From A.O.C.’s luxury menus and seafood-driven Valentine’s dinners at Crudo y Nudo to Galentine’s Tea at The Culver Hotel and limited-time desserts across LA.
Crudo y Nudo offers a special Valentine’s Day tasting menu that will take center stage Feb. 14 at Chef Brian Bornemann’s seafood-focused restaurant, where the usual Neptune’s Flight experience will be replaced with a one-night-only Venus Tasting Menu priced at $150 per person.
The à la carte menu will not be offered that evening. Instead, guests will be served a multi-course lineup highlighting a wide range of local seafood, including selections less commonly found on traditional omakase menus.
Signature dishes are set to include local caviar and uni, four seasonal crudo preparations, among them Baja pink scallops presented whole in the shell, along with lobster gnocchi and cioppino. The menu is designed to showcase regional fish and shellfish through a progression of raw and cooked courses.
An optional four-glass wine pairing curated by Wine Director Simona Topuzovska will also be available. The flight will focus on bright, high-acid selections sourced from organic, biodynamic, and low-intervention producers.
On Feb. 13, 15, and 16, the restaurant will offer both its seasonal à la carte menu and the Venus Tasting Menu. New dishes during those dates are expected to include garlic tahini noodles with crab and swordfish served with caponata, alongside other rotating seasonal offerings.
A.O.C. will offer prix-fixe brunch and dinner menus on Saturday, Feb. 14, 2026, in celebration of Valentine’s Day, with service spanning late morning through the evening.
Brunch will be served from 11 a.m. to 2:30 p.m. and is priced at $65 per person. The experience begins with a choice of either mini pastries for two, accompanied by butter, jam, and market fruit, or a smoked fish plate for two featuring lemon ricotta, capers, and grilled baguette.
Guests then select an individual main course. Options include a soft herb omelette with asparagus, wild mushrooms, Gruyère, and pistou; lobster chopped salad with snap peas, blood orange, pea tendrils, and avocado; and a stack of cheesy focaccia paired with prosciutto and truffled spinach salad. Additional selections include crab cake eggs Benedict with hollandaise, chives, and cavolo nero; Spanish fried chicken served with a cornmeal waffle, jamón, and chili-cumin butter; and hanger steak frites with whole grain mustard butter and arugula salad. A wood-oven Dutch baby designed for two, topped with local berries, Meyer lemon, maple syrup, and vanilla whip, will also be available.
Dessert concludes the brunch menu with a choice between pavlova for two with strawberries, vanilla, and chocolate sablés, or an artisanal cheese plate for two served with accompaniments and grilled toast.
Dinner service begins at 5 p.m. and is priced at $150 per person. The evening opens withan Ibérico toast topped with braised leeks, French butter, wild herbs, and caviar, followed by a Maine lobster salad with green goddess dressing, snap peas, blood orange, and avocado.
Entrée courses are designed for two and include wood-oven roasted jumbo asparagus served with morels, Parmesan gnocchi, and truffled spinach salad; herbed seabass à la meunière accompanied by fennel, celery root tian, capers, and Meyer lemon; or grilled wagyu bavette steak paired with potato-Mahon gratin, Calabrian chile, and green olives.
The meal concludes with strawberry pavlova for two, served with vanilla ice cream, bittersweet chocolate, and Santa Barbara pistachios.
Beverage brand Poppi teams up with PopUp Bagels on a limited-time flavored spread, just in time for Valentine’s Day.
The partnership introduces a Shirley Temple–inspired cream cheese created to coincide with the release of Poppi’s newest flavor. The specialty item will be available from Feb. 12 through Feb. 25 at select PopUp Bagels locations.
Customers can find the offering at the Brentwood shop at 11710 San Vicente Blvd., and at the company’s La Jolla location at 637 Pearl St. The limited-time schmear adds a nostalgic, soda fountain-inspired twist to the bagel shop’s lineup during Valentine’s week. PopUp Bagels excels with their flavored schmears, for instance, the matcha schmear that was a limited edition during the Brentwood store’s opening was fantastic. I have high hopes for the Shirley schmear.
Irv’s Burgers is offering its Strawberry Sweetheart Shake for $7.50 through the end of February. The shake blends vanilla soft serve with strawberry purée and vanilla wafers and is topped with whipped cream, heart-shaped sprinkles, and crushed vanilla wafer pieces. The family-founded burger stand has come up with a sweet shake that is perfect for the day of romance or any day of the week that you want to treat yourself or someone you care about.
Bar Toscana will mark Valentine’s Day with a themed evening inspired by Italian cinema, offering food and drink specials alongside a screening of “La Dolce Vita.”
The restaurant plans to project the classic Federico Fellini film inside the bar throughout the night, creating a casual, lounge-style atmosphere rather than a ticketed event.
Limited dishes will be available for the occasion, including sea bass carpaccio served with passionfruit and micro cilantro, and wagyu beef tartare prepared with capers and Dijon. Additional offerings are set to include burrata ravioli with zucchini blossom and black truffle, followed by strawberry tiramisu made with mascarpone and ladyfingers.
Bar Toscana will also feature its regular cocktail program during the evening. The Valentine’s gathering is open to guests without advance tickets, with seating available at the bar on a first-come basis.
Meanwhile, Prince St. Pizza will feature a Valentine’s Day specialty called Cupid’s Naughty Pie, a heart-shaped pizza priced at $20. The item will be available Feb. 13 and 14 at all locations, including Malibu, Venice, and West Hollywood restaurants.
Prince St. Pizza, which originated in New York City and has developed a strong following in Los Angeles, is known for its signature square slices. The limited-edition pie offers a holiday-themed variation on its classic style, designed as a shareable option.
