Love is in the air. Or is that the aroma of toasted chiles and roasted cacao beans? Either way, our restaurants are celebrating the season of love with brand new specials for carryout *and* indoor dining on Valentine’s Weekend, Saturday Feb. 13 and Sunday Feb. 14.
Our celebrations of San Valentín don’t stop with dinner. Our wildly talented bar team has crafted some incredibly tasty cocktails to get the night started —hello, Hibiscus-Habanero Mezcal Margarita!—and our perfect pastry chefs have made you and your sweetie a little something special for the morning after.
Frontera Grill’s “Valentine’s Fling” $52/per person
Start off with an invigorating, limey Yucatecan seafood “Cocktail” (shrimp, scallops, king crab) to scoop up with just-made chips. Then tuck into luscious wood-grilled Creekstone Beef Tenderloin in brown butter-pasilla chile sauce, rustic “queso añejo” mashed potatoes and charred broccolini. And bring your evening to a sweet ending … with Devil’s Food Cake with passion fruit buttercream and pink poached guavas, and a morning-after package of buttery, streusel-topped conchas and our bean-to-cup hot chocolate mix.
Bar Sotano’s Dazzling Valentine’s Dinner for 2 ($70 per package)
We’ve created a sure-to-impress Valentine’s Dinner. Start with beets & panela salad (tender red & golden beets, house made panela cheese, watercress, salsa macha verde, xoconostle chutney). Our Mexican Paella is the star of the meal (red chile-infused rice, Gulf shrimp, Gunthorp chicken thighs and crispy skins, roasted poblanos, peas, avocado). A sweet ending of luscious chocolate-avocado mousse (58% chocolate, coconut cream, mezcal) with raspberry-guajillo veil, toasted meringue and fresh passion fruit.
Bar Sotano’s Seafood Lovers package for 2 ($90 per package)
Begin your your seafood extravaganza with Ora King salmon tartare flavored with salsa macha verde (serrano, cilantro, hazelnuts, sesame seeds, capers), plus avocado mash to pile on rustic tostadas. Continue with whole Maine lobster paella negra (squid ink-infused red chile rice, avocado, pickled red onions, poblanos, peas and spicy uni crema). End with luscious chocolate-avocado mousse (58% chocolate, coconut cream, mezcal) with raspberry-guajillo veil, toasted meringue and fresh passion fruit.