A special dinner with a loved one seems like a must no matter how you celebrate Valentine’s Day. If you’re looking to make this year’s holiday celebration even more memorable, book a table at one of Northern Virginia’s Best Restaurants for the perfect Valentine’s Day dinner.
The Conche
A chocolate-themed restaurant is perfect for the holiday. For $140 per person, you can enjoy the Love at First Course menu, including items such as bacon-wrapped beef tenderloin drizzled with a ruby chocolate and port wine sauce. Complimentary extras include a Champagne toast and tipsy hot cocoa. 1605 Village Market Blvd. SE, Leesburg
Bistro L’Hermitage
This quaint spot has been so besieged with proposals on Valentine’s Days past that owner Youssef Eagle Essakl presented each ring as “dessert” at the end of the couple’s meal. A three-course menu for $95 per person is available. Last year’s included lobster bisque, pan-seared salmon, and a variety of desserts. 12724 Occoquan Rd., Woodbridge
L’Auberge Chez François
Chef Jacques Haeringer has prepared a seven-course “musical celebration experience” in a romantic setting. Classical guitarist Jarrett Laskey will be strolling throughout the five dining rooms as you dine on aphrodisiacs including a lobster martini with ossetra caviar. 332 Springvale Rd., Great Falls
The Ashby Inn
If you’re looking for a Valentine’s Day getaway with a Shenandoah Valley view, take a drive to the historic Ashby Inn. Starting at $1,000, you can book a stay in any one of its rooms and enjoy a dinner for two with classic menu items (duck breast, wagyu strip loin), plus chocolate-dipped strawberries, Champagne, and a dozen red roses. 692 Federal St., Paris
Roberto’s Ristorante Italiano
Roberto’s is offering a four-course prix fixe menu for $100. Start with a prosecco toast, and move on to stuffed zucchini flowers with lobster; heart-shaped lobster ravioli; roasted herb-crusted lamb chop; or potato-crusted halibut with creamed leeks. 144 Church St. NW, Vienna
Feature image courtesy The Conche
This story originally ran in our February issue. For more stories like this, subscribe to our monthly magazine.
