for a medium rare steak when similarly jabbed in the center of the meat. (Quick aside here about clean and/or gloved hands. Also, the steak will be hot on the outside, yes, but again, a brief jab is all that's in order.) Pamela Vachon/CNET Subsequently, as you move your thumb to lightly touch your middle finger, the tension in the base of your thumb increases, and this represents how a medium-cooked steak should feel. As you stretch your thumb to reach the ring finger, now you've got medium well, and the tension in the thumb when touched with the pinkie finger reveals well done. Pamela Vachon/CNET Regardless of how you like your steak cooked, and how you'd personally define it, now you have a consistent point of comparison available to you at all times with which to practice, whether you're cooking steak once a week or once a year. Pamela Vachon/CNET What's the best way to cook steak? Searing steak followed by some indirect heat to bring it up to the desired doneness is the preferred method of many professional chefs. David Watsky/CNET So, what's the best way to cook a steak? Opinions abound regarding direct heat versus indirect heat, hard searing and reverse searing, and even cooking steak in an air fryer. Flamm recommends a time-honored method: "For me, it's searing the steak hard, and then using indirect heat to slowly let it render and come up in temp to the place where you want it to be," he says, finishing your seared steak in the oven. You can consult various recipes for time and temperature recommendations with the indirect heat method, just be sure to factor in that your steak will continue to cook while resting, and to take your steak out and give it a good jab every so often. Read more: Avoid Dry Beef Syndrome: Here Are the Best Ways to Reheat Steak
CNET
23-05-2025
- General
- CNET
Hosting the Cookout This Memorial Day Weekend? This Trick Will Deliver the Perfect Steak
Memorial Day weekend is here, announcing the start of summer and kickstarting cookouts all over the country. If you're aiming to impress by grilling up steak this weekend, there are a few things to keep in mind. If you prepare it properly, steak can be tender, juicy and perfect for a warm summer day. Getting your steak cooked just right can be easier said than done. Steak's taste and texture both depend on how long you cook the meat for, and it can be tricky to get it right. If you overcook your steak you can end up with a dry dish that is too tough, but undercooking a steak may leave you queasy from the bloody interior. With a few simple techniques, you can avoid over- and undercooking, so you can serve up steaks that are tender, juicy and cooked exactly the way your guests like them. A meat thermometer is the perfect tool for checking whether your steak is rare, medium rare or another temperature. But if you don't have one, your hand and a few fingers can help you determine the doneness of your favorite cuts of steak. Yes, you read that correctly: You can use your fingers. To get the inside scoop on how pro chefs measure doneness of ribeye, strip or flank, I spoke to Joe Flamm, chef-partner and culinary director of Chicago's BLVD Steakhouse. "Doneness is such a preference and everyone has their own," he said. "For something as simple as steak, prepared with just salt and fire, you want it exactly how you want it." We love using a meat probe for checking the temp on larger cuts of meat, chicken and other foods, but this gadget-free method works on steaks and burgers and saves you from having to pull out the thermometer. Here, we unpack a simple trick for testing steak doneness using only your hands, guaranteeing you'll nail it every time. Read more: A Beef Expert Told Me the Best Cheap Steak Cuts to Look for at the Market Practice makes perfect Fancy meat thermometers do a nice job at reading internal temps, but you can save some money and learn to test doneness like the pros do. James Bricknell/CNET Doneness in steak is frequently associated with color, as the steak goes from bright red when rare, through various stages of pink, until it becomes well done and has the pink cooked completely out of it. (RIP, ribeye.) It's difficult to gauge color without cutting into the steak, which you