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Here are Chicago’s Most Romantic Restaurants for Valentine’s Day.

In 2022 you may opt to cozy up on an heated outdoor patio or carry out your dinner or make a reservation to dine indoors (with a mask reduced capacity and proof of vaccination).

These restaurants traditionally offer “scrumptious food, alluring ambience and bespoke service”.

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Geja’s Cafe in Lincoln Park offers romantic fondue dining & nightly flamenco & classical guitar music. Entree fondues include shrimp, scallops, lobster, chicken & beef in various combinations. Get reservations for Valentine’s Day Month

Geja's Cafe's 2022 Valentine's Celebration

Dining Style: Fine Dining
Cuisine: Fondue
Website: http://www.gejascafe.com

Cite at 505 N. Lake Shore Drive on the 70th Floor of Lake
Point Tower with sweeping 360 degree panoramic views of Chicago, Navy Pier and Lake Michigan. Call 312-644-4050 for reservations. https://citechicago.com/

I like Bavette’s French Steakhouse with sexy decor in River North at 218 West Kinzie.

https://bavettessteakhouse.com/

Bavette's | About

Chicago-Based Bavette's Is Changing the Steakhouse Game in Sin City

The Darling’s sexy Brittish manor in the West Loop at 905 W. Randolph. Sit in the downstairs Library or the upstairs ballroom. https://thedarlingchi.com/the-story/

Les Nomades at 222 East Ontario http://lesnomades.net/w/index.htmloffers an amazing four-course prix fixe menu by Chef Roland Liccioni in a quaint Chicago brownstone. Call 312-649-9010 for reservations.

Chef Roland Liccioni was born in Saigon in the 1950s, Roland’s Vietnamese mother and Corsican father fell in love during a time when many European ex-patriots lingered in Vietnam. They gave their son the French name of Roland, and settled in the southwest region of France in 1956. At 15 years old, Roland headed to culinary school for three years of training. After culinary school, Roland worked at the Brassirie Bofinger, owned by Eric de Rothschild in Paris. It was here that the culinary genius blossomed, mastering classical French cooking as though it was second nature for him. In the mid 1970s, Roland left for England, and found success with the Roux Brothers at the Waterside Inn, as he progressed from Chef de Parti to a Sous Chef position in merely three months time.

http://www.lesnomades.net/w/cuisine.html

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