Nothing says “I love you” like meat. In this romantic, palazzo setting, share a dry-aged bone-in rib-eye ($144) for two or a Florentine porterhouse a deux ($160). But if your relationship is more “call me maybe” than “have my baby,” tuck into whatever the bar is whipping up as its current farmers-market cocktail and see where the night takes you.

Suggested Next Read


Cocktail Culture


By Xania V. Woodman

Following the kitchen’s lead, Fox Restaurant Concepts beverage manager Mat Snapp is committed to using house-made syrups and infusions at Culinary Dropout wherever possible. “Everything tastes better when you put time, effort and energy into it,” Snapp says. His original creation, Bells & Whistles, actually had its beginnings in the kitchen, at a barbecue festival’s cocktail competition. “I wanted a cocktail that mirrored all the great things about barbecue: some smokiness, some sweetness and some heat.” Simple syrup infused with charred bell pepper and jalapeño does the trick nicely.