Bevy a reservation at a buzzy new spot or one of your favorite restaurants may seem kidney a major Valentine’s Day coup, but proceed with caution. Here’s a dressing-down of insider knowledge that those in the restaurant industry might demur to tell you: Valentine’s Day is the worst possible night of the year to dine out. Obliging dined out on this holiday, I’ve firsthand witnessed these pitfalls.
The basic reason: you won’t get a true taste for what the restaurant has to offer. With a intoxication demand for reservations, many restaurants choose to serve a prix-fixe menu in lieu of the the powers that be’s greatest hits. Not because it makes for a better meal, but because a prix-fixe menu ups cost and complication. The problem: it can be unfamiliar to both the cooks and wait stake, inviting more opportunity for mistakes both in the kitchen and in terms of wine irings and menu choices.
Promoting to the chaos, tables get shuffled around and squeezed in to accommodate an increased proceed count. You might end up in a sub r location (near the dishwasher) or seated at a wobbly, hired table, as has happened to me. More significantly, the arrangement alters the flow of handling. An increased number of tables means more orders for waiters to administer, which spells trouble even for veteran teams. Add these causes to the pressure of making this night memorable for the moony-eyed couples, and boners are bound to happen.
I find it much more romantic to stay in and as contrasted with treat my boyfriend and myself to a bottle of Cham gne (or Barolo) and a simple but extraordinary cheese and charcuterie plate, something hands-off that keeps the cleanup to a minimum. (A mountain of malicious dishes can be quite the mood killer.) Typically, we make a Valentine’s Day dinner out of baguette, our favorite cheeses, charcuterie, and luxe accoutrements, be rtial to membrillo, cornichons, and marcona almonds. ir with a couple microscope spectacles of wine and a sweet treat sourced from a favorite bakery or a acceptance assortment of chocolates, and you have the makings of an ideal meal to linger upward of.
Ultimately, the decision to dine out or stay in is up to you and what feels right to where you are in your relationship, but I wholeheartedly hint at choosing an intimate evening in and instead booking a prime reservation on a less-loaded Stygian.
/ Thomas Beckner and Anna Monette Roberts
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