don't want to do until it comes off of the heat and has a moment to rest. Otherwise, the juices spill out of it, making for a drier, tougher outcome, especially if you're going to put it back on the fire for additional cooking. It's even more important not to do this prematurely if your preference leans toward medium well or well done; you want as much juice left in the meat as possible. Doneness is also associated with temperature, with the internal temperature of the inside of the meat typically graduating between 120 and 160 degrees Fahrenheit as you move between rare and well done. This can be accomplished with a meat thermometer, but there is another method frequently applied by chefs that doesn't require any gadgets. Nailing the perfect doneness for your next steak takes nothing more than a few pokes. Brian Bennett/CNET With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for consistency and accuracy," says Flamm, but "for smaller cuts and for speed, many chefs can check it by feel," he says. "If you're cooking 100 filets a night, every night, it begins to fall into place." Understanding doneness in steak and why overcooking is bad Overcooking steak is the fastest way to ruin a perfectly good piece of meat. Tyler Lizenby/CNET What's a home cook to do who isn't in the habit of cooking dozens of steaks on repeat, many times a week? Before we get to the shortcut trick to help you learn this, it's important to understand the transformation your steak undergoes as it cooks to higher and higher temperatures. In basic terms, the longer a steak cooks, the firmer the meat becomes, which has to do with the chemical process the meat is undergoing. "Whenever you cook a steak for a longer period there's a breaking point where fat and muscle are done breaking down," explains Flamm, "and you're just drying out the steak and losing moisture, which gives the steak a tougher texture." This increasingly firmer or tougher texture is key to being able to check the doneness of steak without relying on a thermometer. Read more: I Did the Math to See if Buying Meat Online Is Cheaper Than the Grocery Store Technique for testing doneness Learning to check for doneness by feel doesn't necessarily require hundreds of dollars of raw materials to get the requisite practice. Neither does it rely on any particular gadget. It's not exactly a one-handed method, but the method only involves the use of your hands. Whether or not you have the means or mentality to quit your job and go to culinary school, here's a culinary school trick to understand doneness in meat, using the fleshy base of your thumb as a point of comparison in the resistance of the steak when poked. Here it is: With one hand, gently touch your thumb and forefinger together, keeping the rest of your fingers relaxed, in a half-assed "A-OK" signal. You don't want to press your thumb and forefinger together -- simply make light contact between them. With the forefinger of your opposite hand gently poke the fleshy base of your thumb. Pamela Vachon/CNET You're not pressing down here, just giving it a quick jab. This is approximately the level of resistance you should feel for a medium rare steak when similarly jabbed in the center of the meat. (Quick aside here about clean and/or gloved hands. Also, the steak will be hot on the outside, yes, but again, a brief jab is all that's in order.) Pamela Vachon/CNET Subsequently, as you move your thumb to lightly touch your middle finger, the tension in the base of your thumb increases, and this represents how a medium-cooked steak should feel. As you stretch your thumb to reach the ring finger, now you've got medium well, and the tension in the thumb when touched with the pinkie finger reveals well done. Pamela Vachon/CNET Regardless of how you like your steak cooked, and how you'd personally define it, now you have a consistent point of comparison available to you at all times with which to practice, whether you're cooking steak once a week or once a year. Pamela Vachon/CNET What's the best way to cook steak? Searing steak followed by some indirect heat to bring it up to the desired doneness is the preferred method of many professional chefs. David Watsky/CNET So, what's the best way