Valentine’s Day is the most romantic day of the year. Looking for a restaurant to celebrate? Here’s a list of 10 Valley restaurants to do such the thing. Reservations are recommended. (This is part one of a two-part series.)

Scottsdale

“Pair of bubbles”  Valentine’s Day at TAGGIA 2015

Taggia at FireSky Resort & Spa, a Kimpton Hotel, 4925 North Scottsdale Road, Scottsdale, 480-424-6095, $85 per couple++

Chef Massimo de Francesca offers the following menu:

Tartine / Canapés: A platter of avocado, with queso fresco and truffle; Gamberi: Shrimp cocktail with spicy tomato cocktail sauce / gf; Asparagi: Prosciutto wrapped asparagus with lemon aioli / gf

Antipasto/Appetizer: Carpaccio: Thinly sliced beef carpaccio, cilantro crema, crispy capers, parmesan, arugula and lemon / gf; Insalata di Mozzarella: A salad of marinated fresh mozzarella, roasted peppers, heirloom tomatoes, red onions, basil, olive oil and saba  / gf

Secondo/Entrée: Manzo: Grilled New York striploin “fiorentina”, rosemary-garlic potatoes, heirloom, carrots, Broccolini, Barolo demi glace / gf; Risotto: Langoustines, scallops, lobster, crab, tomato, basil / gf

Dolce/Dessert: S’Mondu: a play on the classic s’mores and fondue. Toasted marshmallows, graham cookies, strawberries, sliced pear and warm nutella sauce

Valentine’s Day 2015 at Rusconi’s American Kitchen

Rusconi’s American Kitchen, 10637 N Tatum Blvd. Ste 101, Phoenix, 480-483-0009, $55 per person+

Executive Chef and Proprietor Michael Rusconi offers:

First course (Choice of one): Baby greens with apple-pears: Amish blue cheese, spiced almonds and pomegranate; the “kitchen” caesar salad with cotija cheese; creamy garlic dressing, roasted corn relish, smoked bacon, and basil pesto; Lobster bisque: Cilantro crema and american caviar; Grilled vegetable risotto: Parmesan cheese and sherry jus; Guajillo seared ahi tuna: Chilled quinoa salad with mushrooms, tomato, olives and pesto; Pan roasted gulf shrimp: Creamy grits, cured tomato, and roasted corn

Main course (Choice of one); Grilled natural breast of chicken; Creamy white corn polenta, French beans and baby Portobello mushrooms; Granny smith apple glazed pork tenderloin: Butternut squash spaetzle, wilted organic spinach and port wine jus; Smoked tomato crusted rack of lamb: Fingerling potatoes, fennel, and black olives; Pan roasted sea bass: Cauliflower potato puree, small green beans, and herbed butter sauce; Pecan wood-grilled beef tenderloin filet: Spaghetti squash, wilted spinach, goat cheese gnocchi, and pomegranate syrup

Dessert (Choice of one): Grilled Anjou pear beignets for two: Hazelnut chocolate and blackberry sauces; Duo of crème brulée: Dark chocolate and vanilla bean; Passion fruit budino: Tropical fruit and strawberry jus

Local Bistro, 20581 North Hayden Road, Scottsdale, (480) 302-6050, $65 per person+

Executive Chef Andrea Volpi features the following menu:

Starters (choice of): Capesante: Seared giant scallops, lobster roe- foie gras mousse, truffle oil; Carpaccio Palmetto: Shaved beef, watercress, hearts of palm, pioppini, picked mustard seeds, salsa verde and Grana crisps; Mushroom Bisque: Vegetarian cream of wild mushrooms soup, black truffle shaving, truffle oil

Salad (choice of): Spring mix, tri-color quinoa, carrots, tomato, red onion, yellow peppers, shitake, roasted poblano vinaigrette; Arugula, strawberries, toasted Marcona almonds, goat cheese, lemon oil dressing; Heirloom tomato, Gorgonzola, anchovies, fried onions, lemon-basil, warm cherry vinaigrette

