The Week In Eats

Valentine's Day Edition

by Nikki Volpicelli

Skip the Whitman's box and opt for the real thing — a three-course indulgence at Golosa dessert emporium. First course — hot drinking chocolate infused with espresso, cloves and Shiraz; second — sweet "bruschetta," bread topped with dark chocolate, hazelnut spread and goat cheese. The third course includes chocolate with accoutrements like olive oil, lemon violet and habanero pepper. Golosa, 806 S. Sixth St., 215-925-1003, golosacafe.com.

Jack's offers two menus on three consecutive nights. Choose between the three-courser (lobster bisque, New York strip or crabmeat-stuffed salmon) or the five-courser, which features an oyster, shrimp and crab martini; filet mignon; and, of course, sliced brisket and pulled-pork barbecue. Did we mention the heart-shaped choco-layer cake for dessert? Jack's Firehouse, 2130 Fairmount Ave., 215-232-9000, jacksfirehouse.com.

If you and your loved one are all about sharing, check out chef David Ansill's special dishes for two, including tuna and steak tartare, or the dinner-for-four 24-ounce rib eye with haricot verts. Ansill's full a la carte menu will be served, as well. Ansill, 627 S. Third St., 215-627-2485, ansillfoodandwine.com.

Start with sweet-potato gnocchi with sage brown butter or an artisanal cheese plate with raw honeycomb and spiced pecans. Follow up with eggplant napoleon and chocolate fondue for two. All the while, sip on specialty cocktails like "Love Potion No. 9," a mix-up of vodka, Chambord and cranberry juice. Bridget Foy's, 200 South St., 215-922-1813, bridgetfoys.com.

Table 31 celebrates its first Big V with an "aphrodisiac" menu featuring oysters, Maine lobster, chocolate-dipped strawberries and Godiva chocolate martinis. If that's not enough, you also get champagne and a rose for the lady. Table 31, Comcast Center, 1701 JFK Blvd., 215-567-7111, table-31.com.

The V-Day menu includes butternut squash soup with toasted pumpkin seeds and your choice of empanadas or calamari salad as a second app. Entrées include paella or a filet topped with crispy bacon and a creamy sauce. For vegetarians, try the chile relleno stuffed with pumpkin flower, mushrooms and cheese. For dessert, try the tres leches or the deep-fried "bunellos cheesecake." Las Cazuelas, 426 Girard Ave., 215-351-9144, lascazuelas.net.