What You Should Be Eating and Drinking on Valentine’s Day (Tonight!)
It’s time for meals packed with supposed aphrodisiac powers, death by chocolate, and tea lights galore. Love it or hate it, the Hallmark holiday is upon us. Here, a few of our favorite options.
Our forks are ready for Iozzo’s Garden of Italy’s (946 S. Meridian St., 317-974-1100) blood orange & pear salad and fried Cornish game hen.
Recess (4907 N. College Ave., 317-925-7529) is starting with a heartbreaker of a dish, Jonah crab and fresh rock shrimp with watercress, haricot vert, shaved fennel, and blood orange vinaigrette.
FARMbloomington (108 E. Kirkwood Ave., Bloomington, 812-323-0002) is showing some love with a “Ducktrap” Smoked Salmon starter featuring creme fraiche, fennel, and citrus salad.
Chef Ryan Nelson of Late Harvest Kitchen (8605 River Crossing, 317-663-8063) turns up the heat with Turbot, gnocchi, rainbow chard, bone marrow, and shiitake mushrooms.
The large-plate course at The Libertine (38 E. Washington St., 317-631-3333) is all about the drama: Burgundy-braised short ribs with a wild mushroom confit and rosemary-stilton risotto.
The dessert course at R Bistro (888 Massachusetts Ave., 317-423-0312) offers a choice of a red velvet cake with chocolate ganache and cream cheese ice cream or Trader’s Point Creamery Bloomy with macerated apricots and golden raisin toast. Win-win.
Black Market (922 Massachusetts Ave., 317-822-6757) will send off young lovers with whoopie on the mind, vanilla bourbon and three-spice whoopie pie, that is.
FOR THE DOWNRIGHT THIRSTY: Tini (717 N. Massachusetts Ave., 317-384-1313) is serving up red-hued Valentinis and molasses lime cookies.
Pictured: Black Market