Main course (choice of): Lobster in Nero: Black ravioli stuffed with lobster and wild mushroom, lobster-crab jus; Lamb chop Lollipops: Lamb chop, mint aioli, garlic French fries, red beat puree; Sea bream alla Plancha: Crispy seared sea bream, citrus beurre blanc; Eggplant Parma: Eggplant paper, mozzarella di buffala, velvet tomato sauce, grana padano

Dessert (choice of): Amaretto coffee bomb love cake; Zuppa Inglese; Champagne zabaglione with wild berries, Saba

Central Bistro, 3160 E. Camelback Rd., Phoenix, 480-646-8560, Centralbistroaz.com, $65 per person+

Executive Chef Chris Mayo’s menu includes the following:

First course (choice of): Winter squash soup, duck confit, cider-soaked currents; Caramelized sea scallops, cauliflower puree, fennel, apples, grapes, cured lemon; Warm asparagus salad, crème fraiche, salmon caviar, and pistachio vinaigrette

Optional course: $20 supplement: Ricotta gnocchi, butter-poached lobster, parmesan fonduta

Main course (choice of): Wood grilled filet of beef, sunchoke creamed spinach, potato pave, and red wine-truffle jus; Pan roasted sea bass, artichokes, braised leeks, and warm mushroom vinaigrette; Crispy skinned duck breast, farro, root vegetables, citrus

Dessert (choice of): Lavender honey poached pear, candied hazelnuts, champagne; Black Forrest cake, cherries, grand mariner; Raspberry cake, coconut, basil, white chocolate

Each couple who dines at Central Bistro and Local Bistro will receive one voucher for Kendra Scott jewelry*. For anyone who is looking for a more vibrant atmosphere or is currently unattached or in a “complicated” arrangement, SumoMaya is celebrating all relationship statuses. At SumoMaya, each individual in the party who makes a reservation will receive a Kendra Scott voucher.

*Rayne necklace, Danielle earrings or Elle earrings, while supplies last in-store. Only one voucher can be redeemed per person at Kendra Scott.

SumoMaya, 6560 North Scottsdale Road, Scottsdale, (480) 397-9520, sumomaya.com, $65 per person+

Executive Chef Matt Zdeb will feature:

First course choice of: Strawberry and Cucumber Gazpacho: Olive oil and Marcona almond; Lobster Ceviche: Grilled lemon and truffle; Fluke Crudo: Yuzu vinaigrette and candied kumquats; Bacon wrapped dates: Chorizo, queso Cotija, caramelized onion foie gras sauce

Second course choice of: Oyster trio: Thai basil mignonette, yuzo kosho with black salt and daikon puree, uni with citrus ponzu; Baked Crab and seared Waygu Beef roll: Lobster sauce; Chicken Mole with Crispy sweet plantains: Vegetarian “tofu mole” upon request; Filet wrapped asparagus: Sizzling on a hot rock with soy caramel

Something extra… $44 supplement: Seared Japanese Waygu beef (3oz) with a red miso glaze and citrus ponzu

Third course choice of: Wood Grilled filet of beef: Sautéed asparagus, soy-mirin reduction (add seared foie gras  $15 supplement); Dou of grilled duck breast and pork belly: Roasted apples and cauliflower-truffle puree; Soba Noodle vegetable stir fry: Green tea soba noodles and tamarind yuzu glaze; Grilled Chilean Seabass: Tatsoi, miso-truffle sauce

Dessert choice of: Mexican Chocolate Mousse: Chocolate mole, tamarind caramel, churro; Tres Leches Cake: Sweet vanilla milk reduction, toasted marshmallow fluff; Sake poached pear: Coconut sorbet, orange rosewater, sweet and salty marcona almond

 

Los Sombreros Scottsdale, 2534 N. Scottsdale Road, 14795 N. Northsight Blvd., Scottsdale, 480-994-1799, lossombreros.com, $75 per couple 

