Hopfields says they've created "the ultimate dining package for you and your main squeeze to enjoy," and – we know chef James Flowers' culinary skills – we're not going to argue. You can dine in with full service (there's a beautiful patio) or get the whole shebang to-go and put the finishing touches on it at home. "The whole shebang" means, in this case, a five-course feast of bowfin caviar, oysters Louie, truffled white asparagus soup, whole roasted Berkshire porchetta, and a creamysweet dream of a dessert they're calling bananacotta. They'll also give you a pair of roses and a vintage French postcard, lovers – and of course you can add wine or beer pairings for extra.
Sun., Feb. 14, 5-10pm
