{"id":2253,"date":"2016-02-12T01:32:11","date_gmt":"2016-02-12T05:32:11","guid":{"rendered":"http:\/\/santacruzfoodie.com\/?p=2253"},"modified":"2016-02-12T01:32:11","modified_gmt":"2016-02-12T05:32:11","slug":"valentines-day-2016-celebrating-at-san-francisco-restaurants","status":"publish","type":"post","link":"https:\/\/santacruzfoodie.com\/?p=2253","title":{"rendered":"Valentine\u2019s Day 2016: celebrating at San Francisco restaurants"},"content":{"rendered":"
\"Valentine\u2019s<\/a>

Valentine\u2019s Day dessert: Red Velvet Crepe \u201cCake\u201d from SF\u2019s Presidio Social Club<\/p><\/div>\n

We are 3 days away from Valentine\u2019s Day — if you\u2019re planning to dine in San Francisco, here are a few restaurants to consider.<\/p>\n

Roka<\/strong> Akor<\/strong>
\nOn Valentine\u2019s Day weekend at Roka Akor there will be a five-course tasting menu. Led by Executive Chef Roman Petry, the robatayaki-style menu ($98 per person) features dishes to share, such as Tuna Tataki with spicy ponzu, red onion and lotus root chips; Robata Grilled Wagyu Filet with grilled bone marrow and spicy sweet garlic soy; Sake Kasu Marinated Sea Bass with shiso and lime; and Warm Valrhona Chocolate Cake with almond caramel and vanilla ice cream, among others. Additionally, the lounge downstairs, Roka Bar, will be offering five love-inspired cocktails ($7-13), including the Fatal Attraction ($13) with Zaya rum, Appleton Estate rum, Dumante pistachio liqueur, Combier triple sec, fresh blackberries, lime, and fresh mint; and At First Glance ($7) with cherry blossom infused rice milk, Rihaku Nigori Sake, hibiscus bitters, pomegranate seeds, orange zest, and fresh shiso. A limited a la carte menu will also be available. Reservations are required, and can be made by calling 415-362-8887 or visiting the restaurant\u2019s site<\/a>.<\/p>\n

A16 <\/strong>
\nA16 in San Francisco is celebrating Valentine\u2019s Day (and their 12th anniversary) with a multi-course menu from Executive Chef Rocky Maselli and traditional wine pairing options from Wine Director\/Co-Owner Shelley Lindgren. The five-course menu will be available on both Saturday and Sunday night with dish highlights including Southern Italian specialties like Squid Ink Tonnarelli Puttanesca with chili, capers, and oil cured olives, and a special Coccola \u2013 a heart-shaped blood orange Cappelletti jello shot \u2013 for dessert from Executive Pastry Chef Hannah Buoye. The prix fixe dinner is $85 per person with optional wine pairings optional. Reservations can be made by visiting the restaurant\u2019s site<\/a> or calling 415-771-2216.<\/p>\n

Flour + Water<\/strong>
\nChef Thomas McNaughton and Chef de Cuisine Evan Allumbaugh have created a menu that focuses on traditions from the Umbria region interpreted through the flour + water<\/a> style of cuisine. Umbria is rumored to be the birthplace of San Valentino making it the perfect reason to celebrate. The menu is $95 per person with wine pairings available for an additional $70 per person. Menu highlights include: Mushroom Mousse and Perigord Truffle Bruschetta, Beet Cured Trout with roasted beets, compressed beets, poppy seed, creme fraiche, and horseradish, Pappardelle with rabbit ragu, Suckling Pig Porchett, and Chocolate Hazelnut Torte. Call 415-826-7000 for reservations.<\/p>\n

Luce at the InterContinental San Francisco<\/strong>
\nCelebrate Valentine\u2019s Day at Luce with dinner prepared by Michelin-star chef Daniel Corey. Guests can order off the regular a la carte menu or enjoy a three course Valentine\u2019s Day menu for $75 per person. Highlights from the a la carte menu include handmade sweetbread ravioli with crispy sweetbreads with black perigord truffles and mustard leaves;\u00a0 prime new york strip steak, slowly cooked with rosemary & garlic caramelized salsify, date-coffee marmalade, and trumpet royale; and duck breast, poached & roasted, baby carrots with honey & lavender, apple, and trompette de la mort. For reservations, visit the restaurant online<\/a>.<\/p>\n

