Valentine’s Day is one of the busiest days for dining. For guests, it presents the chance to woo and romance a special someone. For chefs and restaurants, it’s game time with nonstop two-tops and the seemingly neverending sound of champagne corks being popped in the dining room. (Cheers!)
In Manhattan, for the chefs we spoke with — Mike Price of The Clam in the West Village, and chef Aaron Bludorn of Cafe Boulud on the Upper West Side — Valentine’s Day is all about striking a balance between offering guests the dishes and luxury that they expect and staying true to their normal, a la carte offerings.
“Our energy in the back of the house translates to the front-of-the-house staff, which translates to the dining room,” Bludorn says. “Make sure you’re keeping that festive atmosphere in the kitchen and it’ll get to your guests.”
Below, Price and Bludorn walk you through their step-by-step process of creating and selling their Valentine’s Day menus, which all starts with asking the right questions. Here’s what to ask yourself and your team as V-Day approaches, along with their advice for chefs planning a menu for the first time. [Read more…]