to cook a steak? Opinions abound regarding direct heat versus indirect heat, hard searing and reverse searing, and even cooking steak in an air fryer. Flamm recommends a time-honored method: "For me, it's searing the steak hard, and then using indirect heat to slowly let it render and come up in temp to the place where you want it to be," he says, finishing your seared steak in the oven. You can consult various recipes for time and temperature recommendations with the indirect heat method, just be sure to factor in that your steak will continue to cook while resting, and to take your steak out and give it a good jab every so often. Read more: Avoid Dry Beef Syndrome: Here Are the Best Ways to Reheat Steak
Chicago Tribune
29-01-2025
- Entertainment
- Chicago Tribune
Valentine's Day 2025: 70 specials at Chicagoland restaurants and bars, from romantic dinners to Galentine's Day gatherings
It might be hard to imagine going out in these freezing temps, but Valentine's Day will be here soon so you need to make plans to avoid heartbreak. Restaurants throughout the Chicago area are offering luxurious special menus so you can spend the night having oysters, Champagne and chocolate-covered strawberries with your special someone, but there are also more casual ways to mark the occasion such as heart-shaped pizzas or dim sum feasts. Spots have also really leaned into the idea of Galentine's Day, encouraging friends to get together for a flower-arranging class or drag brunch and there are even parties where you can celebrate with your dog. Share the love by making a reservation at one of these 70 spots. All menus and specials are offered Feb. 14 unless otherwise noted. The Loop and Near North Side Avli on the Park Celebrate with specials including feta and caramelized onion pie ($15), seafood orzo ($32), vegetarian moussaka ($28) and raspberry cheesecake ($16). 180 N. Field Blvd., 312-600-9997, Bistronomic Imagine you're celebrating in Paris with a special three-course menu ($95 or $115 with a glass of Champagne) that includes lobster bisque, beef tenderloin with roasted fingerling potatoes and bittersweet ganache chocolate bars. 840 N. Wabash Ave., 312-944-8400, BLVD Steakhouse Chef Joe Flamm offers a special three-course menu ($105) including tuna crudo, mushroom risotto with black truffles and sticky toffee pudding. 817 W. Lake St., 312-526-3116, Boleo The restaurant within the Kimpton Gray Hotel offers a three-course menu ($69) Feb. 14-15 featuring tuna tiradito, grilled filet with parmesan mashed potatoes and mocha raspberry tiramisu. 122 W. Monroe St., 312-750-9007, Casa Chi The new cocktail spot within the InterContinental Chicago Magnificent Mile offers a three-course menu ($130) featuring a welcome cocktail, sushi rolls, meat cooked on hot stones and yuzu cheesecake plus live music from Siul Reynoso from 6-9 p.m. Feb. 14-15. 505 N. Michigan Ave., 312-944-4100, Cindy's Rooftop Take in the views from the 13th floor of the Chicago Athletic Association Hotel while dining on specials from chef Kaleena Bliss including a chilled seafood platter ($85), a 32-ounce tomahawk ribeye for two ($145) and chocolate mousse with strawberry compote ($16). 12 S. Michigan Ave., 312-792-3502, The Dearborn The Loop restaurant offers specials Feb. 13-16 including oysters with Champagne-cucumber mignonette, pheasant and foie gras pot pie, and strawberry trifle along with optional wine pairings. 145 N. Dearborn St., 312-384-1242, Dearly Beloved Take a Galentine's Day cocktail class at 5:30, 7 or 8:30 p.m. Feb. 13 ($35) or attend the Black Rose Ball from 10 p.m. to 2 a.m. Feb. 15, a benefit for Lurie Children's Hospital including Champagne, three drink tickets and dessert ($150). The cocktail restaurant also offers specials throughout the weekend including miso-cured Atlantic cod, cannoli and a Red Velvet cocktail made with vodka, espresso, coconut milk and white chocolate cream cheese foam. 900 N. Franklin St., Eataly Visit more than 10 stations serving pasta and other dishes from 6-8:30 Feb. 13 at a Valentine's Day tasting ($55) that includes a cocktail, two glasses of Italian wine, a chocolate fountain and a glass etching station. Learn about how Valentine's Day is celebrated in Italy from 6-8 p.m. Feb. 14 during a cooking class ($145) that includes a three-course dinner with caviar, steak tenderloin and chocolate-dipped strawberries. 