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LA Restaurants Serve Up Seductive Delights

Xocolatl. Cioccolata. Schokolade. What ever one calls it, chocolate and Valentine’s Day go together like a kiss in the dark.

The reason the confection made from the fruit of the cacao tree has been linked with amour is because of its true sensual and aphrodisiac qualities. The melting point of chocolate is slightly below body temperature, hence the melting in the mouth. Chocolate also carries a mood-enhancing amino acid linked to serotonin in the brain and small amounts of a real “love chemical.” Enough to forgo any talk of the sweet’s calories and f-a-t. Now sexy, addictive chocolate can be even beneficial for health with less processed versions of the confectionary chock full of antioxidants.

You, dear lover, instead of the tried and true heart-shaped box of candies, look for newfangled ways to savor chocolate: from molé to a chocolate body scrub that leaves your skin smelling of a truffle. However you take it, remember: Chocolate should always melt in your mouth or on your hands. Or better yet, let a chef create a potion for you.

Amaranta
Amaranta Mexican restaurant is a perfecto setting for an intimate Valentine Day’s dinner: Designed by Gregory Roth, the San Fernando Valley restaurant’s interior resembles a rose-colored sachet. There are chandeliers made from globes of blown glass. The dining room is accented by a mix of traditional and modern Mexican elements, such as carved lava stone vases and decorative cacti and succulents.

For the occasion, Amaranta is offering a Dia de San Valentin three-course, prix fixe menu featuring savory chocolate and truffle dishes such as a “filet minon” topped with a foie gras-wrapped scallop, complimented by a light chocolate sauce or “crepas de huitlacoche,” crepes with a Mexican truffle; and for dessert here Pastel de Chocolate y Queso Crema — a Mexican chocolate cake filled with warm cream cheese. For those hankering for mole, the menu offers a version of the spicy chili chocolate sauce poured over enchiladas. Dishes are best washed down by the house special red wine, a Vegas 3 from Spain. Then for dessert Crème Brulee de Cajeta y Platano — a Cajeta and Banana Crème Brulee.

Start the evening off with one of Amaranta’s artisan margaritas made from fresh fruit, such as blood orange and the Sangre de Fresa made from strawberries and balsamic vinegar syrup. If still randy, you and your lovely can toast from a selection of nearly 400 100 percent Blue Agave tequilas at the bar with ceiling-high array of the Mexican spirit.
Buen provecho.

6600 Topanga Canyon Blvd, Suite 1029, Canoga Park | 818.610.3599

Wilshire
For lovebirds who want chocolate decadence in a green  — that is local and sustainable — setting, Santa Monica’s healthy neighborhood restaurant Wilshire is transforming its garden into a cozy couple’s nest. Under the stars, diners can mumble sweet nothings fireside or cast longing glances into a reflecting goldfish pool. Wilshire is offering a V-Day “Aphrodisiac Menu” featuring sensual oysters on the half-shell; main courses such as oak grilled squab and Alaskan black cod; followed by a “lovebirds” shared sundae for two crafted by Pastry Chef Danielle Keene. Keene pairs the aphrodisiac qualities of chocolate with a heart-shaped baked meringue, topped with red velvet cake, crème fraiche ice cream, sour cherry compote and whipped cream. Get it? The color scheme is a Valentine-y red and white.
2454 Wilshire Blvd., Santa Monica,
www.wilshirerestaurant.com

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