Valentine's Day is just around the corner, and Phoenix foodies are getting ready to wine and dine their dates with a lineup of decadent deals and dining experiences. From indulgent Italian fare to heart-shaped treats, metro Phoenix restaurants are offering an array of specials to make this Valentine's Day memorable.
For couples seeking to raise a toast, The Craftsman Kitchen & Cocktails in Litchfield Park is promising a prix fixe menu complete with a bubbly toast and a rose for the ladies, detailed by Phoenix New Times. Priced at $90 per couple, the menu features options like blood orange salad, crab cakes, and steak with a choice of decadent sides and a brulee bread pudding to finish off the meal.
Meanwhile, diners looking to really splurge might opt for Course Restaurant's eight-course meal at $175 per person, including dishes like prawn, asparagus risotto, and short rib tortellini. And for those willing to to fully embrace the Valentine's gastronomic marathon, STK Steakhouse is featuring an Australian Wagyu filet special from Feb. 10 to 14, as reported by the same publication.
Not everyone is ready to break the bank, though. Pita Jungle's "Sweets on Us" promotion is giving away free desserts with the purchase of two entrees, while Koibito Poke is slicing $10 off on Valentine's Day evening for those spending $30 or more, according to Phoenix Magazine. And for a more casual celebration, Someburros is offering heart-shaped cheese crisps at $3 and frozen strawberry margaritas starting at $6 on the day of love.
Don't think the sweet deals stop at dinner. The Bread and Honey House is serving up Valentine's pink specials from Feb. 8 to 18, including heart-shaped French toast with pink edible glitter. And over at SugarJam, you can start your day with strawberry shortcake French toast and tunes from their resident DJ, as highlighted by Phoenix Magazine.
No matter how you plan to celebrate, Metro Phoenix's culinary scene has got your back – from first brunch to romantic dinners and all the sweet little things in between.