43 E. Ohio St., 312-521-8700, Grill on 21 A four-course dinner for two ($150) served Feb. 14-15 includes tuna crudo, lobster bisque, roasted branzino and flourless chocolate cake. 208 S. LaSalle St., 312-634-0000 ext. 3, Il Porcellino Cozy up in a booth and order specials offered Feb. 14-15 including black truffle beef tartare, lobster fra diavolo, chocolate raspberry heart cake and heart-shaped bomboloni. 59 W. Hubbard St., 312-595-0800, Joe's Seafood, Prime Steak & Stone Crab Order a Valentine's Day dinner for two ($290) for carryout or delivery Feb. 12-14 that includes shrimp cocktail, Caesar salad, filets, lobster tails, creamed spinach, mashed potatoes, Key lime pie and a bottle of prosecco. 60 E. Grand Ave., 312-379-5637, Kindling James Beard Award-winning Chef Jonathon Sawyer offers a three-course menu ($88) Feb. 13-15 featuring caviar, oysters with Champagne mignonette, lobster risotto and rice pudding. 202 S. Franklin St., 312-789-5992, Lirica The Sable Hotel restaurant offers a four-course menu ($110) featuring smoked duck breast bruschetta, scallops and risotto, and strawberry pistachio cake. 11 a.m. to 9 p.m. Feb. 14-16. 900 E. Grand Ave., 872-710-5750, Lure Fishbar The Love Boat, a selection of sushi, sashimi, caviar and Champagne oyster shooters ($120), is the star of a special menu that also includes pan-seared scallops with cauliflower purée ($24), pan-seared duck breast with polenta ($42), a deluxe seafood tower for two ($95) and a raspberry dome with berries and cream ($11). 616 N. Rush St., 312-660-6180, Miru Enjoy the views from The St. Regis Chicago while dining on a $95 four-course meal offered in addition to the regular menu. 4-10 p.m. 401 E. Wacker Drive, 312-725-7811, Miss Ricky's The restaurant within the Virgin Hotels Chicago hosts a Galentine's Day brunch from 8 a.m. to 2 p.m. Feb. 8-9 and 15-16 featuring $7 rosé mimosas and heart-shaped waffles. Chef Mike Alaridi offers a three-course dinner ($80, plus $30 for wine pairings) Feb. 13-16 and offers heart-shaped pizzas and the chance to upgrade pasta entrees with tableside cheese for $10. 203 N. Wabash Ave., Osteria Via Stato A four-course menu ($80) from chef David DiGregorio includes marinated beet and winter citrus salad, shrimp risotto and tiramisu. 5-10 p.m. 620 N. State St., 312-642-8450, Pizzeria Portofino Any pizza can be made heart-shaped for an extra $5 Feb. 13-16. Feb. 13-15 you can also surprise your date with a single rose ($8) or a dozen ($85) delivered to your table at the riverfront restaurant. 317 N. Clark St., 312-900-9018, Prime & Provisions A four-course tasting menu includes lump blue crab cake, clam chowder, a 7-ounce filet mignon and chocolate caramel cake for $135, and you can add on roasted wild mushrooms ($15), a shellfish tower ($45) or a 6-ounce lobster tail ($35). 222 N. LaSalle St., 312-726-7777, River Roast Executive chef Jason Qureshi serves a three-course dinner for two ($125) Feb. 14-16 including New York strip steak with jumbo prawns and Red Velvet cake with cream cheese frosting. 315 N. LaSalle St., 312-822-0100, Roanoke The Loop restaurant offers a four-course dinner for two ($135) Feb. 13-16 featuring tuna nachos, hazelnut-crusted mahi mahi and truffle chocolate mousse. 135 W. Madison St., 312-361-3800, RPM Steak Feast on luxurious specials like Westholme strip, an ember-roasted seafood tower and a heart-shaped version of the River North restaurant's 14K chocolate cake. 4-10 p.m. 66 W. Kinzie St., 312-284-4990, Seville Chicago Chef Fabio Viviani offers a four-course dinner ($75) featuring truffle churros and potato-crusted branzino. Add wine pairings for $35 or truffles and caviar for $45. 243 S. Franklin St., 773-339-0362, Sifr A four-course Middle Eastern tasting menu ($85) includes cannellini bean hummus, black tiger prawn, lamb roulade and baklava cheesecake. 660 N. Orleans St., 464-204-8711, TAO Chicago Order a Valentine's Day chocolate box ($25) or bottle of Veuve Clicquot Brut ($140) to be waiting for you at your table when you dine on Peking duck and Chilean sea bass. Groups of 4-12 can also order a With Love, TAO dessert platter including a round of shots and customizable giant fortune cookie dessert ($150). 