Love, Love, Love

Valentine's Day Dinners: "First Date"

Our third installment of Valentine's Day dinners may not ease the awkwardness of a first date. But you and your new fling will eat like royalty.

By Danielle Zorn January 29, 2013

Looks like it's going well so far.

Last week we listed dinners for couples in the hot-and-heavy stage. This week: options for those that aren't quite there yet but rather embarking on a first date.

Backdoor at Roxy’s
What: Ease into the five-course Parisian meal with three mixed drinks. Live music by Eric Fridrich may prove a welcome distraction from any awkward conversation.
When: 7pm
How much: $150 per couple, including the three drinks
Reservations: Buy tickets online or call 206-632-7322.

Hot Cakes
What: For a lighthearted, non-committal evening grab a port milkshake or a spicy chili molten chocolate cake. Prefer a stay-at-home option? Pick up a Valentine’s Day to-go kit featuring the newly debuted Dangerously Dark hot fudge sauce, two molten chocolate cakes, and a pint of Bluebird vanilla ice cream.
When: To-go kits are available February 9 through February 14.
How much: $25 for a to-go kit; other prices may vary
Reservations: None needed.

What: A three-course Vietnamese meal prepared by sibling chefs Eric and Sophie Banh. If you’re sick of chocolate by now, try the coconut sauce banana cake.  
When: 5–10pm
How much: Before 6 and after 8:30 the meal is $60; between 6:15 and 8:30, $70. The wine pairing is an extra $25.
Reservations: Call 206-325-2111.

Volunteer Park Café
What: A savory rack of lamb or duck egg carbonara are just two of five dishes brought to you by chef Ericka Burke. Stop by before to pick up some of the cafe's treats—heart-shaped sugar cookies, chocolate or vanilla cookie sandwiches—and start the night on a sweet note. 
When: 7pm. Cookies are available between February 7 and 14.
How much: Dinner is $75 per person, plus an additional $20 for wine pairings.
Reservations: Call 206-328-3155 or reserve online.

Ethan Stowell Restaurants
What: Impress your date at new Capitol Hill hot spot Rione XIII; feast on four courses of seafood at Anchovies and Olives; or several courses of pasta at Tavolata. Chef Michael Gifford is prepping surf and turf for How to Cook a Wolf, and at Staple and Fancy Mercantile the first dish of the multicourse menu is served family style.
When: 5–11pm at all five restaurants
How much: $75 per person
Reservations: Call restaurants or check online to reserve. 

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