Valentine’s Day weekend will bring a limited-time food and cocktail lineup to the Getty Center’s Restaurant and Trellis Bar & Lounge, with special offerings available alongside the museum’s regular menus.
The seasonal selections are scheduled for Friday, Feb. 13, during lunch service, and Saturday, Feb. 14, during both lunch and dinner. Standard lunch and dinner options will remain available at the Restaurant.
Among the featured dishes are iced Kusshi oysters sourced from British Columbia, a pink Caesar salad prepared with rosa del veneto and shrimp, and a surf-and-turf entrée pairing pan-roasted wagyu with lobster radiatore pasta. Dessert options include a raspberry, lychee, and rose entremet, as well as an assortment of confections chosen by the chef, such as chocolate-covered strawberries, caramel chocolate truffles, hazelnut crunch bonbons, and black truffle butter madeleines.
Both the Restaurant and Trellis Bar will offer themed cocktails for the weekend. “Red Hot Lovers” combines orange vodka, cinnamon red-hot candies, cranberry juice, Combie,r and lime, while the “Dirty Cupid” blends Luxardo cherry liqueur with prosecco, Luxardo cherries, and red rose syrup.
Mastro’s locations in Beverly Hills, downtown Los Angeles, and Malibu will feature a monthlong dessert and wine promotion in February, timed to Valentine’s Day celebrations.
Beginning Feb. 1, the restaurants will offer a Valentine’s Day Chocolate Cheesecake priced at $17. The dessert is made with cocoa and espresso, topped with dark chocolate ganache, and served on an Oreo cookie crumb crust. Austin Hope Cabernet Sauvignon will be highlighted throughout the month at $35 per glass and $140 per liter bottle.
Extended dinner hours are planned for Feb. 13, 14, and 15, dates that traditionally draw large crowds for the holiday. Reservations are recommended through OpenTable.
Popular menu items during the Valentine’s period typically include the seafood tower — featuring shrimp cocktail, lobster cocktail, crab legs, and crab claws — as well as a 32-ounce wagyu tomahawk and lobster mashed potatoes.
In Malibu, Mastro’s Ocean Club will also host a Valentine’s Day brunch accompanied by live music. Brunch offerings are set to include Maine lobster eggs Benedict, New York strip steak and eggs, a Red King crab omelet, and avocado toast with a poached egg, along with a selection of cocktails.
The Culver Hotel will host a Valentine’s-themed afternoon tea on Sunday, Feb. 15, offering a friendship-focused variation on its traditional weekend service.
The one-day “Galentine’s Tea” invites guests to gather for a brunch-hour experience designed around the hotel’s established afternoon tea format, with additional seasonal touches. The event will take place from 10:30 a.m. to 2 p.m.
In addition to artisan teas, savory finger sandwiches, pastries, and petit fours, attendees will receive a complimentary glass of sparkling wine if dressed for the occasion. The dining room will feature pink-toned décor and decorative tablescapes, along with heart-shaped desserts and other themed elements. Live piano music is also scheduled during the service.
The Culver Hotel offers its standard Afternoon Tea every Saturday and Sunday throughout the year. The Galentine’s Tea, however, will be available for one day only. Reservations are priced at $75 per person and can be made through OpenTable.
Telefèric Barcelona is marking Valentine’s Day with a series of dining and retail offerings designed to bring Spanish cuisine to both restaurant tables and home celebrations.
The family-owned restaurant group, which operates multiple locations across Southern California, will feature a limited-time prix-fixe menu from Feb. 13 through Feb. 15. The holiday menu includes shareable tapas such as 38-month cured Jamón Ibérico de Bellota and squid ink croquetas, followed by entrée selections including Prime Wellington, grilled halibut, and an individual lobster paella finished with caramelized socarrat. Dessert is designed for two and features Basque shortbread, ginger-vanilla crema catalana, and a raspberry-shaped confection.
In addition to dine-in service, the company’s on-site gourmet market, El Merkat, will offer curated chocolate-and-sangria gift packs for the occasion. The market also carries Spanish specialty goods, including artisanal cheeses, carved jamón, wines, spices, and pantry items.
For customers opting to celebrate at home, Telefèric Barcelona is promoting takeout and catering packages, including ready-to-prepare paella kits. The kits contain Spanish rice, house-made seasoning blends, olive oil, and a traditional paella pan. Full-menu tapas catering is also available. Online orders qualify for a 10% discount with the promotional code LOVE10 through Feb. 15.
Fitoor Santa Monica will mark Valentine’s Day with a limited-time menu designed to highlight the restaurant’s modern Indian cuisine in a refined dining setting.
The holiday offerings will be available alongside the restaurant’s regular service, with dishes crafted for the occasion. The dining room’s ornate décor and intimate atmosphere are expected to complement the themed menu for the evening.
Among the featured starters is a watermelon and feta salad made with compressed watermelon, kala khatta reduction, and feta cheese, priced at $19. Additional appetizers include a beet galouti kebab prepared with beetroot tikki, aromatic spices, mint chutney, and cream cheese for $21, and Gorkha chicken, a crispy chicken lollipop served with chili ketchup, sesame seeds, and scallions for $24.
Entrée selections include gucchi mutter makai cannelloni, which combines Himalayan morels, green peas, and sweet corn in a creamy sauce for $30, and meen moilley, a pan-seared sea bass served in a ginger-coconut broth with mustard-tempered potatoes and sesame asparagus for $32.
Dessert is offered in the form of cassata kulfi, a three-layer house-made Indian ice cream accompanied by fruit coulis, priced at $20.
A specialty cocktail called “Hum Tum (U ‘n’ i)” will also be available for $20. The drink blends Grey Whale gin, Cointreau, rosemary, and lemon.