632 N. Dearborn St., 224-888-0388, Tanta A five-course menu ($105) features uni and whitefish tiradito, petite filet mignon with fresh black truffle and raspberry-peppermint mousse with lychee-white chocolate ganache. 118 W. Grand Ave., 312-222-9700, Toro Chef Richard Sandoval's new restaurant offers a four-course dinner ($125 plus $85 for wine pairings) Feb. 13-16 that includes a welcome cocktail, ceviche, lobster corn chowder and rack of lamb. 200 N. Columbus Drive, 312-565-6644, North Side & Northwest Side Alma Celebrate all month long in one of the see-through heated globes ($50-$75) on the bar's terrace, where you can sip a chocolate orange negroni and snack on ruby chocolate bars and pink Champagne marshmallows from Amy's Candy Bar. The globe is equipped with a record player for romantic tunes, board games, a letter-writing kit and a Polaroid camera. Alma also hosts a Galentine's charcuterie workshop at 6 p.m. Feb. 13 where you'll build a heart-shaped board. The $65 tickets include a glass of wine. 3630 N. Clark St., 773-302-2326, Little Goat Diner Decorate Valentine's Day cookies at a workshop from 5-7 p.m. Feb. 12 where the $45 ticket includes a glass of wine and savory bite. Stephanie Izard's restaurant also hosts a family-friendly Valentine's Day party at 4:30 and 6:30 p.m. Feb. 14 featuring food and bubbly specials, a balloon artist and a free sparkling cider toast. Kids can decorate a picture frame for a keepsake photo. 3325 N. Southport Ave., Lottie's Pub Casamigos offers samplings and will give away Valentine's Day mugs during a happy hour from 6-10 p.m. featuring $18 heart-shaped pizzas and $7 glasses of house wine, $9 Casamigos blanco, $11 Casamigos reposado and $12 Casamigos blanco jalapeño. 1925 W. Cortland St., 773-489-0738, Mon Ami Gabi A sweetheart afternoon tea ($70 or $25 for kids) served from 1-3 p.m. Feb. 15 includes smoked salmon and egg salad sandwiches, scones, macarons and sticky toffee date cake. Add on a glass of bubbly for $12. The Lincoln Park restaurant also offers Valentine's Day specials Feb. 7-17 including lobster bisque, Dover sole in brown butter sauce, and chocolate mousse cake. 2300 N. Lincoln Park West, 773-348-8886, Park & Field Bring your pooch at 6 p.m. Feb. 14 for a party featuring a kissing booth photo station with props, giveaways and drink specials. Tickets are $5. The bar is also hosting a Galentine's Day drag brunch Feb. 16 with a buffet featuring an omelet bar and sweets table plus bottomless bloody marys, mimosas and seltzers from 11 a.m. to 2:30 p.m. for $50. 3509 W. Fullerton Ave., 773-360-7373, Sfera Sicilian Street Food A special dinner for two ($55) available for pickup or delivery includes arancini, citrus-marinated olives, a heart-shaped sfincione and a mini chocolate torta. 5759 N. Broadway, 773-739-9128, Summer House Santa Monica Specials offered Feb. 13-19 include hearts of palm salad with lobster and prawns ($20), pizza alla vodka ($20) and a filet and crabcake duo ($52). 1954 N. Halsted St., 773-634-4100, Uvae Kitchen & Wine Bar Celebrate Galentine's Day from 6-8 p.m. Feb. 13 with a hands-on Love in Every Hue floral arranging class from Wonderland Flower Co. that includes wine. On Feb. 14, the Andersonville spot offers a six-course menu for $160 per couple that includes oysters, artichoke bisque, surf and turf, and white chocolate and mango mousse. Visit from 3-4:30 p.m. Feb. 15 for a $40 Valentine's Day-themed wine pairing class. 5553 N. Clark St., 773-654-1432, West Side & Near West Side Aba Specials offered Feb. 12-16 include caviar potato chips, grilled Alaskan king crab and honey pie plus cava and Champagne available by the glass or bottle. 302 N. Green St., 773-645-1400, Beatrix Shop for candles and friendship bracelets during a Galentine's Day happy hour from 4:30-6 p.m. Feb. 13. The event includes a glass of prosecco, an espresso martini, passed appetizers and a heart-shaped sugar cookie to take home for $30. The restaurant offers dinner specials Feb. 13-16 including grilled fillet medallions, spinach and artichoke dip, and raspberry cheesecake. 