3 Fine-Dining Takeout Spots for Valentine’s Day
Fleming’s Prime Steakhouse and Wine Bar provides both steak and seafood in its special Valentine’s Day menu for two, available for dine-in and takeout. Photo: Fleming’s Prime Steakhouse and Wine Bar
Looking to stay home yet treat that special someone this weekend? Here are three restaurants offering Valentine’s Day takeout meals.
Django: Chef Derek Eidson’s four-course meal includes cheese and charcuterie, scallops, beef Wellington and pot de creme, with Vollereaux’s Brut Reserve Champagne and a choice of Lola chardonnay or Roth cabernet for drinks. Reheating and baking instructions are included. The price is $160.50. Meal pickup at the restaurant is 3-5 p.m. Sunday. (Read why Django was one of our top takeout spots in 2020.)
Fleming’s Prime Steakhouse and Wine Bar: This three-course “Prime Surf and Turf” for two features a 35-ounce tomahawk steak with lobster tail scampi and crab-stuffed shrimp. Available Feb. 12-15, the package is $225. Curbside pickup starts at 11 a.m. each day; delivery is at 11:30 a.m. Explore the rest of Fleming’s Valentine’s Day menu here.
Django: Chef Derek Eidson’s four-course meal includes cheese and charcuterie, scallops, beef Wellington and pot de creme, with Vollereaux’s Brut Reserve Champagne and a choice of Lola chardonnay or Roth cabernet for drinks. Reheating and baking instructions are included. The price is $160.50. Meal pickup at the restaurant is 3-5 p.m. Sunday. (Read why Django was one of our top takeout spots in 2020.)
Fleming’s Prime Steakhouse and Wine Bar: This three-course “Prime Surf and Turf” for two features a 35-ounce tomahawk steak with lobster tail scampi and crab-stuffed shrimp. Available Feb. 12-15, the package is $225. Curbside pickup starts at 11 a.m. each day; delivery is at 11:30 a.m. Explore the rest of Fleming’s Valentine’s Day menu here.
Proof: How’s this for a fully loaded deal? Proof’s Valentine’s Day dinner for two includes an appetizer, brunch snacks for the next day, a three-course meal and drink—all for $175. The entree is a duck leg, topped with blueberry glaze, black garlic, jus, chestnut mushrooms and pickled pearl onions. Pick up at the restaurant from 3 to 6 p.m. Saturday.