Presidio Social Club<\/strong>
\nAlong with the regular menu, Presidio Social Club will have several special items available a la carte throughout the entire weekend, including a blood orange and shaved fennel salad with black olives and sumac vinaigrette; smoked salmon carpaccio with fried capers, caviar cream, chervil and rye toast; chitarra pasta with jalape\u00f1o, cilantro, uni butter and dungeness crab; and braised beef short rib with celery root pur\u00e9e, pickled red beets and chocolate red wine sauce. For dessert, pastry chef Rene Cruz will be serving a delicate Red Velvet Crepe \u201cCake\u201d made of thin crepes layered high with cream cheese frosting and toasted coconut tuile, and the Passion Parfait made with passion fruit mousse, coconut brittle, honey roasted cashews, and white chocolate crisps. Visit the restaurant\u2019s site<\/a> for information or reservations.<\/p>\n

SPQR<\/strong>
\nThis Valentine\u2019s Day, Executive Chef Matthew Accarrino of SPQR will be offering a three-course prix fixe lunch for $52 per person and a four-course prix fixe dinner for $94 per person with an optional truffle course. Reservations are required and can be made by calling 415-771-7779.<\/p>\n

Salumeria<\/strong> \u2013 Make Valentine\u2019s Day Dinner at Home<\/em>
\nThis Valentine\u2019s Day, Salumeria<\/a> is offering a “flour + water” pasta project for $45 plus tax, ideal for two people. The kit includes all you need to make beet caramelle with salsify, prosecco and calabrian chili. Make it a complete meal by adding on cured meats and cheeses or chocolate budinos. Order by calling 415-471-2998.<\/p>\n

Aatxe<\/strong>
\nCelebrate Valentine\u2019s Day weekend with Aatxe and enjoy a special supplemental menu created by Chef Ryan Pollnow on Friday and Saturday evening \u2013 highlights include oysters on the half shell and California Osetra Caviar Montadito. In addition, guests can let the kitchen decide, where chef will bring out a tasting of his favorite tapas for $65 per person. Aatxe will be closed on Sunday, February 14 so that their staff can enjoy Valentine\u2019s Day. For reservations call 415-471-2977 or visit the restaurant\u2019s site<\/a>.<\/p>\n

Fogo de Ch\u00e3o\u00a0<\/strong>
\nCelebrate Valentine\u2019s Day at Southern Brazilian Steakhouse Fogo de Ch\u00e3o in San Francisco, which opened in late December. The restaurant is located on the corner of 3rd and Howard in the heart of San Francisco\u2019s SoMa District. Fogo de Ch\u00e3o will be offering one complimentary dining card to each couple that dines with them during Valentine\u2019s Day weekend (February 12-14). Complimentary dining cards are redeemable for one lunch or dinner on their next visit (valid February 15 \u2013 April 28). For more information on location and pricing for San Francisco please visit the web site<\/a>.<\/p>\n

If you\u2019re on Twitter, please follow me @santacruzfoodie<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

We are 3 days away from Valentine\u2019s Day — if you\u2019re planning to dine in San Francisco, here are a few restaurants to consider. Roka Akor On Valentine\u2019s Day weekend at Roka Akor there will be a five-course tasting menu. … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[315,3],"tags":[710,929,795,768,707,908,703,1201,909,485,186,440],"class_list":["post-2253","post","type-post","status-publish","format-standard","hentry","category-restaurant-news-2","category-restaurants","tag-a16","tag-flourwater","tag-fogo-de-chao","tag-fogo-de-chao-brazilian-steakhouse","tag-luce","tag-luce-restaurant","tag-presidio-social-club","tag-roka-akor","tag-salumeria","tag-san-francisco-restaurants","tag-spqr","tag-valentines-day"],"_links":{"self":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2253","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2253"}],"version-history":[{"count":1,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2253\/revisions"}],"predecessor-version":[{"id":2255,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=\/wp\/v2\/posts\/2253\/revisions\/2255"}],"wp:attachment":[{"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2253"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/santacruzfoodie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}