When: Sun., Feb. 14, 5-9 p.m. 2010
Chef Andy Motto offers a four-course tasting menu featuring crispy pork dumplings with serrano pepper viniagrette, organic salmon spaetzle with pearl and cippolini onions, braised short ribs with blue cheese pierogi and red-wine sauce, and a chocolate molten cake. The vegetarian option features liquid cauliflower ravioli with eggplant caviar and herb butter, mushroom Soup with black truffle, winter squash agnolotti, and organic apple water-black pepper custard with manchego. Both come with an aperitif of cava and are $65 per person, with a la carte wine pairings by the whole or half glass on offer. Also available Saturday; on both nights a dozen roses can be ordered from Flowers, Flowers at 20 percent off with free delivery to the restaurant.