If you think feeding me would be the way to my heart, you’re right. But you can keep your chocolate-covered strawberries and chocolate lava cakes. I’m more of a sardine and bone marrow kind of girl. Fortunately, Portofino (in The Mirage, 866-339-4566) combines both on its menu. A long shank is split down the middle and roasted until its innards are silky and spreadable. Fat, grilled sardines from the Mediterranean are pungent and intense, all brightened up by a splash of salsa verde. Pile both onto some toasted, crusty bread and this next-level surf and turf is quite possibly one of the sexiest dishes you could serve to someone who’s in love with food (read: me).
And since true love means never being afraid of getting messy in front of your partner, I can’t think of any food that requires you to be as uninhibited as barbecue. Pot Liquor CAS (in Town Square, 702-816-4600) puts it to the test by offering a Valentine’s Day special that includes a half rack each of mopped baby back ribs and dry-rubbed spare ribs, where you have no choice but to get down on the bone. Add to that your choice of two sides, such as collard greens, hoppin’ John or kale and cashew slaw and two glasses of Champagne—all for $25. The meat sweats can be sexy, can’t they?
Everyone knows that, for the most part, going out for dinner on Valentine’s Day is amateur hour anyway, but fortunately, romantic restaurants are open the 364 days a year where showing your love is not obligatory. With its copious amounts of wine and paired-for-life swans, Aureole (in Mandalay Bay, 702-632-7401) ranks high on the lovey-dovey list. Cocktail and food lovers on the other hand, can appreciate contemporary American cuisine earlier, when it hosts the Meet the MGM Masters of Wine dinner on February 12 as part of For the Love of Cocktails weekend, which features pairings by master sommeliers Jason Smith, Lindsey Geddes and Nick Hetzel, with welcome wine cocktails by mixologists Tony Abou-Ganim, Dale DeGroff and Francesco Lafranconi. Taste your way through rare vintages of the Ste. Michelle portfolio, paired with cuisine by chef Vincent Pouessel, who’s laying out six courses including a potato galette with fluke sashimi and Ocetra caviar, cavatelli pasta with house-made ricotta cheese and confit rabbit and a wagyu duo of grilled rib cap and slow-braised beef cheek. Valentine’s Day can eat its heart out. Find more For the Love of Cocktails weekend events here.