834 W. Fulton Market, 312-733-0370, Cabra Take in the views from The Hoxton Hotel rooftop while sharing a Peruvian-inspired dinner ($90). A glass of bubbles is included. 200 N. Green St., 312-761-1717, Dove's Luncheonette The Wicker Park diner offers a five-course dinner ($95) including beef tartare, duck breast with parsnips and Earl Grey panna cotta. Cocktails from The Violet Hour are available to add on. 1545 N. Damen Ave., 773-645-4060, Duck Duck Goat Share dim sum and new and classic dishes from Stephanie Izard's Chinese American-inspired menu ($85). 857 W. Fulton Market, 312-902-3825, Fora The restaurant within The Emily Hotel offers a five-course dinner ($75) Feb. 13-15 including saffron oysters, winter truffle risotto and manchego cheesecake. Catch a live Spanish guitar performance from 6:30-9:30 p.m. Feb. 14. 311 N. Morgan St., 312-764-1933, Girl & The Goat A special prix fixe menu ($105) features a mix of Stephanie Izard's classic dishes as well as new bites. 809 W. Randolph St., 312-492-6262, Good Ambler Grab your sweetheart a Valentine's Day-themed treat like a strawberry heart marshmallow ($4.50), lip- or heart-shaped bonbons ($13.50), a peanut-butter-caramel heart candy bar ($8.50) and a heart lollipop ($4) served Feb. 13-15. 216 N. Peoria St., 312-872-7165, Guinness Open Gate Brewery A four-course dinner with beer pairings ($99) includes cranberry tangerine salad with cranberry tangerine wheat ale, filet and scallops with Kinzie Street Pale Ale and raspberry creme brulee served with the brewery's new Raspberry Noir chocolate raspberry stout. 901 W. Kinzie St., Heritage Restaurant & Caviar Bar A special tasting menu ($225 plus $65 for beverage pairings) available Feb. 10-16 in addition to the regular offerings includes beet-striped ricotta, herb-filled ravioli, wood-grilled short rib with radish kimchi and black sesame cake. 2700 W. Chicago Ave., 773-661-9577, il Carciofo Joe Flamm's new Fulton Market restaurant offers a four-course menu ($105) including Roman-style fried artichoke, black truffle pizza, saltimbocca and zeppole. 1045 W. Fulton St., 872-274-5862, Lyra Take a trip to Greece with a four-course tasting menu ($125) served Feb. 14-15, including charred octopus, Wagyu beef souvlaki and orange syrup cake. $125 plus $55 for wine pairings. 905 W. Fulton Market, 312-660-7722, Nisos Prime A four-course dinner ($125) offered from 5-10 p.m. Feb. 14 includes shrimp cocktail, rigatoni with vodka sauce, steak frites and chocolate cake. Visit Prime Bar Feb. 6-13 for a $50 bundle including a dozen oysters and a bottle of bubbly. 802 W. Randolph St., 312-800-8582, Proxi Executive chef Andrew Zimmerman and chef de cuisine Jennifer Kim offer a family-style tasting menu ($120, plus $55 for wine pairings), including beef tartare, smoked pumpkin tamale, coal-roasted striped bass and frozen yuzu pie. 565 W. Randolph St., 312-466-1950, The Publican A five-course menu ($90) features oysters Rockefeller, roasted cod with braised leeks, grilled sirloin with arugula pesto and Key lime pavlova. 837 Fulton St., 312-733-9555, Rose Mary Share a four-course dinner ($105), including tuna crudo with veal aioli, butternut squash risotto, lamb saddle with roasted carrots and toffee zelten. Add on wine pairings for $60. 932 W. Fulton Market, 872-260-3921, South Side & Near South Side Bronzeville Winery An 'Aphrodisiac Affair' candlelit dinner ($125) is a five-course dinner from chef Fred Moe starting with oysters and sparkling wine, optional wine and cocktail pairings, and the chance to preorder roses and other gifts. 5:30 and 8 p.m. 4420 S. Cottage Grove Ave., 872-244-7065, The Chicago Firehouse Restaurant The South Loop steakhouse offers a three-course dinner ($95) with options including lobster bisque, an 8-ounce filet mignon and Key lime pie. Add on oysters and caviar for $125. 1401 S. Michigan Ave., 312-786-1401, The Duck Inn Groove to '90s R&B during a three-course dinner ($120) featuring pork belly with mushroom risotto, Wagyu strip steak and Red Velvet pot de creme. 2701 S. Eleanor St., 312-724-8811, Lowcountry A Galentine's Day celebration features a $38 seafood boil including lobster tail, snow crab cluster, shrimp, corn, potatoes and cornbread, $8 glasses of rosé sangría and live music from TheKeysRelieves. Spend a minimum of $50 and you'll be entered in a raffle for a pair of Christian Louboutin high heels. 