Tasting menu includes:

(all portioned in smaller, tasting sizes)

Corn Chowder Soup

Two Crispy Hibiscus Taquitos

Fig and Panela Cheese Salad, with greens in a balsamic vinaigrette dressing

Crab & Mango Salad with honey lime vinaigrette

Snapper with Esquites

Trout with Almonds in Lemon Butter with Capers

Corn Cake Soufle with Mole Sauce

Pechuga Rellena, grilled chicken breast, stuffed with goat cheese and huitalacoche in a chipotle tomato sauce

Pork Chop with Tamarind Mole

Pilconcillo Ice Cream or Damiana Flan

Pink Pony Scottsdale, 3831 North Scottsdale Road, Scottsdale, 480-945-6697, Prices vary

In addition to the regular menu, the Pink Pony Scottsdale will be serving a special Valentine’s menu that includes:

Bubbles: Henriot Champagne, half bottle ($25)

Crab Cakes & Greens: Blue Crab cakes, poached pears, arugula, tarragon vinaigrette ($12)

Scallops: Day boat scallops, carrot and ginger broth, braised greens, fried ginger ($14)

Devils on Horseback: Bacon wrapped date, marcona almonds, scallions, Iitoi onion & ginger vinaigrette ($9)

Lobster & Veal: Butter Poached Maine Lobster, Veal Ravioli, Chive oil

Lobster Butter Broth (AQ)

Niman Ranch Pork “Osso Buco”: Cassoulet, bacon, leeks, natural jus, citrus gremolata ($25)

Something Sweet: Red Velvet Cake, Mascarpone, Midnight Ganache ($9)

Complimentary Truffles For The Table: Rosemary, Dark Chocolate, Hazelnuts

Bistro du Lac, 8320 North Hayden Road, Suite D-101, Scottsdale, 480-203-2075, bistrodulacaz.com, $65 per person

Appetizer (choose one): Wild Mushroom Bisque: with Tellagio filled profiterole, truffle essence and mushroom chips; Salade De Magret De Canard Fume: Salad of baby greens, with smoked duck, baby gem lettuces, shallot vinaigrette tomato and smoked pine nuts

Entrée (choose one): Grilled Atlantic Salmon:Red pepper beurre blanc, pancetta pomme puree, arrowleaf spinach roasted tomatoes on the vine; Filet De Beouf Aux Morilles: haricot verts with lardons, wild mushroom-spinach crepe cabernet-mushroom broderlaise, sunnyside quail egg

Dessert (choose one): Cannele De Bordeaux: With vanilla bean gelato, myers rum sabayon; Chocolate-Gianduja Crunch Cake:Red raspberry couli, praline ice cream, chocolate honeycomb

East Valley Restaurants

Umami, 21 E. 6 Street, Tempe, 480-625-4565, umamitempe.com, $40+ per couple

Includes:

Two customized ramen bowls

1 bottle of sake

Desert Bento Box with strawberries, bananas, pound cake and marshmallows for dipping in melted chocolate

Perfect Pear Bistro, 9845 South Priest Drive, Tempe,  & 1241 East Chandler Boulevard, Ahwatukee, perfectpearbistro.com

Bottomless Mimosa Valentine Brunch $44.99++ per couple

Choice of 2 Frittatas served with Fresh Fruit and Sweet Potato Tots

Mimosa options include Fresh Orange Juice, Pear or Pomegranate.

Complete menu available online

Social Box Neighborhood Eatery, 1371 N. Alma School Road, Chandler, 480-899-6735, Socialboxeateries.com, $75 per couple

Includes:

Shared bruschetta appetizer

Simple salad per person

Choice of Spinach and Prosciutto Stuffed Pork Loin OR Herb Dijon Crusted Escolar, per person

Shared Chocolate Chip Bread Pudding with Bananas Foster Ice Cream

1 glass of red or white wine or non-alcoholic beverage per person