Wednesday, Feb. 8, 2012 | 5:57 p.m.
Eduardo Perez, executive chef at Wolfgang Puck’s Lupo in Mandalay Bay, would cook up heart-shaped ravioli filled with lobster in a black truffle butter sauce. “Lobster is an aphrodisiac, and accompanied with black truffles it’s a very tasty dish that will impress your loved one.”
Michael Armstrong, executive chef at Tao, would woo via comfort food. “Though I work in an Asian restaurant, when I’m looking for a comfort dish I look toward risotto. It’s delicious and filling and satisfying. I would do a risotto with lobster, lemon zest, fresh tomato and fresh herbs, and pair it with a nice white wine or Champagne.”
Honorio Mecinas, who runs the show at Voodoo Steak on the Rio’s 51st floor, says to stick with beef for Valentine’s Day. His special dish for the night will be a filet of Wagyu beef served with a lobster-apple pancake, truffle gremolata and foie gras. “I just want everybody to be able to come up, surprise their wife, fiancé or girlfriend, have fun, enjoy the food and the spectacular view.”
Sean Roe, executive chef at Table 10 at Palazzo, has a more subtle and romantic approach to holiday fare. “I would make a dessert with a perfectly ripe peach, roasted whole in a wood-burning oven with a little red wine and honey and a pinch of sea salt. It’s a simple dish but so amazingly delicious, and the quality of the finished dish reflects the amount of love and care that went into it.”