5-10 p.m. Feb. 13. 1132 S. Wabash Ave., 312-866-8633, Mesler Kitchen A Galentine's Day brunch from 11 a.m. to 2 p.m. Feb. 8 features Whispering Angel and Hennessy cocktails, Hennessy-infused chocolate-covered strawberries, bottle engraving, a bouquet-making station and a love letters table. Thursdays through Saturdays throughout February you can also book an igloo outside the Sophy hotel decorated with Valentine's Day decor and equipped with games and romantic records you can listen to while enjoying hot toddies, s'mores and dishes from the regular menu. 1401 E. 53rd St., 773-289-1005, Truth Be Told A $75 three-course dinner served Feb. 14-15 includes yellowfin tuna tartare, pan-seared scallops, white chocolate raspberry mousse and a glass of Champagne. Upgrade the entree to a 14-ounce bone-in ribeye for two for $25. 1227 E. 60th St., 872-315-1319, Wild Blossom Meadery & Winery Make your own wine and compete in a grape-stomping contest as part of a party, including wine-themed games, romantic karaoke, dinner, and a wine and mead tasting. $145155 plus $85 to $215 for the wine supplies. 7-10 p.m. 9030 S. Hermitage Ave., 773-840-4642, Suburban and multiple locations Antico Posto Specials offered Feb. 13-19 include spicy lobster and crab risotto and white chocolate cheesecake. 118 Oakbrook Center, Oak Brook, 630-586-9200, Di Pescara A three-course dinner ($50) offered Feb. 13-15 includes lobster bisque, braised short ribs with mashed potatoes and Red Velvet tiramisu. 2124 Northbrook Court, Northbrook, 847-498-4321, The Goddess and Grocer Order sweet treats for pickup and delivery including a 6-inch chocolate strawberry cake ($45), a heart-shaped blackberry white chocolate tart ($32), chocolate-covered strawberries ($18) and a cookie gift box ($25). Multiple locations, The Hampton Social A Galentine's Day experience offered Feb. 1-13 includes 90 minutes of bottomless sparkling rosé and an appetizer for $50. The chain also offers a Valentine's Day special Feb. 14-16 featuring half a dozen oysters and two glasses of sparkling rosé for $30. Add caviar to each oyster for $10. Multiple locations, Saranello's Celebrate at 6:30 p.m. Feb. 14 with a party featuring a DJ and a four-course meal ($90) including strawberry and baby spinach salad, boursin-crusted filet mignon and chocolate cake. The restaurant also offers dinner specials Feb. 13-19, including lobster caprese and veal osso buco, plus a $45 brunch Feb. 16 including shrimp cocktail and roasted lamb. 601 N. Milwaukee Ave., Wheeling, 847-777-6878, Sullivan's Steakhouse Indulge with a $199 package for two offered Feb. 10-16 including a 32-ounce Australian Wagyu tomahawk ribeye, two lobster tails and a bottle of sparkling wine. You can also add on a Valentine's Day cocktail such as the Burning Love, which is bourbon muddled with bordeaux cherry and chocolate bitters served smoking. 244 S. Main St., Naperville, 630-305-0230, Sushi-san Skip the flowers and head to River North or Lincoln Park for akami tuna roses offered in addition to the regular menu. 63 W. Grand Ave., 312-828-0575 and 1950 N. Halsted St., 773-389-7101 Sweet Mandy B's The bakery offers holiday treats Feb. 7-14 including chocolate-covered strawberries, chocolate ganache hearts and a raspberry iced brownie. 1208 W. Webster Ave., 773-244-1174 and 254 E. Ontario St., 312-255-1632, The Table at Crate The restaurant within Crate & Barrel offers a three-course menu ($45 or $55 with a glass of rosé prosecco) Feb. 12-16 featuring baked brie, red wine short ribs and banana bread pudding with salted caramel gelato. 35 Oakbrook Center, Oak Brook, 630-590-9444, Truluck's A 'Sinners & Saints' menu offered Feb. 10-16 features lobster tempura bao ($26), Ora King salmon with Wagyu strip ($99), brie and lobster mac and cheese ($32) and chocolate-covered long-stem strawberries. 9860 Berwyn Ave., Rosemont, 847-233-9404, Wildfire The restaurant highlights its favorites in a special meal for two ($135 per couple), including shrimp cocktail, chopped salad, petit filet mignon and Red Velvet cake. Feb. 13-16. Multiple locations, Samantha Nelson is a freelance writer.
