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5 Ways to Enjoy Valentine’s Day in the Valley

Celebrate Valentine’s Day in the San Fernando Day with five different culinary options ranging from ice cream to fine dining, spanning from Woodland Hills to Studio City. The Bellwether The Bellwether, the breakout hit from chef Ted Hopson and front-of-house partner Ann-Marie Verdi in Studio City, is offering a $150, four-course dinner that feeds two […]

Celebrate Valentine’s Day in the San Fernando Day with five different culinary options ranging from ice cream to fine dining, spanning from Woodland Hills to Studio City.

The Bellwether

The Bellwether, the breakout hit from chef Ted Hopson and front-of-house partner Ann-Marie Verdi in Studio City, is offering a $150, four-course dinner that feeds two people. The set menu includes Caesar salad, roasted sunchokes and burrata, Surf & Turf with 16-ounce ribeye and lobster tail with Bernaise sauce and vegetables, chocolate bread pudding topped with a scoop of ice cream, and one bottle of 2013 Tolosa Cabernet Sauvignon.

13251 Ventura Blvd., Studio City, 818-285-8184

The Bistro Garden

At The Bistro Garden, a Studio City classic from Carolyn Niklas Pappas and Gregory Pappas near the intersection of Ventura Boulevard and Coldwater Canyon, you’ll find a three-course menu, with choices for each course, at a cost of $95 per person. Menu options include three-cheese tortellini with truffle butter sauce and Dungeness crab; grilled bone-in ribeye steak with sautéed mushrooms, pommes pont neuf and asparagus; and chocolate soufflé with fresh whipped cream.

12950 Ventura Blvd., Studio City, 818-501-0202

Fleming’s Prime Steakhouse & Wine Bar

At the Woodland Hills branch of Fleming’s, an upscale steakhouse chain that Paul Fleming founded in 1998, you can celebrate Valentine’s Day February 10–19 with a special three-course menu, which costs $79.95 per person. Start with a choice of salad, followed by an 8-ounce cut of filet mignon and a choice of either New Zealand Ora King salmon or Australian lobster tail. Dessert consists of raspberry white chocolate bread pudding. Fleming’s is also pouring wines from JCB by Jean-Charles Boisset. 

6373 Topanga Canyon Blvd., Woodland Hills, 818-346-1005

OlivA Trattoria

Since 2001, OlivA Trattoria has been a Sherman Oaks favorite for Italian food from chef-owner Giorgio Pierangeli. For Valentine’s Day, he’s offering a $48, three-course menu. From 4:30 to 11p.m., choose an appetizer, entrée and dessert, with at least five choices in each category. Selections include buffalo burrata with tomato and basil; Lake Superior whitefish fillet with shiitake mushrooms, Chardonnay lemon sauce, mashed potatoes and spinach; and ricotta cheesecake.

4449 Van Nuys Blvd., Sherman Oaks, 818-789-4490

Salt & Straw

Salt & Straw, the always innovative ice cream company from Kim Malek and chef/cousin Tyler Malek, is featuring flavors from “LA Chocolatiers” through March 2. Tyler Malek collaborated with five chocolatiers—Compartés, Twenty-Four Blackbirds, Bar au Chocolat, ChocoVivo and Ococoa—to create flavors that are well-suited to Valentine’s Day. Compartés’ Spring Awakening incorporates Jonathan Grahm’s Spring Awakening bar, milk chocolate studded with freeze-dried strawberries, raspberries and blueberries, which gets folded into milk chocolate ice cream with strawberry vanilla jam from Laura Ann’s Jams. Twenty-Four Blackbirds’ Matcha Mint Chocolate Ganache features Mike Orlando’s mint and Ecuadorian chocolate ganache truffles, which gets stirred into matcha ice cream with citrus. Bar au Chocolat’s Marzipan Chocolate Tango features marzipan custard ice cream and Nicole Trutanich’s malted milk chocolate fudge. ChocoVivo’s Mayan Tradition is a spiced chocolate ice cream collab with Patricia Tsai that combines cacao nibs, California almonds, Ceylon cinnamon sticks, three kinds of chiles, and salt. Ococoa’s Port & Caramel Truffle pairs Diana Malouf’s tawny Port truffle bar factors into Port and salted caramel chocolate ice cream with Port chocolate sauce and ganache slices.

12180-1/2 Ventura Boulevard, Studio City, 818-358-2890

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